Using Hongqu rice,jujube,and barley malt as raw materials,the jujube Hongqu compound beer was developed,the fermentation process was optimized by single factor and orthogonal experiments,and the quality indexes were determined.The results showed that the optimal fermentation process of jujube Hongqu compound beer was as follows:Hongqu rice addition 2%,jujube pulp addition 15%,yeast inoculum 0.8 g/L,fermentation time 7 d,and temperature 15℃.Under these optimized conditions,the alcohol content,pH,total sugar and total acid contents,chroma,1,1-diphenyl-2-picrylhydrazyl(DPPH)free radical scavenging rate,foam retention and sensory score were 9.1%vol,4.55,9.9 °Bx,5.12%,28.50EBC,60.93%,137 s and 93 points,respectively.The wine body was bright red,clear and transparent,strong mouthcoating,with a unique jujube aroma,which was in line with relevant national standards.
关键词
红枣/红曲米/啤酒/酿造工艺优化/品质评价
Key words
jujube/Hongqu rice/beer/brewing process optimization/quality evaluation
维普
万方数据