摘要
研究了不同干燥温度和干燥时间对青岛大花烘烤过程中水分、α-酸、β-酸损失及酒花褐变度的影响。结果表明,在不同干燥温度条件下,随着干燥时间的延长,α-酸和β-酸均在逐渐减小,α-酸、β-酸的损失率逐渐增大,且α-酸的损失率大于β-酸的损失率。高温短时间干燥和低温长时间干燥均增大了α-酸、β-酸的损失率和褐变度,就α-酸和β-酸的损失率而言,70～60℃下,4～6h为最佳;对褐变度影响较小的温度是60℃和50℃。综上所述,对青岛大花品质影响最小的理想的干燥温度应确定为60℃左右为宜。
The effects of roasting temperature and time on the quality of Tsingdao flower including moisture,the loss rate of a-acid,15-acid and browning were studied. The results showed that in different temperatures of drying,with the delay of roasting time,the loss rate of a-acid and β-acid increased gradually,and the loss of a-acid was more than the loss of β-acid. High-temperature quick drying and low-temperature slow drying both increased browning and the loss of a-acid and β-acid. On a-acids and β-acids in terms of loss rate,the best drying processing were 70-60℃ and 4-6h; the best drying process reducing browning was 50℃ and 60℃.Accordingly,the suitable conditions for drying hops of Tsingdao flower was the temperature of about 60℃.
出处
《食品工业科技》
CAS
CSCD
北大核心
2011年第10期83-84,88,共3页
Science and Technology of Food Industry
基金
国家科技支撑计划项目(2007BAD52B07)
