汉麻蛋白酶解物精酿啤酒酿造工艺

Technology of Fine Brewing Beer Prepared by Hemp Seed Protein Hydrolysate

为促进汉麻籽深加工产业的发展、拓宽汉麻籽蛋白的应用领域,以大麦芽、汉麻蛋白酶解物、啤酒花为原料,优化汉麻精酿啤酒酿造的工艺条件。以感官评价为指标,采用正交试验探究汉麻蛋白酶解物添加量、添加时机、发酵温度对汉麻精酿啤酒感官的影响。结果表明,汉麻蛋白酶解物精酿啤酒的最佳酿造工艺条件为发酵温度20℃、汉麻蛋白酶解物添加量0.5%,汉麻蛋白酶解物最佳添加时机为煮沸时加入。汉麻蛋白酶解物精酿啤酒呈黄棕色,香气独特、酒体协调,口味醇厚。经检测,汉麻蛋白酶解物精酿啤的理化指标符合相关国家标准。

In order to promote the development of hemp seed deep processing industry and to broaden the application field of hemp seed protein, malt, hemp protein hydrolysate and hop were used as raw materials to optimize the process conditions of hemp fine brewing beer. Taking sensory evaluation as indexes, the effects of hemp protein hydrolysate addition amount, adding time and fermentation temperature on the sensory properties of hemp fine brewing beer were studied by orthogonal test. The results showed that the optimal brewing condition was as follows: fermentation temperature 20 ℃, the addition amount of hemp protein hydrolysate 0.5%, and the best adding time of hemp protein hydrolysate was that the mixture was boiling. Fine brewing beer prepared by hemp protein hydrolysate was yellow and brown, with unique aroma, harmonious and mellow taste.The tests results showed that the physicochemical indexes of fine brewing beer with hemp protein hydrolysate were in line with the relevant national standards.