臺灣博碩士論文加值系統

啤酒是受歡迎的大眾化飲料，在古老的巴比倫人遺跡就已發現麥酒的製造；雖然最早的製造年代已不可考，但不可諱言，啤酒的製造歷史已超過二千年。釀造啤酒主要的原料有大麥芽、酵母菌和啤酒花。主要的釀造過程為：製麥、糖化、發酵、貯酒、過濾及包裝。雖然近年來啤酒生產技術已經非常成熟，但啤酒釀製是一項藝術，憑釀酒師對原料的認知及製程的掌握可以賦予啤酒靈魂。
釀造用啤酒花是由蛇麻花雌株毬果（hop cone）製得，具有抑菌作用，並能賦予啤酒特殊香氣、苦味與舒暢感。主要有效成份為蛇麻腺體，其分布於啤酒花雌花的花瓣和基部，是帶有黏性的淡黃色粉末。蛇麻腺體內含樹脂和啤酒花油；樹脂是啤酒苦味來源，啤酒花油能提供啤酒香氣。樹脂中最被重視的是α-酸和β-酸，α-酸主要成分是葎草酮、共葎草酮和加葎草酮，β-酸主要由蛇麻酮、共蛇麻酮和加蛇麻酮所組成。α-酸在麥汁煮沸中異構化成具苦味的異α-酸；β-酸則因缺乏在C6上的三級醇官能基，無法進行類似α-酸的異構化反應，取而代之的是，β-酸進行側鏈異戊烯基雙鍵的氧化反應。啤酒花油是由碳氫化合物、酯、醛、酮和醇類等所構成，啤酒花油成分多而複雜，含量雖少但是啤酒重要的香氣來源。
早期栽種啤酒花是為了當作醫藥用途，爾後被使用於啤酒釀造，人們反而逐漸忽略啤酒花原有之健康療效。隨著人類對健康預防及治療的需求，以及植物化學療法的重視。近來啤酒花中的類黃酮等特殊的植物化學成分，引起科學家們致力於抗致癌物、抑制癌細胞增殖、預防疾病、抗菌作用及有利環保等方面之研究，成績斐然。

Beer has been, and continues to be, well-loved by people worldwide. Early evidence of beer-marking had been found in ancient Babylonian relics. The major raw materials for beer brewing are barley malt, yeast and hops. The brewing process typically involves the procedures of malting, mashing, fermentation, lagering, filtration and final packing. Though well established in recent years, the beer brewing is a technology as well as an art. Brewmasters give the soul to beer by means of their knowledge with raw materials, and the empirical experience and the balanced control to the brewing process (i.e., know-how).Hops used in beer making are the dried blossoms of the female hop plant. The benefits of hops in beer include its apparent bactericidal effect, aroma flavor, and bitterness to beer. All the valuable constituents are contained in the lupulin glands, which are on the base of the petals of the hop cone. Lupulin glands are sticky and golden powders that contain resins and hop oils. Hop resins are the source for beer bitterness and the essential oils provide the beer a distinct aroma flavor. In the hope resin, the most important components are α-acids and β-acids. α-acids are mainly composed of humulone, cohumulone and adhumulone. β-acids include lupulone, colupulone and adlupulone. The α-acids in boiling wort are isomerized to iso-α-acids that impart bitterness to beer. β-acids are incapable of being isomerised due to the lacking of tertiary alcohol function group on C6 but, instead, it proceeds oxidation on the double bond of preyl group side chain. Hop oils are a complex mixture of hydrocarbons, esters, aldehydes, ketones and alcohols. Though hop oils are very small in quantity, they are however the source of the most important aroma flavor to beer.
From the history of hop development, hops were originally cultivated for medical purpose and later used for beer brewing. Although the hop effect on human health has been neglected for a long time, the scientists in the past decade have paid attention to various botanical natural products such as flavonoids in hops and much efforts have been made in research of antioxidant compounds, inhibitors of cancer cell proliferation, and potential antimicrobial agents. The results are remarkable.

章節目錄
第一章 啤酒製造過程概要……………………………… 001
第一節 原料…………………………………………… 003
第二節 製麥…………………………………………… 008
第三節 糖化…………………………………………… 010
第四節 發酵與貯酒…………………………………… 015
第五節 過濾及包裝…………………………………… 016
第二章 啤酒花簡介…………………………………………… 017
第一節 啤酒花的歷史演進…………………………… 017
第二節 啤酒花的世界栽種分佈……………………… 018
第三節 啤酒花的分類………………………………… 019
第四節 啤酒花的主要化學成分……………………… 021
第三章 啤酒釀造過程中啤酒花化學反應………………… 037
第一節 α-酸類……………………………………… 037
第二節 β-酸類………………………………………… 043
第三節 啤酒花油………………………………………… 045
第四節 啤酒花多酚類…………………………………… 046
第四章 啤酒中啤酒花衍生物質…………………………… 048
第一節 異α-酸類……………………………………… 048
第二節 還原性異α-酸類……………………………… 051
第三節 異構化啤酒花………………………………… 053
第五章 啤酒花於啤酒釀造外之最新研究與應用……………… 054
第一節啤酒花與抗癌之研究………………………… 054
第二節 啤酒花與植物性雌激素……………………… 056
第三節 啤酒花之抗氧化作用………………………… 057
第四節 啤酒花抗菌之應用………………………… 057
第五節 啤酒花其他再利用價值………………………… 058
第六章 結語………………………………………………… 059
參考文獻 ………………………………………………………… 060
附錄 酵母菌於化學反應之應用……………………………… 065

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