纯生啤酒与熟啤酒老化与抗老化水平的初步研究

Preliminary Study on Oxidation and Anti-Oxidation Level Between Draft Beer and Pasteurized Beer

通过对0.45μm膜过滤和62℃、30 min巴氏灭菌前后啤酒的TBA值、DPPH清除率、总多酚含量等指标的测定,初步分析了纯生啤酒与熟啤酒因后处理工艺的不同而导致的老化及抗老化指标上的差异。熟啤酒的巴氏灭菌过程中,加热导致啤酒老化物质增多,醛类质量分数上升30.85%,老化程度加深,实际生产中TBA值因巴氏灭菌上升1.67%;而纯生啤酒的膜过滤过程使啤酒的内源性抗老化物质减少,3种样品中总多酚质量分数分别降低了9.149%、4.439%、6.022%,实际生产中DPPH清除率因膜过滤下降了3.24%。新鲜的纯生啤酒较熟啤酒老化程度低,口感较好,但由于抗老化物质少于熟啤酒,在贮存过程中老化速率大于熟啤酒,以致最终老化程度超过熟啤酒。

In this study,we compared the TBA,DPPH clearance rate and polyphenols of beer filtrated though 0.45 μm membrane with that pasteurized at 60℃ for 30 minntes,analyzing the difference between the two beers which adopted different post-treatment technology. During the pasteurization,tile staling compounds generate and the content of aldehydes increases by 30.85%. At tile same time,beer aging deepens and TBA increases by 1.67% during pasteurization in real production. Filtration can intercept and adsorb endogenous anti-oxidants in draft beer. So the content of polyphenols decreases by 9.149% ,4.439% ,6.022%respeetively. The DPPH clearance rate decreases by 3.24% during filtration in real production. The aging level of fresh draft beer is lower than pasteurized beer,but it has a higher aging rate due to less endogenous anti-oxidants. As a result,the aging level of draft beer will be deeper than pasteurized beer during storage.