摘要
研究在麦汁中添加裙带菜粗提液的啤酒发酵条件,考察了裙带菜粗提液的除腥方法,探讨了裙带菜粗提液的添加量、添加方式、酵母接种量及酒花添加量对裙带菜啤酒发酵的影响。实验得到的活性炭除腥最适条件为:活性炭添加量2%,温度60℃,处理时间50 min,发酵法有明显的除腥效果。正交实验得到的最佳发酵条件为:裙带菜粗提液添加量为6%,在第7天时加入,酵母接种量为15×106个/mL,酒花添加量为0.06%。采用最佳工艺条件发酵的啤酒酒精度为2.2%vol,双乙酰含量为0.137 mg/L,产品风味良好。
The fermentation conditions of beer by adding crude extract of Undariza pinnatifida Suringer were studied,and the deodorization methods of crude extract of Undariza pinnatifida Suringer were investigated.Besides,the effects of the addition level of Undariza pinnatifida Suringer crude extract,its addition method,barm inoculating quantity and the addition amount of hops on the fermentation of beer were investigated.The optimum deodorization conditions with active carbon were summed up as follows： 2 % addition level of active carbon,temperature at 60 ℃,and the treatment time was 50 min,the fermentation method had evident deodorization effects.The optimum beer fermentation conditions were summed up as follows through orthogonal experiment： 6 % addition level of crude extract of Undariza pinnatifida Suringer at the 7 th day after the fermentation,barm inoculating quantity was 15×106 particle/ml,and the addition amount of hops was 0.06 %.Under the above conditions,the alcohol content of beer was 2.2 %（v/v） and the diacetyl content of beer was 0.137 mg/L,and the produced beer had good taste and flavor.
出处
《酿酒科技》
北大核心
2012年第3期81-84,共4页
Liquor-Making Science & Technology
关键词
啤酒
裙带菜
腥味脱除
保健啤酒
发酵
beer
Undariza pinnatifida Suringer
deodorization
healthcare beer
fermentation
