精酿原浆啤酒生产过程中双乙酰控制技术研究  

作　　者：罗跃中[1] 李忠英[1] 熊名务 

机构地区：[1]湖南化工职业技术学院,湖南株洲412000

出　　处：《科技创新与应用》2020年第31期158-159,共2页Technology Innovation and Application

基　　金：湖南省教育厅科学研究项目(编号:17C0551)。

摘　　要：双乙酰是影响啤酒整体风味的重要因素,也是判断啤酒是否成熟的重要标准,它是小麦经过了多种变化后的产物,在啤酒中,双乙酰的风味阈值一般为每升0.15mg,一旦双乙酰含量超标,就会导致啤酒出现不良口味,让啤酒产生一种馊饭味,使其饮用口感降低。因此,在啤酒的生产过程中,必须降低双乙酰的含量,使其控制在合适的范围内。文章对双乙酰的形成途径进行了研究,提出了影响双乙酰含量的几个因素,并总结了控制双乙酰含量的方法。Diacetyl is not only an important factor affecting the overall flavor of beer,but also an important standard to judge whether beer is mature or not.It is the product of wheat after many changes.In beer,the flavor threshold of diacetyl is generally 0.15mg per liter.Once the diacetyl content exceeds the standard,it will lead to bad taste of beer,make beer produce a kind of stale taste and reduce its taste.Therefore,in the process of beer production,the content of diacetyl must be reduced and controlled in a suitable range.In this paper,the formation pathway of diacetyl was studied,several factors affecting the content of diacetyl were put forward,and the methods of controlling the content of diacetyl were summarized.

关 键 词：双乙酰控制 技术研究 啤酒生产 

分 类 号：TS262.5[轻工技术与工程—发酵工程]