| 提高麦汁还原力对啤酒风味稳定性的影响 |
| |
| 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].食品与发酵工业,2003,29(11):51-54. |
| |
| 作者姓名： | 林智平 冯景章 顾国贤 |
| |
| 作者单位： | 1. 北京燕京啤酒集团技术中心,顺义,101300
2. 江南大学生物技术教育部重点实验室,无锡,214036 |
| |
| 摘 要： | 根据抗氧化假说理论 ,研究了在糖化时添加木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可增加麦汁的还原力 (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)。
|
| 关 键 词： | 啤酒风味稳定性 自由基 内源抗氧化性 还原力 丹宁 亚硫酸盐 |
| 修稿时间： | 2003年6月19日 |
Improving Wort Reducing Activities Against Beer Staling |
| |
| Lin Zhiping,Feng Jingzhang,Gu Guoxian.Improving Wort Reducing Activities Against Beer Staling[J].Food and Fermentation Industries,2003,29(11):51-54. |
| |
| Authors: | Lin Zhiping Feng Jingzhang Gu Guoxian |
| |
| Affiliation: | Lin Zhiping1 Feng Jingzhang1 Gu Guoxian2 1 |
| |
| Abstract: | According to the hypothesis for improving and predicting beer flavor stability, this paper deals with the addition of gallotannins and SO 2 during mashing in favor of decreasing the accumulation of H 2O 2 and improving the wort reducing activities. 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 are much better to resist against staling during storage promising to increase the flavor stability successfully. |
| |
| Keywords: | flavor stability oxygen radical endogenous anti-oxidant activity reducing activity gallotannins SO 2 |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
