Optimization of Fermentation Process for Acanthopanax senticosus and Thalictrum squarrosum Steph.Ultrafine Powder Beer
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 Steph.ultrafine powder beer.The results showed that the optimal 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.
Acanthopanax senticosusThalictrum squarrosum Steph.ultrafine powderbeerfermentation process
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