Cider Beer关键酿造工艺的研究
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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 ×106/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.
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 ×106/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.
引文
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[14]HAO Huiying,ZHAO Guangao,XU Yan,et al. The Characterization of the apple polyphenoloxidase[J]. Journal of Wuxi University of Light Industry,2003,22(1):7-11.(in Chinese)
[15]LURTON L,SNAKKERS G,ROULLAND C,et al. Influence of the fermentation yeast strain on the composition of wine spirits[J]. Journal of the Science of Food&Agriculture,1995,67(67):485-491.
[16]DONG Xinhuang. The relationship between the fermentation temperature and quality of beer[J]. China Brewing,2003(2):33-34.(in Chinese)
[17]LI Xingge,LI Ying,HU Junxiang,et al. Study on the technology of apple beer[J]. Liquor Making,2008,35(3):65-68.(in Chinese)
[18]LIU Chunfeng,LI Qi. The effect of pitching rate on fermentation and flavour compounds in high gravity brewing[J]. Beer Science and Technology,2007(9):59-61.(in Chinese)
[19]YUE Junbo,YANG Dongsong,JIA Yan. Influence of free amino-acid on the flavor of red wine in ageing stage[J]. Liquor Making,2001,28(3):83-84.(in Chinese)
[2]HERTOG M G L,FESKENS E J M,KROMHOUT D,et al. Dietary antioxidant flavonoids and risk of coronary heart disease:the Zutphen Elderly Study[J]. Lancet,1993,342(8878):1007-1011.
[3]STAPLEY L. An apple a day keeps diabetes away:trends in endocrinology&metabolism[J]. Trends in Endocrinology&Metabolism,2001,12(4):146.
[4]ZHANG Zhenhua,HU Xiaosong,GE Yiqiang,et al. Development ideas of apple processing in China[J]. China Fruit,2004(2):50-53.(in Chinese)
[5]QU Heng,SHI Dachuan,SHU Huairui. Current status and developing trend of apple industry in China[J]. Journal of Fruit Science,2007(3):355-360.(in Chinese)
[6]ROMEO J,GONZALEZ-GROSS M,WARNBERG J,et al. Effects of moderate beer consumption on blood lipid profile in healthy Spanish adults[J]. Nutrition Metabolism&Cardiovascular Diseases Nmcd,2008,18(5):365-372.
[7]墨菲. 2015中国啤酒业年度峰会“赢在未来,开启后5000时代”主题论坛盛大开幕[J].中国食品,2015(10):142-143.
[8]王福荣.酿酒分析与检测[M].北京:化学工业出版社,2005.
[9]李崎. ASBC分析方法[M].北京:中国轻工业出版社,2012.
[10]CN-GB.啤酒分析方法:GBT 4928—2008[S].中国,2008.
[11]MARCHLER G,SCHULLER C,ADAM G,et al. A Saccharomyces cerevisiae UAS element controlled by protein kinase A activates transcription in response to a variety of stress conditions[J]. EMBO J,1993,12(5):1997-2003.
[12]YU Xiaohong. The optimal content ofα-aminonitrogen in Wort[J]. Liquor-Making Science&Technology,2003(5):66-67.(in Chinese)
[13]PROULX A. Cider:making,using&enjoying sweet&hard cider[J]. Gastronomica the Journal of Critical Food Studies,2005,5(1):112.
[14]HAO Huiying,ZHAO Guangao,XU Yan,et al. The Characterization of the apple polyphenoloxidase[J]. Journal of Wuxi University of Light Industry,2003,22(1):7-11.(in Chinese)
[15]LURTON L,SNAKKERS G,ROULLAND C,et al. Influence of the fermentation yeast strain on the composition of wine spirits[J]. Journal of the Science of Food&Agriculture,1995,67(67):485-491.
[16]DONG Xinhuang. The relationship between the fermentation temperature and quality of beer[J]. China Brewing,2003(2):33-34.(in Chinese)
[17]LI Xingge,LI Ying,HU Junxiang,et al. Study on the technology of apple beer[J]. Liquor Making,2008,35(3):65-68.(in Chinese)
[18]LIU Chunfeng,LI Qi. The effect of pitching rate on fermentation and flavour compounds in high gravity brewing[J]. Beer Science and Technology,2007(9):59-61.(in Chinese)
[19]YUE Junbo,YANG Dongsong,JIA Yan. Influence of free amino-acid on the flavor of red wine in ageing stage[J]. Liquor Making,2001,28(3):83-84.(in Chinese)