薏米啤酒的加工工艺研究与优化  

Research and Optimization of Processing Technology of Coixseed Beer

作　　者：虞思倩 吴迪 杨盼盼[1] 董蓓佳 林柯[1] YU Siqian;WU Di;YANG Panpan;DONG Beijia;LIN Ke(College of Food Science and Engineering,Jilin Agricultural University,Changchun 130118)

机构地区：[1]吉林农业大学食品科学与工程学院,长春130118

出　　处：《食品工业》2020年第4期52-57,共6页The Food Industry

摘　　要：以薏米为试验材料,采用响应面法对薏米啤酒的工艺参数进行研究和优化。在单因素试验基础上,研究料水比、薏麦比、发酵温度对薏米啤酒风味的影响,以薏米啤酒感官评分为响应值,利用Box-Behnken中心组合试验设计建立数学模型。研究结果表明,优化后的工艺参数为:料水比1︰4.76(g/mL)、薏麦比0.2︰1(g/g)、发酵温度10.64℃。通过黄金分割法,确定卡拉胶添加量为31.12 mg/L时澄清效果最佳。Using job’s tears as experimental material,the response surface method was used to study and optimize the process parameters of coixseed beer.Studying the effect of the ratio of material to water,the ratio of job’s tears to malt and fermentation temperature on the flavor of coixseed beer on the basis of single factor experiment,and the sensory score of coixseed beer was used as the response value,then the mathematical model was established by Box-Behnken center combination test design.The research results showed that the parameters of optimized process:solid-liquid ratio 1︰4.76(g/mL),job’s tears to malt ratio 0.2︰1(g/g),and fermentation temperature 10.64℃.It was determined that the clarification effect was best when the amount of carrageenan added was 31.12 mg/L through the golden section method.

关 键 词：薏米啤酒 工艺优化 澄清 黄金分割法 

分 类 号：TS262.5[轻工技术与工程—发酵工程]