臺灣博碩士論文加值系統

本研究利用兩種大麥芽（Pilsen和Vienna）分別與一種小麥芽（White wheat）混和（大麥芽：小麥芽比例10：0、8：2、6：4以及4：6），使用單一種啤酒花（Simcoe）與拉格酵母（Lager yeast, Fermentis S-23）釀造之八種啤酒，於15 ℃進行一次發酵24天，在瓶內發酵階段前，添加製備之金柑全果系果汁飲料（11%、13%、15%、17%、19%），18天後進行40種啤酒之品質分析與官能品評，再從中選擇最佳之處理組，於瓶內發酵階段，添加明膠改善泡沫品質，最後再探討巴氏滅菌及貯藏溫度對金柑啤酒之影響。
Pilsen麥芽處理組之金柑啤酒顏色較明亮與黃，且彩度較低。啤酒內金柑果汁飲料的含量會影響啤酒的明亮度（L*）、彩度（C）與色相角（h），隨著金柑果汁飲料濃度增加，Pilsen麥芽處理組的亮度變暗、顏色變得偏紅以及彩度增加；Vienna麥芽處理組的亮度變暗、顏色變得偏紅以及彩度降低。泡沫持續時間以Pilsen麥芽處理組較佳，金柑果汁飲料含量19%，麥芽比例6：4與8：2，分別是192秒與157秒。比重、酒精度與糖度以Vienna麥芽處理組較高。官能品評分析中，麥芽比例8：2、添加19%金柑果汁飲料之樣品色澤分數最高。香氣受到麥芽比例影響，添加小麥有較好的香氣。
挑選泡沫持續時間前六組之金柑啤酒，以官能品評的色澤、泡沫、香氣、口感與餘味之分數進行排名。結果以 Pilsen大麥芽混和White wheat小麥芽比例8：2，添加金柑全果系果汁飲料含量19%，為40種金柑啤酒中最佳。
金柑啤酒添加明膠，濃度為0.25%及0.5%，使透光率增加，明亮度變亮，彩度變飽和、顏色變黃，並能延長金柑啤酒的泡沫持續時間，降低脂肪酸辛酸及癸酸含量，其中明膠濃度0.25%之金柑啤酒在官能品評中，色澤、泡沫、口感、餘味的分數皆是最高。
金柑啤酒經巴氏滅菌後，泡沫持續時間會減少並且對官能品評的色澤、泡沫、香氣、口感及餘味有不好的影響。添加明膠無滅菌之金柑啤酒於5℃或25℃，在貯藏期間皆能維持官能品評色澤、泡沫、香氣、口感、苦味與餘味的受喜好程度。
綜合以上結果，以Pilsen大麥芽混和White wheat小麥芽，比例8：2，在裝瓶前添加製備之金柑全果系果汁飲料至發酵液19%與明膠0.25%，未巴氏滅菌處理，為本實驗最佳之金柑啤酒釀造程序。

This study used two barley malts mixed with one wheat malt (the ratios of barley malt to wheat malt were 10:0, 8:2, 6:4, and 4:6), one hop (Simcoe) and one Lager yeast(Fermentis S-23) to brew 8 kinds of beer. Major fermentation was conducted at 15°C for 24 days. At the bottle conditioning stage, kumquat fruit juice drink was added to prepare fermentation mash contained 11%, 13%, 15%, 17% and 19% kumquat juice drink respectively. After 18 days, quality and sensory analysis of 40 kinds of beer were conducted. Gelatine was added to improve foam quality of kumquat beer at the bottle conditioning stage. The effects of pasteurization and storage temperature on kumquat beer were also examined.
Beers made from Pilsen malt showed a brighter, yellower and less saturated in color. The content of kumquat juice drink affected the lightness (L*), chroma (C), and hue angle (h) of the beer. As the content of kumquat juice drink increased, the Pilsen malt treatments were darkened, reddened and more saturated; the Vienna malt treatments were darkened, reddened and less saturated. The beers made from Pilsen malt and White wheat malt at the ratios of 6:4 and 8:2 containing 19% of kumquat juice drink had longer beer head retention time, 192s and 157s, respectively. Specific gravity, alcohol content and sugar content were higher in the Vienna malt treatments. According to the result of sensory evaluation, beer made from malts at the ratio of 8:2 contained 19% of kumquat juice drink had the highest score of color. Wheat malt resulted in a higher sensory score of aroma.
