降低反-2-壬烯醛及老化前驱体的酿造工艺研究

摘要

The key factors influencing malt lipoxygenase (LOX) during saccharification period were studied,such as protein rest temperature,pH value,grinding degree,LOX activity of malt for reducing the content of trans-2-nonenal and aging precursor nonenal potential of wort and beer.The optimum process parameters were confirmed:protein rest temperature was 55～60 ℃,mash pH was 5.5,EBC grinder distance was 0.5 mm,LOX activity was as low as possible.Experimental results of large-scale production showed that when protein rest temperature was 55 ℃,and malt with lower LOX activity was used,the content of trans-2-nonenal and nonenal potential declined 6.7％～25.0％ and 9.2％～20.3％ respectively.Beer freshness score increased 4.2％～16.1％.%为降低麦汁和啤酒中反-2-壬烯醛与老化前驱体壬烯醛潜力的含量,研究糖化过程中影响麦芽脂肪氧合酶(LOX)作用的关键因素(蛋白休止温度、醪液pH值、麦芽粉碎度、麦芽LOX活力),确定最佳工艺:蛋白休止温度为55～60℃、醪液pH为5.5、EBC粉碎机磨盘间距为0.5mm、LOX活力越低越好.大生产验证试验显示:蛋白质休止温度为55℃、使用低LOX麦芽时,啤酒中反-2-壬烯醛、壬烯醛潜力降低幅度分别为6.7％～25.0％、9.2％～20.3％,啤酒新鲜度得分提高4.2％～16.1％.