青稞精酿啤酒酿造工艺优化

以大麦芽、青稞为原料，制备青稞精酿啤酒，以感官评分为响应值，通过单因素试验和响应面法对青稞精酿啤酒酿造工艺进行优化，并对青稞精酿啤酒的基本指标和生物活性物质进行分析。结果表明，青稞精酿啤酒的最佳酿造工艺条件为：酒花添加量2 g/L，初始麦汁浓度14 °P，主发酵温度12 ℃。在此优化条件下，青稞精酿啤酒的感官评分为86.7分，外观鲜亮金黄，泡沫细腻，香气丰富，杀口力强。青稞精酿啤酒的酒精度为5.28%vol，β-葡聚糖、总黄酮和γ-氨基丁酸含量分别为（124.26±9.74）mg/L、（138.65±2.07）mg/L和（81.79±6.37）mg/L。

Optimization for brewing process of highland barley craft beer

Highland barley craft beer was prepared with barley malt and highland barley as raw materials, and taking sensory score as the response value, the brewing process of highland barley craft beer was optimized by single-factor test and response surface method, and the basic indexes and bioactive substances of highland barley craft beer were analyzed. The results showed that the optimal brewing process conditions for highland barley craft beer were as follows: hop addition 2 g/L, initial wort concentration 14 °P, and main fermentation temperature 12 ℃. Under the optimized conditions, the sensory score of highland barley craft beer was 86.7, with bright golden appearance, fine foam, rich aroma and strong killing power. The alcohol content of the highland barley craft beer was 5.28%vol, and the contents of β-glucan, total flavonoids and γ-aminobutyric acid were (124.26±9.74) mg/L, (138.65±2.07) mg/L and (81.79±6.37) mg/L, respectively.