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········································································1
1.无醇啤酒的介绍 ··························································1
2．无醇啤酒加工工艺简介···················································2
3.无醇啤酒的加工工艺 ··················································2
3.1限制发酵法·······················································2
3.1.1稀释法 ······························································2
3.1.2高温糖化法···························································3
3.1.3 S.Ludwigii酵母法··················································3
3.1.4 Barrell专利法······················································3
3.1.5 终止发酵法 ·························································3
3.1.6低温发酵法···························································3
3.1.7低温浸出法···························································4
3.2脱醇法 ·····································································4
3.2.1 蒸馏法·······························································4
3.2透析法（膜分离法）·····················································5
3.2.3 超临界二氧化碳萃取法··············································5
4.无醇啤酒两大类加工工艺比较··········································5
4.1限制发酵法······························································6
4.2脱醇法···································································6
5.无醇啤酒发展前景 ·······················································6
6.参考文献································································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）
摘要啤酒的工艺流程：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，符合绿消费趋势的需求。
前言
近年来,世界卫生组织呼吁人们减少酒精饮料的消费,人们也已意识到过量饮用酒精带来的危害,在欧美各国,啤酒及其它酒精饮料的消费量已逐年下降,而无醇啤酒的产量正在逐渐增加。无醇(低醇)啤酒的生产工艺大致可以分为两类,一类是物理脱醇法,另一类是限制发酵法。
1.无醇啤酒的介绍
顾名思义,无醇啤酒应该是不含酒精的啤酒,但国际上一般认为,酒精含量控制在0.5%以下者,
可以称之为无醇啤酒。我国国家标准对于无醇啤酒的规定除了要求酒精体积分数小于等于 0.5%外，还要求啤酒的原麦汁浓度大于等于3.0°P。无醇啤酒既有普通啤酒的泽、香味和泡沫等典型特征,又有多饮不醉的特点[]。
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。
2 .无醇啤酒加工工艺简介
近年来，关于无醇啤酒的研究进展很快，技术不断创新，生产方法不断涌现。目前，工业上主要是通过两种方法生产低醇和无醇啤酒，第一种是物理方法，即在正常生产啤酒的基础上，通过反渗透、透析或蒸发等方法去除酒精常用的脱醇方法包括热处理和膜过滤，其中常用的热处理法包括薄层蒸发、降膜蒸发、连续真空蒸馏，而反渗透和透析属于膜过滤的方法[]。还有一些应用较少的方法，比如全蒸发、冷冻浓缩、萃取法，例如利用有机溶剂萃取和二氧化碳萃取，还有使用特殊的硅藻土吸附或者特殊的树脂吸附。这会使制得的脱醇啤酒在风味物质含量、口感和新鲜度上损失较大，但是这可以在保证酒精含量达到要求
的前提下，通过添加发酵液、生啤或者完全成熟的啤酒来改善。然而，上述的物理方法都需要额外的操作及额外的花费，使生产成本增加[]。另外一种方法是生物方法，又称限制发酵法，其基本原理是控制麦汁的发酵程度，即限制可发酵性糖向酒精方面进行转化，使最终成品酒中的酒精含量低于无醇啤酒标准的限制要求，具有生产工艺简单，成本低等优点，是生产无醇啤酒常用方法之一，这类方法主要是通过控制啤酒生产的工艺流程以尽量减少酒精的生成量，从而无需再进行下游处理，包括终止发酵法、冷接触法和特殊酵母发酵法[]。
3. 无醇啤酒的加工工艺
3.1限制发酵法
无醇啤酒传统的工艺大致和现在差不多，有两类,一类是限制发酵法是限制麦汁中的可发酵性糖含量及限制其向酒精转化的方向,如Ludwiisi酵母、Abrlell专利法、高温糖化法等[]。
3.1.1稀释法
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