口蘑多糖啤酒发酵工艺优化  

Optimization of Fermentation Process of Tricholoma mongolicum Polysaccharide Beer

作　　者：李建勋 李小林 李鑫 王雨萌 张文娟 宋文军[1] LI Jian-xun;LI Xiao-lin;LI Xin;WANG Yu-meng;ZHANG Wen-juan;SONG Wen-jun(School of Biotechnology and Food Science,Tianjin University of Commerce,Tianjin 300134,China)

机构地区：[1]天津商业大学生物技术与食品科学学院,天津300134

出　　处：《食品研究与开发》2023年第3期131-137,共7页Food Research and Development

基　　金：天津市科技计划项目(18YFZCNCO1140)。

摘　　要：为开发新款啤酒,以大麦芽和口蘑多糖提取液为原料,酿造口蘑多糖啤酒。以酒精度和感官评分为指标,采用单因素试验考察主发酵温度、口蘑多糖提取液添加量和口蘑多糖提取液加入阶段对口蘑多糖啤酒的影响,在此基础上,采用响应面确定口蘑多糖啤酒发酵的最佳工艺。结果表明最佳酿造工艺条件为主发酵温度16℃、口蘑多糖提取液添加量为4.4 mL、主发酵阶段加入口蘑多糖提取液,在此条件下酿造的口蘑多糖啤酒风味协调,口感醇正。To develop a new beer,this study used Tricholoma mongolicum polysaccharide extract and barley malt beer as raw materials to brew the T. mongolicum polysaccharide beer. The effects of main fermentation temperature and T. mongolicum polysaccharide extract addition and adding stage on the T. mongolicum polysaccharide beer were investigated by single-factor test using alcoholic strength and sensory score as indicators,and the optimal fermentation process of T. mongolicum polysaccharide beer was determined by response surface on this basis. The results showed that the optimal brewingconditions were 16 ℃ for the main fermentation with 4.4 mL of T. mongolicum polysaccharide extract added at the main fermentation stage. The T. mongolicum polysaccharide beer brewed under these conditions had a harmonious flavor and mellow taste.

关 键 词：麦芽 口蘑 多糖 啤酒 酿造工艺 

分 类 号：TS262.5[轻工技术与工程—发酵工程]