【作者】 姜海英；

【导师】 玄光善； 武千钧；

【作者基本信息】 青岛科技大学 ， 化学工程， 2007， 硕士

【摘要】 目前国内很多啤酒品牌存在“焦糊味”、“过热味”、“老化味”的品评缺陷，其原因主要是啤酒生产过程中的热负荷偏高。减少生产过程热负荷，不但可节约能耗，也是近代酿造淡爽型风格啤酒的关键技术之一。本论文以啤酒生产过程的主要工艺为路线，系统研究制麦、糖化、糊化、灭菌和贮存过程的热负荷对啤酒主要风味成分的影响，为降低能耗及提高啤酒的口味质量提供理论依据。论文将有利于国内啤酒企业啤酒质量和效益的提高。主要研究成果如下：(1)制麦、糖化、糊化、灭菌和贮存过程热负荷对TBN值或5-羟甲基糠醛等热负荷指示剂的大小有影响。但从整个生产过程来看，糖化过程和啤酒贮存过程热负荷对成品啤酒的口味有影响，而制麦、糊化和灭菌工艺的热负荷则对啤酒的风味没有影响。(2)采用减少热负荷的糖化试验工艺，其麦汁和啤酒都未品评出焦糊口味，啤酒风味稳定性明显提高。(3)在啤酒贮存过程风味研究中采用自然老化、强制老化两种试验方式，研究表明啤酒贮存期间TBN、5-羟甲基糠醛和色度随贮存温度升高而增加。双乙酰在啤酒贮存过程明显增加，乙酸乙酯、乙酸异戊酯含量下降，因此热负荷增加会导致啤酒双乙酰味增加和酯香味减少。更多还原

【Abstract】 The reason for the off-flavor of "caramel", "burnt" or "stale" in many Chinese beer brands is mainly due to the trouble on the hot-side in beer production. Decreasing of the thermal load may not only of the decrease of energy in production but also the key technology in brewing of the light-type beer.In this study, the influences of heat load on the main flavor compounds of beer are investigated in beer production of malting, mashing, rice cooking, sterilization and storage. Some of the theories of saving energy and improving flavor quality discussed in this paper will be helpful to Chinese breweries.The major results are summarized as follows.(i) The heat indexes such as TBN and 5-hydroxy methyl furfural are influenced by thermal load of beer production of malting, mashing, rice cooking, sterilization and storage. On the whole system of beer brewing, mashing and storage may have effects on beer flavor while malting, rice cooking and sterilization may have no effects.(ii) The wort and beer produced by a new mashing technology which decreasing the heat load have no "burnt" off-flavor and thus better flavor stability.(iii) The effects of storage temperature on flavor stability of beer are studied by means of natural and forced aging, and it was proved that the TBN, 5-hydroxy methyl furfural and color were increased with the temperature. The diacetyl increased and the esters like ethyl acetate and isoamyl acetate decreased which may caused "diacetyl" off-flavor and decreased "ester" during beer storage.更多还原