杀菌强度对啤酒老化的影响
摘要
随着啤酒行业的发展和啤酒技术的进步,人们过去比较关注的啤酒非生物稳定性和生物稳定性的问题已得到较好的解决。现在,随着生活水平的提高,如何啤酒的风味稳定性、延长啤酒保鲜期和为消费者提供新鲜的较好的啤酒已成为啤酒行业关注的焦点。影响啤酒新鲜度的因素很多,本文立足于生产实践,对啤酒生产的最后工序—巴氏杀菌对啤酒风味稳定性的影响进行了初步研究,通过调整生产工艺,得到不同杀菌强度的啤酒,然后定期检测相关指标的变化用以说明杀菌强度对啤酒老化的影响,实验的主要内容包括：
1.不同杀菌强度的啤酒自然老化6个月后风味化合物的变化。气相色谱检测结果显示：对啤酒风味不利的乙醛和DMS两种风味化合物的增加量为20.4%和56.4%,PU值为14的样品在老化过程中升高值要明显高于PU值为8和PU值为2的样品；对啤酒风味有利的总挥发性酯类物质和总高级醇,PU值为14的样品在老化过程中降低值为10.0%和4.8%要明显高于PU值为8和PU值为2的样品。
2.不同杀菌强度的啤酒在老化过程中主要理化指标的变化。从实验中可以看出,杀菌强度对啤酒的色度、总酚含量、苦味值和泡持性影响较大,对啤酒的酸度和pH值响较小,对啤酒的双乙酰和CO2含量几乎没有影响。
3.不同杀菌强度的啤酒在老化过程中主要老化指标的变化。实验结果表明：啤酒老化6个月后随着杀菌强度的增加,啤酒的TBA值和5-HMF的值不断增加,DPPH清除率和TRAP值不断降低。三个样品比较,除了5-HMF的增加量不明显外,其它老化指标区别很大。
4.不同杀菌强度的啤酒在老化过程中的感官品尝。通过专业人员品尝发现,随着杀菌强度的增加,啤酒的新鲜度和协调性都不断降低。
5.不同杀菌强度的啤酒在老化过程中的非生物和生物稳定性。实验结果表明：不同杀菌强的的啤酒在6个月后,酒体的非生物和生物稳定性变化不大。
6.采用Matlab7.0软件结合感官品评对啤酒进行老化评分预测。从预测结果可以看出：预测值与品尝值的误差率在0.4%-7.8%之间,预测效果较好。
With the rapid development of beer industry and the advancement of brewing technology, the problem of non biology stability and biology stability of beer that poople focused on in the past has been resolved well. Nowadays, along with the improvement of standard of life, how to guarantee flavor stability of beer, prolong the freshness date and provide fresh and good quality beer has been the focus of attention of beer industry. There are many factors that may affect the freshness of beer. Based on production practice, influence of the final process pasteurisation on beer flavour stability was studied in this paper. Different pasteurising intensity beer were obtained by adjusting production process and the relevant indices were determined periodically. Then the effect of pasteurising intensity on beer ageing was indicated by the changes of the relevant indices, the main contents of the experiments contain as follows:
1. The changes of flavor compounds of different pasteurising intensity beer in a6-month room temperature storage period. The results of indices by GC indicate:the increment of unpleasant flavour compounds such as aldehyde and DMS, rise of the14PU beer are20.4%and56.4%during beer ageing was evidently higher than that of8PU and2PU beer; For favorable total volatile ester material and total higher alcohol, decrease of14PU beer are10.0%and4.8%during beer ageing was obviously higher than that of8PU and2PU beer.
2. The changes of main physicochemical indices of different pasteurising intensity beer during beer ageing. The results indicate that pasteurising intensity has great effect on beer color, total polyphenol, bitterness and foam stability, has little effect on acidity and pH value, but almost has no effect on diacetyl and CO2contents.
3. The changes of main aging indices of different pasteurising intensity beer during beer ageing.The results of the experiments indicate:with the increase of pasteurising intensity, after storage for6months'natual beer ageing, the thiobarbituric acid (TBA) index and5-HMF of beer constantly increased,1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and TRAP values constanly decreased. There are obvious differentiations of beer ageing indices, except the increment of5-HMF by comparison of three samples.
4. Sensory analysis of different pasteurising intensity beer during beer ageing. The results of sensory analysis of a trained panel showed that the freshness and harmony of beer continuously decreased with the increase of pasteurising intensity.
5. Non biology stability and biology stability of different pasteurising intensity beer during beer ageing The results indicate that after storage for6months, there are little change of non biology stability and biology stability of different pasteurising intensity beer.
