响应面法优化刺梨精酿啤酒酿造工艺  

Response Surface Methodology to Optimize the Brewing Process of Rosa roxbunghii Craft Beer

作　　者：李岩 姜鑫 黄剑 董小雷[1] 刘同军[1] 宋扬[1] LI Yan;JIANG Xin;HUANG Jian;DONG Xiaolei;LIU Tongjun;SONG Yang(Qilu University of Technology(Shandong Academy of Sciences),Jinan 250306;Taishan Agriculture and Rural Bureau,Tai’an 271000)

机构地区：[1]齐鲁工业大学(山东省科学院),济南250306 [2]泰山市农业农村局,泰安271000

出　　处：《食品工业》2021年第4期170-174,共5页The Food Industry

基　　金：山东省2019年重点研发计划(公益性科技公关类)(2019GNC106145);齐鲁工业大学国际合作研究专项基金项目(QLUTGJHZ2018010)。

摘　　要：以感官评分和酒精度为主要指标,通过单因素和响应面优化试验,对刺梨精酿啤酒的酿造工艺参数(原麦汁浓度、发酵温度和刺梨汁添加量)进行优化。酿造工艺的最佳参数为原麦汁浓度12°P、发酵温度20℃和刺梨汁添加量26%。刺梨汁添加量对感官评分影响最大,以最优条件进行发酵罐放大试验并进行感官评价分析,结果表明刺梨精酿啤酒果香浓郁,风味协调,口感柔和,各项理化指标均符合啤酒国家标准。刺梨精酿啤酒工艺的优化对生产可行性提供了理论和实践基础。With sensory score as the main indicator,through single factor and response surface optimization experiments,the brewing process parameters(mash sugar content,fermentation temperature and added amount of prickly pear juice)of Rosa roxbunghii craft beer were optimized.The best parameters of the brewing process were:mash sugar content of 12°P,fermentation temperature of 20℃,and the amount of prickly pear juice added 26%.The added amount of prickly pear juice has the greatest impact on sensory scores.The fermentation tank magnification experiment and sensory evaluation analysis were carried out under the optimal conditions.The results showed that prickly pear craft beer had strong fruit aroma,harmonious flavor and soft taste,and all physical and chemical indicators were in line with beer national standard.The optimization of Rosa roxbunghii craft beer technology provided a theoretical and practical basis for production feasibility.

关 键 词：精酿啤酒 刺梨 酿造工艺 响应面 

分 类 号：TS262.5[轻工技术与工程—发酵工程]