酿制过程中桂花啤酒性质的研究  

Study on the Properties of Osmanthus Fragrans Beer During Brewing

作　　者：翟淑红 雷诗飞 曹颖 杨淑佳 ZHAI Shuhong;LEI Shifei;CAO Ying;YANG Shujia(School of Food and Biotechnology,Wuhan Institute of Design and Sciences,Wuhan,Hubei 430205,China)

机构地区：[1]武汉设计工程学院食品与生物科技学院,湖北武汉430205

出　　处：《农产品加工》2022年第13期1-4,8,共5页Farm Products Processing

基　　金：武汉设计工程学院校级科研项目(精酿啤酒)(2019年);湖北省大学生创新创业项目(S202014035012)。

摘　　要：研究桂花风味和原味啤酒在酿造过程中糖度、酒精度、酸度、总黄酮、总酚和抗氧化活性的变化情况,并与市售啤酒进行比较。结果表明,啤酒在发酵过程中风味物质对酒精度、糖度的影响不大,对总酸、总黄酮、总酚、DPPH自由基清除率、风味的影响显著。桂花风味啤酒总黄酮、总酚值及抗氧化性能力均显著高于原味啤酒和市售啤酒(p<0.05)。添加桂花风味物质制作的啤酒色泽金黄晶莹剔透,且有独特的桂花香,与酒香相呼欲出,是一种绿色、健康饮品。The changes of sugar content,alcohol content,acidity,total flavonoids,total phenols and antioxidant activity of Osmanthus flavor beer and original beer during brewing were studied and compared with commercial beer.The results showed that flavor substances had little effect on alcohol content and sugar content,but had significant effects on total acid,total flavonoids,total phenols,DPPH clearance and flavor.The total flavonoids,total phenols and antioxidant capacity of Osmanthus flavor beer were significantly higher than those of original beer and commercial beer(p<0.05).The beer made by adding osmanthus flavor substances had golden color,crystal clear,and unique osmanthus fragrance.It was ready to come out with the aroma of wine.It was a green and healthy drink.

关 键 词：桂花啤酒 总黄酮 总酚 抗氧化活性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]