共查询到18条相似文献,搜索用时 156 毫秒
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铁离子能够促进啤酒沉淀物的形成 ,加速啤酒老化现象的产生 ;铁离子与自由基的产生有直接的关系。因此 ,在啤酒中应降低铁离子的含量 ,以降低其对啤酒质量造成的影响。 相似文献
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铁离子能够促进啤酒沉淀物的形成,加速啤酒老化现象的产生;铁离子与自由基的产生有直接的关系.因此,在啤酒中应降低铁离子的含量,以降低其对啤酒质量造成的影响. 相似文献
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啤酒酿造过程中铁离子(可溶性铁)对麦汁的组成,发酵性能和成品啤酒质量有不同程度的影响。糖化过程中铁离子含量较高,会抑制糖化的进行,加深麦汁色度;发酵阶段铁离子含量过高影响酵母的生长和发酵;清酒灌装以后如果铁离子含量过高,会加速氧化作用。优质成品啤酒中铁离子含量应〈0.10ppm,当铁离子含量〉0.20ppm时,会对成品啤酒产生不同程度的负面影响,当铁离子含量〉0.40ppm时,就有明显的金属腥味和氧化味。[第一段] 相似文献
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文中结合DPPH和TBA两种分析方法,阐述了硅藻土消耗量、铁离子含量、单宁添加量及啤酒pH值等因素对过滤后啤酒抗氧化力的影响。结果表明,溶入啤酒中铁离子增加,pH值低等会降低啤酒DPPH自由基清除率,即降低了啤酒抗氧化力。 相似文献
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目前世界上使用的啤酒助滤剂中,硅藻土占75%~80%。硅藻土中含有可溶性铁,过滤时进入啤酒,铁离子含量过高,对啤酒质量有不利影响。如:易引起铁蛋白混浊、引发啤酒的喷涌病、带给啤酒金属腥味等等。本实验的目的在于,通过检测不同品牌硅藻土的可溶性铁含量,处理后滤发酵液中铁离子含量,结合TBA实验,来评估不同品牌硅藻土对啤酒中铁离子含量及啤酒质量的影响。 相似文献
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优质啤酒中铁离子的含量应低于0.1mg/L。啤酒中铁离子含量高对啤酒质量的影响是不言而语的。首先,有资料表明啤酒中含 Fe~(2+)>0.4mg/L,即具有明显的金属腥味,而且会导致啤酒泡沫不洁白。另外,铁离子在啤酒中起着氧化接触剂的作用,会促进啤酒的氧化浑浊,进而导致啤酒的口味败坏。近年来国内啤酒行业对啤酒风味稳定性越来越重视。因此测定啤酒中铁离子的含量就显得尤为重要了。目前国内标准中测定铁离子用的是火焰原子化法,但是使用该法在仪器灵敏度足够的情况下最低才能检出0.05mg/L 的铁。而目前许多企业都需将啤酒中的铁含量控制在0.1mg/L 以下,因此使用灵敏度更高的无火焰技术才能满足测定要求。本文研究的就是使用石墨炉原子化法来测定啤酒中的铁离子含量。 相似文献
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In this study, the importance of iron and copper ions and their radical formation via the respective Fenton and Haber‐Weiss reactions was confirmed. Of the other heavy metals present in the brewing process in relevant concentrations, the impact of manganese ions on beer flavour stability has been elucidated. In contrast to iron and copper, manganese ions are not removed from wort or beer to any great extent during the process. Additionally, manganese shows a similar radical‐promoting effect to that seen with iron and copper. Its reactivity, and typically higher concentration than the other two metals in beer, appear to make manganese an especially potent pro‐oxidant in beer. The results of the investigation clearly indicate that there are other heavy metals influencing the stale flavour characteristics of beer, in addition to the well‐known metals, iron and copper. In contrast to the aforementioned ions, manganese does not enter the product by being leached out of a tank or from piping materials, but rather comes from the cereals employed in brewing. This finding, concerning the importance of manganese as a redox system in beer staling, can serve as a basis for a different approach in the choice of raw materials. 相似文献
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锌离子在啤酒酿造中的作用与控制 总被引:1,自引:0,他引:1
啤酒中锌离子来源于麦芽、大米、酿造用水、酒花。Zn^2 在啤酒酿造过程中可起到催化荆作用,与氨基酸结合形成Zn-氨基酸螯合物。在啤酒酿造过程中,可激活酶提高酶的作用;促进糖化、发酵;促进蛋白质合成及其稳定性;缓解某金属离子的毒性作用,促进挥发物质的产生和双乙酰的还原,缩短发酵时间,提高啤酒质量;但含量过量会使啤酒非生物稳定性降低,影响啤酒质量。通过对糖化过程和发酵过程的控制,可降低醪液pH值。加入少量小麦芽,加入适量ZnCl2,ZnSO4及酵母营养盐等,可实现对Zn^2 的有效控制,达到最佳酿造浓度。 相似文献
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Martin D Walker 《Journal of the science of food and agriculture》1995,67(1):25-28
