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

  • HAO Junguang ,
  • MO Xiaodan ,
  • CHEN Jing ,
  • QIU Yanxing
Expand
  • 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

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.

Cite this article

HAO Junguang , MO Xiaodan , CHEN Jing , QIU Yanxing . Color change of caramel malt during roasting process at three lowroast temperatures[J]. Food and Fermentation Industries, 2020 , 46(13) : 160 -165 . DOI: 10.13995/j.cnki.11-1802/ts.023714

References

[1] 郝秋娟,尹长远.啤酒色泽研究进展[J]. 中国酿造,2019, 38(11):6-10.
[2] SHELLHAMMER T H. Beer color//BAMFORTH C, RUSSELL I, STEWART G (eds). Beer: a quality perspective[M]. Amsterdam:Elsevier Inc, 2009: 213-227.
[3] HAMONIE M B, LINDSAY B, COREY D B, et al. Influence of malt source on beer chemistry, flavor, and flavor stability[J]. Food Research International, 2018,113: 487-504.
[4] LISCOMB C, BIES D, HANSEN R. Specialty malt contribution to wort and beer[J]. MBAA Technical Quarterly, 2015, 52(4): 181-190.
[5] COGHE S, DERDELINCKX G, DELVAUX F R, Effect of non-enzymatic browning on flavour, colour and anti- oxidative activity of dark specialty malts-A review[J]. Monatsschrift Fur Brauwissenschaft, 2004,7: 24-38.
[6] COGHE S, HOLLANDER H D, VERACHTERT H, et al. Impact of dark specialty malts on extract composition and wort fermentation[J]. Journal of the Institute of Brewing, 2005,111(1): 51-60.
[7] LISCOMB C, HANSEN R. Kilned versus roasted: A differentiation of caramelized specialty malts[J]. MBAA Technical Quarterly,2017,54(1):47-51.
[8] COGHE S, ADRIAENSSENS B, LEONARD S, et al. Fractionation of colored Maillard reaction products from dark specialty malts[J]. Journal of the American Society of Brewing Chemists, 2004,62(2):79-86.
[9] NIKOLOVAL K T, GABROVA R, BOYADZHI, et al. Classification of different types of beer according to their colour characteristics[J]. Journal of Physics. Conference Series,2017,794(1):2 035-2 041.
[10] COGHE S, VANDERHAEGEN B, PELGRIMS B, et al. Characterization of dark specialty malts: New insights in color evaluation and pro- and antioxidative activity[J]. Journal of the American Society of Brewing Chemists, 2003,61(3):125-132; 2003.
[11] VANDECAN M G, DAEMS N, SCHOUPPE N, et al. Formation of flavor, color, and reducing power during the production process of dark specialty malt[J]. Journal of the American Chemical Society, 2011, 69(3):150-157.
[12] CARVALHO D O, ØENDAL L H, ANDERSEN M L, et al. High molecular weight compounds generated by roasting barley malt are prooxidants in metalcatalyzed oxidations [J]. European Food Research and Technology, 2016,242(9):1 545-1 553.
[13] CARVALHO D O, CORREIA E, LOPES L, et al. Further insights into the role of melanoidins on the antioxidant potential of barley malt [J]. Food Chemistry,2014,60:127-133.
[14] HAFIFIZE Y, ROBERTS T L, DAVID J C. Flavour gen-eration during commercial barley and malt roasting oper-ations: A time course study[J]. Food Chemistry, 2014, 145:378-387.
[15] COMBE A L, ANG J K, BAMFORTH C W. Positive and negative impacts of specialty malts on beer foam: a comparison of various cereal products for their foaming properties[J]. Journal of the Science of Food and Agriculture, 2013,93(9): 2 094-2 101.
[16] WUNDERLICH S, WURZBACHER M, BACK W. Roasting of malt and xanthohumol enrichment in beer[J]. European Food Research and Technology,2013,237(2): 137-148.
[17] COGHE S, GHEERAERT B, MICHIELS A, et al. Devel- opment of Maillard reaction related characteristics during malt roasting[J]. Journal of the Institute of Brewing, 2006, 112(2):148-156.
[18] HELLWIG M, WITTE S, HENLE T. Free and protein- bound Maillard reaction products in beer: method develop-ment and a survey of different beer types[J]. Journal of Agricultural and Food Chemistry, 2016, 64(38):7 234-7 243.
[19] GOLON A, KROPF C, VOCKENROTH I, et al. An inve-stigation of the complexity of Maillard reaction product profiles from the thermal reaction of amino acids with sucrose using high resolution mass spectrometry[J]. Foods, 2014,3(3):461-475.
[20] MARTINES S I F S, JONGEN W M F, BOEKEL M A J S. A review of Maillard reaction in food and implications to kinetic modeling[J]. Trends in Food Science & Technology,2001,11:364-373.
[21] KOREN D, VECESERI B H, KUN-FARKAS G, et al. How to objectively determine the color of beer? [J]. Journal of Food Science and Technology, 2020,57(3):1 183-1 189.
[22] SMEDLEY S M. Colour determination of beer using tristimulus values[J]. Journal of the Institute of Brewing, 1992, 98:497-504.
[23] 程浩,王越,安家彦.啤酒色调的定量方法研究[J].食品与发酵工业,2016,42(5):217-222.
[24] MARTINEZ A, VEGARA S, MARTI N, et al. Physico-chemical characterization of special persimmon fruit beers using bohemian pilsner malt as a base[J]. Journal of the Institute of Brewing,2017,123(3): 319-327.
[25] 房慧婧.精酿啤酒的发展及行业标准[J].中外酒业·啤酒科技,2018,9:58-62.
[26] SMYTHE J E, BAMFORTH C W. Shortcomings in standard instrumental methods for assessing beer color[J]. Journal of the American Society of Brewing Chemists, 2000,58:165-166.
[27] 李东东,郑飞云,周虓岳,等.红色系麦芽的颜色判定[J].食品与发酵工业,2019,45(4):60-65.
[28] 郝俊光,杨世冬,陈霜梅,等.关于优化特种麦芽实验室评价技术的思考[J].中国啤酒,2019,10:56-59.
[29] 李崎,刘春凤.ASBC分析方法[M]. 北京:中国轻工业出版社,2012:237-242.
[30] WOFFENDEN H M, JAMES J M, CHANDRA S. Relationships between antioxidant activity, color, and flavor compounds of crystal malt extracts[J]. Journal of Agricultural and Food Chemistry,2001,49(11): 5 524-5 530.
Outlines

/