Optimization of brewing process for Spartina altemiflora craft beer and its quality analysis
The Spartina altemiflora craft beer was brewed using barley malt,wheat malt,and S.altemiflora extract as raw materials.With sensory score and alcohol content as the evaluation indexes,the brewing process conditions of S.altemiflora craft beer were optimized by single factor tests and re-sponse surface method,and the physicochemical indexes and bioactive substances of S.altemiflora craft beer were analyzed.The results showed that the optimum process parameters of S.altemiflora craft beer were as follows:fermentation temperature 22 ℃,yeast inoculum 1.4×107 CFU/ml,and S.alterniflora extract addition 10.3％.Under these optimal conditions,the original wort concentration was 11.3 °P,the diacetyl content was 0.08 mg/L,the color,alcohol content,and bitterness value were 16.8 EBC,4.32％vol,15.4 IBU,respectively.The contents of total acid,total flavonoids,and polysaccharide were 2.05 ml/100 ml,110.85 μg/ml,and 13.15 μg/ml.The DPPH radical scavenging rate was 70.58％,the xanthine oxidase(XOD)inhibition rate was 18.92％,and the sensory score was 93.4,with coordinated taste,delicate foam,full and thick body,bright hop aroma,and special sweetness of S.altemiflora,which met the national standards of beer.
Spartina altemifloracraft beerbrewing process optimizationresponse surface methodology
NETL
NSTL
万方数据
维普
