摘要
分别考察了酵母种类和小麦芽品种对成品小麦啤酒有机酸组成的影响。基于德国品牌小麦啤酒的有机酸组成,确定了小麦啤酒主要有机酸的较佳组成范围,并且通过L9(33)正交实验设计,最终确定了较佳的发酵工艺参数:麦汁pH5.5;接种量为1.0×107个/mL;主酵温度10℃。研究表明,选择产酸合理的酵母菌株和优良的小麦芽以及使用较佳发酵工艺,可以有效地降低乙酸、琥珀酸含量和增加柠檬酸含量,进而优化小麦啤酒的有机酸组成,这对改善小麦啤酒的酸感和风味都有很大的指导意义。
The effect of yeast types and wheat malt varieties on the composition of organic acids in wheat beer was observed.According to the composition of organic acids of German high-grade wheat beer,the relative optimal range of organic acids was determined,and through the L 9 （3 3） orthogonal experiment,respectively.Finally,the best fermentation parameters were obtained as follows：wort pH 5.5;inoculation of 1.0 × 10 7 /mL;the main fermentation temperature 10℃.The results showed that the acetic acid and succinic acid content could be effectively reduced,and citric acid content could increase at the same time with yeast strains owing reasonable organic composition, excellent wheat malts and the better fermentation parameters.Therefore, the composition of organic acids,acid sense and flavor of final wheat beer would be improved.
出处
《食品工业科技》
CAS
CSCD
北大核心
2009年第11期153-156,共4页
Science and Technology of Food Industry
关键词
酵母
小麦芽
有机酸
正交实验
yeast
wheat malt
organic acids
orthogonal experiment
