响应面分析法优化白刺果啤酿造工艺  

Optimization of Brewing Technology of Nitraria Fruit Beer by Response Surface Analysis

作　　者：晏佳琦 姜安琪 李萱 周春玲 许媛 YAN Jiaqi;JIANG Anqi;LI Xuan;ZHOU Chunling;XU Yuan(College of Life Science,Cangzhou Normal University,Cangzhou 061000,China)

机构地区：[1]沧州师范学院生命科学系,河北沧州061000

出　　处：《食品安全导刊》2024年第35期139-143,共5页China Food Safety Magazine

基　　金：沧州师范学院现代微生物发酵与细胞工程创新团队(cxtdl2303);沧州市科技计划项目“白刺保健啤酒研究”(172203003)。

摘　　要：本文采用单因素实验和响应面法优化白刺果啤酿造工艺参数。结果表明,白刺果啤酿造的最佳工艺参数为原麦汁浓度14°P、白刺浓缩汁添加量7%,酵母添加量2%。酿造的白刺果啤泡沫细腻,果香浓郁。In this paper,single factor experiment and response surface method were used to optimize the brewing parameters of nitraria fruit beer.The results showed that the optimum parameters for brewing the nitraria fruit beer were the original wort concentration of 14°P,the concentration of concentrated juice of nitraria of 7%and the yeast content 2%.The beer has a delicate foam and a rich fruity flavor.

关 键 词：白刺果啤 响应面 酿造工艺 

分 类 号：TS262.5[轻工技术与工程—发酵工程]