食品科学 ›› 2020, Vol. 41 ›› Issue (11): 77-82.doi: 10.7506/spkx1002-6630-20190708-105

• 食品工程 • 上一篇    下一篇

热辅助超声波对浑浊小麦啤酒理化和感官特性的影响

肖秧,朴美子,邓阳   

  1. (青岛农业大学食品科学与工程学院,山东 青岛 266109)
  • 出版日期:2020-06-15 发布日期:2020-06-22
  • 基金资助:
    国家自然科学基金青年科学基金项目(31801517);山东省自然科学基金项目(ZR2019BC010); 青岛农业大学高层次人才科研基金资助项目(6631118039)

Effect of Thermosonication Processing on the Physicochemical and Sensorial Properties of Cloudy Wheat Beer

XIAO Yang, PIAO Meizi, DENG Yang   

  1. (College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China)
  • Online:2020-06-15 Published:2020-06-22

摘要: 为了寻找传统巴氏杀菌的替代技术,本实验对浑浊小麦啤酒分别进行热辅助超声波(thermosonication,TS)(在温度50 ℃和体积功率2.7 W/mL条件下分别处理1、2、3 min)和传统的巴氏杀菌(60 ℃、15 min)处理,并跟踪了各个样品在84 d的贮存期内微生物、胶体浑浊、风味、泡沫稳定性等变化。结果表明,TS处理后的小麦啤酒微生物稳定性与热处理啤酒相同,贮存期内乳酸菌和醋酸菌均被抑制。与未处理的对照组相比,TS和热处理对小麦啤酒的主要参数(乙醇体积分数、原麦汁浓度、pH值、苦味值和黏度)几乎没有影响,热杀菌会增加色度。此外,相比于TS处理,热处理还会导致小麦啤酒的苯乙醇和乙酸乙酯含量上升;乙酸异戊酯含量下降。但这两种处理方式都不会引起小麦啤酒中4-乙烯基愈创木酚和4-乙烯基苯酚含量的显著增加。同时,TS处理的小麦啤酒较热杀菌啤酒有更高的胶体浑浊稳定性和泡沫稳定性。动态光散射分析发现,经TS处理的小麦啤酒具有更小的尺寸和更加均匀的颗粒分布,从而有利于贮存期内其胶体浑浊稳定性。

关键词: 小麦啤酒, 热辅助超声波, 质量特性, 胶体浑浊稳定性, 动态光散射

Abstract: To explore a new technique for replacing traditional heat processing, thermosonication (TS) (at 50 ℃ and 2.7 W/mL for 1, 2 and 3 min) and heat processing (at 60 ℃ for 15 min) of wheat beer were comparatively evaluated by examining their impacts on microbial populations, colloidal haze, flavor and foam stability during 84 days of storage. The results showed that the microbiological stability of TS-treated beer was comparable with that of heat-treated sample, and the development of both aerobic bacteria and lactic acid bacteria was inhibited during storage. The main parameters (ethanol content, original gravity, pH, bitterness and viscosity) were scarcely affected by either treatment compared to control samples. However, pasteurization increased the color value. Pasteurization resulted in an increase of phenethyl alcohol and ethyl acetate concentrations and a decrease of isoamyl acetate concentration in the beer compared to TS. These treatments did not affect the amounts of 4-vinylguaiacol and 4-vinylphenol in the beer. Meanwhile, TS-treated beer had higher colloidal haze and foam stability than pasteurized beer. Dynamic light scattering analysis showed that TS treatment resulted in a smaller and more uniform particle size, thus having a positive effect on the desired beer haze stability during storage.

Key words: wheat beer, thermosonication, quality properties, colloidal haze stability, dynamic light scattering

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