糖化过程中二甲基硫的形成及控制

The Formation and Control of DMS During Mashing

研究了糖化过程中二甲基硫 (DMS)及前体的变化 ,糖化工艺参数对定型麦汁中DMS及前体的影响。结果表明 :在浸出法糖化过程中 ,二甲基亚砜 (DMSO)在洗糟之前其含量基本不变 ;硫甲基蛋氨酸 (SMM)含量逐渐上升 ;DMS的含量逐渐下降 ;随着辅料比的增大 ,定型麦汁中SMM和DMSO的含量逐渐下降 ;煮沸温度越高 ,时间越长 ,强度越大 ,麦汁SMM分解得越彻底 ;采用抽真空喷淋工艺能消除大部分回旋沉淀过程中产生的游离DMS。

This paper focused on the change of DMS and its precursors during mashing,and the effect of mashing variable on the DMS of wort.The result showed that,during the infusion mashing,the content of DMSO didn't change;SMM increased and DMS decreased;the content of SMM and DMSO decreased with more adjunct,the higher boiling temperature,the longer boiling time and the greater boiling esxtent,the more quite break down of SMM in wort;the process of vacuumization and spray could remove most of the free DMS formed during whirling and cooling.