为开发啤酒新产品，在传统啤酒酿造工艺的基础上添加黑木耳多糖辅助酿造啤酒，可延升食用菌多糖的深加工产业链。通过对黑木耳多糖啤酒的发酵工艺进行响应面优化试验，并对优化后的黑木耳多糖啤酒进行各理化指标和挥发性成分测定。结果表明：在麦芽添加量为0.20 kg/L，酒花添加量17 g/L，多糖添加量20 g/L时，其感官评分为92.65分，双乙酰含量为0.048 mg/L，较好的保留了啤酒的风味和口感。对其理化性质测定后得到啤酒的色度值为15.5 EBC，酒精度为4.3%vol，泡持性为319 s，原麦汁浓度为11.23 °P，真实发酵度为48.6%，总酸含量为2.34%，均符合国家标准。将其与市售啤酒进行风味物质对比及层次聚类热图分析得到：在7种不同啤酒酒样中共检测出73种香气成分，且多糖啤酒具有较多特征香气组分。综合各项评判依据，黑木耳多糖啤酒口感较佳、安全性高、并能保留较多香气成分。研究可为功能性成分在酿酒的应用中提供理论依据。

With the aim of developing new beer products, the addition of black fungus polysaccharides to facilitate beer brewing was assessed on the basis of traditional brewing technology, the findings of which could contribute to extending the deep processing industrial chain of edible fungus polysaccharides. Response surface optimization analysis was performed for the black fungus polysaccharide fermentation process, and the optimized black fungus polysaccharide beer was assessed based on the determination of different physicochemical indices and volatile components. The results revealed that the addition of 0.20 kg/L of malt, 17 g/L of hops, and 20 g/L of polysaccharide resulted in a sensory score of 92.65 and diacetyl content of 0.048 mg/L in the resulting beer, enhancing its overall flavor and taste. Measurements of the physical and chemical properties of the beer indicated a chromaticity value of 15.5 EBC, an alcoholic strength of 4.3%vol, a foam retention of 319 s, a raw wort concentration of 11.23 °P, a true fermentation degree of 48.6%, and a total acid content of 2.34%, which are all in accordance with national standards. Furthermore, a comparison of flavor components with those of commercially available beers and hierarchical clustering heat map analysis indicated the detection of 73 aroma components in seven different beer samples, with polysaccharide beers displaying a higher number of characteristic aroma components. On the basis of a range of different evaluation criteria, our findings indicated that black fungus polysaccharide beer outperformed other beers in terms of taste, safety, and number of aroma components. These findings could provide a theoretical basis for the application of functional constituents in brewing.

国家级大学生创新训练项目（202113558006）；新疆特色发酵食品研究（ZT202101）