不同总酸含量的麦芽对啤酒理化特性及风味的影响  

The Effects of Different Total Acid Content in Malt on the Physicochemical Properties and Flavor of Beer

作　　者：李小燕 赵凯 杜以俊 陈文波 李慧 于忠钊 LI Xiao-yan;ZHAO Kai;DU Yi-jun;CHEN Wen-bo;LI Hui;YU Zhong-zhao(Nutrition&Health Research Institute,COFCO Corporation,Beijing Engineering Laboratory of Geriatric Nutrition&Food,Beijing Key Laboratory of Nutrition,Health&Food Safety,Beijing 102209,China;College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing,Jiangsu 210023,China;COFCO Grains Holdings Limited,Beijing 100020,China;COFCO Malt(Dalian)Co.,Ltd,Dalian,Liaoning 116200,China)

机构地区：[1]中粮营养健康研究院有限公司老年营养食品研究北京市工程实验室营养健康与食品安全北京市重点实验室,北京102209 [2]南京财经大学食品科学与工程学院江苏省现代粮食流通与安全协同创新中心,江苏南京210023 [3]中粮粮谷控股有限公司,北京100020 [4]中粮麦芽(大连)有限公司,辽宁大连116200

出　　处：《粮油食品科技》2024年第1期82-90,共9页Science and Technology of Cereals,Oils and Foods

基　　金：国家重点研发计划(2021YFD2100904)~~。

摘　　要：选用不同总酸含量的麦芽酿造啤酒,采用高效液相色谱(HPLC)法检测麦芽及酿造啤酒中的有机酸含量,以建立麦芽总酸和啤酒有机酸含量的相关性。采用顶空固相微萃取(HS-SPME)和气相色谱质谱联用(GC-MS)法检测啤酒中挥发性化合物成分,并对酿造的啤酒进行感官评价。结果显示,随着麦芽总酸含量的升高,麦汁pH值呈下降趋势,琥珀酸、苹果酸、乳酸和乙酸的含量呈上升趋势。麦芽总酸含量与啤酒中总酸、苹果酸、乳酸含量呈显著正相关,相关系数分别为0.94、0.94和0.92。不同总酸含量麦芽酿造啤酒特征香气物质不尽相同,且感官特征有差异。随着麦芽总酸含量的升高,酿造啤酒的酸味得分呈现升高趋势,花/果香、酚香、酒精刺激感得分呈下降趋势。Different malt samples with various total acid content were used to brew beer.The organic acid content in both the malt and the brewed beer was measured by using high-Performance liquid chromatography (HPLC) to establish the correlation between the total acid content in malt and the organic acid content in the beer. Additionally, gas chromatography-mass spectrometry (GC-MS) was used to detect the components of volatile compounds in the beer, and sensory evaluation was employed to assess the brewed beer's qualities. The results indicated that as the total acid content in malt increased, the pH value gradually decreased, and the content of succinic acid, malic acid, lactic acid, and acetic acid increased. There was a significant positive correlation between the total acid content in malt and the total acid content, malic acid content, and lactic acid content in the beer, with correlation coefficients of 0.94, 0.94, and 0.92, respectively. Different malt samples with varying total acid content demonstrated different characteristic aroma compounds in the brewed beer, contributing to differences in sensory attributes. As the total acid content in malt increased, the perceived acidity score of the brewed beer increased, while the scores for hop/fruit aroma, phenolic aroma, and alcohol perception decreased.

关 键 词：总酸 有机酸 风味 感官 麦芽 啤酒 

分 类 号：TS201.4[轻工技术与工程—食品科学] S-3[轻工技术与工程—食品科学与工程]