板栗花啤酒发酵工艺研究  

Study on Fermentation Technology of Chestnut Flower Beer

作　　者：张洁 李艳 谭燕 宋文军[1] ZHANG Jie;LI Yan;TAN Yan;SONG Wen-jun(College of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2021年第5期101-105,共5页Food Research and Development

基　　金：天津市科技计划项目(18YFZCNC01140)。

摘　　要：以板栗花浸提液和大麦芽为主要原料,研究板栗花啤酒发酵工艺,通过正交试验对板栗花啤酒的生产工艺参数进行优化,结合传统大麦芽啤酒发酵工艺酿造板栗花啤酒。结果表明,板栗花啤酒的最佳发酵工艺条件为5%板栗花浸提液添加量10.0 mL、接种阶段投入板栗花浸提液,主发酵温度15℃。在该条件下发酵的板栗花啤酒风味和口感最佳。The fermentation technology of chestnut flower beer was studied with chestnut flower extract and malt as main materials.Through the orthogonal experiment,the production parameters of chestnut beer were optimized,and the chestnut beer was brewed by combining the traditional malt beer fermentation technology.The results showed that the optimum fermentation conditions of chestnut flower beer were as follows:the input amount of 5%chestnut flower extract was 10.0 mL,adding chestnut flower extract at inoculation stage and main fermentation temperature at 15℃.Chestnut flower beer fermented under this condition had the best flavor and taste.

关 键 词：板栗花 花卉酒 啤酒 发酵工艺 

分 类 号：TS262.5[轻工技术与工程—发酵工程]