| 啤酒缓冲性与质量稳定性关系的初步研究 |
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| 引用本文： | 杨毅,李崎,顾国贤.啤酒缓冲性与质量稳定性关系的初步研究[J].食品与发酵工业,2003,29(4):50-53. |
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| 作者姓名： | 杨毅 李崎 顾国贤 |
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| 作者单位： | 江南大学生物工程学院酿酒科学系,无锡,214036 |
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| 摘 要： | 选取了十几种市售啤酒 ,研究了啤酒缓冲容量与啤酒质量稳定性之间的相关性。同时有针对性地提出了增加啤酒缓冲容量的措施 ,并对酿造过程中磷酸盐的主要来源进行了研究。研究结果表明 ,啤酒缓冲容量与啤酒泡持、浊度稳定性和老化速度之间存在着线性相关性。增加麦汁或啤酒中总磷酸盐浓度既是提高啤酒缓冲容量的有效措施 ,又是减缓啤酒老化速度的重要手段之一。
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| 关 键 词： | 啤酒 缓冲容量 磷酸盐 质量稳定性 |
| 修稿时间： | 2003年1月9日 |
Primary Study on the Relationship between Beer Buffering Capacity and Quality Stability |
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| Yang Yi,Li Qi,Gu Guoxian.Primary Study on the Relationship between Beer Buffering Capacity and Quality Stability[J].Food and Fermentation Industries,2003,29(4):50-53. |
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| Authors: | Yang Yi Li Qi Gu Guoxian |
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| Abstract: | The relationship between beer buffering capacity and quality stability was studied by means of more than ten kinds of commercial beers Measures to improve beer buffering capacity were put forward Main source of phosphates in brewing process is considered and determined The results showed that the relationship between beer buffering capacity and foam retention, haze stability and staling rate is respectively linear To promote all phosphates concentration in beer or wort is an effective measures for not only enhancing beer buffering capacity but also slowing down beer staling rate |
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| Keywords: | beer buffering capacity phosphates quality stability |
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