Beers of better beer head retention time were conducted the sensory evaluation on color, foam, aroma, taste and after taste. The result showed that the beer made from Pilsen and White wheat (at the ratio of 8:2) containing kumquat fruit juice drink (19%) was the best among 40 kumquat beers.
Kumquat beer added 0.25% or 0.5% gelatine showed a higher transmittance, brighter, yellower and more saturated in color. Addition of gelatine in kumquat beer also prolonged the beer head foam retention time and decreased octanoic and decanoic acid content in kumquat beer. The highest sensory evaluation scores of color, foam, aroma, taste and after taste were found from kumquat beer added 0.25% of gelatine. After pasteurization, beer head retention time of kumquat beer was decreased. Pasteurization also reduced the sensory evaluation scores of color, foam, aroma, taste and after taste of kumquat beer. Kumquat beer of gelatine added and unpasteurized could keep good sensory scores of color, foam, aroma, taste, bitterness and after taste during storage at 5℃ or 25℃.
To conclude the results above, kumquat beer made from Pilsen and White wheat (8:2) containing 19% of kumquat fruit juice drink and 0.25% of gelatine without pasteurization is the best technique for the brewing of kumquat beer.

摘要 I
Abstract II
致謝 III
目錄 IV
圖目錄 VII
表目錄 IX
附錄 XI
壹、 前言 1
貳、 前人研究 2
一、 啤酒 2
（一）啤酒簡介 2
（二）世界啤酒種類 2
（三）啤酒品質 3
（四）啤酒釀造流程 4
二、 麥芽 6
（一）大麥簡介 6
（二）麥芽製備 6
（三）麥芽種類 8
三、 啤酒花 10
（一）啤酒花簡介 10
（二）啤酒花成分 10
（三）啤酒花成分之化學反應 11
四、 酵母 14
（一）酵母簡介 14
（二）啤酒酵母 14
（三）啤酒酵母種類 15
五、 啤酒泡沫形成原因 16
（一）啤酒泡沫的有利因素 16
（二）啤酒泡沫的不利因素 17
六、 金柑 18
（一）金柑品種 18
（二）金柑果實色澤 19
（三）金柑果實的香氣來源 19
七、 食品增稠劑 20
（一）食品增稠劑簡介 20
