低碳水化合物啤酒麦芽汁的冷醪:粉碎步骤的研究

Q3 Agricultural and Biological Sciences Brazilian Journal of Food Technology Pub Date : 2023-01-01 DOI:10.1590/1981-6723.00823
Gabriela Dalberto, João Paulo Niemes, Marcos Roberto da Rosa
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引用次数: 0

摘要

冷麦芽浆是一种创新和有前途的酿造技术,用于获得无酒精和低酒精啤酒,具有类似于传统啤酒的感官轮廓。传统的捣碎是在50到75摄氏度的高温下进行的,而这种技术使用的是10摄氏度左右的低温,但时间更长。这允许更强烈地从麦芽中提取风味和颜色,同时保持可发酵糖的浓度较低,因为酶促淀粉水解不会以最大效率发生。使用冷醪技术对酿造过程的糊化阶段进行了研究,并进行了随后的物理化学表征,以评估这些参数可能发生的变化。为了获得低浓度可发酵糖的啤酒麦芽汁,对捣碎温度和时间进行了修改,并采用双水平析因设计来评估这些变量的影响,结果表明捣碎时间是主要因素对响应的重要影响。与碳水化合物浓度相关的提取物含量在6 oBx左右,而传统麦汁的含量在11 ~ 12 oBx之间,蛋白质含量为0.12 ~ 0.13%,低于文献报道。对于pH值,结果在6.0左右,高于啤酒麦芽汁的推荐值,这表明采用的捣碎技术促进了该参数的变化,可能是由于磷酸酶的作用有限,磷酸酶通过产生磷酸来降低pH值。
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Cold mash in brewer wort with low carbohydrate content: a study of the mashing step
Abstract Cold mash is an innovative and promising brewing technique for obtaining free-alcohol and low-alcohol beers, with a sensory profile similar to traditional beers. While traditional mashing is carried out at high temperatures, between 50 and 75 oC, this technique uses low temperatures, around 10 oC, but with a longer time. This allows more intense extraction of flavors and color from the malt while keeping the concentration of fermentable sugars low, as the enzymatic starch hydrolysis does not occur at its maximum efficiency. A study was performed on the mashing stage of the brewing process using the cold mash technique, with subsequent physicochemical characterization, to evaluate possible changes in these parameters. To obtain beer worts with low concentrations of fermentable sugars, modifications were made to mashing temperature and time, and a two-level factorial design was applied to evaluate the influence of these variables, demonstrating that the main factor mashing time was of great importance in the response. The extract content, related to the concentration of carbohydrates, presented results around 6 oBx, while the traditional wort has between 11 and 12 oBx, and the protein content was 0.12 to 0.13%, being below than reported in the literature. For pH, the results were around 6.0, which is above the recommended for brewer's wort, demonstrating that the mashing technique employed promoted changes in this parameter, possibly due to the limited action of the phosphatase enzyme, responsible for lowering the pH through the production of phosphoric acid.
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来源期刊
Brazilian Journal of Food Technology
Brazilian Journal of Food Technology Agricultural and Biological Sciences-Food Science
CiteScore
2.20
自引率
0.00%
发文量
32
审稿时长
35 weeks
期刊介绍: The Brazilian Journal of Food Technology (BJFT) is an electronic rolling pass publication with free access, whose purpose is to publish unpublished articles based on original research results and technological information that significantly contribute to the dissemination of new knowledge related to production and evaluation of food in the areas of science, technology, food engineering and nutrition (non-clinical). Manuscripts of national or international scope are accepted, presenting new concepts or experimental approaches that are not only repositories of scientific data. The Journal publishes original articles, review articles, scientific notes, case reports, and short communication in Portuguese and English. The submission of a manuscript presupposes that the same paper is not under analysis for publication in any other divulging vehicle. Articles specifically contemplating analytical methodologies will be accepted as long as they are innovative or provide significant improvement to existing methods. It is at the discretion of the Editors, depending on the subject relevance, the acceptance of works with test results of industrialized products without the information necessary to manufacture them. Papers aimed essentially at commercial propaganda will not be accepted.
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