6. Matlab7.0, combined with sensory analysis of beer, was adopted to predict beer ageing score. Predictive results shows that the error of predictive and actual sensory analysis results was between0.4%-7.8%and the the predictive impact was very preferable.
1.不同杀菌强度的啤酒自然老化6个月后风味化合物的变化。气相色谱检测结果显示：对啤酒风味不利的乙醛和DMS两种风味化合物的增加量为20.4%和56.4%,PU值为14的样品在老化过程中升高值要明显高于PU值为8和PU值为2的样品；对啤酒风味有利的总挥发性酯类物质和总高级醇,PU值为14的样品在老化过程中降低值为10.0%和4.8%要明显高于PU值为8和PU值为2的样品。
2.不同杀菌强度的啤酒在老化过程中主要理化指标的变化。从实验中可以看出,杀菌强度对啤酒的色度、总酚含量、苦味值和泡持性影响较大,对啤酒的酸度和pH值响较小,对啤酒的双乙酰和CO2含量几乎没有影响。
3.不同杀菌强度的啤酒在老化过程中主要老化指标的变化。实验结果表明：啤酒老化6个月后随着杀菌强度的增加,啤酒的TBA值和5-HMF的值不断增加,DPPH清除率和TRAP值不断降低。三个样品比较,除了5-HMF的增加量不明显外,其它老化指标区别很大。
4.不同杀菌强度的啤酒在老化过程中的感官品尝。通过专业人员品尝发现,随着杀菌强度的增加,啤酒的新鲜度和协调性都不断降低。
5.不同杀菌强度的啤酒在老化过程中的非生物和生物稳定性。实验结果表明：不同杀菌强的的啤酒在6个月后,酒体的非生物和生物稳定性变化不大。
6.采用Matlab7.0软件结合感官品评对啤酒进行老化评分预测。从预测结果可以看出：预测值与品尝值的误差率在0.4%-7.8%之间,预测效果较好。
With the rapid development of beer industry and the advancement of brewing technology, the problem of non biology stability and biology stability of beer that poople focused on in the past has been resolved well. Nowadays, along with the improvement of standard of life, how to guarantee flavor stability of beer, prolong the freshness date and provide fresh and good quality beer has been the focus of attention of beer industry. There are many factors that may affect the freshness of beer. Based on production practice, influence of the final process pasteurisation on beer flavour stability was studied in this paper. Different pasteurising intensity beer were obtained by adjusting production process and the relevant indices were determined periodically. Then the effect of pasteurising intensity on beer ageing was indicated by the changes of the relevant indices, the main contents of the experiments contain as follows:
1. The changes of flavor compounds of different pasteurising intensity beer in a6-month room temperature storage period. The results of indices by GC indicate:the increment of unpleasant flavour compounds such as aldehyde and DMS, rise of the14PU beer are20.4%and56.4%during beer ageing was evidently higher than that of8PU and2PU beer; For favorable total volatile ester material and total higher alcohol, decrease of14PU beer are10.0%and4.8%during beer ageing was obviously higher than that of8PU and2PU beer.
2. The changes of main physicochemical indices of different pasteurising intensity beer during beer ageing. The results indicate that pasteurising intensity has great effect on beer color, total polyphenol, bitterness and foam stability, has little effect on acidity and pH value, but almost has no effect on diacetyl and CO2contents.
3. The changes of main aging indices of different pasteurising intensity beer during beer ageing.The results of the experiments indicate:with the increase of pasteurising intensity, after storage for6months'natual beer ageing, the thiobarbituric acid (TBA) index and5-HMF of beer constantly increased,1,1-diphenyl-2-picrylhydrazyl (DPPH) radical scavenging activity and TRAP values constanly decreased. There are obvious differentiations of beer ageing indices, except the increment of5-HMF by comparison of three samples.
4. Sensory analysis of different pasteurising intensity beer during beer ageing. The results of sensory analysis of a trained panel showed that the freshness and harmony of beer continuously decreased with the increase of pasteurising intensity.
5. Non biology stability and biology stability of different pasteurising intensity beer during beer ageing The results indicate that after storage for6months, there are little change of non biology stability and biology stability of different pasteurising intensity beer.
6. Matlab7.0, combined with sensory analysis of beer, was adopted to predict beer ageing score. Predictive results shows that the error of predictive and actual sensory analysis results was between0.4%-7.8%and the the predictive impact was very preferable.
