山楂风味啤酒酿造工艺研究

Study on the brewing technology of hawthorn flavor craft beer

中文关键词:  山楂  小麦啤酒  酿造工艺  酸度

英文关键词:hawthorn  wheat beer  brewing technology  acidity

中文摘要:

      目的 探究山楂风味啤酒酿造工艺的可行性。方法 以进口澳麦、小麦芽、啤酒花、山楂汁和山楂粉等为原料, 采用单醪浸出糖化法、经接种WB-06上面酵母、发酵等工艺制备山楂风味啤酒, 采用pH计检测成品啤酒的pH, 滴定法检测其总酸含量, 邻苯二胺法和碘量法分别检测其双乙酰和总黄酮含量, 并进行感官品评。结果 酿造出的山楂风味啤酒色度值在16~35 EBC, 总黄酮含量大于15 μg/mL, 双乙酰含量低于 0.15 mg/L, 总酸大于5 mL/100 mL。与传统小麦啤酒进行比较, 山楂风味啤酒不仅具有麦芽香和酒花香气, 还具有山楂果的香气, 口味清爽, 苦味适宜。结论 在小麦啤酒酿造工序中添加山楂制品酿造山楂啤酒是可行的, 可获得具有山楂风味, 且品质较好的啤酒。

英文摘要:

      Objective To explore the feasibility of hawthorn flavor beer brewing technology. Methods The hawthorn flavor craft beer was prepared by single mash leaching saccharification, WB-06 yeast inoculation, and fermentation and other processes with imported Australian malt, wheat malt, hops, hawthorn juice and hawthorn powder as raw materials, pH meter was used to detect the pH, titration method was used to detect the total acid content, and the diacetyl content and total flavone content of the finished beer were detected by o-phenylenediamine method and iodometry method respectively, and sensory evaluation was conducted. Results The chromaticity values were between 16-35 EBC, and total flavonoids content was more than 15 μg/mL, the content of diacetyl was less than 0.15 mg/L, and the total acid was more than 5 mL/100 mL. Compared with the traditional wheat beer, not only the malt fragrance and the aroma of hops could be finding in the hawthorn flavor craft beer, but also the hawthorn fruit fragrance, the taste was light, and the bitter taste was suitable. Conclusion It is feasible to brew hawthorn beer by adding hawthorn products in wheat beer brewing process, and better quality craft beer with hawthorn flavor can be obtained.