打瓜啤酒生产工艺的优化

在啤酒生产过程中添加打瓜，通过单因素和正交试验对打瓜啤酒酿造工艺进行优化，利用电子舌、气相色谱（GC）和高效液相色谱（HPLC）测定打瓜啤酒味觉特征、香味物质和有机酸。结果表明，打瓜啤酒最佳生产工艺条件为打瓜汁添加量18%，酵母添加量为1.0 g/L、初始pH值5.2、主发酵温度10.5 ℃。在此优化条件下，打瓜啤酒的感官评分为93.3分。打瓜啤酒丰富度饱满，整体滋味偏咸味和鲜味；通过GC在打瓜啤酒中检测出10种香气成分，其中醛类物质1种、醇类物质4种、酯类物质5种；HPLC检测分析的9种有机酸均有检出，其中柠檬酸含量最高，为（9.30±0.038）g/L，是打瓜啤酒有机酸组成的主体。

Optimization of watermelon beer production technology

By adding watermelon during beer production process, the brewing technology of watermelon beer were optimized by single factor and orthogonal tests. The taste characteristics, aroma substances and organic acids of watermelon beer were determined by electronic tongue, GC and HPLC. The results showed that the optimum technological conditions of watermelon beer were obtained as follows: watermelon juice addition 18%, yeast inoculum 1.0 g/L, initial pH 5.2, and main fermentation temperature 10.5 ℃. Under these conditions, the sensory score of watermelon beer was 93.3. The watermelon beer was full in richness, salty and delicious in overall taste. 10 aroma components were detected in watermelon beer by GC, including 1 aldehyde, 4 alcohols and 5 esters. 9 organic acids were detected by HPLC. Among them, the citric acid content was the highest of (9.30±0.038) g/L, which was the main component of organic acids in watermelon beer.