红枣红曲复合啤酒酿造工艺条件优化及品质评价  

Optimization of brewing process conditions and quality evaluation of jujube Hongqu compound beer

作　　者：王娅楠 王丽玲[1] 宋兵芳 浦云峰[1] 石兵 魏劫 WANG Yanan;WANG Liling;SONG Bingfang;PU Yunfeng;SHI Bing;WEI Jie(Key Laboratory of Southern Xinjiang Special Agricultural Products Deep Processing Corps,College of Food Science and Engineering,Tarim University,Alar 843300,China;Xinjiang Gmac Wine Industry Co.,Ltd.,Aksu 843200,China)

机构地区：[1]塔里木大学食品科学与工程学院南疆特色农产品深加工兵团重点实验室,新疆阿拉尔843300 [2]新疆格麦迪酒业股份有限公司,新疆阿克苏843200

出　　处：《中国酿造》2024年第5期175-179,共5页China Brewing

基　　金：国家自然科学地区基金(32060526);兵团“强南”科技创新骨干人才项目(2021CB023):第三师图木舒克市科技计划项目(KY2021GG18);塔里木大学校级研创项目(TDGRI202213)。

摘　　要：该研究以红曲米、红枣和大麦芽为原料,研制红枣红曲复合啤酒,通过单因素和正交试验对其发酵工艺进行优化,并对其品质指标进行检测。结果表明,红枣红曲复合啤酒最佳发酵工艺为:红曲米添加量2%,红枣浆添加量15%,酵母接种量0.8 g/L,发酵时间7 d,发酵温度15℃。在此优化发酵条件下,制得的红枣红曲复合啤酒酒精度为9.1%vol,pH为4.55,总糖含量为9.9°Bx,总酸含量为5.12%,色度为28.50EBC,1,1二苯基-2-三硝基苯肼(DPPH)自由基清除率为60.93%,泡持性为137 s,感官评分为93分,酒体色泽呈亮红色,澄清透亮,杀口性强,具有红枣独特的香味,符合相关国家标准要求。Using Hongqu rice,jujube,and barley malt as raw materials,the jujube Hongqu compound beer was developed,the fermentation process was optimized by single factor and orthogonal experiments,and the quality indexes were determined.The results showed that the optimal fermentation process of jujube Hongqu compound beer was as follows:Hongqu rice addition 2%,jujube pulp addition 15%,yeast inoculum 0.8 g/L,fermentation time 7 d,and temperature 15℃.Under these optimized conditions,the alcohol content,pH,total sugar and total acid contents,chroma,1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging rate,foam retention and sensory score were 9.1%vol,4.55,9.9°Bx,5.12%,28.50EBC,60.93%,137 s and 93 points,respectively.The wine body was bright red,clear and transparent,strong mouthcoating,with a unique jujube aroma,which was in line with relevant national standards.

关 键 词：红枣 红曲米 啤酒 酿造工艺优化 品质评价 

分 类 号：TS262.5[轻工技术与工程—发酵工程]