一种菊花啤酒的研制  

Development of a Kind of Chrysanthemum Beer

作　　者：孙传伯[1] 鲍正好 刘丽莉 张义峰 陈孝路 杨亚 Sun Chuanbo;Bao Zhenghao;Liu Lili;ZhangYifeng;Cheng Xiaolu;Yang Ya(College of Biological and Pharmaceutical Engineering, West Anhui University)

机构地区：[1]皖西学院生物与制药工程学院

出　　处：《中外酒业》2019年第7期10-14,共5页Global Alcinfo

摘　　要：菊花营养价值丰富,主要成分有挥发油、腺嗥吟、胆碱、水苏碱、菊昔及黄酮类化合物,具有降血压、扩张冠状动脉和抑菌的作用,能增加人体钙质、调节心肌功能、降低胆固醇、增强毛细血管的抵抗力,可延缓衰老、本研究目的是开发一款以菊花为辅料,具有典型的菊花风味同时兼具保健功能的菊花精酿啤酒,本实验主要对菊花啤酒的酿造和生产工艺进行了系统的研究工作,分别从菊花添加量、添加时间、黑麦芽添加量、酵母种类的选择四个因素对啤酒质量的影响进行控制变量实验,并对试酿品进行感官品评:最终确定了最佳实验条件为120L水糖化40kg麦芽、5kg巧克力麦芽、1kg黑麦芽,煮沸时分别加入160g苦花与香花还有600g菊花,使用拉格酵母发酵.Chrysanthemum has rich nutritional value. Its main components are volatile oil, adenine, choline, stachydrine, chrysanthemum glycoside and flavonoids. It has the functions of lowering blood pressure, expanding coronary artery and inhibiting bacteria. It can increase human calcium, regulate myocardial function, reduce cholesterol, enhance capillary resistance, and delay aging. The purpose of this study is to develop a chrysanthemum brewing beer with typical chrysanthemum flavor and health functions. In this experiment, the brewing and production technology of chrysanthemum beer were studied systematically. The effects of chrysanthemum dosage, adding time, rye malt dosage and yeast type selection on beer quality were studied by controlling variable experiments, and sensory evaluation of the trial brews was carried out. Finally, the optimum experimental conditions were determined as 120 L water saccharification of 40 kg malt, 5 kg chocolate malt, 1 kg rye malt, adding 160g bitter flowers, fragrant flowers and 600 g chrysanthemum respectively when boiling, and fermenting with Lagrangia yeast.

关 键 词：啤酒 菊花 麦芽 酒花 酵母 

分 类 号：TS262.5[轻工技术与工程—发酵工程]