工坊啤酒在中国的新发展
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摘要
啤酒行业近几年有了新的发展,涌现出越来越多的工坊啤酒企业,并进行了大量的研究工作用以开发新技术和新产品。这些工坊啤酒或多或少融合了大众啤酒的风格,但又有所不同。其中有4种类型的工坊啤酒最具代表性——低醇或无醇啤酒、低卡路里啤酒、果味啤酒和功能性啤酒。随着药食同源食品种类的丰富和工坊啤酒的中国化,未来功能性啤酒可能将引领工坊啤酒的发展。本文对工坊啤酒的新发展进行了概述。
Beer industry has been experiencing new development in recent years.Many new craft beer workshops are built and new technologies and new products are born.These craft beer products,combining the style of industrial beer more or less,have their individual features.Among them,four craft beer products including low-alcohol or none-alcohol beer,low-calorie beer,fruit beer and functional beer are typical representatives.With the enrichment of medicinal food and the integration of Chinese nature,functional beer might lead the development of craft beer in the future.In this paper,the new development of craft beer was reviewed.
Beer industry has been experiencing new development in recent years.Many new craft beer workshops are built and new technologies and new products are born.These craft beer products,combining the style of industrial beer more or less,have their individual features.Among them,four craft beer products including low-alcohol or none-alcohol beer,low-calorie beer,fruit beer and functional beer are typical representatives.With the enrichment of medicinal food and the integration of Chinese nature,functional beer might lead the development of craft beer in the future.In this paper,the new development of craft beer was reviewed.
引文
[1]尤贺,彭岳.《工坊啤酒》团体标准——小微型啤酒行业规范化发展的第一步[J].中外酒业·啤酒科技,2017(21):4-8.
[2] NACHEL M, ETTLINGER S. Getting to know the mother beer categories:ales, lagers, and more[M]//Beer for dummies. Wiley,2012.
[3] MATTHEWS S L, BYRNE H, HENNIGAN G P.Preparation of a low carbohydrate beer by mashing at high temperature with gulcoamylase[J]. Journal of the institute of brewing, 2001, 107:185-194.
[4] GUERRA N P, TORRADO-AGRASAR A, LóPEZMACíAS C, et al. Use of amylolytic enzymes in brewing[M]//Beer in health and disease prevention. Academic Press, 2008:113-126.
[5] HUTKINS R W. Beer fermentation[M]//Microbiology and technology of fermented food. Blackwell Publishing,2007:301-347.
[6] STEWART G G. Biochemistry of brewing[M]//Biochemistry of foods. Academic Press, 2013:291-318.
[7] MALFLIET S, GOIRIS K, AERTS G, et al. Analyticalsensory determination of potential flavour deficiencies of light beer[J]. Journal of the Institute of Brewing, 2009,115:49-63.
[8]黄家英.原浆自酿啤酒质量影响因素及控制措施[J].科技信息,2011(27):838.
[9] BROEKAERT W F, COURTIN C M, VERBEKE K, et al.Prebiotic and other health-related effects of cerealderived arabinoxylans, arabinoxylan-oligosaccharides,and xylooligosaccharides[J].Critical reviews in food science and nutrition, 2011, 51(2):178-194.
[10] LAM K L, CHEUNG P C K. Non-digestible long-chain beta-glucans as novel prebiotics[J]. Bioactive carbohydrates and dietary fibre, 2008(2):45-64.
[11]姚汝华,魏琪.无醇、低醇啤酒现状及展望[J].广州食品工业科技,1997(4):8-11.
[12]吴时红,陆健,官青松,等.反渗透膜过滤法生产无醇啤酒的研究[J].中外酒业·啤酒科技, 2011(6):31-34.
[13]周广田,赵文娟,白立勇.无醇啤酒生产新工艺的研究[J].酿酒科技, 2007(4):104-106.
[14] ZUFALL C, WACKERBAUER K. Process engineering parameters for the dealcoholisation of beer by means of falling film evaporation and its influence on beer quality[J]. Monatsschrift fur Brauwissenschaft, 2000, 53(7/8):124-137.
[15]周建华.啤酒厂过滤膜与膜过滤应用技术之探讨[J].中外酒业·啤酒科技, 2017(17):19-23.
[16] BRANYIK T, SILVA D P, BASZCZY?SKI M, et al. A review of methods of low alcohol and alcohol-free beer production[J].Journal of food engineering, 2012, 108:493-506.
