【摘要】 以西瓜汁和大麦芽为主要原料,采用啤酒独特的低温发酵工艺酿制西瓜啤酒。通过单因素试验和响应面分析试验,以感官评分为评价标准,结合理化指标研究了西瓜汁添加量、西瓜汁添加时间和原麦汁浓度对西瓜啤酒品质的影响。确定了西瓜啤酒的最佳发酵工艺条件为:西瓜汁添加量14.0%,在发酵的第4.5天添加西瓜汁,原麦汁浓度11.2°P。在此条件下,进行了400 L发酵罐的验证试验,获得了一种具有西瓜清爽口感和啤酒典型口感的西瓜果味啤酒。更多还原

【Abstract】 A new type of watermelon beer was developed with the unique low temperature fermentation process of beer using watermelon juice and barley malt as main material for brewery. Through single factor experiment and response surface design, using sensory evaluation score as standard,combining with physicochemical indicators, the effect of watermelon juice addition ratio, adding time, and original wort concentration on watermelon beer quality were studied using single factor tests and response surface analysis. The optimized fermentation conditions were determined as follows:watermelon juice 14%, watermelon juice adding time 4.5 d in the main fermentation, and original wort concentration 11.2°P. Under this condition,validation test was carried out in 400 L fermentation tank, a watermelon beer with typical flavor of beer and watermelon was obtained.更多还原