| 银杏叶添加量对啤酒品质的影响 |
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| 引用本文： | 高建梅,张慧丽,王丽涛,宗绪岩.银杏叶添加量对啤酒品质的影响[J].饮料工业,2009,12(8). |
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| 作者姓名： | 高建梅 张慧丽 王丽涛 宗绪岩 |
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| 作者单位： | 1. 沈阳农业大学,辽宁沈阳,110161
2. 辽宁大学,辽宁沈阳,110036 |
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| 摘 要： | 通过对啤酒生产中麦汁和发酵液的检测,研究了银杏叶的不同添加量对于麦芽汁和发酵液品质的影响,并确定了银杏叶最适添加量范围,在此范围内发酵液中黄酮含量为33.6～59.6mg/L,银杏酸含量＜10mg/L,符合国家药典标准.
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| 关 键 词： | 银杏叶 啤酒 品质 |
Effect of addition of ginkgo leaf on beer quality |
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| GAO Jian-mei,ZHANG Hui-li,WANG Li-tao,ZONG Xu-yan.Effect of addition of ginkgo leaf on beer quality[J].Beverage Industry,2009,12(8). |
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| Authors: | GAO Jian-mei ZHANG Hui-li WANG Li-tao ZONG Xu-yan |
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| Affiliation: | 1 Shenyang Agriculture University;Shenyang 110161;Liaoning;China;2 Liaoning University;Shenyang 110036;China |
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| Abstract: | By analyzing wort and zymotic fluid in beer processing,the effect of different amounts of ginkgo leaf on their quality was investigated,and the optimum ginkgo leaf addition range was determined. In this range,the zymotic fluid contained 33.6 - 59.6 mg/L flavone and <10 mg/L ginkgolic acid(GA),which complied with the standard in the Pharmacopoeia of China. |
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| Keywords: | ginkgo leaf beer quality |
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