富含原花青素啤酒的酿造工艺研究

Study on brewing technology of proanthocyanidins-rich beer

原花青素是啤酒中多酚的一大类别,具有抗氧化、抗炎、抗菌和抗肿瘤等活性,对神经变性病的预防和症状缓解方面有一定作用。啤酒中的多酚30%来源于酒花,70%来源于麦芽。通过筛选富含原花青素的啤酒花并改进生产工艺,开发有利于啤酒保存及富含原花青素的酿造工艺。研究通过对酒花的筛选、原辅料配比、糖化过程、煮沸过程、酒花添加等工艺进行优化,确定了富含原花青素啤酒的最佳生产工艺,对啤酒进行理化指标检测、原花青素含量检测以及感官评价。结果表明,大麦芽与小麦芽配比8:5,料水比1:4,下料温度46℃,煮沸时间65 min,添加萨兹酒花1 g/L,多酚废酒花1 g/L,酿造出富含原花青素的啤酒。以此方法得到的啤酒原花青素含量高达148.2 mg/L,高于普通啤酒82.9 mg/L,其理化指标符合国家标准。

As a large family of phenolic compounds, proanthocyanidins（PAs） possess antioxidant, antiinflammatory, antihypertensive, and hypocholesterolemic activities. Regular consumption of PAs is beneficial to health, leading to decreased risk of cardiovascular diseases, cancers, and neurodegenerative diseases. The polyphenols in beer come from the hop（30%） and malt（70%）. To screen the hops rich in proanthocyanidins and improve the production process, the brewing process which is good for beer preservation and rich in proanthocyanidins could be found, it has a great beneficial effect on the health of human drinking. This study was based on the selection of hops and the process optimization of raw materials, mashing, boiling process, hops adding, determined the optimum production technology of beer are rich in proanthocyanidins. Measured physiochemical indexes of product beer, analyzing proanthocyanidins content and sensory evaluation. The result showed the barley and wheat malt ratio was 8：5, the ratio of material to water was 1：4, feeding temperature was 46 ℃, boiling time 65 minutes, the content of Saaz hops was 1 g/L, polyphenols waste hop 1 g/L, the best mashing process of the beer rich in proanthocyanidins was obtained. The beer proanthocyanidins content could reach to 148.2 mg/L, higher than the normal beer（82.9 mg/L）, the physical and chemical indexes meet the national standards.