| 酿造水中的锌离子对啤酒酿造的影响 |
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| 引用本文： | 景晓莉,李红,张永茂.酿造水中的锌离子对啤酒酿造的影响[J].酿酒,2006,33(5):70-72. |
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| 作者姓名： | 景晓莉 李红 张永茂 |
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| 作者单位： | 1. 甘肃农业大学食品科学与工程学院,兰州,730070
2. 中国食品发酵工业研究院,北京,100027 |
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| 摘 要： | 啤酒中的锌离子来源于麦芽、大米、酿造用水、酒花。实验表明在啤酒酿造过程中,锌离子可激活酶的活性、提高酶的催化作用,促进糖化、发酵;提高麦汁中糖、氨基酸的含量;促进双乙酰的还原,降低双乙酰的含量;激活乙醇脱氢酶,降低乙醛,提高酵母活力,降低酵母死亡率;提高发酵度,缩短发酵时间。
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| 关 键 词： | 糖化 发酵 锌离子 |
| 文章编号： | 1002-8110（2006）05-0070-03 |
| 收稿时间： | 2006-05-09 |
| 修稿时间： | 2006年5月9日 |
Effect of Zinc Ion in Brewing Water On Beer Brewing |
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| JING Xiao-Li,LI Hong,ZHANG Yong-mao.Effect of Zinc Ion in Brewing Water On Beer Brewing[J].Liquor Making,2006,33(5):70-72. |
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| Authors: | JING Xiao-Li LI Hong ZHANG Yong-mao |
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| Affiliation: | 1.Institute of Food Science And Engineering Of Gansu Agricultural University, Lanzhou 730070, China;2.China National Institute Of Food and Fermentation Industries ,Beijing 100010, China |
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| Abstract: | Zinc ions in beer came from malt,rice,brewing water and wort.The results indicate that zinc ions could activate enzyme and improve enzyme effects,accelerate saccharification and fermentation;increase the content of sugar and amino acids;advance the deoxidization of diacetyl,reduce the content of diacetyl;active ethanol dehydrogenation enzyme,fall the acetaldehyde content,heighten the vigor of yeast,reduce death rate of yeast;improve zymolysis,shorten the fermentation time. |
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| Keywords: | saccharification fermentation zinc ions |
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