Malt Roasting: Development Of Novel Flavour Extracts Through Microwave Processing

麦芽烘焙：通过微波处理开发新型风味提取物

• 批准号: 2418046
• 金额: --
• 依托单位: University of Nottingham
• 依托单位国家: 英国
• 项目类别: Studentship
• 财政年份: 2020
• 资助国家: 英国
• 起止时间: 2020 至 无数据
• 项目状态: 已结题
• 来源: https://gtr.ukri.org/projects?ref=studentship-2418046
• 关键词: Malt; Roasting; Development; Novel; Flavour

The brewing industry needs 'clean label' flavourings to develop novel products and improve the palatability of low and non-alcoholic beers. Hop aroma fractions extracted using liquid CO2 have achieved commercial success in this market. It is proposed that similar products, based on fractionating the diverse flavours in roasted cereal products, could prove equally successful. Advantages of this approach include sustainable and efficient product use (downstream addition) and the ability to create novel flavours by fractionation.As a pre-requisite to commercialisation it is necessary to maximise the overall concentration of flavour compounds in roasted malt substrates, since this is too low in conventional products for cost-effective extraction. This studentship will thus explore innovative ways of maximising the flavour content of roasted products, including the development of novel microwave malt processing with the potential to maximise flavour development via volumetric heating throughout the malt kernel.A series of approaches will be applied to determine their efficacy at increasing absolute concentrations of flavour in roasted products. e.g: i) the use of enzymes to increase concentrations of flavour precursors. ii) imbibing malt with flavour precursors or modifiers (sugars, organic acids) prior to roasting. iii) milling prior to roasting to increase surface area for heat transfer.The impacts of microwave versus conventional heating will be investigated for each approach.The principal supervisor has substantial expertise in thermal flavour generation during cereal roasting processes [1-3]. The microwave process engineering team have a proven track record in the research, development, scale-up and commercialisation of microwave technologies across a diverse range of sectors and applications. In prior collaborations we have evaluated microwave/ RF drying of barley malt [4] and developed putative microwave roasting processes which enabled us to gather proof-of-principle data showing the development of roasted products with novel flavour characteristics. Microwave heating offers highly accurate control of temperature profile which enables the roasting process to be fine-tuned to maximise the evolution of desirable flavours and minimise unwanted ones

酿造行业需要“清洁标签”调味剂来开发新产品，并改善低酒精和无酒精啤酒的适口性。使用液态CO2提取的啤酒花香味级分已经在该市场取得了商业成功。有人建议，类似的产品，在烘烤谷物产品的不同风味的基础上，可以证明同样成功。这种方法的优势包括可持续和有效的产品使用（下游添加）以及通过分馏产生新风味的能力。作为商业化的先决条件，有必要最大限度地提高烘焙麦芽基质中风味化合物的总浓度，因为这在传统产品中对于成本效益提取来说太低了。因此，该研究项目将探索最大限度地提高烘焙产品风味含量的创新方法，包括开发新型微波麦芽加工技术，通过对整个麦芽仁进行体积加热，最大限度地提高风味发展。例如：i）使用酶来增加风味前体的浓度。ii）在烘焙之前用风味前体或改性剂（糖、有机酸）吸收麦芽。iii）在烘焙前进行研磨，以增加传热的表面积。每种方法都将研究微波与传统加热的影响。主要主管在谷物烘焙过程中的热香味产生方面具有丰富的专业知识[1-3]。微波工艺工程团队在微波技术的研究、开发、扩大规模和商业化方面有着良好的记录，涉及多个领域和应用。在之前的合作中，我们评估了大麦芽的微波/ RF干燥[4]，并开发了假定的微波烘焙工艺，使我们能够收集原理验证数据，显示具有新风味特征的烘焙产品的开发。微波加热提供了高度精确的温度控制，使烘焙过程能够进行微调，以最大限度地提高所需的风味，并尽量减少不必要的