Effects Of Ultraviolet Light Treatment And Baking Temperature On Malt, Beer Quality And Fatty Acids

Containing flavor compounds in beer there are many greater impact on beer flavor probably dozens of these flavor compounds give special flavor of beer within a certain range of content, but the content is too high or too low will often bring beer feel bad flavor[1-3]. Among them, the fatty acids (FAs) for beer flavor and stability has an important impact. In this paper, on the malt5min,10min,15min,20min,25min,30min gradient time of UV irradiation treatment, as well as select70℃,82℃and90℃three different baking temperature coke malt as raw materials, brewed into beer and using multi-stage solvent extraction-gas chromatography method for the detection and tracking of beer fatty acids, fatty change research in the beer brewing process and the impact on malt and beer quality.After UV irradiation treatment gradient time of the indicators of different quality malt and malt kilning temperatures also occurred with varying degrees of change. After UV light treatment which is not basic indicators of malt extract, color, boil color, viscosity and other effects; on the a-amino nitrogen, fatty acids are inhibited, which5min group inhibition of α-amino nitrogen the most significant; promote the role of turbidity and have some degree of filtration rate. High malt kilning and mashing time causes moisture content, extract content, turbidity and filtration rate decreased; as kilning and chroma is increased with increasing temperature; boiling chroma is in the70℃Kilning maximum; α-amino nitrogen content at the lowest70℃baking time, the highest82℃baking content.UV irradiation using different time and different roasted malt processing temperature coke malt as raw material, after the beer yeast into the wort cultured. The total amount of fatty acids found in malt irradiation time with reduced growth, but the growth of yeast fermentation process, the lower the fatty acid content of yeast growth is not possible, but there is a corresponding range of values. In the baking temperature coke group we found that compared to82℃baking focus group moderation,70℃low temperature baking coke group is more conducive to the growth of yeast and fermentation, while90℃high temperature baking group focus on the growth of yeast fermentation inhibited. Therefore, control of the content of fatty acids should be reasonable, particularly in yeast fermentation process, the fatty acid content is not too low, so as to favor a better growth of yeast to improve the quality of beer.UV irradiation treated differently in different malt and malt kilning temperatures as raw material, fermented into beer, a multi-stage solvent extraction-gas chromatography method for the bitterness of beer, myristic acid, palmitic acid, stearic acid and content in five common fatty acids linoleic this track testing. UV irradiation group of researchers found that linoleic acid and palmitic acid photosensitivity to ultraviolet light is particularly strong, significantly inhibited; inhibiting myristic and stearic acid content was more obvious than in15min inhibition obvious; bitter only in15min and30min levels after irradiation significantly decreased, other times decreased obvious, obvious inhibition. Different temperature kilning malt beer bitterness of content myristic acid, palmitic acid, stearic acid and linoleic fatty acids, which have different effects of five study found that the heat resistance of the strong bitterness; myristate, palmitic acid and stearic fatty acids of these three poor heat resistance; whereas linoleic acid at70℃and90℃two kinds of malt kilning temperatures have been well suppressed.UV irradiation treated differently in different malt and malt kilning temperatures as raw material, fermented into wine, combined with the third chapter of beer for the determination of fatty acid content in five major changes in order to determine the quality of the beer foam stability of beer, fatty acid content, the correlation between species. Beer samples from sensory indicators measuring the quality of analysis and found that both physical and chemical indicators, UV treatment and different roasted malt malt beer transparency coke temperature, turbidity, odor, color, alcohol content and pH of these little effect on quality indicators are able to meet the quality standards of brewing beer. Foam attenuation through ultraviolet irradiation malt beer as raw material to be significantly weaker than the control group, also found that more than malt15min UV irradiation time brewing beer before21d can maintain a good foam durability, indicating that the fatty acid can effectively reduce the content to maintain the stability of beer foam in early. The baking temperature coke, the baking temperature is90℃bubble holding focus groups better, soak70℃low temperature phase Kilning group held bake for82℃moderately poor focus group. In a study of beer foam stability during shelf, we also found that after UV irradiation treatment on beer foam has a good role in promoting stability; beer foam stability under different temperature baking coke is90℃high temperature baking focus group best. In summary found five common fatty acids, the bitterness is C8short chain fatty acids, changing its content relationship with beer foam stability is not large, it also confirms the modest impact of short chain fatty acids found in beer foam stability. Linoleic acid is a C18long-chain fatty acids on the stability of beer foam is less than myristic acid, palmitic acid and stearic acid which three long chain fatty acids. Therefore, myristic acid, palmitic acid and stearic acid content of these long chain fatty acids for the three beer foam stability plays an important role.