Research on the Craft and Quality Analysis of Dandelion Craft Beer
Dandelion,malt,hops,and yeast were used as the main raw materials to produce craft beer.The production process of dandelion craft beer was optimized.The optimal process parameters for malt dosage,hops dosage,yeast dosage,and dandelion powder addition in the production of dandelion craft beer were determined through single-factor experiments and response surface experiments.The quality of the beer was evaluated.The results indicated that the optimal production parameters for dandelion craft beer were:malt dosage 16.54％,hops dosage 0.15％,yeast dosage 0.47％,and dandelion powder addition 0.09％.Under these conditions,the beer achieves a high sensory score,featuring the unique color and flavor of dandelion with a refreshing taste.The addition of dandelion significantly increased the content of phenolic compounds in the beer,especially caffeic acid,ferulic acid,chlorogenic acid,and chicoric acid,which enhanced the beer's antioxidant activity and xanthine oxidase inhibition activity.The study demonstrated that the addition of dandelion markedly improved the product quality of beer,which hold significant implications for the development and production of botanical craft beer.
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