现代食品现代食品XIANDAISHIPIN102102/工艺技术工艺技术ProcessTechnologydoi:10.16736/j.cnki.cn41-1434/ts.2022.24.025马铃薯酿造淡啤酒加工工艺研究StudyontheProcessingTechnologyofLightBeerBrewedfromPotatoes◎汪思源，何湘（苏州农业职业技术学院，江苏苏州215008）WANGSiyuan,HEXiang(SuzhouPolytechnicInstituteofAgriculture,Suzhou215008,China)摘要：为满足消费者对淡啤酒口味、健康、性价比等需求，本研究探索以马铃薯糖浆替代部分麦芽糖浆，进行淡啤酒酿造的加工工艺。对工艺中马铃薯糖浆添加量、酒花添加量、酵母接种量、发酵温度4个成品质量关键因素进行单因素和正交实验分析。结果表明，适宜的马铃薯糖浆添加量为45%，酒花添加量为0.9g·L-1，酵母接种量为3.5%，发酵温度为16℃。此时成品EBC为4，呈淡稻草色，酒质清亮，泡沫洁白细腻持久挂杯，泡持性良好，酒香四溢无异香，口感纯正爽口，符合淡色啤酒优级标准。关键词：淡啤酒；马铃薯；加工工艺Abstract：Inordertomeetconsumers’needsforlightbeertaste,health,andcostperformance,thisstudyexploredtheprocessingtechnologyoflightbeerbrewingbysubstitutingpartofmaltsyrupwithpotatosyrup.Singlefactorandorthogonalexperimentanalysiswerecarriedoutonthefourkeyfactorsoffinishedproductquality,namelytheadditionamountofpotatosyrup,hops,yeastandfermentationtemperatureintheprocess.Theresultsshowedthattheappropriateadditionamountofpotatosyrupwas45%,hopadditionamountwas0.9g·L-1,yeastinoculationamountwas3.5%,andfermentationtemperaturewas16℃.Atthistime,thefinishedproductEBCis4,palestrawcolor,clearwinequality,whiteandfinefoam,long-lastinghangingcup,goodinfusionretention,overflowingaromawithoutanypeculiarsmell,pureandrefreshingtaste,meetingthestandardofpremiumlightbeer.Keywords：lightbeer;potato;processingtechnology中图分类号：TS262.5传统啤酒酿造以麦芽、酒花和酵母为原料，需要在大麦出芽后进行烘干、粉碎等一系列复杂步骤才能制得麦汁[1]，周期长、原料损耗大，并破坏了原料本身的营养价值[2]。因此，在生产中逐渐用麦芽糖浆替代需要繁复工艺的大麦[3]。为满足消费者各方面需求，非麦“啤酒糖浆”横空出世，替代部分麦芽糖浆，酿造出的啤酒呈现独特的风味[4]。目前我国啤酒产量和马铃薯产量均稳居世界第一。马铃薯富含...
