预异构化提高酒花利用率的工艺研究  

Process research on the technology for enhancement of the pre-isomerization of hops

作　　者：高欣 崔汉斌 万莉[1] GAO Xin;CUI Hanbin;WAN Li(Sino-German Brew Technology Academy,Hubei Industry Technology Insttute,Wuhan 430070,China)

机构地区：[1]湖北轻工职业技术学院中德啤酒学院,湖北武汉430070

出　　处：《发酵科技通讯》2022年第1期29-35,共7页Bulletin of Fermentation Science and Technology

基　　金：石家庄市引进国外智力基金项目(20210013)。

摘　　要：在传统酒花添加方法中,普通颗粒酒花直接添加到麦汁煮沸锅,麦汁中热凝固物对酒花苦味物质的吸附作用强烈,酒花α-酸异构率较低。在83℃热水中,以适量食品级氧化镁作为催化剂,借助pH为9的强碱性条件,对普通颗粒酒花进行预异构化处理,使其α-酸先异构为异α-酸,然后以异α-酸的形式在麦汁煮沸终了前5min添加到麦汁煮沸锅中,通过该预异构化处理,使酒花α-酸异构率大大提高。以生产苦味质为7.5BU的9°P成品啤酒为例,与传统酒花添加方法相比,采用酒花预异构化处理后添加,酒花利用率提高了27%,苦型酒花节约了29%。冷热强化实验结果表明:啤酒非生物稳定性不受影响,苦味质量、苦味力度品评也无明显差别。In the traditional method of hops addition,ordinary hop pellets are directly added to the wort boiling kettle.The heated-condensed solids in wort have a strong adsorption on the bitterness of hops and theα-acids isomerization rate is low.In this study,aproper amount of food grade magnesium oxide was used as catalyst in hot water at 83 ℃,and the ordinary hop pellets were pre-isomerized under the strong alkaline condition of pH 9.Theα-acids were transformed into iso-α-acids before hops addition,and then in the iso-α-acids forms,they were added to the wort boiling kettle 5 minutes before the end of wort boiling.Through this preisomerization treatment,theα-acids isomerization rate is greatly improved.Taking the production of 9°P finished beer with bitterness 7.5BU as an example,compared with the traditional hops addition method,the utilization rate of hops in the new process of pre-isomerization treatment were increased by 27% and the bitter hops were saved by 29%.The results of cold and hot intensive experiments demonstrate that the non-biological stability of beer is not affected,and no significant difference in bitterness quality and bitterness strength is observed.

关 键 词：Α-酸 预异构化 利用率 酒花 苦味质 发酵 

分 类 号：TS262.[轻工技术与工程—发酵工程]