《(6)--2.3 特种麦芽简介啤酒工艺学.pdf》由会员分享，可在线阅读，更多相关《(6)--2.3 特种麦芽简介啤酒工艺学.pdf（18页珍藏版）》请在taowenge.com淘文阁网|工程机械CAD图纸|机械工程制图|CAD装配图下载|SolidWorks_CaTia_CAD_UG_PROE_设计图分享下载上搜索。
1、Introduction to Specialty Malt特种麦芽介绍Rahr Technical CenterContents 2 Introduction(前言）前言）Products and process overview（产品和生产过程介绍）Color Intensity and hue（颜色色度和色调）Flavor Profile and Chemistry（风味化学特性）Antioxidative potential（潜在的抗氧化能力）Summary（小结）Change in Malt Analytical Properties麦芽性能的分析0.050.0100.0150.02
2、00.0250.0300.0350.0050100150200250Enzyme ActivityCaramel Malt Color EBCEnzyme Levels in Caramel Malt(焦色麦芽中酶活水平）AmylaseDP EBC1.401.501.601.701.801.901060110160210260ViscosityCaramel Malt Color EBCViscosity黏度 Heat treatment to malt denatures thermo-labile enzymes and change the malt analyticals（热处理能改变
3、麦芽中热敏相关酶活，并因此改变了麦芽的性能）Degree of impact is dependent on sensitivity to thermal intensity（这种影响的大小取决于热处理的强度）Relationship between Malt Color and Mash pH（麦芽颜色和麦汁醪液pH值之间的关系）Production process has high effect on pH and titratable acidity,while barley varieties have a minor,more variable effects.（生产过程对麦汁pH和
4、可滴定酸影响很大，同时大麦品种也有不同程度的影响）Geurts,WBC2016Color and Flavor Development（颜色和风味的产生）-Chemical interactions（化学反应）Intermediate compounds in the Maillard reaction affect color,flavor and anti-oxidative potential of malt（美拉德反应的中间产物能影响麦芽的颜色、风味及抗氧化能力）Highly volatile compounds such as aldehydes and pyrazines cont
5、ribute to aroma and flavor（麦芽的香气风味主要依靠高挥发性的化合物如醛类和吡嗪类物质）Reductones are anti-oxidant but active in oxidative reactions（二羟丙烯醛类物质是抗氧化剂，但也积极参与氧化反应）Main stages in Maillard reaction proposed by Hodge(adapted from Nursten,2005)Specialty Malt=Science+Art特种麦芽=科学艺术Anti-oxidative Potential（抗氧化潜能）（抗氧化潜能）e.g.red
6、uctones(二羟丙烯醛）Colour（颜色）（颜色）High molecular weight（大分子物质）e.g.melanoidins（类黑精）Flavour（风味）（风味）Low molecular weight（小分子物质）e.g.aldehydes（乙醛）Malt roasting drum system Courtesy of YingtaiMachinery Equipment Co.Ltd.Specialty Malt-Types and Production特种麦芽类型和生产Barley大麦Roaster烘烤Kiln烘干Green Malt绿麦芽Color MaltRoa
7、sted MaltCaramel MaltRoasted barleyVienna Malt(4-10 EBC)Munich Malt(10-100 EBC)Caramel Malt(20-225 EBC)Aromatic Malt(45-55 EBC)Amber Malt(45-80 EBC)Melanoidin Malt(50-80 EBC)Roasted Wheat Malt(25-35 EBC)Biscuit Malt(45-70 EBC)Chocolate Malt(800-1000)Chocolate Malt(1100-1300 EBC)Black Malt(1300-1600
8、EBC)Caramel malt(15-145 EBC)Roasted:Crystal Malt(90-400)Aromatic caramel(300-400 EBC)Roasted Barley (1600-1800 EBC)220-230C160-220CKilned vs.Roasted Caramel Malt轻度烘烤和中度烘烤焦色麦芽的对比KilnedColor:Reddish tone.(微红色）Glassy:30%to 40%Flavor:Caramel,toasted,slightly sweet,less astringent（焦糖味、烘烤香、轻微的甜味，涩度较轻）Beer
9、:a subtler toasted/caramel malt flavor and a reddish hue（具有轻微的烘烤麦芽的香气和微红的颜色）Malt bed depth decides homogeneityRoastedColor:Darker,Brownish-Burgundy hue.（颜色较深，褐色）Glassy:Up to 90%or more(due to higher stewing temp.)Flavor:Caramel,roasted,more astringent,（焦糖味、烘烤香、较强的涩度）Beer:a caramel/sweet/roasted flav
10、or and a browner hue（具有焦糖、烘烤的香气和较深的颜色）Good mixing in the drum for homogeneitySmoothness and drinkabilty are normally more pronounced in kilned malt,while roasted malt gives more sharp and distinct flavor impact.轻度烘烤的焦色麦芽能赋予啤酒更好的柔顺性和适应性，但中度烘烤的焦色麦芽则能给啤酒带来更强劲和丰富的口感与风味。http:/ Sugar and amino acids react
11、 to eventually form melanoidins and other high molecular weight compounds which gives color.（糖和氨基酸反应形成类黑精和其他高分子物质，共同给麦芽带来了较深的颜色）Intermediary compounds such as HMF and other heterocyclic aldehydes are highly reactive,and can continue to react to form melanoidins.（一些中间产物如HMF和其他杂环类的醛类物质相互反应，也会形成类黑精等深色物
