響應(yīng)面分析法優(yōu)化白刺果啤釀造工藝

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摘 要：本文采用單因素實(shí)驗(yàn)和響應(yīng)面法優(yōu)化白刺果啤釀造工藝參數(shù)。結(jié)果表明，白刺果啤釀造的最佳工藝參數(shù)為原麥汁濃度14 °P、白刺濃縮汁添加量7%，酵母添加量2%。釀造的白刺果啤泡沫細(xì)膩，果香濃郁。

關(guān)鍵詞：白刺果啤；響應(yīng)面；釀造工藝

Optimization of Brewing Technology of Nitraria Fruit Beer by Response Surface Analysis

YAN Jiaqi， JIANG Anqi， LI Xuan， ZHOU Chunling， XU Yuan*

（College of Life Science， Cangzhou Normal University， Cangzhou 061000， China）

Abstract： In this paper， single factor experiment and response surface method were used to optimize the brewing parameters of nitraria fruit beer. The results showed that the optimum parameters for brewing the nitraria fruit beer were the original wort concentration of 14 °P， the concentration of concentrated juice of nitraria of 7% and the yeast content 2%. The beer has a delicate foam and a rich fruity flavor.

Keywords： nitraria fruit beer; response surface; brewing technology

多數(shù)水果參與啤酒發(fā)酵過程，可有效增強(qiáng)啤酒的抗氧化性，提升啤酒保健性能[1]。（剩余3393字）