摘要
目的:首次将超高压射流技术用于啤酒领域,探讨超高压对啤酒中挥发性酯类的影响规律。方法:对新鲜未经灭菌的啤酒清酒进行超高压射流处理,收集0.1MPa(清酒原样)、50、100、150、200、250、300MPa6个压力段样品,采用顶空气相色谱法对啤酒中主要的挥发性酯类——乙酸乙酯、乙酸异丁酯、乙酸异戊酯和己酸乙酯进行含量检测。结果:与清酒原样相比,50～200MPa样品中,乙酸乙酯含量有所增加,但在合理区间;乙酸异丁酯含量基本维持正常水平;乙酸异戊酯含量在最佳范围之内;尽管0.1、50、100MPa样品中,己酸乙酯含量显著偏高,但当压力升至150MPa及以上时,其含量明显降低,并逐渐接近最佳值。结论:通过对啤酒中挥发性酯类的要求分析,控制超高压射流灭菌压力在150～200MPa时,可显示它们对啤酒风味的有利贡献,为建立啤酒超高压射流灭菌方法奠定基础。
Objective：Apply ultra-high pressure water jet sterilization process on beer for the first time.Discuss the impact of flavor esters in beer samples.Methods：To treat the fresh beer,that experienced no sterilization,with the ultra-high pressure water jet.Collect the samples at different pressures of 0.1 MPa（the original sample as control）,50,100,150,200,250,300 MPa.Then determined the content of major volatile esters-ethyl acetate,isobutyl acetate,isoamyl acetate and ethyl caproate in these samples by the means of head space gas chromatography.Results：Compared with the original sample,the content of ethyl acetate were all increased which still in the reasonable range,in the samples experienced from 50 MPa to 200 MPa,the content of isobutyl acetate basically matained its normal velue,the content of isoamyl acetate were optimize.In the samples of 50 MPa and 100 MPa,ethyl caproate content were significantly high,but when the pressure increased to 150 MPa and above,it decreased obviously,and gradually closed to the optimal value.Conclusion：The sterilization pressure must be controlled in the range from 150 MPa to 200 MPa,these above four kinds of volatile esters can demonstrate their favorable contribution to beer flavor.This project can provide some experimental evidence for setting the ultra-high pressure water jet sterilization process of beer.
出处
《食品科技》
CAS
北大核心
2013年第4期63-65,共3页
Food Science and Technology
关键词
啤酒
超高压射流
灭菌
挥发性酯类
beer
ultra-high pressure water jet
sterilization
volatile esters
