摘要
本文以美式艾尔啤酒、比利时小麦啤酒、德式小麦啤酒3种精酿啤酒为基酒酿造百香果增味精酿啤酒,对其进行感官评价和理化分析。结果表明,美式艾尔啤酒为基酒酿造的百香果增味精酿啤酒的感官品质最佳,其感官评价得分为82.5分,而且其理化指标符合相关标准要求。该研究不仅能够为百香果综合利用提供新方向,而且能够为开发具有健康和个性化特点的啤酒产品提供数据支持。
In this paper,three craft beers based on American Ale beer,Belgian wheat beer and German wheat beer were brewed,and the sensory evaluation and physicochemical analysis were conducted.The results showed that the sensory quality of passion fruit monosodium glutinated craft beer based on American Ale beer was the best,and its sensory evaluation score was 82.5 points,and its physical and chemical indexes were in line with the relevant standards.This study can not only provide a new direction for the comprehensive utilization of passion fruit,but also provide data support for the development of beer products with healthy and personalized characteristics.
作者
韦金雁
卢志金
韩佳临
刘兴胥
马婷婷
WEI Jinyan;LU Zhijin;HAN Jialin;LIU Xingxu;MA Tingting(Guangxi Vocational and Technical College,College of Agricultural Engineering,Nanning 530226,China;Guangxi Zhuang Autonomous Region Health Tea Drink Engineering Research Center,Nanning 530226,China;Guangxi Research Institute of Industrial Technology Bio-Manufacturing Research Institute Co.,Ltd.,Nanning 530200,China)
出处
《食品安全导刊》
2025年第9期109-111,128,共4页
China Food Safety Magazine
基金
广西高校中青年教师科研基础能力提升项目“百香果增味精酿啤酒产品研发与系统发酵工艺研究”(2021KY0979)。
关键词
百香果
精酿啤酒
基酒
感官品质
理化分析
passion fruit
craft beer
base wine
sensory quality
physicochemical analysis
作者简介
韦金雁(2006-),女,壮族,广西桂平人,大专在读。研究方向:食品智能加工技术;通信作者:马婷婷(1986-),女,山西朔州人,硕士,副教授。研究方向:食品微生物技术。E-mail:875389611@qq.com。
