黄芪枸杞啤酒的酿制及工艺优化

Brewing and Technological Optimization of Astragalus membranaceus and Lycium barbarum Beer

以全麦芽黄啤酒精酿工艺为基础,以一定比例的黄芪和枸杞浸提汁作为辅料添加,酿制一种具有养生保健功能的特色啤酒。单因素试验结果表明,黄芪最佳浸提条件:料水比1∶30 g/mL,浸提时间100 min,浸提温度60℃;枸杞最佳浸提条件:料水比1∶5 g/mL,浸提时间30 min,浸提温度55℃。正交试验和响应面法探究辅料比添加量分别为:黄芪汁2%、枸杞汁2%、白砂糖0.5%。对酿制产品进行感官评价和主要理化指标检测,能够达到国标《GB4927-2008啤酒》中优级啤酒的要求。

On the basis of the refined brewing technology of whole malt yellow beer,a characteristic beer with health care function was brewed with a certain proportion of Astragalus membranaceus and Lycium barbarum extract juice as adjuncts.The results of single factor experiment showed that the optimum extraction conditions of Astragalus membranaceus were as follows:the ratio of material to water was 1 to 30(g/ml),the extraction time is 100 min,and the extraction temperature is 60℃;The optimum extraction conditions of Lycium barbarum were as follows:the ratio of material to water was 1 to 5(g/ml),the extraction time is 30 min,and the extraction temperature is 55℃.Orthogonal test and response surface methodology were used to investigate the specific addition of excipients:Astragalus membranaceus juice 2%,Lycium barbarum juice 2%,white granulated sugar 0.5%.The sensory evaluation and main physical and chemical indexes detection of the brewed products can meet the requirements of superior beer in the national standard"GB4927-2008 Beer".