中国酿造2026，Vol.45Issue(3)：253-258,6.DOI:10.11882/j.issn.0254-5071.2026.03.034
桑葚龙眼高粱啤酒制备工艺优化及品质分析
Optimization for preparation process and quality analysis of mulberry longan sorghum beer
摘要
Abstract
To diversify the types of beer,mulberry longan sorghum beer was prepared using sorghum and malt as the main raw materials,concentrated mulberry juice and concentrated longan juice as auxiliary materials,the saccharification process of malted sorghum and malt and the fermentation process of mulberry longan sorghum beer were optimized,and the quality indexes of the beer were analyzed.The results indicated the optimized sac-charification process for malted sorghum and malt was as follows:solid and liquid ratio 1∶5(g/ml),β-glucanase addition 4 g/kg,and malted sorghum addition 40％.The optimal fermentation process conditions for the mulberry longan sorghum fruit beer were as follows:mixed juice wort concentration 11 °P,fermentation temperature 18 ℃,concentrated mulberry juice addition 5 ml/100 ml,and concentrated longan juice addition 10 ml/100 ml.Under these optimized conditions,the sensory score,alcohol content,total acid content,carbon dioxide mass fraction,color intensity,and formaldehyde content of mulberry longan sorghum beer were 91 points,3.73％vol,0.38 ml/100 ml,0.26％,12.0 EBC,0.48 mg/L,and 0.01 mg/kg,which met the relevant standard requirements.关键词
高粱/糖化工艺/发酵工艺/果味啤酒Key words
sorghum/saccharification process/fermentation process/fruit-flavor beer分类
轻工纺织引用本文复制引用
吴冬梅,先良栋,谭洪全,童鹏程,罗顺,陈艳,邵镜霖,袁永飞..桑葚龙眼高粱啤酒制备工艺优化及品质分析[J].中国酿造,2026,45(3):253-258,6.基金项目
泸州市科技计划项目(2023JYJ074,2023RCM191) （2023JYJ074,2023RCM191）
固态发酵资源利用四川省重点试验室项目(2023GTYY05) （2023GTYY05）
酿酒微生物应用与检测技术泸州市重点试验室项目(NJ202207) （NJ202207）
