响应面法优化百香果艾尔精酿啤酒发酵工艺  

Optimization of fermentation process of passion fruit ale craft beer by response surface method

作　　者：王蕾[1,2] 赵进修 刘明亮 李博鹏 卢庆华 张玲[3] 李雅丽 WANG Lei;ZHAO Jinxiu;LIU Mingliang;LI Bopeng;LU Qinghua;ZHANG Ling;LI Yali(Inner Mongolia Key Laboratory of Biomass-Energy Conversion,Inner Mongolia University of Science and Technology,Baotou 014010,China;School of Life Science and Technology,Inner Mongolia University of Science and Technology,Baotou 014010,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China)

机构地区：[1]内蒙古科技大学,内蒙古自治区生物质能源化利用重点实验室,内蒙古包头014010 [2]内蒙古科技大学生命科学与技术学院,内蒙古包头014010 [3]江南大学生物工程学院,江苏无锡214122

出　　处：《中国酿造》2024年第11期187-193,共7页China Brewing

基　　金：内蒙古大学生创新创业训练计划项目(202310127039);内蒙古科技大学教育研究重点项目(JY2023036);内蒙古科技大学教改重点项目(JY2017010);内蒙古自治区直属高校基本科研业务费项目(2023QNJS142)。

摘　　要：以大麦芽、小麦为主要原料,百香果汁为辅料制备百香果艾尔精酿啤酒。选择大麦芽与小麦质量比、酒花添加量、百香果汁添加量、酵母添加量和主发酵温度为影响因素,探究各单因素对精酿百香果艾尔精酿啤酒发酵特性及感官评价的影响,进而通过响应面试验优化百香果艾尔精酿啤酒生产工艺。结果表明,最优发酵工艺条件为大麦芽与小麦质量比1∶1,酒花添加量0.5 g/L,百香果汁添加量50 g/L,酵母添加量8%,主发酵温度24℃。在此优化条件下,百香果艾尔精酿啤酒果香明显,风味协调,泡沫细腻,感官评分为93分。Passion fruit ale craft beer was prepared by using barley malt and wheat as the main raw materials,and passion fruit juice as an auxiliary material.The mass ratio of barley malt and wheat,hop addition,passion fruit juice addition,yeast addition,and main fermentation temperature were selected as the influencing factors,the effects of each single factor on the fermentation characteristics and sensory evaluation of passion fruit ale craft beer were investigated,and the production process of passion fruit ale craft beer was optimized by response surface tests.The results showed that the optimal fermentation process conditions were as follows:barley malt and wheat mass ratio 1:1,hops addition 0.5 g/L,passion fruit juice addition 50 g/L,yeast addition 8%and main fermentation temperature 24℃.Under the optimal conditions,passion fruit ale craft beer had obvious fruit flavor,harmonious flavor,delicate foam,and the sensory score was 93 points.

关 键 词：百香果 艾尔精酿啤酒 响应面法 发酵工艺优化 

分 类 号：TS225.4[轻工技术与工程—粮食、油脂及植物蛋白工程]