响应面分析法优化白刺果啤酿造工艺

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摘 要：本文采用单因素实验和响应面法优化白刺果啤酿造工艺参数。结果表明，白刺果啤酿造的最佳工艺参数为原麦汁浓度14 °P、白刺浓缩汁添加量7%，酵母添加量2%。酿造的白刺果啤泡沫细腻，果香浓郁。

关键词：白刺果啤；响应面；酿造工艺

Optimization of Brewing Technology of Nitraria Fruit Beer by Response Surface Analysis

YAN Jiaqi， JIANG Anqi， LI Xuan， ZHOU Chunling， XU Yuan*

（College of Life Science， Cangzhou Normal University， Cangzhou 061000， China）

Abstract： In this paper， single factor experiment and response surface method were used to optimize the brewing parameters of nitraria fruit beer. The results showed that the optimum parameters for brewing the nitraria fruit beer were the original wort concentration of 14 °P， the concentration of concentrated juice of nitraria of 7% and the yeast content 2%. The beer has a delicate foam and a rich fruity flavor.

Keywords： nitraria fruit beer; response surface; brewing technology

多数水果参与啤酒发酵过程，可有效增强啤酒的抗氧化性，提升啤酒保健性能[1]。（剩余3393字）