不同生产工艺的四氢和六氢酒花制品对啤酒泡沫和苦味影响的研究  

Research about the effects on beer foam and bitterness of hop acids with different processing techniques

作　　者：刘倩 刘月琴 李志 

机构地区：[1]华润雪花啤酒(中国)有限公司,065201

出　　处：《中外酒业》2021年第21期25-30,共6页Global Alcinfo

摘　　要：四氢和六氢酒花制品的生产工艺有两种,即α酸先异构化再加氢还原和α酸先加氢还原再进行异构化。其中,先异构化再加氢还原工艺会产生诱发啤酒喷涌的因子,而先加氢还原再异构化工艺可以避免喷涌因子的生成。本文主要对两种工艺生产的四氢和六氢酒花制品,在添加到成品酒中后,啤酒喷涌现象和泡持、苦味的变化情况进行研究,为酒花制品的大生产应用提供理论支持。Therewere two processing modes ofTetrahydroisoalpha acid(Tetra)and Hexahydroisoaipha acid(Hexa).The first one,α-Acid was isomerizedand then hydrogenated,the other one,α-acid was hydrogenated and then isomerized.The first processing mode could produce a substance that induced beer gushing,while the other mode couldn't.In this experiment,Tetra and Hexa with the two processing modes,were added to beer respectively,mainly studied the beer gushing and the changes of foam and bitterness,in order to provides theoretical supports for the application of hop acid products inmass production.

关 键 词：四氢 六氢 啤酒喷涌 啤酒泡沫 苦味 

分 类 号：TS2[轻工技术与工程—食品科学与工程]