降低啤酒醛含量的调节剂优化研究

采用正交设计和方差分析法研究了琥珀酸、富马酸、偏重亚硫酸钠、异维生素C钠四因素的最佳配比及对降醛显著性的影响。同时采用气相色谱和液相色谱对甲醛、乙醛、5-羟甲基糠醛含量进行分析,并以不同种酵母、不同种麦芽糖化,10L发酵罐的小试实验对调节剂效果进行验证。结果表明,该调节剂降醛效果明显,小试实验中降醛率稳定,有很高的实际应用价值。

Effect of succinic acid.fumari.sodium bisulfite. sodium D-isoascorbat of reducing the aldehyde content of beer were studied by orthogonal experiment design and analysis of variance ,then the optimum proportion A4B1C4D4 was chosen preliminarily, Meanwhile the author analyzed the component formaldehyde.acetaldehyde and 5-HMF by gas chromatogram and high performance liquid chromatogram. The effect were validated by different yeasts,different malts,lOL fermentation equipment. The result showed that the food additive can reduce the aldehyde content and the effect is remarkable. The efficiency of reducing the aldehyde content is stabilization. The food additive has great value on application of industry.