桑葚龙眼高粱啤酒制备工艺优化及品质分析OA

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.