甘露子精酿啤酒酿造工艺优化及其品质分析  

Optimization of brewing process and quality analysis of Stachys affinis craft beer

作　　者：赵春杰[1] 韦译超 张磊 罗晓宇 任毅 ZHAO Chunjie;WEI Yichao;ZHANG Lei;LUO Xiaoyu;REN Yi(Inner Mongolia Agricultural University Vocational and Technical College,Baotou 014109,China)

机构地区：[1]内蒙古农业大学职业技术学院,内蒙古包头014109

出　　处：《中国酿造》2025年第4期235-240,共6页China Brewing

基　　金：内蒙古农业大学职业技术学院“一生一品”工程项目(NDZYYSYP202307)。

摘　　要：该研究以大麦芽和甘露子为主要原料酿造甘露子精酿啤酒,通过单因素试验考察甘露子添加时间、甘露子添加量、原麦汁浓度对甘露子精酿啤酒感官评分和酒精度的影响。在此基础上,以感官评分为响应值,采用响应面法优化甘露子精酿啤酒的最佳酿造工艺,并对其理化性质及抗氧化活性进行研究。结果表明,甘露子精酿啤酒的最佳发酵工艺条件为原麦汁浓度11°P,煮沸后43 min时添加2.5%甘露子浆。在此条件下酿制的甘露子精酿啤酒酒体澄澈,口感醇正,泡沫细腻,感官评分为90.6分,双乙酰含量为0.043 mg/L,色度为12.85 EBC,总酸含量为1.92 mg/100 mL,苦味值为15.26 IBU,酒精度为4.87%vol,其理化指标符合相关国家标准要求。甘露子精酿啤酒具有一定的抗氧化活性,对2,2'联氮-二(3-乙基-苯并噻唑-6-磺酸)二铵盐(ABTS)和1,1-二苯基-2-苯肼基(DPPH)自由基的清除率分别为94.28%、85.51%。Stachys affinis craft beer was brewed using malt and S.affinis as the primary ingredients.The effects of S.affinis addition time,S.affinis addition and original wort concentration on sensory score and alcohol content of S.affinis craft beer were investigated by single factor experiment.On this basis,using the sensory score as response value,the optimal brewing process of s.affinis craft beer was optimized by response surface test,and its physicochemical properties and antioxidant activity were studied.The results showed that the optimal fermentation conditions of S.affinis craft beer were original wort concentration 11°P and S.affinis pulp addition 2.5%at 43 min after the boiling.Under these conditions,the S.affinis craft beer exhibited a clear body,mellow taste,fine foam,and sensory score 90.6 points,diacetyl content 0.043 mg/L,chroma 12.85 EBC,total acid content 1.92 mg/100 ml,bitterness value 15.26 IBU,and alcohol content 4.87%vol.Its physiochemical indexes met the requirements of relevant na-tional standards.The S.affinis craft beer had certain antioxidant activity,and the scavenging rates of 2,2'-diazo-bis(3-ethyl-benzothiazole-6-sulfonic acid)diamiammonium salts(ABTS)and 1,1-diphenyl-2-phenylhydrazyl(DPPH)free radicals were 94.28%and 85.51%,respectively.

关 键 词：甘露子 精酿啤酒 响应面法 工艺优化 品质 抗氧化活性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]