低热应力煮沸对麦汁特征成分的影响

IF 1.6 4区 农林科学
Xiaoyong Dai, Fan Zhang, Wei Wu, Qing Xu, Long-yuan Wu, Zhanyong Li
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引用次数: 1

摘要

摘要系统地研究了不同低热应力沸腾条件下麦芽汁特征组分的变化,以及低热应力煮沸条件下积累在麦芽汁中的二甲基硫醚(DMS)的分离方法。与常规沸腾相比,组合沸腾(在3%蒸发率和98°C保温30min下沸腾)表明,可固化氮、异α酸和颜色的变化率不超过5%,硫代巴比妥酸(TBA)反应混合物的吸光度下降13.7%,涡流后真空膜汽提可分离DMS。在98°C保温沸腾条件下,TBA反应混合物、异α酸和颜色的吸光度差异分别为16%、11.6%和5%。可固化氮含量相当于28mg/L的限值,DMS必须通过真空膜汽提两次来去除。从应用的角度来看,后续有必要提高DMS的分离效率。
本文章由计算机程序翻译,如有差异,请以英文原文为准。
Changes of wort characteristic components through low thermal stress boiling
Abstract This paper systematically studied the changes of wort characteristic components under various low thermal stress boiling, and separation methods of Dimethyl-Sulfide (DMS) accumulated in wort due to low thermal stress boiling. Compared with conventional boiling, the combined boiling (boiling at 3% evaporation rate and 98 °C holding temperature for 30 min) demonstrated that the change rates of solidifiable nitrogen, iso-α-acid and color were no more than 5%, the absorbance of thiobarbituric acid (TBA) reaction mixture decreased by 13.7%, and DMS can be separated by vacuum film stripping after whirlpool. For 98 °C holding temperature boiling, the differences in absorbance of TBA reaction mixture, iso-α-acid and color were 16, 11.6 and 5%, respectively. The solidifiable nitrogen content was equivalent to the 28 mg/L limit and DMS must be removed by vacuum film stripping two times. From the perspective of application, it is necessary to improve the separation efficiency of DMS subsequently.
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来源期刊
International Journal of Food Engineering
International Journal of Food Engineering 农林科学-食品科技
CiteScore
3.20
自引率
0.00%
发文量
52
审稿时长
3.8 months
期刊介绍: International Journal of Food Engineering is devoted to engineering disciplines related to processing foods. The areas of interest include heat, mass transfer and fluid flow in food processing; food microstructure development and characterization; application of artificial intelligence in food engineering research and in industry; food biotechnology; and mathematical modeling and software development for food processing purposes. Authors and editors come from top engineering programs around the world: the U.S., Canada, the U.K., and Western Europe, but also South America, Asia, Africa, and the Middle East.
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