摘要
以大麦芽、小麦芽、黄桃汁为主要原料,采用啤酒发酵工艺酿造黄桃啤酒。通过单因素和响应面优化试验,以感官评分为评价标准,对黄桃精酿啤酒的发酵工艺参数(原麦汁浓度、黄桃汁添加量和发酵温度)进行优化。结果表明:发酵温度对感官评分影响最大,发酵的最佳工艺条件是原麦汁的浓度为12°P、黄桃汁的添加量为8%、发酵温度为18℃。在此条件下进行感官评价和理化分析,得到符合国家质量标准的且兼具果香和酒香,口感纯正,清澈透亮的黄桃精酿啤酒。黄桃精酿啤酒的工艺优化为黄桃深加工生产提供理论指导。
Barley malt,wheat malt and yellow peach juice were used as the main raw materials to brew yellow peach beer by beer fermentation process.The fermentation process parameters(original wort concentration,yellow peach juice addition and fermentation temperature)of yellow peach craft beer were optimized through one-way and response surface optimization tests with sensory scores as evaluation criteria.The results showed that the fermentation temperature had the greatest influence on the sensory score,and the optimal process conditions for fermentation were 12°P wort concentration,8%yellow peach juice addition,and 18℃fermentation temperature.Sensory evaluation and physicochemical analysis were carried out under these conditions to obtain a yellow peach craft beer that complied with the national standard for beer,with both fruity and alcoholic aromas,and a pure,clear and bright taste.Process optimization of yellow peach craft beer provides theoretical guidance for the production of yellow peach deep processing.
作者
罗跃中
匡燕
李忠英
姚琦
LUO Yuezhong;KUANG Yan;LI Zhongying;YAO Qi(College of Pharmaceutical and bioengineering,Hunan Chemical Vocational Technology College,Zhuzhou 412000,China)
出处
《武汉轻工大学学报》
CAS
2023年第6期99-105,共7页
Journal of Wuhan Polytechnic University
基金
2021年度湖南省教育厅科学研究优秀青年项目(编号:21B0872)。
关键词
黄桃
精酿啤酒
响应面
发酵工艺
yellow peach
craft beer
response surface
fermentation process
