摘要
以青岛啤酒为样本,研究热力灭菌、贮存温度、溶解氧及添加氨基胍对啤酒风味稳定性的影响。结果表明,热力灭菌对啤酒的风味稳定性影响较小;贮存温度和溶解氧明显影响啤酒中5-羟甲基糠醛、B峰、史垂克醛类、TBN、DPPH还原力、色度等风味稳定性指标的浓度;啤酒中添加氨基胍能明显降低5-羟甲基糠醛、双乙酰、2,3-戊二酮等羰基化合物的含量,提高啤酒的风味稳定性。
Studies to investigate the effects of pasteurization, temperature, oxygen and aminoguanidine on stale flavor stability of aging beer were described. It was found that pasteurization had little effect on stale flavor, while storage temperature and oxygen could change apparently the levels of 5- HMF, Peak B, Strecker aldehydes, TBN, DPPH and color in beer. The addition of aminoguanidine in beer could decrease the concentration of carbonyl compounds such as 5- HMF, diacetyl and pentanedione.
出处
《食品工业科技》
CAS
CSCD
北大核心
2006年第9期59-62,65,共5页
Science and Technology of Food Industry
基金
国家重点技术创新项目(国经贸01BK-333)
关键词
啤酒
贮存
风味稳定性
史垂克醛类
beer
storage
flavor stability
Strecker aldehydes
