新型芦苇保健啤酒酿造工艺的初步研究  

Preliminary Study on Brewing Technology of the Novel Reed's Health Beer

作　　者：张祥胜[1,2] 缪楠[2] 周冲[2] 

机构地区：[1]盐城师范学院江苏省盐土生物资源重点实验室,江苏盐城224051 [2]盐城师范学院生命科学与技术学院,江苏盐城224051

出　　处：《食品研究与开发》2016年第8期80-82,共3页Food Research and Development

基　　金：江苏省"六大人才高峰"第九批资助项目(SWYY-018);江苏省青蓝工程优秀青年骨干教师项目(2014年);大学生创新训练项目

摘　　要：以黄酮为主要保健物质,以艾尔酵母为酿造菌种,在煮沸阶段分两次在麦汁中添加装有预处理芦苇叶粉末的棉质煎药袋,添加量为麦汁体积的2%。酿制出的啤酒有芦苇特有的草木清香、口感清纯、泡沫细腻、色泽棕黄,且酿造工艺简单。数据表明芦苇啤酒感官综合评价优于对照啤酒。芦苇保健啤酒的酒精度、色度、苦味值,分别达到3.7%,7.6,5.2,符合国家标准GB 4927-2008《啤酒》。芦苇的黄酮含量为0.050 mg/m L,显著高于普通啤酒。结果表明芦苇的添加不仅不影响啤酒的正常酿造,还可改进啤酒的风味,增加啤酒的保健功能,具有一定的市场前景。The process of brewing the new reed＇s health beer which used the flavonoids as main health elements and Ale yeast as strain was employed. A cotton tisanes bag full of pretreated reed leaves was added into the wort in boiling stage,with the addition of 2 % of the volume of the wort. The manufactured reed beer with this technique showed bright color,slightly reed＇s grass fragrance,fine and smooth bubble,while the brewing technology was simple. The comprehensive evaluation with fuzzy mathematical method showed that reed beer＇s sensory evaluation was higher than control beer. The alcohol content,acidity and bitter taste value of reed beer reached at 3.7 %,7.6,5.2 respectively,conforming to GB 4927-2008. The content of reed＇s flavonoids was 0.050 mg/m L,significantly higher than common beers. It could conclude that the addition of reed did not affect the brew,while improving the senses of beer＇s flavor and increasing the health functions of beer,and all these showed it had a broad market prospects.

关 键 词：保健啤酒 芦苇啤酒 黄酮 发酵 

分 类 号：TS262.5[轻工技术与工程—发酵工程]