引文
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[2]杜绿君.中国啤酒工业发展及啤酒花需求分析[J].中国农垦,2010,1：61-63
[3]孙照广.中国啤酒问鼎全球第一尚难言啤酒强国-应抓住时机快速提升软硬实力,提升国际啤酒强国形象[J].啤酒科技,2010,3：1-2
[4]刘景.啤酒风味老化评价及机理的研究[D].无锡：江南大学博士学位论文,2008：2
[5]顾国贤.酿造酒工艺学[M].北京：中国轻工业出版社,1996：300
[6]Dalgliesh C E. Flavour stability [J]. Proceedings of the European Brewvey Convention Congress, 1977: 623-659
[7]Meilgaard M C. Stale flavor carbonyls in brewing[J]. Brewers Digest, 1972, 47:48-57
[8]Whiear A L. Factors affecting beer stability[C]. EBC-Flavour symposium. Monograph VII 1981: 203-210
[9]Harrison J S. The Yeast[M]. London:Academic Press, 1993:33
[10]Engan S. Brewing Science[M]. London:Academic Press, 1981:93
[11]Meilgaard M C. Flavor chemistry of beer; Part I:flavor intemction between principal Volatiles[J]. MBAA Technical Quarterly.1975,12:107-117
[12]Schieberle P. Primary odorants of pale lager beer-Differences to other beers and changes during storage[J]. Zeitschrift Fur Lebensmittel-Untersuchung Und-Forschung, 1991.193:558-565
[13]Gijs L, Chevance F, Jerkovic V, etal. How low pH can intensify beta-damascenone and Dimethyl tisulfide production through beer aging[J]. Journal of Agricultural and Food Chemisty, 2002, 50: 5612-5616
[14]Murakami A A, Goldstein H, Navarro A, etal. Investigation of beer flavor by Gas Chromatography-Olfactometry[J]. Journal of the American Society of Brewing Chemists, 2003, 61(1): 23-32
[15]Hashimoto N, Kuroiwa Y. Proposed pathways for the fomation of volatile aldehydes during storage of bottled beer[J]. Proceedings of the American Society of Brewing Chemists, 1975, 33: 104-111
[16]Jmieson A M, Van Gheluwe J E A. Identification of a compound responsible for cardboard flavor in beer[J]. Proceedings of the American Society of Brewing Chemists, 1970:192-197
[17]Wang P S, Siebert K J. Detemination of trans-2-nonenal in beer[J]. MBAA Technical Quanerly, 1974. 11:110-117
[18]Van Eerde P, Strating J. Trans-2-nonenal[C]. EBC-Flavours, symposium. Monograph VII 1981: 117-121
[19]Vanderhaegen B, Neven H, Coghe S, etal. Evolution of chemial and sensory propenies during aging of top-fermented beer[J]. Journal of Agricultural and Food Chemistry, 2003,51:6782~6790
[20]Madigan D, Perez A, Clements M. Furanic aldehyde analysis by HPLC as a method to determine heat-induced flavor dmage to beer[J]. Journal of the American Society of Brewing Chemists,1998,56: 146~151
[21]Stenroos L E. The effects of time, temperature, and air on Various finished beer components[J]. Journal of the Americall Society of Brewing Chemists, 1973:50~56
[22]Gijs L, Pepete P, Timmennans A, etal.3-Memylthiopropionaldehyde as precursor of dimethyl trisulfide in aged beers[J]. Journal of the Agricultural and Food Chemistry,2000.48:6196~6199
[23]king B M, Duineveld C A A. Changes in bitterness as beer ages naturlly[J]. Food Quality and Preference,1999,10:315~324
[24]Araki S, Takashio M, Shinotsuka K. A new parameter for determination of the extent of staling in beer[J]. Journal of the American Society of Brewing Chemists, 2002, 60(1):26~30
[25]McMurrough 1, Madigan D, Kelly R J. Evaluation of rapid colloidal stabilization with polyvinylpolypyrrolidone(PVPP) [J]. Journal of me American Society of Brewing Chemists, 1997,55: 38-43
[26]Basarova G, Savel J, Janousek J, etal. Changes in the content of the amino-acids in spite of the natural aging of beer[J]. Monatsschrift Fur Brauwissenschar, 1999, 52:112~118
[27]Van Gheluwe J E A, Jamieson A M, Valyi Z. The main types of oxygen leading tostaling beer: active oxygen[J]. MBAA Technical Quarterly, 1970, 7:158~168
[28]Bamforth C W, Clarkson S P, Large P J. The relative importance of polyphenol oxidase, lipoxygenause and peroxidases during wort oxidation[J]. Proc Congr Eur Brew Conv, 1991,23:617~624
[29]Blallco C A, Caballero I, Rojas A, etal. Chelation of aqueous iron(III)by 2-acetyl-1. 3-cyclohexanedione and beer ageing[J]. Food Chemistry, 2003,81:561~568
[30]Morales F J. Assessing the non-specific hydroxylradical scavenging propenies of melanoidins in a Fenton-type reaction system[J]. Analytica Chimica Acta, 2005.534:171~176
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