刺五加猫爪子超微粉啤酒发酵工艺优化

Optimization of Fermentation Process for Acanthopanax senticosus and Thalictrum squarrosum Steph.Ultrafine Powder Beer

以刺五加、猫爪子超微粉和麦芽为原料,酿造一种新型刺五加猫爪子超微粉啤酒。以酒精度和感官评分为指标,采用单因素试验分别考察超微粉浸提液加入量、浸提液加入阶段和主发酵温度对刺五加猫爪子超微粉啤酒的影响。在此基础上采用响应面优化试验确定刺五加猫爪子超微粉啤酒最优发酵工艺。结果表明,最佳酿造条件为在200 mL麦芽汁中超微粉浸提液加入量10.2 mL,主发酵加入超微粉浸提液,主发酵温度16.4℃,在此条件下酿造刺五加猫爪子超微粉啤酒风味和口感最佳。

A new type of Acanthopanax senticosus and Thalictrum squarrosum Steph.ultrafine powder beer was brewed using Acanthopanax senticosus,Thalictrum squarrosum Steph.ultrafine powder and malt as raw materials.Using alcohol content and sensory evaluation as indicators,a single factor experiment was conducted to investigate the effects of the amount of ultrafine powder extract added,the stage of extract addition,and the main fermentation temperature on Acanthopanax senticosus and Thalictrum squarrosum Steph.ultrafine powder beer.On this basis,response surface optimization experiments were used to determine the optimal fermentation process of Acanthopanax senticosus and Thalictrum squarrosum S teph.ultrafine p owder b eer.T he results showed t hat t he o ptimal brewing conditions were the addition of 10.2 mL of ultrafine powder extract solution in 200 mL of wort,the addition of ultrafine powder extract solution to the main fermentation,and the temperature of the main fermentation was 16.4℃,and the best flavor and mouthfeel of Acanthopanax senticosus and Thalictrum squarrosum Steph.ultrafine powder beer was brewed under these conditions.