[17]汤卫见,王梵.无醇啤酒饮料及其生产工艺[J].天津职业院校联合学报, 2012(2):50-53.
[18]李洪微.限制发酵法结合后修饰工艺生产无醇啤酒[J].中外酒业·啤酒科技, 2013(10):43-45.
[19]马荣山,娄怡,王宜琦.有氧发酵型无醇啤酒加工工艺的优化[J].食品工业科技, 2013(11):150-155.
[20] BURBERG F, ZARNKOW M. Special production methods[M]//Handbook of brewing:processes,technology and markets. Wiley,2009:235-256.
[21]黄亚东.关于天然果味型啤酒酿造工艺的探讨[J].酿酒, 2002(1):37-38.
[22] DUFOUR J P, MALCORPS P H, SILCOCK P. Control of ester synthesis during brewery fermentation[J].Brewing yeast fermentation performance,2008:213-233.
[23]刘华,高飞,陆健.不同发酵和营养条件下爱尔啤酒所产生的芳香活性酯[J].中外酒业·啤酒科技,2016(13):50-56.
[24]蒋虹,李娜.如何控制啤酒中的风味特质[J].中外酒业·啤酒科技, 2009(3):31-33.
[25]先元华,朱玉洁,梁宗金.不同固定化酵母载体对啤酒风味成分影响研究[J].中国酿造,2015,34(4):47-50.
[26]刘树兴,张明.益生菌功能性啤酒初探[J].食品科技,2007(10):195-198.
[27]刘国锋,王颖,郭学武,等.木聚糖酶在功能性啤酒中的应用[J].酿酒科技,2013(2):65-70.
[28]罗晟.茯苓:其貌不扬,全身是宝[J].中南药学(用药与健康),2017(4):18-20.
[29]白姗姗,张莹莹,赵强,等.啤酒花废弃枝叶多酚、黄酮含量与抗氧化活性的相关性分析[J].食品科学,2018,39(3):41-48.
[30]李丹,张晓勇,董小雷.茉莉花味精酿啤酒的工艺研究[J].食品工业,2018,39(2):163-165.
[31]杨婧娀.红树莓精酿啤酒[J].酿酒,2017,44(4):125-126.
[32]谢敏,孟胜亚,薛胜平.精酿啤酒研究进展[J].酿酒科技,2017(9):96-106.
[33]周韶华,宋扬,周广田.二次发酵青稞啤酒工艺的研究[J].齐鲁工业大学学报(自然科学版),2015,29(2):33-37.
[34]朱光炜,张乃斌,姚淼,等.青稞啤酒生产工艺的研究[J].农业开发与装备,2013(6):44-46.
[35]马昌峰,李晓毅.使用“脯氨酸特效内切蛋白酶”酿造无麸质啤酒的研究现状[J].啤酒科技,2015(2):10-12.
[36]朱凤娇,陈叶福,王希彬,等.上面发酵高粱啤酒的工艺研究[J].现代食品科技,2017,33(9):210-216.
[2] NACHEL M, ETTLINGER S. Getting to know the mother beer categories:ales, lagers, and more[M]//Beer for dummies. Wiley,2012.
[3] MATTHEWS S L, BYRNE H, HENNIGAN G P.Preparation of a low carbohydrate beer by mashing at high temperature with gulcoamylase[J]. Journal of the institute of brewing, 2001, 107:185-194.
[4] GUERRA N P, TORRADO-AGRASAR A, LóPEZMACíAS C, et al. Use of amylolytic enzymes in brewing[M]//Beer in health and disease prevention. Academic Press, 2008:113-126.
[5] HUTKINS R W. Beer fermentation[M]//Microbiology and technology of fermented food. Blackwell Publishing,2007:301-347.
[6] STEWART G G. Biochemistry of brewing[M]//Biochemistry of foods. Academic Press, 2013:291-318.
[7] MALFLIET S, GOIRIS K, AERTS G, et al. Analyticalsensory determination of potential flavour deficiencies of light beer[J]. Journal of the Institute of Brewing, 2009,115:49-63.
[8]黄家英.原浆自酿啤酒质量影响因素及控制措施[J].科技信息,2011(27):838.
