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投稿时间：2021-09-10
投稿时间：2021-09-10
中文摘要: 该研究以大麦和藜麦为试验材料，通过单因素试验和响应面分析优化藜麦啤酒酿造工艺；同时，通过测定藜麦啤酒的酒精度、总糖、总酸、总酚、总黄酮的含量及抗氧化活性，分析藜麦啤酒的理化品质。结果表明，藜麦啤酒的最佳酿造工艺为糖化温度70℃，发酵时间16 d，藜麦添加量55%，在此条件下，藜麦啤酒总糖含量为0.65 mg/mL，总酸含量为 11.52 g/L，酒精度为 1.64%vol，总酚含量为 5.44 μg/mL，总黄酮含量为 79.00 μg/mL，DPPH·清除率为 76.60%，DPPH·清除能力的IC50值为39.65 mg/mL。对最优工艺条件下酿造的藜麦啤酒进行感官评价，藜麦啤酒外观呈淡黄色，口味淡爽，酒体柔和，符合大众口感。
Abstract:With barley and quinoa as the test materials，the brewing process of quinoa beer was optimized by single-factor experiments and response surface methodology.Meanwhile，the effects of different quinoa addition amounts on the physicochemical properties including the content of total sugars，total acids，alcohol，total phenols，and flavonoids and antioxidant activity of the beer were analyzed.The results showed that optimal process of quinoa beer was saccharification at 70 ℃，fermentation for 16 d，and quinoa addition amount of 55%.The quinoa beer produced under these conditions had the total sugar content of 0.65 mg/mL，the total acid content of 11.52 g/L，the alcohol of 1.64%vol，the total polyphenols content of 5.44 μg/mL，the total flavonoid content of 79.00 μg/mL，the DPPH·scavenging activity of 76.60%，and the IC50value of 39.65 mg/mL for DPPH·scavenging.Finally，the sensory evaluation of the quinoa beer brewed under the optimized conditions was carried out.The quinoa beer had a pale yellow appearance，light and crisp taste，and soft body，which was in line with the taste requirement of the public.
文章编号：202224022 中图分类号： 文献标志码：
基金项目:安阳工学院博士科研启动基金项目（BSJ2020019、BSJ2019008）；河南省重点研发与推广专项（212102110335）
| 作者 | 单位 |
| 周亚丽1，游新勇1*，崔利华2，陈建光1，李晓龙1，刘慧1，刘江山1，方晓雪1 | 1.安阳工学院 生物与食品工程学院，河南 安阳 455000；2.安阳工学院 机械工程学院，河南 安阳 455000 |
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