Addition of copper(II) ions (≤1.6 mg litre?1) to beer significantly reduced (P ≤ 0.05) concentrations of hydrogen sulphide and ethanethiol measured in beer, but had no effect on methyl sulphide, methyl thioacetate and methyl disulphide. Zinc, iron(III), manganese(II), nickel, lead(II) and tin(II) ions, at similar concentrations, had no effect on any of the sulphur volatiles. When metal ions were added at a concentration of 1 glitre?1 zinc, iron(III) and lead(II) reversibly bound hydrogen sulphide and enthanethiol. 相似文献
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啤酒的风味稳定性已成为影响啤酒质量的一个限制性因素。因为啤酒的风味稳定性与啤酒的含氧量有密切的关系,因此,除去啤酒中的氧,可明显改善啤酒的风味稳定性。葡萄糖氧化酶可用于脱除啤酒中的氧,但在改善啤酒风味稳定性方面还存在一定的缺陷。介绍了葡萄糖氧化酶用于啤酒脱氧的缺陷及改进措施。 相似文献
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One of the problems in sorghum beer brewing is that of sugar production. This is because sorghum malts are low in diastatic activity, the grist contains a high proportion of adjunct and in some brewing processes conversion is carried out at pH 4. Since the positive effects of calcium ions on alpha-amylase activity are well described, the use of additional calcium in sorghum mashing was investigated. Mashing at pH 4.5 in the presence of 0.1% calcium acetate (227 ppm Ca) resulted in almost complete conservation of diastatic activity during conversion and higher reducing sugar production compared with tap water (31 ppm Ca). At a mash pH of 4, a calcium ion concentration of approximately 200 ppm gave maximum reducing sugar production and wort yield and increased extract. Under these conditions, some alpha-amylase activity was detected at the end of the conversion, whereas without calcium no alpha-amylase activity was detected. It, therefore, appears that improved conversion took place due to the conservation of alpha-amylase activity by calcium ions. The inclusion of additional calcium ions in sorghum beer mashes also enabled the same amount of sugar production compared with straight tap water but using a substantially lower proportion of malt in the grist. 相似文献
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The method recommended for the determination of iron in beer utilizes a technique devised by the Alfred Jorgensen Laboratory. After reduction to the divalent state, iron is estimated spectrophotometrically as the coloured complex with 2,2′-dipyridyl, the absorbance of the final solution being measured at 528 mμ. 相似文献
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A method for the determination of the filterability of beer has been evaluated by members of the European Brewery Convention Analysis Committee. The method is based on the filtration of a beer sample, with a standard amount of diatomaceous earth (DE), under standardised conditions. Repeatability of the test was quite good, however the predictive value of the test is still questionable since no direct correlation could be established between the different filtercake values and industrial filtration problems. No collaborative test was performed as the filterability has to be determined on unfiltered beer; the test is easy to run, and as for the other filterability tests, day to day practice in a brewery will reveal its usefulness. 相似文献