摘要
精酿啤酒因具有高麦汁浓度、高酒精度、高酒花苦味等特有风味及口感,成为近些年来啤酒企业关注的焦点。桂花香气舒适浓郁,香氛中富含大量的活性健康成分。因此,探究不同桂花添加量对精酿啤酒产生的品质差异具有重要的实际意义。通过理化指标检测、挥发性成分分析及感官评价结果确定桂花精酿啤酒的工艺配方。实验结果表明桂花添加量影响精酿啤酒的挥发性成分,其与精酿啤酒的酒精度、浓度、酸度等理化指标成正比,和发酵度成反比。桂花精酿啤酒挥发性成分主要以醇类和酯类为主,具有醇厚浓郁香气。桂花添加量为0.6%时所制得的桂花精酿啤酒泡沫丰富细腻、持久,酒体爽口、入口纯正,酒体协调,无异香、异味,具有桂花的典型性香气。
Craft beer has become a focus of attention for beer companies in recent years due to its unique flavor and mouthfeel,characterized by high malt concentration,alcohol content,and strong hop bitterness.Osmanthus,known for its pleasant and rich aroma,contains a large amount of active and healthy ingredients.Therefore,this paper aims to explore the difference in the quality of different Osmanthus content in craft beer.The process formulation of Osmanthus-infused craft beer is determined through the detection of physicochemical indicators,analysis of volatile components,and sensory evaluation.The experimental results show that the amount of Osmanthus added is positively correlated with the physicochemical indicators of craft beer,such as alcohol content,concentration,and acidity,while it is inversely proportional to fermentation.The volatile components of Osmanthus-infused craft beer are mainly alcohols and esters,contributing to a rich and intense aroma.Craft beer infused with 0.6%Osmanthus exhibits abundant and delicate foam,a refreshing and pure taste,a harmonious body,and no off-flavors or odors,presenting the typical aroma of Osmanthus.
作者
郝倩
孟德文
吕媛
战航山
王成浩
陈思酉
李杰
HAO Qian;MENG Dewen;L Yuan;ZHAN Hangshan;WANG Chenghao;CHEN Siyou;LI Jie(College of Food Science and Engineering,Shandong Agricultural University,Tai′an 271018,China;Shandong Taishan Beer Co.,Ltd.,Tai′an 271000,China)
出处
《山东科学》
CAS
2024年第6期59-66,共8页
Shandong Science
基金
山东省自然科学基金青年基金项目(ZR2020QC232)。
关键词
桂花
精酿啤酒
发酵工艺
香气成分
Osmanthus
craft beer
fermentation process
aroma component
