以荔枝花取代啤酒花製成啤酒之研究

荔枝花具水果的果香及花香並有研究顯示荔枝花具有良好的抗氧化活性，本研究嘗試以荔枝花代替啤酒花製作啤酒，探討改變不同條件例如:荔枝花熬煮時間(30min、40min、50min、60min)、荔枝花加入量(0.2%、0.3%、0.4%)以及不同前處理之荔枝花(24hr凍乾、24hr50℃、24hr75℃、24hr100℃)，並於原料大麥中混入不同比例之米飯增加糖化作用，發酵過程中監測其基本成分(可溶性固形物、總酸、揮發酸、酒精度、pH值、總醣、還原醣及L.a.b)變化及機能性成分(總酚類化合物及總類黃酮含量)變化並進行官能性品評，嘗試找出製作荔枝花啤酒的最適條件。並進一步利用剩餘麥渣將其磨粉製作麵條，進行麵條品質分析及官能性品評。期待以台灣產黑葉荔枝花及稻米取代啤酒原物料以降低成本，並開發新產品，提供消費者市場多元選擇。結果顯示，50℃熱風乾燥相較於冷凍乾燥在加工手法及成本方面都較簡單而且節省金錢與時間。荔枝花加入量越少或熬煮時間越短在風味及口感上比較香甜清淡，反之加入0.4%荔枝花熬煮60min風味上更濃郁且喝起來帶有些微苦澀感大眾喜愛較為喜愛。荔枝花取代啤酒花製成啤酒的最適條件為經50℃熱風乾燥荔枝花加入0.4%於麥汁中熬煮60min；另一部分以米取代大麥釀造麥汁以75%較適合。90%在總醣消耗速率上效果最差，總酸及揮發酸含量也較高，品評口感過於清淡不被大眾接受；最後將麥芽渣粉替代麵粉製成麵條，雖然在烹煮增重率%、最適烹煮時間min、pH、L,a,b、TPA物性測定等分析上並無太大差異但感官品評則是以5%口感最佳喜愛性最高。

關鍵字

啤酒；荔枝花；抗氧化活性

並列摘要

Litchi flower with fruit fragrance and floral, and some studies showed that litchi flower has good antioxidant activities. This study tried to use litchi flower instead of hops to brew beer, to explore different conditions, for example: litchi flower added time (30min, 40min, 50min and 60min), litchi flower added amount (0.2%, 0.3% and 0.4%) and different pretreated litchi flowers (24h freeze dried, 24hr 50℃hot air dried, 24hr 75℃hot air dried and 24hr 100℃hot air dried), to brew beer in raw barley mixed with different proportions of rice to increase saccharification. The basic component changes (soluble solids, total acid, volatile acid, alcohol, pH value, total carbohydrate, reduced carbohydrate and L.a.b value), functional components (total phenolic compounds and total flavonoids content) and the sensory tests were determined during the fermented process to find the best conditions for the production of litchi flower beer. The residue barley was further ground to make noodles. The quality of noodles was analyzed and tested by a sensory test. “Hak Ip” litchi flower and rice in Taiwan were expected to replace the raw materials of beer to reduce cost and develop new products to provide a diversified choice of consumer markets. The results showed that 50℃ hot air dried treatment was simpler than freeze-dried treatment in processing and could save money and time. The brewed beer which litchi flower added amount less or boiled time shorter in flavor and taste was sweeter and lighter. Conversely, added 0.4% litchi flower and boiled 60 min, the brewed beer was more full-bodied in flavor and drank up with slightly bitter which was a popular favorite. The 0.4% litchi flower by 50℃ hot air dried in a wort for boiled 60min was the optimum condition for the beer produced by the litchi flower instead of hops. The 75% barley replaced with rice in wort was more suitable to brew beer. Instead of 90% barley, the total carbohydrate consumed rate was the worst, and the total acid and volatile acid content were also high. In the same time, the tasting of beer was too light and could not be accepted by consumers. In the final part, the barley milled powder instead of flour made noodles, although in the cooking increased weight rate, optimal cooked time, pH, L.a.b value and TPA physical determination were not significant difference but the added 5% litchi flower beer of the taste was the best tasted and favorite level in the sensory evaluation.