降低啤酒乙醛含量的模式研究-食品科学与工程专业论文.docxVIP

AbstractAcetaldehyde Abstract Acetaldehyde is the main component of the volatile carbonyl compounds in beer and makes up about 60％ofthe total aidehydes．Larger amounts ofacetaldehyde in beer be detected by its giving what is described green apple aroma and flavor．The control acetaldehyde content ofbeer remains an important challenge for the brewing industry．Data from recent studies of volatile changes during storage of packaged beer indicated that acetaldehyde could also be used∞an index to staling．Some measures must be taken to reduce acetaldehyde content to resolve some urgent problem concerning the quality of Chinese beer,such flavor stability and good taste of beer．The mainly research content ofthe paper consists oftwo parts，one is involved in optimizing the brewing process，the other is concentrated modification of brewer’s yeast by means of the combination of genetic engineering and laser breeding，The detailed contents are∞follows． 1．The optimization ofbrewery process Some experiments have been carried out to research into the influence of key parameters from mashing，fermentation and packaging，respectively，on acetaldehyde content offinal products． The results show that there is evident efrect acetaldehyde content as for mashing process．However,fermentation processes play key role in controlling acetaldehyde content,the optimized fermentation process consists in fermentation temperature(12C)，pitching rate(1％)，and wort dissolved oxygen(10 m∥L)，acetaldehyde content of corresponding to the process is∞low∞1．42 mg／L，and its is by far lower than the contr01．Furthermore，the parameters of packaging process have different influence acetaldehyde content，dissolved oxygen of product is of evident importance to it,the othertwofactorsincluding content ofironion andtheintensity ofpasteurismis oflittle effect acetaldehyde content． 2．The modification ofbrewer’s yeast The mutant strains is constructed by homologous recombination with fragment ofKanMX4 gone integrated into the site