| 提高麦汁还原力对啤酒风味稳定性的影响 |
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| 引用本文： | 林智平,冯景章,顾国贤.提高麦汁还原力对啤酒风味稳定性的影响[J].啤酒科技,2003(9). |
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| 作者姓名： | 林智平 冯景章 顾国贤 |
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| 作者单位： | 北京燕京啤酒集团技术中心 101300 |
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| 摘 要： | 本文根据抗氧化假说理论,研究在糖化时添加掊丹宁螯合去除金属离子以抑制Fenton 反应,减少过氧化氢的积累,抑制活性氧的产生与自由基反应;煮沸时添加亚硫酸盐增加麦汁的还原力(Chapon 法),从而提高麦汁的内源抗氧化活性,延长啤酒的风味保鲜期(RSV)。
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| 关 键 词： | 啤酒风味稳定性 自由基 内源抗氧化性 还原力 棓丹宁 亚硫酸盐 |
Improving wort reducing activities against beer staling |
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| Lin zhiping Feng jinzhang Gu guoxian.Improving wort reducing activities against beer staling[J].Beer Science and Technology,2003(9). |
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| Authors: | Lin zhiping Feng jinzhang Gu guoxian |
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| Abstract: | According to the hypothesis for predicting and improving beer flavor stability,this paper deals with the addition of gallotannins and SO_2 as radical scavenger and chelate in favor of improving the wort reducing ac- tivities.For mashing,the reducing activities of wort showed high correlation with the flavor stability of beer. As a result,the beer brewed from such wort is much better to resist against staling during storage promising to increase the flavor stability successfully. |
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| Keywords: | flavor stability oxygen radical endogenous anti-oxidant activity reducing activity gallotannins SO_2 |
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