[9] BROEKAERT W F, COURTIN C M, VERBEKE K, et al.Prebiotic and other health-related effects of cerealderived arabinoxylans, arabinoxylan-oligosaccharides,and xylooligosaccharides[J].Critical reviews in food science and nutrition, 2011, 51(2):178-194.
[10] LAM K L, CHEUNG P C K. Non-digestible long-chain beta-glucans as novel prebiotics[J]. Bioactive carbohydrates and dietary fibre, 2008(2):45-64.
[11]姚汝华,魏琪.无醇、低醇啤酒现状及展望[J].广州食品工业科技,1997(4):8-11.
[12]吴时红,陆健,官青松,等.反渗透膜过滤法生产无醇啤酒的研究[J].中外酒业·啤酒科技, 2011(6):31-34.
[13]周广田,赵文娟,白立勇.无醇啤酒生产新工艺的研究[J].酿酒科技, 2007(4):104-106.
[14] ZUFALL C, WACKERBAUER K. Process engineering parameters for the dealcoholisation of beer by means of falling film evaporation and its influence on beer quality[J]. Monatsschrift fur Brauwissenschaft, 2000, 53(7/8):124-137.
[15]周建华.啤酒厂过滤膜与膜过滤应用技术之探讨[J].中外酒业·啤酒科技, 2017(17):19-23.
[16] BRANYIK T, SILVA D P, BASZCZY?SKI M, et al. A review of methods of low alcohol and alcohol-free beer production[J].Journal of food engineering, 2012, 108:493-506.
[17]汤卫见,王梵.无醇啤酒饮料及其生产工艺[J].天津职业院校联合学报, 2012(2):50-53.
[18]李洪微.限制发酵法结合后修饰工艺生产无醇啤酒[J].中外酒业·啤酒科技, 2013(10):43-45.
[19]马荣山,娄怡,王宜琦.有氧发酵型无醇啤酒加工工艺的优化[J].食品工业科技, 2013(11):150-155.
[20] BURBERG F, ZARNKOW M. Special production methods[M]//Handbook of brewing:processes,technology and markets. Wiley,2009:235-256.
[21]黄亚东.关于天然果味型啤酒酿造工艺的探讨[J].酿酒, 2002(1):37-38.
[22] DUFOUR J P, MALCORPS P H, SILCOCK P. Control of ester synthesis during brewery fermentation[J].Brewing yeast fermentation performance,2008:213-233.
[23]刘华,高飞,陆健.不同发酵和营养条件下爱尔啤酒所产生的芳香活性酯[J].中外酒业·啤酒科技,2016(13):50-56.
[24]蒋虹,李娜.如何控制啤酒中的风味特质[J].中外酒业·啤酒科技, 2009(3):31-33.
[25]先元华,朱玉洁,梁宗金.不同固定化酵母载体对啤酒风味成分影响研究[J].中国酿造,2015,34(4):47-50.
[26]刘树兴,张明.益生菌功能性啤酒初探[J].食品科技,2007(10):195-198.
[27]刘国锋,王颖,郭学武,等.木聚糖酶在功能性啤酒中的应用[J].酿酒科技,2013(2):65-70.
[28]罗晟.茯苓:其貌不扬,全身是宝[J].中南药学(用药与健康),2017(4):18-20.
[29]白姗姗,张莹莹,赵强,等.啤酒花废弃枝叶多酚、黄酮含量与抗氧化活性的相关性分析[J].食品科学,2018,39(3):41-48.
[30]李丹,张晓勇,董小雷.茉莉花味精酿啤酒的工艺研究[J].食品工业,2018,39(2):163-165.
[31]杨婧娀.红树莓精酿啤酒[J].酿酒,2017,44(4):125-126.
[32]谢敏,孟胜亚,薛胜平.精酿啤酒研究进展[J].酿酒科技,2017(9):96-106.
[33]周韶华,宋扬,周广田.二次发酵青稞啤酒工艺的研究[J].齐鲁工业大学学报(自然科学版),2015,29(2):33-37.
[34]朱光炜,张乃斌,姚淼,等.青稞啤酒生产工艺的研究[J].农业开发与装备,2013(6):44-46.
[35]马昌峰,李晓毅.使用“脯氨酸特效内切蛋白酶”酿造无麸质啤酒的研究现状[J].啤酒科技,2015(2):10-12.
[36]朱凤娇,陈叶福,王希彬,等.上面发酵高粱啤酒的工艺研究[J].现代食品科技,2017,33(9):210-216.