马铃薯酿造淡啤酒加工工艺研究

Study on the Processing Technology of Light Beer Brewed from Potatoes

为满足消费者对淡啤酒口味、健康、性价比等需求,本研究探索以马铃薯糖浆替代部分麦芽糖浆,进行淡啤酒酿造的加工工艺。对工艺中马铃薯糖浆添加量、酒花添加量、酵母接种量、发酵温度4个成品质量关键因素进行单因素和正交实验分析。结果表明,适宜的马铃薯糖浆添加量为45%,酒花添加量为0.9 g·L^(-1),酵母接种量为3.5%,发酵温度为16℃。此时成品EBC为4,呈淡稻草色,酒质清亮,泡沫洁白细腻持久挂杯,泡持性良好,酒香四溢无异香,口感纯正爽口,符合淡色啤酒优级标准。

In order to meet consumers’ needs for light beer taste,health,and cost performance,this study explored the processing technology of light beer brewing by substituting part of malt syrup with potato syrup.Single factor and orthogonal experiment analysis were carried out on the four key factors of finished product quality,namely the addition amount of potato syrup,hops,yeast and fermentation temperature in the process.The results showed that the appropriate addition amount of potato syrup was 45%,hop addition amount was 0.9 g·L^(-1),yeast inoculation amount was 3.5%,and fermentation temperature was 16 ℃.At this time,the finished product EBC is 4,pale straw color,clear wine quality,white and fine foam,long-lasting hanging cup,good infusion retention,overflowing aroma without any peculiar smell,pure and refreshing taste,meeting the standard of premium light beer.