黄大茶精酿啤酒酿造工艺优化  

Optimization of brewing process of large-leaf yellow tea craft beer

作　　者：朱尧 孔亚帅 李灿 朱旭 浮天航 郭桂义 ZHU Yao;KONG Ya-shuai;LI Can;ZHU Xu;FU Tian-hang;GUO Gui-yil(College of Tea Science,Xinyang Agriculture and Forestry University,Henan Key Laboratory of Tea Plant Comprehensive Utilization in South Henan,Xinyang 464000,Henan,China;Xinyang Wenxin Tea Co.,Ltd.,Xinyang 464000,Henan,China)

机构地区：[1]信阳农林学院茶学院,河南省豫南茶树资源综合开发重点实验室,河南信阳464000 [2]信阳市文新茶叶有限公司,河南信阳464000

出　　处：《粮食与油脂》2024年第6期83-87,共5页Cereals & Oils

基　　金：“十四五”国家重点研发计划项目(2021YFD1601103);信阳农林学院青年教师科研基金项目(QN2021002)。

摘　　要：以黄大茶、大麦芽和啤酒花为原料,研制黄大茶精酿啤酒。在单因素试验基础上,利用响应面法对黄大茶精酿啤酒酿造工艺进行优化,并对其理化指标进行分析。结果表明:最佳工艺条件为以混合原料总体积为基准,黄大茶茶汁添加量3.7%、初始麦芽汁浓度12°P、啤酒花添加总量2 g/L(香型/苦型质量比3∶1)。在此条件下,黄大茶精酿啤酒感官评分为88.59,酒体橙黄鲜亮,泡沫细腻,茶香与酒香协调,滋味爽口。黄大茶精酿啤酒的乙醇体积分数为4.82%±0.09%、茶多酚含量为(119.02±2.32)mg/L、氨基酸含量为(21.12±0.17)mg/L。A large-leaf yellow tea craft beer was developed,using large-leaf yellow tea,barley malt and hops as raw materials.On the basis of single factor experiments,the response surface methodology was used to optimize the brewing process of large-leaf yellow tea craft beer,and its physicochemical index was analyzed.The results indicated that the optimal process conditions were as follows:based on the total volume of mixed raw materials,large-leaf yellow tea juice addition amount was 3.7%,original wort concentration was 12°P,and total amount of hops was 2 g/L(aroma/bitterness mass ratio 3:1).Under these conditions,the sensory score of large-leaf yellow tea craft beer was 88.59,with a bright orange color and delicate foam,the tea aroma and wine aroma were coordinated,and the taste was refreshing.The ethanol volume fraction of large-leaf yellow tea craft beer was 4.82%±0.09%,the tea polyphenol content was(119.02±2.32)mg/L,and the amino acid content was(21.12±0.17)mg/L.

关 键 词：大麦芽 黄大茶 酿造工艺 响应面法 

分 类 号：TS262.5[轻工技术与工程—发酵工程]