响应面法优化菠萝果啤酿造工艺的研究  

作　　者：杨青[1] 龚霄 涂京霞[1] 陈明[1] 

机构地区：[1]广州珠江啤酒股份有限公司,广东广州510308 [2]中国热带农业科学院农产品加工研究所,广东湛江524001

出　　处：《中外酒业》2022年第3期1-6,共6页Global Alcinfo

摘　　要：本论文首次以菠萝浓缩汁和大麦芽为主要原料酿造了菠萝果啤。通过单因素试验考察了不同酵母、菠萝浓缩汁添加时间和添加量及基础原麦汁浓度对菠萝果啤产品感官品质的影响,采用响应面试验对酿造工艺进行了优化。结果表明,基础原麦汁浓度对菠萝果啤的感官品质影响最大。菠萝果啤最佳酿造工艺为:B酵母,基础麦汁原浓度8.0-8.5°P,菠萝浓缩汁添加量100.16 g/L,添加时间为发酵第4天。在此优化条件下,菠萝果啤的感官品评得分95.15分,外观呈金黄色,泡沫洁白细腻且持久挂杯,具有较明显的菠萝香气,酒体醇厚、协调,口感偏酸但可接受,是一款较理想的果啤产品。本研究对实现菠萝果啤的工业化生产提供了理论依据和技术支持,对提高菠萝的附加值也有一定的贡献。Pineapple beer was brewed using pineapple concentrated juice and barley malt as the main raw materialsin this paper for the first time.The brewing process parameters(yeast,adding time and addition content of concentrated pineapple juice as well as the basic original wort concentration)of pineapple beer was investigatedby single factorexperiments.The optimized brewing process was obtained by means of response surface experiments using sensory evaluation as the main evaluation index.The results showed that the basic original wort concentration imposed the most significant influence on the quality of pineapple beer,and the optimum brewing process parameters of pineapple beer were as follows:yeast B,the basic original wort concentration 8.0-8.5°P,addition time 4th day,and juice content 100.16 g/L.The sensory score of the beer was 95.15 and the pineapple beer exhibited golden colour with dense and solid foam,and had distinct pineapple aroma under the optimal conditions.Besides,the beer is full-bodied and harmonious with a little sour taste.Overall,this fruit beer is an ideal kind for consumers.This study provides theoretical basis and teclinical support for the industrialized production of pineapple beer,and also contributes to the improvement of the added value of pineapple.

关 键 词：果啤 菠萝浓缩汁 响应面法 酿造工艺 

分 类 号：TS2[轻工技术与工程—食品科学与工程]