红外光谱在啤酒行业中的应用进展
Advances in application of infrared spectrum in beer
宗绪岩 1张冬阳 1吴键航 1李丽2
作者信息
- 1. 四川轻化工大学酿酒生物技术及应用四川省重点实验室,四川宜宾 644005;四川轻化工大学生物工程学院,四川宜宾 644005
- 2. 四川轻化工大学生物工程学院,四川宜宾 644005
- 折叠
摘要
啤酒酿造的质量密切依赖于原料质量和酿造工艺.传统的分析方法在实时性上存在局限,而红外光谱技术,由于其快速、准确、无损的特点,正越来越多地应用于啤酒酿造过程.本文着重介绍红外光谱在多个环节的应用:从麦芽的质量评估,到糖化过程中原始提取物和糖分的实时监测;从发酵阶段对酒精度、可溶性固形物、游离氨基氮等关键指标的检测,到最终产品分类鉴定的准确实施.特别指出,便携式设备和在线传感器的利用,使得实时监控成为可能,进而实现对生产过程的精确管理,保证产品质量的稳定性和一致性.
Abstract
The quality of beer brewing is heavily reliant on the quality of raw materials and brewing technology.While traditional analysis methods have limitations in real-time analysis,infrared spectroscopy is increasingly utilized in the beer brewing process due to its rapid,precise,and non-destructive characteristics.This paper specifically focuses on the application of infrared spectroscopy across various aspects:from assessment of malt quality to real-time monitoring of raw extracts and sugars during saccharification;from detection of alcohol,soluble solids,free amino nitrogen,and other key indicators during fermentation to accurate classification and identification of the final product.Notably,the use of portable devices and online sensors enables real-time monitoring for accurate management of production processes while ensuring stability and consistency in product quality.
关键词
红外光谱/啤酒/在线监测Key words
infrared spectrum/beer/online monitoring引用本文复制引用
基金项目
四川省高校重点实验室开放基金项目(23XLY02)
出版年
2024
国家科技期刊平台
NSTL
万方数据