摘要
Cider Beer是一种以苹果汁为原料,结合啤酒酿造工艺研制的发酵型特种啤酒。通过发酵实验,发酵度、乙醇体积分数等指标检测,本产品选取7号浓缩苹果汁作为原料;通过对比贫氮条件下不同酵母的生长情况和发酵实验结果,最终确定酵母C作为发酵菌株。以感官品质为考察指标,采用单因素正交实验法考察发酵温度、发酵时间和酵母接种量对感官品质的影响。结果表明:Cider Beer的较佳发酵工艺条件为:发酵温度11℃,发酵时间7 d,酵母接种量8×106个/mL,所得产品的总糖质量浓度为13.28 g/L,总酸质量浓度为6.5 g/L,乙醇体积分数为2.85%,游离氨基酸质量浓度为3.60 g/L,多酚质量浓度为1.04 g/L,色香味俱佳。
Cider Beer is a kind of special beer fermented with apple juice. Through fermentation experiment and detection of fermentation degree,alcohol content,the sample 7 is selected as the raw material of cider beer. By comparing the growth situation of different yeasts under the conditions of poor nitrogen and the fermentation experiment results,the yeast C is selected as the best suitable yeast of cider beer. Using sensory quality of product as evaluation index,based on the orthogonal test,the optimal brewing technology conditions are:fermentation temperature 11 ℃,fermentation time 7 d and yeast inoculation quantity 8 ×10^6/mL. The product has fruit aroma and a unique taste style and its total sugar content is 13.28 g/L,the total acid content is 6.5 g/L,the alcohol content is2.85%,the free amino acid content is 3.60 g/L,the polyphenol content is 1.04 g/L.
作者
张箐
刘春凤
郑飞云
李永仙
王金晶
李崎
ZHANG Jing;LIU Chunfeng;ZHENG Feiyun;LI Yongxian;WANG Jinjing;LI Qi(Key Laboratory of Industrial Biotechnology,Ministry of Education,Jiangnan University,Wuxi 214122,China;School of Biotechnology,Jiangnan University,Wuxi 214122,China)
出处
《食品与生物技术学报》
CAS
CSCD
北大核心
2019年第2期65-71,共7页
Journal of Food Science and Biotechnology
基金
江苏高校优势学科建设工程资助项目(PAPD)
国家高新技术研究发展计划(863计划)(2013AA102106-03)
国家自然科学基金项目(31271919
31571942
31301539)
江苏省自然科学基金项目(BK20150159)
江苏省第四期"333高层次人才培养工程"(BRA2012048)
