CAJ | 학술논문

研究在麦汁中添加裙带菜粗提液的啤酒发酵条件,考察了裙带菜粗提液的除腥方法,探讨了裙带菜粗提液的添加量、添加方式、酵母接种量及酒花添加量对裙带菜啤酒发酵的影响。实验得到的活性炭除腥最适条件为：活性炭添加量2%,温度60℃,处理时间50 min,发酵法有明显的除腥效果。正交实验得到的最佳发酵条件为：裙带菜粗提液添加量为6%,在第7天时加入,酵母接种量为15×106个/mL,酒花添加量为0.06%。采用最佳工艺条件发酵的啤酒酒精度为2.2%vol,双乙酰含量为0.137 mg/L,产品风味良好。
연구재맥즙중첨가군대채조제액적비주발효조건,고찰료군대채조제액적제성방법,탐토료군대채조제액적첨가량、첨가방식、효모접충량급주화첨가량대군대채비주발효적영향。실험득도적활성탄제성최괄조건위：활성탄첨가량2%,온도60℃,처리시간50 min,발효법유명현적제성효과。정교실험득도적최가발효조건위：군대채조제액첨가량위6%,재제7천시가입,효모접충량위15×106개/mL,주화첨가량위0.06%。채용최가공예조건발효적비주주정도위2.2%vol,쌍을선함량위0.137 mg/L,산품풍미량호。
The fermentation conditions of beer by adding crude extract of Undariza pinnatifida Suringer were studied,and the deodorization methods of crude extract of Undariza pinnatifida Suringer were investigated.Besides,the effects of the addition level of Undariza pinnatifida Suringer crude extract,its addition method,barm inoculating quantity and the addition amount of hops on the fermentation of beer were investigated.The optimum deodorization conditions with active carbon were summed up as follows： 2 % addition level of active carbon,temperature at 60 ℃,and the treatment time was 50 min,the fermentation method had evident deodorization effects.The optimum beer fermentation conditions were summed up as follows through orthogonal experiment： 6 % addition level of crude extract of Undariza pinnatifida Suringer at the 7 th day after the fermentation,barm inoculating quantity was 15×106 particle/ml,and the addition amount of hops was 0.06 %.Under the above conditions,the alcohol content of beer was 2.2 %（v/v） and the diacetyl content of beer was 0.137 mg/L,and the produced beer had good taste and flavor.