食品与发酵工业 >

2020 , Vol. 46 >Issue 13: 160 - 165

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.023714

生产与科研应用

三个焙烤温度焦香麦芽焙烤过程的L*a*b*变化

  • 郝俊光 ,
  • 莫小丹 ,
  • 陈静 ,
  • 邱彦兴
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  • 1(钦州市特色果蔬发酵重点实验室(北部湾大学),广西 钦州,535011)
    2(北部湾大学 食品工程学院,广西 钦州,535011)
    3(广西聚鑫麦芽有限公司,广西 防城港,538000)
博士,教授级高级工程师(陈静高级工程师为通讯作者,E-mail:1446599485@qq.com)

收稿日期: 2020-02-22

  网络出版日期: 2020-08-04

基金资助

北部湾大学校企联合科技培育项目(2017kjjh004);河池市科技计划项目(AB198802)

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Color change of caramel malt during roasting process at three lowroast temperatures

  • HAO Junguang ,
  • MO Xiaodan ,
  • CHEN Jing ,
  • QIU Yanxing
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  • 1(Qinzhou Key Laboratory of Characteristic Fruits and Vegetables Fermentation, Beibu Gulf University, Qinzhou 535011, China)
    2(College of Food Science and Engineering, Beibu Gulf University, Qinzhou 535011, China)
    3(Guangxi Juxin Malt Limited Company, Fangchenggang 538000, China)

Received date: 2020-02-22

  Online published: 2020-08-04

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摘要

为更好地理解焦香麦芽低温焙烤过程颜色变化规律,利用CIE L*a*b*在实验室条件下对焦香麦芽质量分数50%的协定法麦汁、10%的协定法麦汁、10%的65 ℃糖化麦汁及其煮沸麦汁的颜色进行比对。质量分数50%焦香麦芽协定法麦汁检测结果表明,焦香麦芽在焙烤过程中黄色素物质的生成早于红色素物质;色度值、a*、b*呈现不同的变化趋势,反映出焙烤过程非酶褐变的复杂性。质量分数10%焦香麦芽协定法麦汁的a*、b*变化模式与50%的不同。质量分数10%焦香麦芽65 ℃糖化麦汁煮沸30 min的a*、b*变化模式与质量浓度50%的也不同。鉴于质量分数10%为生产常用配比,利用质量分数10%协定法麦汁评价焦香麦芽的颜色特性更具实用价值。对质量分数10%配方65 ℃糖化麦汁进行煮沸因配比、温度等与实际生产相近,可用于指导特定颜色特性啤酒的焦香麦芽配方选择。

关键词： 焦香麦芽; 焙烤; 非酶褐变; 美拉德; L*a*b*

本文引用格式

郝俊光 , 莫小丹 , 陈静 , 邱彦兴 . 三个焙烤温度焦香麦芽焙烤过程的L*a*b*变化[J]. 食品与发酵工业, 2020 , 46(13) : 160 -165 . DOI: 10.13995/j.cnki.11-1802/ts.023714

Abstract

To better understand the color change of caramel malt at low-temperature roasting process under different mashing conditions, CIE L*a*b* was used to compare the color characteristics of 50%(mass ratio) congress wort, 10% congress wort, 10% saccharification wort mashed at 65 ℃ and its resultant boiling wort under laboratory conditions. The results indicated that the production of yellow colorant was earlier than the red one in roasting. The a* and b* showed different changing tendency in distinctive molds which reflecting the complexity of non-enzymatic browning in the roasting process. The variation patterns of a* and b* in congress wort of 10% caramel malt were significantly different from those of 50% formula. The change mode of a* and b* in the boiling process of 10% caramel malt formula wort with 65 ℃ mashing temperature was also varied from that of 50% congress wort, and its color increased obviously during boiling. With the regard of the fact that 10% ratio of caramel malt is the common ratio for commercial production, it is more instructive to use the 10% EBC wort protocol to evaluate the color characteristics of caramel malt. Boiling the 10% formula wort mashed at 65 ℃ can better provide the reference for the selection of caramel malt and formula screening of beer with specific color characteristics.

Key words： caramel malt; roasting; nonenzymatic browning; Maillard; L *a * b *

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