| PGA对纯生啤酒泡沫稳定性的影响研究 |
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| 引用本文： | 黄亚东.PGA对纯生啤酒泡沫稳定性的影响研究[J].食品工业科技,2005,26(9):76-77. |
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| 作者姓名： | 黄亚东 |
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| 作者单位： | 江苏食品职业技术学院生物工程系,江苏,淮安,223001 |
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| 摘 要： | 在纯生啤酒中添加微量的PGA,可有效地提高纯生啤酒的泡沫稳定性。实验发现,在初过滤之后,终过滤之前,向纯生啤酒中添加35mgPGA/L啤酒,静置5min后,泡持值可从294s平均增加到402s,即泡持值提高了36.7%。经过60d贮藏后,测得其泡持值为390s。
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| 关 键 词： | 纯生啤酒 PGA 泡沫稳定剂 泡沫稳定性 |
| 文章编号： | 1002-0306(2005)09-0076-02 |
| 修稿时间： | 2005年1月30日 |
Effect of PGA on the foam stability of draft beer |
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| Huang Yadong.Effect of PGA on the foam stability of draft beer[J].Science and Technology of Food Industry,2005,26(9):76-77. |
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| Authors: | Huang Yadong |
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| Affiliation: | Huang Yadong |
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| Abstract: | It was found in the experiments that during the stage between initial filteration and the final filteration, addition of PGA at 35mg PGA /L into beer could increase the foam stability from 294s to 402s in 5 minutes, that is, the foam stability increased by 36.7%. After storage of 60d, the foam stability was measured to be 390s. |
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| Keywords: | draft beer PGA foam stabilizer foam stability |
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