摘要
以大麦芽、小麦芽和米草提取液为原料,酿造米草精酿啤酒。以感官评分和酒精度为评价指标,通过单因素试验和响应面法对米草精酿啤酒酿造工艺条件进行优化,并对米草精酿啤酒的理化指标和生物活性物质进行分析。结果表明,米草精酿啤酒最佳工艺参数为发酵温度22℃、酵母接种量1.4×107CFU/mL、米草提取液添加量10.3%。在此优化条件下,米草精酿啤酒原麦汁的浓度为11.3°P,双乙酰含量为0.08 mg/L、色度为16.8 EBC、酒精度为4.32%vol、苦味值为15.4 IBU,总酸含量为2.05 mL/100 mL,总黄酮含量为110.85μg/mL,多糖含量为13.15μg/mL,DPPH自由基清除率为70.58%,黄嘌呤氧化酶(XOD)抑制率为18.92%,感官评分为93.4分,口感协调,泡沫细腻,酒体丰满厚重,具有鲜明的酒花香气以及米草特殊的甘甜,均符合啤酒国家标准。
The Spartina alterniflora craft beer was brewed using barley malt,wheat malt,and S.alterniflora extract as raw materials.With sensory score and alcohol content as the evaluation indexes,the brewing process conditions of S.alterniflora craft beer were optimized by single factor tests and response surface method,and the physicochemical indexes and bioactive substances of S.alterniflora craft beer were analyzed.The results showed that the optimum process parameters of S.alterniflora craft beer were as follows:fermentation temperature 22℃,yeast inoculum 1.4×107 CFU/ml,and S.alterniflora extract addition 10.3%.Under these optimal conditions,the original wort concentration was 11.3°P,the diacetyl content was 0.08 mg/L,the color,alcohol content,and bitterness value were 16.8 EBC,4.32%vol,15.4 IBU,respectively.The contents of total acid,total flavonoids,and polysaccharide were 2.05 ml/100 ml,110.85μg/ml,and 13.15μg/ml.The DPPH radical scavenging rate was 70.58%,the xanthine oxidase(XOD)inhibition rate was 18.92%,and the sensory score was 93.4,with coordinated taste,delicate foam,full and thick body,bright hop aroma,and special sweetness of S.alterniflora,which met the national standards of beer.
作者
付奕婷
崔云前
张增浩
尹泽淼
FU Yiting;CUI Yunqian;ZHANG Zenghao;YIN Zemiao(China-Germany Brewing Technical Center,Qilu University of Technology(Shandong Academy of Sciences),Jinan 250300,China)
出处
《中国酿造》
CAS
北大核心
2024年第1期174-179,共6页
China Brewing
基金
山东省自然基金面上项目(ZR2020MC205)
齐鲁工业大学(山东省科学院)国际合作项目(QLUTGJHZ2018011)。
关键词
米草
精酿啤酒
酿造工艺优化
响应面法
Spartina alterniflora
craft beer
brewing process optimization
response surface methodology
