科研之友
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摘要
The global consumption of beer is increasing and consumers are interested in varieties rather than the only traditional beer prepared from malted barley; hence, it is necessary to search for unique potential substrates for beer production. The current study focuses on the preparation technology and the biochemical and sensory characteristics of beer samples by using purple sweet potato (PSP) (Ipomoea batatas L.) flakes as ingredient. Anthocyanin-rich beer was developed by fermenting a combination of PSP flakes and grist (crushed malt) prepared from barley through Saccharomyces cerevisiae without altering the originality of beer preparation. Among the beer samples (prepared from 0, 30, 50 and 100% PSP flakes as adjunct), the beer prepared from 30% PSP flakes + 70% grist was the best as recommended by the sensory panelists, followed by the beer prepared from 50% PSP flakes + 50% grist. The beer prepared with 30% PSP flakes had the following compositions: total soluble solids, 3.57 degrees Brix; starch, 0.77 g/100 mL; total sugar, 6.93 g/100 mL; specific gravity, 1.02; pH, 3.05; titratable acidity, 0.76 g tartaric acid/100 mL; lactic acid, 0.10 mg/100 mL; phenol, 0.21 mg/mL; anthocyanin, 5.10 mg/100 mL; ethanol, 3.77% (v/v) and DPPH (2,2-diphenyl-1-picrylhydrazyl) scavenging activity, 6.31% at a dose of 250 mu g/mL. Strong loading of anthocyanin pigment (+ ve), phenol (+ ve) and the DPPH scavenging activity (+ ve) on PC1 signifies the health attributes of the beverages.
- 出版日期2015-12
