%0 Journal Article
%T 降低反-2-壬烯醛及老化前驱体的酿造工艺研究
%A 黄淑霞
%A 余俊红
%A 陆健
%A 尹花
%A 董建军
%J 食品与生物技术学报
%D 2017
%R 10.3969/j.issn.1673-1689.2017.08.007
%X 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0.5 mm、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%。</br>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%
%K 反-2-壬烯醛 壬烯醛潜力 脂肪氧合酶 啤酒新鲜度&lt
%K /br&gt
%K trans-2-nonenal
%K nonenal potential
%K lipoxygenase
%K beer freshness
%U http://spyswjs.cnjournals.com/spyswjs/ch/reader/view_abstract.aspx?file_no=201708007&flag=1