无醇啤酒的加工工艺-张彪选读.docx

题 目： 增强子的进化研究 学生姓名： 张彪 学生学号： 1313040239 系 别： 生物工程学院专 业： 食品质量与安全 年 级： 13级指导教师：张际峰前言········································································11.无醇啤酒的介绍··························································12．无醇啤酒加工工艺简介···················································23.无醇啤酒的加工工艺 ··················································23.1限制发酵法·······················································23.1.1稀释法······························································23.1.2高温糖化法···························································33.1.3S.Ludwigii酵母法··················································33.1.4 Barrell专利法······················································33.1.5 终止发酵法·························································33.1.6低温发酵法···························································33.1.7低温浸出法···························································43.2脱醇法·····································································43.2.1 蒸馏法·······························································43.2透析法（膜分离法）·····················································53.2.3 超临界二氧化碳萃取法··············································54.无醇啤酒两大类加工工艺比较··········································54.1限制发酵法······························································64.2脱醇法···································································65.无醇啤酒发展前景·······················································66.参考文献································································7无醇啤酒的加工工艺学生：张彪指导老师：韩娟（淮南师范学院生物工程学院）摘要：本文结合近几年无醇啤酒的加工工艺与旧的加工工艺比较描述现在的无醇啤酒的发展现状，对无醇啤酒的未来前景进行展望。无醇啤酒最早由瑞士推出，其后德国、美国、英国、日本等国家相继开发。我国的无醇啤酒起步较早，但发展缓慢。在国外，无醇啤酒的产量年均增长率在30％以上，其消费量占啤酒总量的20％以上。随着人们对健康的日益重视，无醇啤酒的优势体现在几个方面第一，无醇啤酒的酒精含量很低，尽可能的减少了酒精对人体的危害；第二，低热量，无醇啤酒的热量是普通啤酒的1/2；第三，较高的营养价值，无醇啤酒中含有人体所需的多种氨基酸、多酚化合物和多种微量元素[]。现代人崇尚自然、特性化的生活方式，无醇啤酒尽可能的保持了其原来的色泽和风味，具有低热量、助消化、减少血管中脂肪沉积的特点，符合绿色消费趋势的需求。