山楂酸味啤酒酿造工艺的研究  

Study on brewing technology of hawthorn sour beer

作　　者：胡华勇 HU Huayong(Hangzhou Cheerday Brewery Co.,Ltd.,Chun an 311700,China)

机构地区：[1]杭州千岛湖啤酒有限公司,浙江淳安311700

出　　处：《发酵科技通讯》2021年第2期106-108,共3页Bulletin of Fermentation Science and Technology

摘　　要：工坊啤酒近年来发展迅速,为了适应市场更迭,满足消费者需求,需不断研究开发新产品、特色产品。为研发基于山楂的特色工坊啤酒,探讨以FAQ麦芽、小麦麦芽、啤酒花、WB-06酵母、山楂及洛神花为主要原料,通过正交实验确定最佳发酵工艺,通过品评人员对实验结果感官的评价对比,选择最优实验方案,以100 mL计,总酸为5 mL,原麦汁酒精度为11°P,发酵温度为15℃,山楂与洛神花添加方式为冷储第5天时一次性添加。山楂酸味啤酒的感官、理化和卫生指标均符合输入要求。Craft beer had developed rapidly in recent years.In order to adapt to the market change and meet the needs of consumers,it is necessary to continuously research and develop new products and characteristic products.To develop the original craft beer based on hawthorn,FAQ malt,wheat malt,hops,yeast of WB-06,hawthorn and roselle were used as the main raw materials.The optimal fermentation process was determined by orthogonal experiment,and through the sensory evaluation and comparison of the test results,the optimum experimental scheme was selected.The total acid,original wort concentration and fermentation temperature were 5 mL per 100 mL,11°P and 15℃,hawthorn and roselle were added at one time on the 5th day of cold storage.The sensory,physicochemical and hygienic indexes of hawthorn sour beer had reached the input requirements.

关 键 词：山楂酸味啤酒 酿造工艺 正交实验 

分 类 号：TS262.5[轻工技术与工程—发酵工程]