فرمولاسيون ماءالشعير ريواس و بررسي خصوصيات فيزيكو شيميايي آن طي دوره نگهداري

Formulation of Rhubarb Alcohol Free Beer and Evaluation of Its Physicochemical Properties During Storage

ﭼﮑﯿﺪه اﯾﻦ ﺗﺤﻘﯿﻖ ﺑﻪ ﻫﺪف اﺳﺘﻔﺎده از رﯾﻮاس ﺟﻬﺖ ﺗﻮﻟﯿﺪ ﻣﺎءاﻟﺸﻌﯿﺮ ﺑﻪ اﺟﺮا در آﻣﺪ. ﻋﺼﺎره رﯾﻮاس اﺳﺘﺨﺮاج و ﭘﺎﺳﺘﻮرﯾﺰه ﺷﺪ و در 4 ﻧﺴﺒﺖ 5، 10، 15 و 20 درﺻﺪ ﺣﺠﻤﯽ ﺑﻪ ﻓﺮﻣﻮﻻﺳﯿﻮن ﻣﺎءاﻟﺸﻌﯿﺮ )ﻋﺼﺎره ﻣﺎﻟﺖ، ﺷﮑﺮ، رازك، اﺳﯿﺪ ﺳﯿﺘﺮﯾﮏ، آب ﮔﺎزدار و ﻣﺎﻟﺘﻮ دﮐﺴﺘﺮﯾﻦ( اﺿﺎﻓﻪ ﺷﺪ. ﺳﭙﺲ در ﻣﺪت 60 روز ﻧﮕﻬﺪاري در ﯾﺨﭽﺎل، آزﻣﺎﯾﺸﺎت ﺗﻌﯿﯿﻦ ﺗﺮﮐﯿﺒﺎت ﻓﻨﻮﻟﯽ ﮐﻞ، ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ و ﮔﺎز ﮐﺮﺑﻨﯿﮏ روي ﻧﻤﻮﻧﻪ ﻫﺎ اﻧﺠﺎم ﮔﺮﻓﺖ. ﻧﺘﺎﯾﺞ ﺣﺎﺻﻞ ﻧﺸﺎن داد در ﻃﯽ دوره ﻧﮕﻬﺪاري، ﻣﯿﺰان ﮔﺎز، ﺗﺮﮐﯿﺒﺎت ﻓﻨﻮﻟﯽ ﮐﻞ و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ ﺑﺎ ﮔﺬر زﻣﺎن در ﻣﺎءاﻟﺸﻌﯿﺮ ﺑﻪ ﻃﻮر ﻣﻌﻨﯽ داري ﮐﺎﻫﺶ ﯾﺎﻓﺖ. ﻣﯿﺰان ﺗﺮﮐﯿﺒﺎت ﻓﻨﻮﻟﯽ ﮐﻞ و ﻓﻌﺎﻟﯿﺖ آﻧﺘﯽ اﮐﺴﯿﺪاﻧﯽ در ﺗﯿﻤﺎر داراي 20 درﺻﺪ ﻋﺼﺎره رﯾﻮاس ﺑﺎﻻﺗﺮﯾﻦ ﻣﻘﺪار را داﺷﺖ. ﻣﯿﺰان ﮔﺎز ﺑﺎﻗﯿﻤﺎﻧﺪه در ﻣﺎءاﻟﺸﻌﯿﺮ ﺑﺎ اﻓﺰاﯾﺶ ﻏﻠﻈﺖ ﻋﺼﺎره، ﮐﺎﻫﺶ ﯾﺎﻓﺖ و ﻧﻤﻮﻧﻪ ﺷﺎﻫﺪ ﮐﻢ ﺗﺮﯾﻦ ﻣﻘﺪار ﮔﺎز را دارا ﺑﻮد. ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ دادهﻫﺎي ﺣﺎﺻﻞ از ارزﯾﺎﺑﯽ ﺣﺴﯽ از ﻧﻈﺮ ﺗﻤﺎم وﯾﮋﮔﯽﻫﺎ ﺑﻪ ﺟﺰ رﻧﮓ، ﺗﯿﻤﺎر داراي 5 درﺻﺪ ﻋﺼﺎره رﯾﻮاس ﺑﻬﺘﺮﯾﻦ ﺗﯿﻤﺎر ﺑﻮد و در ﻓﺎﮐﺘﻮر رﻧﮓ، ﺗﯿﻤﺎر ﺷﺎﻫﺪ ﺑﯿﺸﺘﺮﯾﻦ ﻣﻘﺒﻮﻟﯿﺖ را داﺷﺖ. در ﮐﻞ ﺑﺎ ﺗﻮﺟﻪ ﺑﻪ ﻧﺘﺎﯾﺞ آزﻣﻮنﻫﺎي ﺷﯿﻤﯿﺎﯾﯽ و ﺣﺴﯽ ﺗﯿﻤﺎر داراي 5 درﺻﺪ ﻋﺼﺎره رﯾﻮاس ﺑﻬﺘﺮﯾﻦ ﺗﯿﻤﺎر ﺑﺮاي ﺗﻮﻟﯿﺪ ﻣﺎء اﻟﺸﻌﯿﺮ اﻧﺘﺨﺎب و ﺗﻮﺻﯿﻪ ﮔﺮدﯾﺪ.

This study was conducted to use rhubarb to produce malt beverage. Rhubarb's extract was distillated and pasteurized. Then it was prepared in four different volume proportions of 5%, 10%, 15% and 20% and added to the formulation of malt beverage (malt extract, sugar, malt flavor, citric acid, carbonated water and malto-dextrin). During 60 days keeping in refrigerator, total phenolic contents, antioxidant activity, carbon dioxide, sensory tests were analyzed on Samples. The results show, gas storage, the amount of phenolic contents and antioxidant activity over time was significantly reduced in malt beverage. The phenolic contents and antioxidant activity in the treatment of 20 % rhubarb extract was the most frequent. Maintenance of gas by increasing the concentration was reduced and the control was the lowest. According to data obtained from sensory evaluation, for all the features except the color, beer containing 5 % of rhubarb extract was the best treatment. In the color factor, control treatment was the most accepted. In general, according to the results of chemical and sensory tests, treatment with 5 % rhubarb extract was the best treatment for alcohol-free beer selection was recommended.