王 艺，于 华，夏 婷，卢 燕，张 洁
（四川工业科技学院体育与健康学院，四川德阳 618500）
摘要：为提高茉莉花茶啤酒感官品质与香气，本试验以大麦、酒花等为原料，采用啤酒生产工艺，在发酵过程中添加茉莉花茶浸提液，以感官评价和酒精度为评价指标，优化啤酒生产工艺并对其产品质量进行测定。通过顶空固相微萃取-气相色谱质谱联用技术测定其挥发性成分。结果显示，以茉莉花茶浸提时间25 min、茉莉花茶浸提液添加量13%、初始pH值4.5和主发酵温度11 ℃为条件酿造出的茉莉花茶啤酒其综合评分最高，其口感清爽柔和、酒质清亮透明呈金黄色，带有茉莉花茶独特的风味。香气物质分析表明，在其成品中共检测出39种风味物质，其中香叶醇、苯乙酸苯甲酯、茉莉酮等物质是茉莉花茶啤酒所特有的，丰富了啤酒的香味。
关键词：茉莉花茶；啤酒；酿造工艺；酒精度；风味测定
中图分类号：TS262.5 文献标识码：A 文章编号：1674-506X（2023）05-0038-0007
Optimization of Brewing Technology of Jasmine Tea Beer
WANG Yi, YU Hua, XIA Ting, LU Yan, ZHANG Jie
（College of Physical Education and Health, Sichuan Institute of Industrial Science and Technology, Deyang Sichuan 618500, China）
Abstract：In order to improve the sensory quality and aroma of jasmine tea beer, barley and hops were used as raw materials, beer production technology was adopted, jasmine tea extract was added in the fermentation process, sensory evaluation and alcohol degree were used as evaluation indexes, beer production technology was optimized, and the product quality was determined. The volatile components were determined by headspace solid phase microextraction gas chromatography-mass spectrometry. The results showed that the jasmine tea beer brewed under the conditions of 25 min of jasmine tea extraction time, 13% of jasmine tea extract, 4.5 initial pH value and 11 ℃ of main fermentation temperature had the highest sensory score and comprehensive score, and its taste was fresh and soft, its liquor quality was clear and transparent, and it was golden, with the unique flavor of jasmine tea. The analysis of aroma substances showed that 39 flavor substances were detected in the finished product, among which geraniol, phenylmethyl phenylacetate, jasmone and other substances were unique to jasmine tea beer, enriching the flavor of beer.
Keywords：jasmine tea; beer; brewing technology; alcohol content; flavor determination
doi：10.3969/j.issn.1674-506X.2023.05-007
收稿日期：2022-11-28
作者简介：王艺（1994-），女，硕士，助教。研究方向：植物活性物质。
引用格式：王艺,于华,夏婷,等.茉莉花茶啤酒的酿造工艺优化[J].食品与发酵科技,2023,59(5):38-43,51.
