Food and Fermentation Industries >

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

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

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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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

Cite this article

LI Songying , XU Kang , LI Ningyang , LIU Cheng , GUO Mengmeng . Influences of ginger powder addition on brewing quality and oxidative stability of cloudy wheat beer[J]. Food and Fermentation Industries, 2023 , 49(9) : 112 -119 . DOI: 10.13995/j.cnki.11-1802/ts.032773

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