覆盆子啤酒的研究

Study on the Production of Raspberry Beer

采用响应面法Box-Behnken设计和正交实验设计对适宜于覆盆子啤酒生产的覆盆子黄酮复合提取工艺及添加工艺进行了优化研究,确定了适宜的提取工艺为:提取时间10 h,提取温度60℃,果胶酶添加量0.90 g/L,p H4.5,此条件下,覆盆子黄酮提取最大值为20.60 mg/g;适宜的添加工艺为:覆盆子提取液添加量3%,啤酒花添加量0.015%,覆盆子提取液添加时间为啤酒过滤前添加。

The extraction techniques and the adding techniques of raspberry flavonoids suitable for the production of raspberry beer were opti- mized by Box-Behnken design and orthogonal experiments. The optimum extraction techniques were summed up as follows： 10 h extraction, ex- traction temperature at 60 ℃, the adding level ofpectinase was 0.90 g/L, and pH value was 4.5. Under the above conditions, the maximum extrac- tion value of raspberry flavonoids was up to 20.60 mg/g. The optimum adding techniques were summed up as follows： the adding level of rasp- berry extracting liquid was 3 %, the adding level of hops was 0.015 %, and raspberry extracting liquid should be added before beer filtration.