玫瑰面包啤酒生产工艺优化  

Production Process Optimization of Rose Bread and Beer

作　　者：刘艳秋[1] 范梓琪 常凯[1] 毛迪锐[1] 徐澎[1] 耿业业[1] LIU Yanqiu;FAN Ziqi;CHANG Kai;MAO Dirui;XU Peng;GENG Yeye(Forest College of Beihua University,Jilin 132013,China;School of Food Science and Engineering,Jilin Agricultural University,Changchun 130118,China)

机构地区：[1]北华大学林学院,吉林吉林132013 [2]吉林农业大学食品科学与工程学院,吉林长春130118

出　　处：《北华大学学报（自然科学版）》2023年第1期134-140,共7页Journal of Beihua University（Natural Science）

基　　金：北华大学大学生创新项目(2019028);农艺与种业领域案例库建设项目(ALK[2019]028)。

摘　　要：以面包、大麦和玫瑰花为主要原料,以感官为考察指标,在单因素试验的基础上通过正交试验优化面包啤酒发酵工艺条件,测定花青素含量.结果显示:最佳发酵工艺条件为m(面包)∶m(大麦)为0.6∶1,花青素质量浓度0.028 g/mL的玫瑰浸提液添加量为16%,酵母添加量为0.16%,发酵温度15℃,发酵8 d,酒精度为8.7%,残糖为1.6%;壳聚糖的最佳用量为0.3 g/L,澄清后酒色金黄澄清,面包和玫瑰香气协调,风味浓郁;花青素含量随发酵时间的增加无明显变化.With bread,rose and barley as the main raw materials,sensory evaluation as indexes,the optimal fermentation conditions for rose bread and beer were optimized by orthogonal experiments on the basis of single factor experiments:the optimum ratio of bread beer to barley was 0.6∶1,the addition amount of rose extract with anthocyanin concentration of 0.028 g/mL was 16%,the addition amount of yeast was 0.16%,the fermentation temperature was 15℃,and the fermentation time was 8 d.The alcohol content of this product is 8.7%,the residual sugar was 1.6%,the optimal clarifying agent of the fruit wine was chitosan 0.3 g/L.The product is golden and clear,harmonious between bread and rose,and rich in flavor.The content of anthocyanins has no obvious change with the increase of fermentation time.

关 键 词：啤酒 面包 玫瑰花 花青素 

分 类 号：TS261.4[轻工技术与工程—发酵工程]