现代食品科技2024，Vol.40Issue(3)：74-82,9.DOI:10.13982/j.mfst.1673-9078.2024.3.0416
不同比例黑青稞麦芽汁中酵母的发酵性能及啤酒品质
Fermentation Performance of Yeast in Malt Wort with Different Proportions of Black Highland Barley and the Resulting Beer Quality
摘要
Abstract
Black highland barley is rich in a variety of nutrients and bioactive ingredients,and hence of important research significance and development value.This work investigated the fermentation characteristics of yeast in the wort having different proportions of black barley malt and barley malt(10:0,8:2,6:4,4:6,2:8,and 0:10 m/m;referred to as HA,HB,HC,HD,HE and HF,respectively)and the nutritional composition,quality,and sensory characteristics of the resulting beer.The results indicated that the addition of black barley malt significantly decreased the pH value,fermentability,and ethanol yield(P<0.05)thereby affecting yeast fermentation performance.An increase in the proportion of black barley malt resulted in an increase,in the β-glucan and anthocyanin contents,turbidity,and chroma of the resulting beer while the polyphenol content increased up to 105.31 mg/L in HB beer sample.The HE and HD beer samples exhibited high foaming ability,while the HB,HC,HD,and HE beer samples demonstrated good foam retention capacity.A total of 54 types of flavor substances were detected from the six beer samples.The addition of black barley malt caused a reduction in the type and concentration of alcohols while increasing the ester compounds.Around 32 esters were identified in the HB and HC beer samples.PCA analysis revealed significant differences in the flavor components of the different samples indicating that the addition of black barley malt could significantly improve the flavor composition of beer.The HB and HC beer samples obtained higher scores in sensory analysis.In summary,addition of black barley malt at 20%to 40%(m/m),resulted in beer with excellent quality,flavor,and sensory characteristics.关键词
黑青稞麦芽/啤酒/发酵性能/理化特性/泡沫特性/风味物质/感官评价Key words
black highland barley malt/beer/fermentability/physicochemical properties/foaming characteristics/flavor substances/sensory evaluation引用本文复制引用
刘皓,陈烨,曾英杰,陈炼红,李思宁,王媚,李媛媛,阳辉蓉..不同比例黑青稞麦芽汁中酵母的发酵性能及啤酒品质[J].现代食品科技,2024,40(3):74-82,9.基金项目
国家自然科学基金青年科学基金项目(32001675) （32001675）
四川省自然科学基金项目(23NSFSC1199) （23NSFSC1199）
西南民族大学引进人才科研启动金资助项目(RQD2021077) （RQD2021077）
