1 SENAI-RJ, Vassouras and Food Technology Department Federal Rural University of Rio de Janeiro, UFRRJ, Seropédica, Rio de Janeiro, Brazil.
2 Federal Center for Technological Education, Cefet / RJ, Valença, Rio de Janeiro, Brazil.
Food Sci Technol Int. 2017 Oct;23(7):561-581. doi: 10.1177/1082013217714670. Epub 2017 Jun 12.
Beer is the most consumed beverage in the world, especially in countries such as USA, China and Brazil.It is an alcoholic beverage made from malted cereals, and the barley malt is the main ingredient, added with water, hops and yeast. High-pressure processing is a non-traditional method to preserve food and beverages. This technology has become more interesting compared to heat pasteurization, due to the minimal changes it brings to the original nutritional and sensory characteristics of the product, and it comprises two processes: high hydrostatic pressure, which is the most industrially used process, and high-pressure homogenization. The use of high pressure almost does not affect the molecules that are responsible for the aroma and taste, pigments and vitamins compared to the conventional thermal processes. Thus, the products processed by high-pressure processing have similar characteristics compared to fresh products, including beer. The aim of this paper was to review what has been investigated about beer processing using this technology regarding the effects on physicochemical, microbiology and sensory characteristics and related issues. It is organized by processing steps, since high pressure can be applied to malting, mashing, boiling, filtration and pasteurization. Therefore, the beer processed with high-pressure processing may have an extended shelf-life because this process can inactivate beer spoilage microorganisms and result in a superior sensory quality related to freshness and preservation of flavors as it does to juices that are already commercialized. However, beyond this application, high-pressure processing can modify protein structures, such as enzymes that are present in the malt, like α- and β-amylases. This process can activate enzymes to promote, for example, saccharification, or instead inactivate at the end of mashing, depending on the pressure the product is submitted, besides being capable of isomerizing hops to raise beer bitterness. As a consequence, the process may reduce steam demand and residue generation. Therefore, the use of high-pressure processing can potentially replace or be combined with heat processes usually applied to beer, thus bringing benefits to the sensory quality of the product and to the environment.
啤酒是世界上消费最多的饮料，尤其是在美国、中国和巴西等国家。它是一种由麦芽谷物制成的酒精饮料，主要成分是大麦芽，加入水、啤酒花和酵母。高压处理是一种保存食品和饮料的非传统方法。与热巴氏杀菌相比，这项技术变得更加有趣，因为它对产品原始营养和感官特性的变化最小，并且它包含两个过程：高静水压力，这是最工业上使用的过程，和高压匀浆。与传统的热加工相比，高压处理几乎不会影响到负责香气和味道、色素和维生素的分子。因此，经过高压处理的产品与新鲜产品具有相似的特性，包括啤酒。本文的目的是综述使用该技术处理啤酒的研究进展，包括对啤酒理化、微生物学和感官特性的影响以及相关问题。本文按照加工步骤进行组织，因为高压可以应用于麦芽、糖化、煮沸、过滤和巴氏杀菌。因此，经过高压处理的啤酒可能具有更长的保质期，因为该过程可以使啤酒腐败微生物失活，并产生与新鲜度和风味保存相关的优异感官质量，就像已经商业化的果汁一样。然而，除了这种应用之外，高压处理还可以改变蛋白质结构，例如存在于麦芽中的酶，如α-和β-淀粉酶。该过程可以激活酶来促进糖化，或者在糖化结束时失活，这取决于产品所承受的压力，此外还可以将啤酒花异构化以提高啤酒苦味。因此，该过程可以减少蒸汽需求和残渣生成。因此，高压处理的使用可以潜在地替代或与通常应用于啤酒的热加工相结合，从而为产品的感官质量和环境带来好处。
