南方农业学报2025，Vol.56Issue(3)：862-873,12.DOI:10.3969/j.issn.2095-1191.2025.03.017
响应面优化粉葛啤酒发酵工艺及风味特征分析
Response surface optimization of Pueraria thomsonii Benth.beer fermentation process and flavor characteristics analysis
摘要
Abstract
[Objective]To optimize the fermentation process of Pueraria thomsonii Benth.beer and analyze its flavor characteristics,with the aim of developing a unique-flavored and highly market-accepted Pueraria thomsonii Benth.beer,and providing theoretical basis for the comprehensive utilization of Pueraria thomsonii Benth.and the development of new types of beer.[Method]Pueraria thomsonii Benth.was used as raw material.The Box-Behnken response surface method was used to optimize 3 process parameters,namely,Pueraria thomsonii Benth.addition,hops addition and yeast addition,through a sensory evaluation system.Further,the physical and chemical indexes,flavor substances and active ingredients of Pueraria thomsonii Benth.beer were detected and identified.[Result]The sensory evaluation(Y)of Puera-ria thomsonii Benth.beer was taken as the response value,and Pueraria thomsonii addition(A),hops addition(B)and yeast addition(C)were taken as dependent variables.The regression equation obtained by fitting was Y=87.75-2.48A-1.1B+0.47C+0.76AB+0.68AC+0.44BC-4.75A²-3.09B²-1.71C²,and the effects of Pueraria thomsonii Benth.addition and hop addition on sensory evaluation were extremely significant(P<0.01).The effect of yeast addition on sensory evaluation was significant(P<0.05,the same below),and the interaction between Pueraria thomsonii Benth.addition and hops addition and yeast addition was significant.The optimal process parameters for Pueraria thomsonii Benth.beer were 47%Pueraria thomsonii Benth.addition,0.75 g/L hops addition,0.94 g/L yeast addition,and the sensory score of dense Pueraria thomsonii Benth.beer was 89.69 points,with clear body,rich foam,mellow and refreshing taste.The original wort obtained by this process had a concentration of 10.00 °P and an alcohol content of 4.12%vol.The contents of isoflavone active ingredient,puerarin,daidzin and daidzein,were 73.96,21.34 and 31.61 mg/L respectively.The odor substances were mainly phenylethyl alcohol,isoamyl alcohol and other alcohols and aromatics,as well as nitrogen oxides,sulfur compounds,alkanes.The bitter taste was the most prominent,followed by saltiness and umami,bitter af-tertaste and astringent aftertaste were also abundant,and the sour and sweet tastes were slightly inferior.[Conclusion]The Pueraria thomsonii Benth.beer produced by optimizing the fermentation process through single-factor and response sur-face experiments has a rich flavor,a slightly bitter and astringent overall taste,and a mellow texture.It has a high content of isoflavone active ingredients,providing a new idea for the current diversified research and development of edible and medicinal beer products.关键词
粉葛啤酒/发酵工艺/感官评价/风味物质Key words
Pueraria thomsonii Benth.beer/fermentation process/sensory evaluation/flavor compounds分类
农业科技引用本文复制引用
闫昱辛,尚小红,王颖,石爱华,胡昊,李宇,罗凯,严华兵,何美军..响应面优化粉葛啤酒发酵工艺及风味特征分析[J].南方农业学报,2025,56(3):862-873,12.基金项目
广西科技重大专项(桂科AA23023035) （桂科AA23023035）
现代农业产业技术体系建设专项(CARS-21) （CARS-21）
恩施州科技计划项目(XYJ 2023000044,XYJ2023000049) Guangxi Science and Technology Major Project(Guike AA23023035) （XYJ 2023000044,XYJ2023000049）
China Agriculture Re-search System(CARS-21) （CARS-21）
Enshi Science and Technology Plan Project(XYJ2023000044,XYJ2023000049) （XYJ2023000044,XYJ2023000049）
