【摘要】 以澳麦、小麦和咖啡渣为主要原料,开展咖啡渣精酿啤酒的酿造工艺研究。在单因素试验基础上,采用响应面优化糖化工艺条件,利用正交试验优化发酵工艺条件,同时对最终产品的品质进行鉴定。结果表明:最佳糖化工艺条件为咖啡渣添加量20%、咖啡渣粒径0.43 mm、糖化酶添加量0.4%、料水比1︰4 (kg/kg)。最佳发酵工艺条件为酵母添加量0.10%、酒花添加量0.15%、发酵天数28 d。在此优化工艺条件下酿制的咖啡渣精酿啤酒,经电子舌分析,其香气表现丰富且层次感突出,咖啡风味显著优于普通啤酒,感官评分较高,展现出独特的风味特征。试验为咖啡渣的高值化利用及精酿啤酒的多样性发展提供技术支持与理论依据。更多还原

【Abstract】 This study investigated the brewing process of coffee grounds craft beer using Australian barley, wheat, and coffee grounds as primary raw materials. Based on single-factor experiments, the mashing conditions were optimized via response surface methodology, while orthogonal array design was employed to refine fermentation parameters. The quality of the final product was comprehensively evaluated. The results revealed that the optimal mashing conditions were as follows: 20% coffee grounds addition, 0.43 mm coffee grounds particle size, 0.4% saccharification enzyme dosage, and a grain-to-water ratio of 1︰4(kg/kg). The ideal fermentation parameters included 0.1% yeast inoculation, 0.15% hop addition, and a fermentation duration of 28 days. Under these optimized conditions, the coffee grounds craft beer exhibited rich and multi-layered aromatic profiles, with significantly enhanced coffee flavor intensity compared to conventional beers, as confirmed by electronic tongue analysis. Additionally, the product achieved high sensory evaluation scores, demonstrating distinct flavor characteristics.This study providesd technical references and theoretical foundations for the high-value utilization of coffee grounds and the diversification of craft beer products.更多还原