芡实啤酒的发酵工艺研究
Study on Fer-mentation Technology of Beer Brewing from Euryale Ferox

本研究以芡实粉、大米粉和麦芽粉为原料，并对可能会影响发酵的各个因素进行研究，在此基础上对糖化的时间、酵母的添加量、发酵时间和发酵温度做正交实验。检测发酵成熟的芡实啤酒的酒精度、色度和糖度，并进行感官评价。由三个理化指标和感官评价总分作为选择的依据，最终确定最优的实验方案为：在90℃条件下糊化30 min、在65℃条件下糖化55 min，添加0.3%的α-淀粉酶、0.4%的糖化酶和0.4%的酵母，在31℃环境下发酵3 d。发酵出的芡实啤酒，有少许的芡实风味，口味微甜微苦。
In this study, the flour of Euryale ferox, rice flour and malt flour were used as raw materials, and various factors that might affect the fermentation were studied. On this basis, or-thogonal experiments were conducted on the saccharification time, yeast addition, fermentation time and fermentation temperature. The alcohol content, chromaticity and sugar content of the fermented and mature Euryale ale were detected and sensory evaluation was carried out. Based on the three physical and chemical indexes and the total score of sensory evaluation, the optimal ex-perimental scheme was finally determined as follows: gelatinize at 90？C for 30 min, saccharify at 65？C for 55 min, and add 0.3% α-Amylase, 0.4% saccharifying enzyme and 0.4% yeast were fer-mented at 31？C for 3 days. Fermented Euryale ale has a little flavor of Euryale ale and tastes slightly sweet and bitter.