（二）食品增稠劑種類 20
八、 巴斯德氏滅菌法 22
九、 研究目的 23
參、 材料與方法 24
一、 材料 24
（一）金柑啤酒製備之原料 24
（二）金柑啤酒製備之工具 25
二、 方法 28
（一）金柑果汁飲料之製備 28
（二）金柑啤酒之製備 29
（三）金柑啤酒之處理 30
（四）玻璃啤酒瓶清洗方法 34
（五）分析項目與方法 35
肆、 結果與討論 39
一、 麥芽比例對金柑啤酒品質之影響 39
（一）麥芽比例對金柑啤酒亮度、彩度與色相角之影響 39
（二）麥芽比例對金柑啤酒泡沫持續性、比重與成分之影響 41
（三）麥芽比例對金柑啤酒官能品評之影響 44
二、 麥芽比例與金柑果汁飲料含量對金柑啤酒品質之影響 45
（一）麥芽比例與金柑果汁飲料含量對金柑啤酒亮度、彩度與色相角之影響 45
（二）麥芽比例與金柑果汁飲料含量對金柑啤酒泡沫持續性之影響 48
（三）麥芽比例與金柑果汁飲料含量對金柑啤酒比重與成分之影響 50
（四）麥芽比例與金柑果汁飲料含量對金柑啤酒官能品評之影響 58
（五）四十種金柑啤酒之最佳處理組 64
三、 金柑果汁飲料與明膠濃度對啤酒品質之影響 65
（一）金柑果汁飲料與明膠濃度對啤酒透光率、明亮度、彩度與色相角之影響 65
（二）金柑果汁飲料與明膠濃度對金柑啤酒泡沫持續性之影響 68
（三）金柑果汁飲料與明膠濃度對金柑啤酒比重與成分之影響 69
（四）明膠濃度對金柑啤酒官能品評之影響 75
四、 明膠濃度、巴氏滅菌與貯藏溫度對金柑啤酒貯藏期間品質之影響 79
（一）不同處理對金柑啤酒貯藏期間透光率與色澤之影響 79
（二）不同處理對金柑啤酒貯藏期間泡沫持續性之影響 84
（三）不同處理對金柑啤酒比重與成分之影響 86
（四）不同處理對金柑啤酒貯藏期間官能品評之影響 94
伍、 結論 100
陸、 參考文獻 101
柒、 附錄 108
圖目錄
圖一、啤酒製備流程 5
圖二、啤酒中α酸之結構 12
圖三、啤酒中β酸之結構 12
圖四、啤酒花之多酚化合物組成 13
圖五、α酸之異構化作用 13
圖六、冷卻蛇管與鍋子及鍋蓋整體 25
圖七、一次發酵桶（PET材質） 26
圖八、裝瓶器（左）整體（右）分解圖 27
圖九、啤酒壓瓶器、啤酒玻璃瓶與瓶蓋 27
圖十、新鮮金柑果實 28
圖十一、金柑果汁飲料 28
圖十二、金柑啤酒的製作流程 29
圖十三、自製泡沫測定器 36
圖十四、明膠濃度對瓶內發酵的啤酒透光率（%）之影響 66
圖十五、明膠濃度對瓶內發酵的啤酒明亮度（CIE L*）之影響 66
圖十六、明膠濃度對瓶內發酵的啤酒彩度（C）之影響 67
圖十七、明膠濃度對瓶內發酵的啤酒色相角（h）之影響 67
圖十八、明膠濃度對瓶內發酵的啤酒泡沫持續性之影響 68
圖十九、明膠濃度對瓶內發酵的啤酒比重之影響 70
圖二十、明膠濃度對瓶內發酵的啤酒乙醇含量之影響 70
圖二十一、明膠濃度對瓶內發酵的啤酒可溶性固形物（°Brix）之影響 71
圖二十二、明膠濃度對瓶內發酵的啤酒pH值之影響 71
圖二十三、明膠濃度對瓶內發酵的啤酒可滴定酸含量之影響 72
圖二十四、明膠濃度對瓶內發酵的啤酒黏度之影響 72
圖二十五、明膠濃度對瓶內發酵的啤酒己酸含量之影響 73
圖二十六、明膠濃度對瓶內發酵的啤酒辛酸含量之影響 73
圖二十七、明膠濃度對瓶內發酵的啤酒癸酸含量之影響 74
圖二十八、明膠濃度對金柑啤酒官能品評色澤之影響 76
圖二十九、明膠濃度對金柑啤酒官能品評泡沫之影響 76
圖三十、明膠濃度對金柑啤酒官能品評香氣之影響 77
圖三十一、明膠濃度對金柑啤酒官能品評口感之影響 77
圖三十二、明膠濃度對金柑啤酒官能品評苦味之影響 78
圖三十三、明膠濃度對金柑啤酒官能品評餘味之影響 78
表目錄
表一、全穀大麥與全穀小麥之物質成分 9
表二、啤酒花的化學組成 11
表三、啤酒中脂肪酸的含量（mg•L-1） 17
表四、啤酒官能品評表 38
