摘要
为提高啤酒酿造过程中酒花的利用率,经正交试验确定了超临界CO2萃取酒花浸膏的最佳条件为压力25 MPa,温度40℃,时间150 min,CO2流量45 kg.h-1;α-酸预异构化的最佳条件为pH值等于10,膏水比1∶3 000,回流时间45 min。将采用异α-酸的啤酒发酵结果与传统全酒花的啤酒发酵结果相比较可知,前者α-酸异构化率是后者的2.4倍,大大提高了酒花的利用率,两种工艺的啤酒主要理化指标相近,均符合国家标准。
To improve the hops utilization of beer brewing, two orthogonal experiments were used to optimize the conditions for supercritieal CO2 extraction of hops extract and isomerization of α-aeid in advance. In the case of the extraction of hops extract, the extraction pressure and time are 25 MPa and 150 min at the temperature of 40 ℃ with CO, flux 45 kg . h^ - 1 The optimal isomerization conditions were determined as follows ： ratio of extract to water 1 ： 3 000, reflux time 45 min and pH value 10 of the reaction system. Compared to traditional beer fermentation technology, α-acid transformation efficiency by using the isomerization of a-acid in advance is 2.4 times than the traditional one in the process of beer fermentation. This method increased the hops availability. Besides, main physieoehemical indexes of the beers obtained by these two methods are similar and comply with the national standard.
出处
《黑龙江大学自然科学学报》
CAS
北大核心
2013年第2期244-250,共7页
Journal of Natural Science of Heilongjiang University
基金
黑龙江省教育厅科学技术研究项目(11531295)
