许 媛1，王 君1，王圣赞1，王立霞1，张红梅1，陈 超2
（1.沧州师范学院 生命科学学院，河北 沧州 061001；
2.沧州中西医结合医院，河北 沧州061001）
摘要：试验研究了白刺浓缩汁不同添加方式对成品啤酒品质的影响。根据理化指标和感官评定的方法确定白刺浓缩汁最佳添加方式为：在主发酵期添加2%的白刺浓缩汁，发酵12 d，酿制的成品啤酒具有明显的白刺果香，口味纯正爽口，澄清透明。啤酒抗氧化性试验表明，白刺果啤抗氧化活性明显优于普通精酿啤酒，与其他两种白刺浓缩汁添加方式相比，主酵期添加白刺浓缩汁的果啤抗氧化性最强，白刺果啤具有较强的保健功能。
关键词：白刺浓缩汁；啤酒；酿造工艺；抗氧化性
中图分类号：TS201.4 文献标识码：A 文章编号：1674-506X（2020）01-0007-0005
Effect of Adding Concentrated Nitraria tangutorum Bobr. Juice Period on the Quality of Fruit Beer and Antioxidant Activity in Fruit Beer
XU Yuan1, WANG Jun1, WANG Sheng-zan1, WANG Li-xia1, ZHANG Hong-mei1, CHEN Chao2
（1.College of Life Science, Cangzhou Normal University, Cangzhou Hebei 061001, China;
2.Cangzhou Hospital of Integrated TCM-WM, Cangzhou Hebei 061001, China）
Abstract：The aim of the experiment was to research the effects of adding concentrated Nitraria tangutorum Bobr. juice on the quality of finished goods. On the basis of the physicochemical indexes and sensory evaluation, the best way to add concentrated Nitraria tangutorum Bobr. juice was obtained as follows: 2% concentrated Nitraria tangutorum Bobr. juice was added in the high kransen and the fermentation lasted for 12 days. The brewed beer had obvious Nitraria tangutorum Bobr. fruit flavor, purified natural taste and good transparency. The results of beer antioxidation experiment showed that the antioxidant activity of Nitraria tangutorum Bobr. Beer was much better than that of craft beer, compared to the other two methods, the way of adding concentrated Nitraria tangutorum Bobr. juice in high kransen had the strongest antioxidant activity. Nitraria tangutorum Bobr. juice beer had strong healthcare function.
Keywords：concentrated Nitraria tangutorum Bobr. Juice; beer; brewing technology; oxidation resistance
doi：10.3969/j.issn.1674-506X.2020.01-002
收稿日期：2019-08-04
基金项目：沧州市重点研发计划指导项目（编号：172203003）
作者简介：许媛（1987-），女，硕士,研究方向：微生物学。
引文格式：许媛,王君,王圣赞,等.白刺浓缩汁添加时期对果啤品质及抗氧化活性的影响[J].食品与发酵科技,2020,56(1):7-10,32.
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