食品与发酵工业 >

2023 , Vol. 49 >Issue 9: 112 - 119

DOI: https://doi.org/10.13995/j.cnki.11-1802/ts.032773

研究报告

添加姜粉对浑浊小麦啤酒酿造品质与氧化稳定性的影响

  • 李松迎 ,
  • 徐康 ,
  • 李宁阳 ,
  • 刘成 ,
  • 郭萌萌
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  • 1(山东农业大学 食品科学与工程学院,山东省高等学校食品营养与健康重点实验室,山东 泰安,271018)
    2(山东省果树研究所,山东 泰安,271000)
硕士研究生(徐康副教授和郭萌萌副教授为共同通信作者,E-mail:xukang@sdau.edu.cn;guomm@sdau.edu.cn)

收稿日期: 2022-06-24

  修回日期: 2022-07-26

  网络出版日期: 2023-06-05

基金资助

国家自然科学基金青年基金项目(31701547);山东省重点研发计划(重大科技创新工程)乡村提振科技行动计划项目(2021TZXD001)

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Influences of ginger powder addition on brewing quality and oxidative stability of cloudy wheat beer

  • LI Songying ,
  • XU Kang ,
  • LI Ningyang ,
  • LIU Cheng ,
  • GUO Mengmeng
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  • 1(College of Food Science and Engineering, Shandong Agricultural University, Key Laboratory of Food Nutrition and Healthy in Universities of Shandong, Tai’an 271018, China)
    2(Shandong Institute of Pomology, Tai’an 271000, China)

Received date: 2022-06-24

  Revised date: 2022-07-26

  Online published: 2023-06-05

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摘要

将冻干姜粉添加到煮沸麦汁中制备浑浊小麦啤酒,研究姜粉用量对酵母糖代谢速率、啤酒理化与感官品质、抗氧化活性与氧化稳定性的影响。结果表明,主发酵进程中,添加姜粉后发酵液中糖含量显著高于对照,发酵第3天时酵母数量达到峰值,且在发酵结束时显著高于对照。添加姜粉使啤酒中双乙酰含量和苦味值升高,但不影响浊度、酒精度和发酵度等。姜粉用量增加,啤酒中α-氨基氮、姜辣素含量线性增加,挥发性酯含量降低,啤酒的辛香味、苦味和辣味增强。感官评价表明,啤酒中姜粉的适宜用量为0.3~0.5 g/L。添加姜粉使总多酚含量增加,DPPH自由基和ABTS阳离子自由基清除能力、铁离子还原能力增强;啤酒贮藏30 d时,ABTS阳离子自由基清除能力的衰减由37.3%(对照)降低至16.4%(添加0.7 g/L姜粉),总多酚含量降幅由19.5%(对照)降低至4.5%(添加0.7 g/L姜粉),2-硫代巴比妥酸增幅由72.7%(对照)降低至43.9%(添加0.3 g/L姜粉),表明添加姜粉对啤酒抗氧化活性与氧化稳定性的改善效果明显。

关键词： 冻干姜粉; 浑浊小麦啤酒; 发酵性能; 风味特征; 氧化稳定性

本文引用格式

李松迎 , 徐康 , 李宁阳 , 刘成 , 郭萌萌 . 添加姜粉对浑浊小麦啤酒酿造品质与氧化稳定性的影响[J]. 食品与发酵工业, 2023 , 49(9) : 112 -119 . DOI: 10.13995/j.cnki.11-1802/ts.032773

Abstract

In this study, cloudy wheat beer was prepared by adding freeze-dried ginger powder to boiling wort. The effect of ginger powder amount on glucose metabolism rate, physicochemical and sensory quality of beer as well as its antioxidant activity and oxidation stability were investigated. As the results stated, the fermenting wort incorporated with ginger contained higher sugar content than the control during the whole primary fermentation. Additionally, the yeast amount reached the maximum on the third day of fermentation, and was remarkably higher than the control at the end of fermentation. Ginger addition resulted in the increase of diacetyl and bitter taste while with no influence on turbidity, alcohol, and degree of fermentation, etc. With the increase of ginger powder amount, α-amino nitrogen and gingerol increased linearly, the spicy, bitter and peppery taste enhanced gradually, while volatile esters decreased. Sensory evaluation indicated that the appropriate dosage of ginger powder in beer was 0.3-0.5 g/L. Due to the ginger powder addition, total polyphenols content increased, 1, 1-diphenyl-2-picrylhydrazyl (DPPH) and 2, 2’-azino-bis(3-ethylbenzothiazoline-6-sulfonic acid) diammonium salt (ABTS) radical scavenging abilities and ferric ion reducing antioxidant power (FRAP) enhanced. After 30 days of beer storage, the attenuation of ABTS radical scavenging ability decreased from 37.3% (the control) to 16.4% (0.7 g/L ginger powder dosage), the decrement of total polyphenols decreased from 19.5% (the control) to 4.5% (0.7 g/L ginger powder dosage), the increment of 2-thiobarbituric acid (TBA) decreased from 72.7% (the control) to 43.9% (0.3 g/L ginger powder dosage), which indicated that ginger powder addition improved the antioxidant activity and oxidation stability of cloudy wheat beer obviously.

Key words： freeze-dried ginger powder; cloudy wheat beer; fermentability; flavor characteristics; oxidation stability

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