宿州学院学报2023，Vol.38Issue(12)：28-34,7.DOI:10.3969/j.issn.1673-2006.2023.12.006
黄芪枸杞啤酒的酿制及工艺优化
Brewing and Technological Optimization of Astragalus membranaceus and Lycium barbarum Beer
摘要
Abstract
On the basis of the refined brewing technology of whole malt yellow beer,a characteristic beer with health care function was brewed with a certain proportion of Astragalus membranaceus and Lycium barbarum extract juice as adjuncts.The results of single factor experiment showed that the optimum extraction conditions of Astragalus membranaceus were as follows:the ratio of material to water was 1 to 30(g/ml),the extraction time is 100 min,and the extraction temperature is 60℃;The optimum extraction conditions of Lycium barbarum were as follows:the rati-o of material to water was 1 to 5(g/ml),the extraction time is 30 min,and the extraction temperature is 55℃.Or-thogonal test and response surface methodology were used to investigate the specific addition of excipients:Astraga-lus membranaceus juice 2%,Lycium barbarum juice 2%,white granulated sugar 0.5%.The sensory evaluation and main physical and chemical indexes detection of the brewed products can meet the requirements of superior beer in the national standard"GB4927-2008 Beer".关键词
黄芪/枸杞/正交试验/响应面法/优化Key words
Astragalus membranaceus/Lycium barbarum/Orthogonal test/Response surface methodology/Optimiza-tion分类
轻工纺织引用本文复制引用
朱其顺,颜守保,王新宇,颜佳妮,胡家源..黄芪枸杞啤酒的酿制及工艺优化[J].宿州学院学报,2023,38(12):28-34,7.基金项目
安徽省高校科学研究重点项目(KJ2021A0960). （KJ2021A0960）
