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- Title
青稞精酿啤酒酿造工艺优化.
- Authors
陈祖乙; 安明哲; 李丽; 王祥余; 宗绪岩
- Abstract
Highland barley craft beer was prepared with barley malt and highland barley as raw materials, and taking sensory score as the response value, the brewing process of highland barley craft beer was optimized by single-factor test and response surface method, and the basic indexes and bioactive substances of highland barley craft beer were analyzed. The results showed that the optimal brewing process conditions for highland barley craft beer were as follows: hop addition 2 g/L, initial wort concentration 14 °P, and main fermentation temperature 12 ℃. Under the optimized conditions, the sensory score of highland barley craft beer was 86.7, with bright golden appearance, fine foam, rich aroma and strong killing power. The alcohol content of the highland barley craft beer was 5.28%vol, and the contents of β-glucan, total flavonoids and γ-aminobutyric acid were (124.26±9.74) mg/L, (138.65±2.07) mg/L and (81.79±6.37) mg/L, respectively.
- Subjects
CRAFT beer; BETA-glucans; BARLEY; UPLANDS; BIOACTIVE glasses; RAW materials
- Publication
China Brewing, 2022, Vol 41, Issue 4, p174
- ISSN
0254-5071
- Publication type
Article
- DOI
10.11882/j.issn.0254-5071.2022.04.030