鲜姜暖啤酒酿造工艺的研究  

Study on Brewing Technology of Fresh Ginger Warm Beer

作　　者：杨永学 孙晓璐[1] 刘艳芳[1] 王明跃[1] 丁寅寅[1] YANG Yong-xue;SUN Xiao-lu;LIU Yan-fang;WANG Ming-yue;DING Yin-yin(Department of Biochemical Engineering,Fuyang Institute of Technology,Fuyang 236031,Anhui,China)

机构地区：[1]阜阳职业技术学院生化工程系,安徽阜阳236031

出　　处：《韶关学院学报》2022年第6期61-67,共7页Journal of Shaoguan University

基　　金：安徽省高校自然科学研究重点项目(KJ2020A0940);安徽省质量工程虚拟仿真实验教学项目(2021xnfzxm078);安徽省质量工程校企合作实践教育基地项目(2020sjjd091).

摘　　要：以大麦芽为主要原料,通过在麦汁煮沸期间的不同时间节点添加一定比例的鲜姜、红枣、枸杞为辅料,研制了一款鲜姜暖啤.首先采用单因素试验探索了鲜姜煮沸时间、酵母接种量及发酵温度对鲜姜暖啤感官评分的影响,再通过响应面分析法进行了鲜姜暖啤酿造工艺条件的优化,结果表明,鲜姜煮沸时间为15 min,酵母接种量为0.8 g·L^(-1),发酵温度为19℃的工艺条件下酿造出的鲜姜暖啤,其感官评分可达92分,姜香淡雅、口感独特、营养丰富、保健功能强,兼具精酿啤酒的特色和鲜姜的风味.With barley malt as the main raw material,a kind of fresh ginger warm beer was developed by adding a certain proportion of fresh ginger,red dates and wolfberry as auxiliary materials at different time points during the boiling period of wort.Firstly,the single factor experiments were used to explore the influence of fresh ginger boiling time,yeast inoculation and fermentation temperature on the sensory score of fresh ginger warm beer,and then the optimization of the brewing process conditions of fresh ginger warm beer was carried out by the response surface analysis method.The results showed that the fresh ginger warm beer with 15 mins boiling time of fresh ginger,0.8 g·L^(-1) of yeast inoculum,19℃of fermentation temperature,had 92 points of sensory score,which has a light and elegant ginger aroma,unique taste,rich nutrition,strong health function,and has the characteristics of craft beer and the flavor of fresh ginger.

关 键 词：鲜姜 暖啤 发酵工艺 响应面分析法 

分 类 号：TS261.4[轻工技术与工程—发酵工程] TS262.5[轻工技术与工程—食品科学与工程]