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KMID : 1024420120160020129
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Food Engineering Progress
2012 Volume.16 No. 2 p.129 ~ p.133
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Development of Sea Buckthorn Beer Using Mongolian Sea Buckthorn (Hippophae rhamnoides) Fruit
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Lee Moon-Hang
Cho Hee-Ra
Lee Kwang-Geun
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Abstract
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The purpose of this study was to investigate the effect of sea buckthorn (Hippophae rhamnoides) fruit extract (SBFE) on the quality attributes of beer. In this study, four style beers such as Golden Ale (GA), Amber Ale (AA), Golden Lager (GL) and Pale Ale (PA) were prepared. As the quality attributes of beer, the total acid, alcohol, reducing sugar, and total sugar of sea buckthorn beer (SBB) were analyzed. All beer’s total acid had a tendency to decrease and alcohol level increased except for AA when the SBFE was added. As SBFE was added, GA’s reducing sugar and total sugar level increased but those of AA, GL and PA decreased. In the sensory evaluation of SBB, total acceptance, color, aroma, total flavor, acidulous, sweet, bitter, and soda acceptance were evaluated. There was no significant difference in the total flavor among SBBs but in evaluation of color and aroma, SBB without SBFE had higher score than SBB with SBFE. The total acceptance of SBBs decreased as the following order; PA, GL, PA3%-S, GL3%-S, AA, AA3%-S.
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KEYWORD
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Hippophae rhamnoides, sea buckthorn, home-brewed beer, sensory evaluation, extraction
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