甘蔗糖浆对啤酒理化性质及风味物质的影响

Effects of Sugarcane Syrup on Physicochemical Properties and FlavorCompounds of Beer

以麦汁和膜过滤处理的甘蔗糖浆为实验原料,探究甘蔗糖浆不同添加量与添加方式对啤酒理化性质的影响;通过电子鼻与GC-MS分析其风味物质,比较其风味差异。辅以感官评价,比较分析添加甘蔗糖浆的啤酒与不添加甘蔗糖浆啤酒及市售啤酒的品质区别。结果表明:采用后发酵加汁方式,加汁量为20%时,甘蔗啤酒品质最佳,其酒精度为4.01%(体积分数);苦味值为14.72 IBU,低于其他品种的啤酒且在正常范围;泡持性达150 s;未检测出乙醛,醛类和酯类含量在正常范围;11种特有物质赋予了甘蔗啤酒特殊风味。该研究为后续甘蔗啤酒工业化生产提供了实验基础。

With wort and sugarcane syrup treated by membrane filtration as experimental raw materials,the effects of different addition amounts and methods of sugarcane syrup on the physical and chemical properties of beer were studied.The flavor substances were analyzed by electronic nose and GC-MS,and the flavor differences of different beers were compared.With sensory evaluation,the quality differences of beer with sugarcane syrup,ordinary beer and commercial beer were compared and analyzed.The results showed that the quality of sugarcane beer was the best when the juice content was 20%,and the alcohol precision was 4.01%(volume fraction).The bitterness value was 14.72 IBU,which was lower than other kinds of beer and in the normal range.The foam retention reaches 150 s.No acetaldehyde was detected,and the contents of higher alcohols and esters were within the normal range.Eleven special substances endow sugarcane beer with special flavor.This study provides an experimental basis for the follow-up industrial production of sugarcane beer.