摘要
以大麦芽和毛酸浆为主要原料,酿造毛酸浆果啤,探究毛酸浆添加量、毛酸浆浸提时间和发酵温度对毛酸浆果啤品质的影响,并采用响应面法优化毛酸浆果啤的酿造工艺。结果表明,毛酸浆果啤最佳酿造工艺条件为毛酸浆添加量6.4 g/L,毛酸浆浸提时间4.4 d,发酵温度12.5°C。在此条件下酿造出的毛酸浆果啤色泽金黄,澄清有光泽,泡沫洁白细腻且持久,香气协调,杀口感适度,回味悠长,其感官评价高达92分。
A new type of Physalis pubescens L.beer was developed with barley malt and Physalis pubescens L.as raw material.The effects of Physalis pubescens L.addition,Physalis pubescens L.immersion time and fermentation temperature of Physalis pubescens L.beer were investigated.Furthermore,the fermentation process conditions were optimized by response surface methodology.The results indicated that the optimal fermentation conditions were as follows:Physalis pubescens L.addition 6.4 g/L,Physalis pubescens L.immersion time 4.4 d,fermentation temperature 12.5°C.At the conditions,Physalis pubescens L.beer had golden yellow,clear and glossy,delicate and lasting foam,harmonious aroma,moderate taste,and long aftertaste.It had a sensory evaluation score of 92.
作者
贾金辉
JIA Jinhui(Liaoning Agricultural Technical College,Yingkou 115009,Liaoning,China)
出处
《酿酒》
CAS
2023年第5期117-119,122,共4页
Liquor Making
基金
辽宁农业职业技术学院2021院级科研项目(辽农职院[2021]28号),毛酸浆果啤的研究与开发。
关键词
毛酸浆
啤酒
发酵工艺
优化
Physalis pubescens L.,beer
fermentation technology
optimization
作者简介
贾金辉(1988-),男,讲师,硕士,主要从事果酒酿造工作。