12、质）Color malt(150 EBC)has chromophores of LMW(800 EBC)is high in melanoidins(100 kDa)（深色麦芽含有大量的类黑精类物质Chromophore sourceChemical Pathway towards Color Formation颜色形成的化学路径Examples of Yellow and Orange Color Formation（黄色和橙色形成的例子）yelloworangeyellowExamples of Red Color Formation红色形成举例redredSaccharificatio
13、n(e.g.60 mins 70C with high RH)Kilning/Roasting time TemperatureGreen maltBased on Coghe et.al.2006Max browning:125-160 C(Coghe et.al.2006)Max red formation:45 min after saccharificationat intensive roasting ending at 180 CColor and Hue Formation色度和色调的形成-Time and temperature dependent取决于时间和温度Main Me
14、chanisms of Flavor Formation in Malt麦芽中风味形成的主要机理Mechanism of Reaction化学反应机理化学反应机理Product compound(example)化合物化合物Structure结构结构Flavor Notes风味描述风味描述Caramelization 焦糖化反应焦糖化反应Thermal degradation of sugars 110 to 180C(230 to 356F)MaltolFuraneolSweet,fruity,caramelSweet,Sugary,caramelMaillard 美拉德反应美拉德反应Sug
15、ar and amino acid reaction,more rapidly 140 to 165C(284 to 329F)2,3,5-trymethyl-pyrazine2-acetyl-1-pyrrolineRoasted,potatoBaked potato or roasted peanutType of amino acid and sugar matters to the type of volatiles produced.氨基酸和糖的种类直接影响麦芽香气的类型Malt Amino Acid Matters for Flavor Formation（麦芽氨基酸影响香气的形成）
16、-Examples of volatiles from Maillard browning 美拉德反应形成风味举例Amino acidAroma of reaction product with glucoseGlycine 甘氨酸Caramel 焦糖味Glutamine谷氨酸Chocolate 巧克力Valine 缬氨酸Rye bread 黑面包Cysteine 半胱氨酸Meaty 烤肉Cystine 胱氨酸“Burnt turkey skin”烤火鸡皮Methionine 蛋氨酸Potato 土豆 S-containing amino acids produce different fla
17、vors than other amino acids 含硫氨基酸相比于其他氨基酸能产生不同风味 Amino acid spectrum in barley varieties and degree of proteolysis in malting therefore affect the flavor profile of the malt（大麦品种中不同的氨基酸种类及制麦过程中氨基酸的水解程度都能影响麦芽的风味）050100150200250300350Relative ConcentrationMalt Color EBCColor and Wort Volatiles 3-Methy
18、lbutanalFurfuralHexanalBased on Coghe et.al.2004 As the malt color develops to darker ranges,sweet notes turns into bitter and burnt notes（随着麦芽颜色逐渐变深，麦芽中一些甜味物质也逐渐转变成苦味和焦味）Profile of flavor balance is dependent on the point of cut off in roasting（香气物质的平衡取决于烘烤的时间）Dynamics of Flavor Development in Roas
19、ted Malt 深色麦芽中香气的形成过程malty flavor（麦芽香）odor of almonds（大杏仁味）,a components found in vanillafreshly cut grass（刚切割的青草味）Malt Type and Flavor Characteristics麦芽香气类型特点Malt Type麦芽类型麦芽类型Predominating compound主要物质主要物质Examples举例举例Flavor Notes香气描述香气描述Lightly colored caramel 浅色焦香麦芽Oxygen heterocyclicPyronesfurans
20、furanonesSweet,caramel-like,meaty,burnt,Dark Caramel/Roasted 深色焦香麦芽Nitrogen containing heterocyclicpyrazinespyridines pyrrolesRoasted,toasted,bitter,burnt,astringent,Cereal-like,nuttyOther flavor volatiles:Sulphur containing,phenolic,lipid oxidation productsSummary 总结18 In production process of spec
21、ialty malt,intermediate compounds of the Maillard reaction affect color,flavor and anti-oxidative potential of malt（在特种麦芽生产过程中，美拉德反应的中间产物会影响麦芽的颜色、气味及抗氧化能力）Color and hue formation and flavor balance are dependent on the condition and point of cut off in roasting（麦芽颜色和风味的平衡取决于烘烤时间和程度）When considering
22、beer flavor stability,the entire process time-temperature regime should be looked at instead of just malt color.Antiradical activity of malt is higher if produced at lower temperature for longer time。（考虑到啤酒的稳定性问题，整个麦芽生产过程中时间温度的动态也需要关注，而并不是仅仅关注于麦芽颜色的变化。更低的温度和更长时间能增加麦芽的抗氧化能力）Based on relationship of anti-oxidative property and malt quality parameters,one can optimize the malt production for better beer flavor stability while achieving the desired color and flavor profile of the target beer.（基于麦芽抗氧化能力和麦芽质量之间的关系，我们可以优化麦芽生产过程，从而得到具有更好风味和颜色的麦芽，进而得到优质的啤酒）