| 新型添加剂Brewbrite在麦汁制造中的应用 |
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| 引用本文： | 李崎,李永仙,向阳,顾国贤. 新型添加剂Brewbrite在麦汁制造中的应用[J]. 酿酒科技, 2006, 0(3): 61-64 |
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| 作者姓名： | 李崎 李永仙 向阳 顾国贤 |
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| 作者单位： | 江南大学教育部工业生物技术重点实验室,江苏,无锡,214036;江南大学教育部工业生物技术重点实验室,江苏,无锡,214036;江南大学教育部工业生物技术重点实验室,江苏,无锡,214036;江南大学教育部工业生物技术重点实验室,江苏,无锡,214036 |
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| 摘 要： | 对Brewbrite在麦汁中的应用进行了初步研究．通过麦汁外观和其他指标的分析。结果表明，在麦汁煮沸结束前10min添加Brewbrite 30mg／L，可以有效地澄清麦汁，降低麦汁中的可凝固性氮含量。与卡拉胶、单宁、HD-003，DHG，PVPP等添加剂相比，Brewbrite可降低麦汁和啤酒中的总多酚含量、可凝固性氮含量、麦汁色度、麦汁浊度等，减少高分子氮的比例，有助于提高啤酒的非生物稳定性。（孙悟）
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| 关 键 词： | 麦汁制造 添加剂 Brewbrite 应用 |
| 文章编号： | 1001-9286(2006)03-0061-04 |
| 收稿时间： | 2006-01-04 |
| 修稿时间： | 2006-01-04 |
Application of New-type Additive Brewbrite in Mashing |
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| LI Qi,LI Yong-xian,XIANG Yang,GU Guo-xian. Application of New-type Additive Brewbrite in Mashing[J]. Liquor-making Science & Technology, 2006, 0(3): 61-64 |
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| Authors: | LI Qi LI Yong-xian XIANG Yang GU Guo-xian |
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| Affiliation: | Biotech Key Lab of Education Ministry, Jiangnan University, Wuxi, Jiangsu 214036, China |
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| Abstract: | The application of Brewbrite in mashing was studied preliminarily through the analysis of wort appearance and other indexes. The results indicated that the addition of 30 mg/L Brewbrite 10 min before the ending of wort boiling could effectively clarify wort and reduce solidifiable nitrogen content in wort. Compared with other additives such as car rageenin, tannin, HD-003, DHG and PVPP etc., Brewbrite had the functions of reducing polyphenol content and solidifiable content in wort and beer, and alleviating wort colority and wort turbidity and high molecular nitrogen proportion, which was helpful for the improvement of beer non-biological stability. |
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| Keywords: | Brewbrite |
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