摘要
以蒲公英、麦芽、酒花、酵母为主要原料制作精酿啤酒,对蒲公英精酿啤酒的生产工艺进行优化。通过单因素试验和响应面试验确定蒲公英精酿啤酒生产工艺中麦芽用量、酒花添加量、酵母添加量和蒲公英粉添加量的最佳工艺参数,并对其品质进行评价。结果表明,蒲公英精酿啤酒最佳生产工艺参数为麦芽用量16.54%、酒花添加量0.15%、酵母添加量0.47%、蒲公英粉添加量0.09%,在此条件下,其感官评分较高,产品具有蒲公英特有的颜色和滋味,口感清爽。蒲公英的添加大幅提高了啤酒中酚类物质含量,特别是咖啡酸、阿魏酸、绿原酸及菊苣酸含量明显升高,这使得啤酒的抗氧化活性及黄嘌呤氧化酶抑制活性显著升高。研究表明,蒲公英的添加明显提高了啤酒的产品品质,这对植物性精酿啤酒的开发与生产有重要意义。
Dandelion,malt,hops,and yeast were used as the main raw materials to produce craft beer.The production process of dandelion craft beer was optimized.The optimal process parameters for malt dosage,hops dosage,yeast dosage,and dandelion powder addition in the production of dandelion craft beer were determined through single-factor experiments and response surface experiments.The quality of the beer was evaluated.The results indicated that the optimal production parameters for dandelion craft beer were:malt dosage 16.54%,hops dosage 0.15%,yeast dosage 0.47%,and dandelion powder addition 0.09%.Under these conditions,the beer achieves a high sensory score,featuring the unique color and flavor of dandelion with a refreshing taste.The addition of dandelion significantly increased the content of phenolic compounds in the beer,especially caffeic acid,ferulic acid,chlorogenic acid,and chicoric acid,which enhanced the beer's antioxidant activity and xanthine oxidase inhibition activity.The study demonstrated that the addition of dandelion markedly improved the product quality of beer,which hold significant implications for the development and production of botanical craft beer.
作者
赵芳
杨永清
侯媛媛
吉祥
ZHAO Fang;YANG Yongqing;HOU Yuanyuan;JI Xiang(Department of Food and Bioengineering,Handan Vocational and Technical College,Handan 056001,China;Handan Fermented Food Technology Innovation Center,056001,China;Handan Center for Disease Control and Prevention,Handan 056000,China;Ubro(China)Craft Beer Co.,Ltd.,Handan 056000,China)
出处
《食品科技》
CAS
北大核心
2024年第10期108-117,共10页
Food Science and Technology
基金
河北省高等学校科学技术研究项目(ZC2023147)。
关键词
啤酒
蒲公英添加
工艺优化
酚类物质
功能活性
beer
dandelion addition
process optimization
phenolics
functional activity
