| 柿子单宁在啤酒澄清中的应用 |
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| 引用本文： | 田燕,邹波,李春美,李媛媛.柿子单宁在啤酒澄清中的应用[J].现代食品科技,2011,27(3):313-316. |
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| 作者姓名： | 田燕 邹波 李春美 李媛媛 |
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| 作者单位： | 华中农业大学食品科技学院,湖北武汉,430070 |
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| 基金项目： | 国家自然科学基金，教育部重点项目 |
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| 摘 要： | 本文研究了柿子单宁作为一种啤酒澄清剂,对啤酒的澄清度,色度,浊度、总多酚、蛋白质含量、TBA值及苦味质的影响程度,比较分析了添加柿子单宁的发酵液及添加硅藻土的发酵液的各项指标.结果表明:当单宁的添加剂量为70 mg/L时,发酵液的各项指标者合格,并且优于添加硅藻土的发酵液.同时发现添加柿子单宁明显提高啤酒的稳定性和抗老...
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| 关 键 词： | 柿子单宁 澄清 啤酒 |
Application of Persimmon Tannin in the Clarification of Beer |
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| TIAN Yan,ZOU Bo,LI Chun-mei,LI Yuan-yuan.Application of Persimmon Tannin in the Clarification of Beer[J].Modern Food Science & Technology,2011,27(3):313-316. |
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| Authors: | TIAN Yan ZOU Bo LI Chun-mei LI Yuan-yuan |
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| Affiliation: | (College of Food Science and Technology,Huazhong Agricultural University,Wuhan 430070,China) |
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| Abstract: | The influence of persimmon tannin,as a beer clarifying agent,on the clarity,chromaticity,turbidness,total polyphenols,protein content,TBA value and amaroid of beer were studied.And the effects of persimmon tannin and diatomite on the quality of beer were also compared.The results showed that adding 70 mg/L persimmon tannin could effectively improve the quality of beer,and its effect was better than that of diatomite.In addition,adding tannins not only could promote the stability and antioxidant ability of beer,but also could improve the sensory characteristic of beer. |
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| Keywords: | persimmon tannin clarification beer |
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