表五、麥芽比例對金柑啤酒明亮度（CIE L*）、彩度（C）與色相角（h）之影響 40
表六、麥芽比例對金柑啤酒泡沫持續性、比重與成分之影響 43
表七、麥芽比例對金柑啤酒官能品評分數之影響 44
表八、麥芽比例與金柑果汁飲料含量對金柑啤酒明亮度（CIE L*）之影響 46
表九、麥芽比例與金柑果汁飲料含量對金柑啤酒彩度（C）之影響 46
表十、麥芽比例與金柑果汁飲料含量對金柑啤酒色相角（h）之影響 47
表十一、麥芽比例與金柑果汁飲料含量對金柑啤酒的泡沫持續性之影響 49
表十二、麥芽比例與金柑果汁飲料含量對金柑啤酒的比重之影響 51
表十三、麥芽比例與金柑果汁飲料含量對金柑啤酒的乙醇含量（mL •100mL-1）之影響 51
表十四、麥芽比例與金柑果汁飲料含量對金柑啤酒的可溶性固形物（°Brix）之影響 52
表十五、麥芽比例與金柑果汁飲料含量對金柑啤酒的pH值之影響 54
表十六、麥芽比例與金柑果汁飲料含量對金柑啤酒的可滴定酸（g•L-1）之影響 54
表十七、麥芽比例與金柑果汁飲料含量對金柑啤酒的己酸含量（mg•L-1）之影響 56
表十八、麥芽比例與金柑果汁飲料含量對金柑啤酒的辛酸含量（mg•L-1）之影響 56
表十九、麥芽比例與金柑果汁飲料含量對金柑啤酒的癸酸含量（mg•L-1）之影響 57
表二十、麥芽比例與金柑果汁飲料含量對金柑啤酒的官能品評色澤之影響 59
表二十一、麥芽比例與金柑果汁飲料含量對金柑啤酒的官能品評泡沫之影響 59
表二十二、麥芽比例與金柑果汁飲料含量對金柑啤酒的官能品評香氣之影響 61
表二十三、麥芽比例與金柑果汁飲料含量對金柑啤酒的官能品評口感之影響 61
表二十四、麥芽比例與金柑果汁飲料含量對金柑啤酒的官能品評苦味之影響 63
表二十五、麥芽比例與金柑果汁飲料含量對金柑啤酒的官能品評餘味之影響 63
表二十六、泡沫持續時間前六名之處理組官能品評排名與加總 64
表二十七、不同處理對金柑啤酒貯藏期間透光率（%）之影響 80
表二十八、不同處理對金柑啤酒貯藏期間亮度（CIE L*）之影響 82
表二十九、不同處理對金柑啤酒貯藏期間彩度（C）之影響 83
表三十、不同處理對金柑啤酒貯藏期間色相角（h）之影響 83
表三十一、不同處理對金柑啤酒貯藏期間的泡沫持續性之影響 85
表三十二、不同處理對金柑啤酒貯藏期間的比重之影響 87
表三十三、不同處理對金柑啤酒貯藏期間的乙醇含量（mL •100mL-1）之影響 87
表三十四、不同處理對金柑啤酒貯藏期間的可溶性固形物（°Brix）之影響 88
表三十五、不同處理對金柑啤酒貯藏期間的pH值之影響 90
表三十六、不同處理對金柑啤酒貯藏期間的可滴定酸（g•L-1）之影響 90
表三十七、不同處理對金柑啤酒貯藏期間的己酸含量（mg•L-1）之影響 92
表三十八、不同處理對金柑啤酒貯藏期間的辛酸含量（mg•L-1）之影響 92
表三十九、不同處理對金柑啤酒貯藏期間的癸酸含量（mg•L-1）之影響 93
表四十、不同處理對金柑啤酒貯藏期間的官能品評色澤之影響 95
表四十一、不同處理對金柑啤酒貯藏期間的官能品評泡沫之影響 95
表四十二、不同處理對金柑啤酒貯藏期間的官能品評香氣之影響 97
表四十三、不同處理對金柑啤酒貯藏期間的官能品評口感之影響 97
表四十四、不同處理對金柑啤酒貯藏期間的官能品評苦味之影響 99
表四十五、不同處理對金柑啤酒貯藏期間的官能品評餘味之影響 99
附錄
附錄一、啤酒營養成份表（U.S. Department of Agriculture, 2018） 108
附錄二、啤酒種類與色度對照表（宋，2016） 109
附錄三、麥汁內主要的酶以及其作用（Palmer, 2006） 110
附錄四、皮爾森麥芽規格 111
附錄五、維也納麥芽規格 112
附錄六、白小麥麥芽規格 113
附錄七、下層酵母廠牌型號與性能 114

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