Optimization of brewing process conditions and quality evaluation of jujube Hongqu compound beer
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.
jujubeHongqu ricebeerbrewing process optimizationquality evaluation
万方数据
维普
