| 酿造单宁在啤酒高浓酿造中应用效果的评价及其影响因素的探讨 |
| |
| 引用本文： | 王家林,薛长湖,付雪艳,李兆杰,薛勇.酿造单宁在啤酒高浓酿造中应用效果的评价及其影响因素的探讨[J].食品与发酵工业,2005,31(8):30-33. |
| |
| 作者姓名： | 王家林 薛长湖 付雪艳 李兆杰 薛勇 |
| |
| 作者单位： | 1. 中国海洋大学食品工程系,青岛,266003;青岛啤酒集团科研中心,青岛,266061
2. 中国海洋大学食品工程系,青岛,266003 |
| |
| 基金项目： | 国家重点创新项目“啤酒稳定性、保鲜及抗老化研究”（国经贸技[1996]810号）相关研究内容 |
| |
| 摘 要： | 将酿造单宁应用于高浓酿造啤酒生产中,研究发现,酿造单宁能明显提高啤酒质量,改善啤酒风味,提高其稳定性和抗老化能力,延长保鲜期,缩短生产周期,改善成品啤酒的感官特征等。应用酿造单宁后,啤酒中的总多酚含量变化不大,经风味评价,啤酒的主要风味物质无明显变化。啤酒中Ca2+含量在适宜范围内(30～85mg/L),酿造单宁不会对啤酒酿造产生影响;但若Ca2+含量超出合理范围,则会对啤酒的浊度产生一定的影响。异α-酸含量在一定范围内,尚未发现对酿造单宁应用效果产生影响。
|
| 关 键 词： | 酿造单宁 高浓酿造 Ca~(2+) 异α-酸 风味评价 |
| 收稿时间： | 06 20 2005 12:00AM |
| 修稿时间： | 2005年6月20日 |
Evaluation of Brewing Tannin Application in High Concentration Brewing of Beer and Investigation of the Influence Factors |
| |
| Wang Jialin,Xue Changhu,Fu Xueyan,Li Zhaojie,Xue Yong.Evaluation of Brewing Tannin Application in High Concentration Brewing of Beer and Investigation of the Influence Factors[J].Food and Fermentation Industries,2005,31(8):30-33. |
| |
| Authors: | Wang Jialin Xue Changhu Fu Xueyan Li Zhaojie Xue Yong |
| |
| Abstract: | In this paper, we applied the brewing tannin in high concentration brewing of beer. Results showed that the brewing tannin could improve the beer's quality and flavor, enhanced its stability and anti-aging ability, prolong the period of keeping fresh, shorten the producing course and improve the beer's sensual character istics. The content of total poly-phenol and main flavorous substance had no changes with application of brewing tannin. Ca 2+ at optimal concentration range had no effect on brewing tannin application. However, when it was out of the optimal range, Ca 2+ affected the turbid degree of beer. The iso-α-acids exerted no obvious influence on the beer with application of brewing tannin. |
| |
| Keywords: | brewing tannin high concentration brewing Ca~(2+) iso-α-acid flavor evaluation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
