桑黄菌丝精酿啤酒的发酵工艺

Fermentation Process of Craft Beer of Phellinus linteus

以桑黄菌丝液、大麦芽、酒花等为原料,选用上面发酵的WB06型酵母进行发酵,开发桑黄精酿啤酒。通过单因素试验及正交试验并结合模糊数学法对制得的桑黄精酿啤酒进行感官综合评价。结果表明,优化后的发酵工艺为:桑黄菌丝液添加量11%,原麦汁浓度控制在13°P,酒花添加量0.20%。此工艺制得精酿啤酒的感官综合得分为87.3分。此方法制得的精酿啤酒在保留了桑黄功效成分,其酒体清亮淡褐色,泡沫细腻,挂杯持久,口感协调,酒体饱满,具有较好的市场开发前景。

The mycelium liquid of Phellinus linteus,barley malt and hops were used as raw materials to develop craft beer of Phellinus linteus.Through single factor test,orthogonal test and fuzzy mathematics method,the sensory comprehensive evaluation of craft beer was made.The results showed that the optimized fermentation process was 11%of mycelium liquid of Phellinus linteus,the original wort concentration controlled at 13°P,and the hops content 0.20%.The sensory comprehensive score of craft beer was 87.3.The craft beer prepared by this method,while retaining the effective ingredients of Phellinus linteus,had a bright light brown body,fine foam,durable cup,harmonious taste and full body,which had a good market development prospect.