提高啤酒发酵度的方法探讨 |
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引用本文: | 闫素娟,李红,贾士儒.提高啤酒发酵度的方法探讨[J].中国酿造,2014(11):118-121. |
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作者姓名: | 闫素娟 李红 贾士儒 |
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作者单位: | 天津科技大学生物工程学院;中国食品发酵工业研究院; |
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基金项目: | 国家国际科技合作专项项目(2014DFG31770) |
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摘 要: | 从发酵原理出发,尝试向麦汁中添加可发酵性糖,通过葡萄糖、果糖、蔗糖以及麦芽糖四种糖的添加,研究高发酵性糖对发酵度的影响。结果表明,当麦汁与相同浓度的蔗糖溶液以2∶5的比例混合时,麦汁极限发酵度提高至85%以上。同时,通过添加氯化铵0.93 g/L,成功解决了添加可发酵性糖后麦汁中α-氨基氮含量不足的问题。
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关 键 词: | 可发酵性糖 氮源 发酵度 α-氨基氮 |
Discussion of methods for improving beer fermentation degree |
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Affiliation: | YAN Sujuan, LI Hong, JIA Shiru (1.College of Bioengineenng, Tianjin University of Science &Technology, Tianjin 300457, China; 2. China National Research Institute of Food & FermentaU'on Industries, Beijing 100015, China) |
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Abstract: | From the principlesofferm entation,in orderto research the effectofhigh ferm entable sugaron ferm entation degree,the ferm entable sugar, including glucose,fructose,sucrose and m altose w ere added to the w ort.R esults show ed thatw hen the w ortm ixed the sam e concentration ofsugar solution by the proportion of2∶5,the lim itofw ortferm entation degree increased to m ore than 85% .A tthe sam e tim e,w hen adding 0.93 g/L am m oni-um chloride into the w ort,the problem ofα-am ino nitrogen contentshortage afteradding ferm entable sugarw assuccessfully solved. |
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Keywords: | ferm entable sugar nitrogen source ferm entation degree α-am ino nitrogen |
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