| 麦汁、发酵液、成品酒隆丁区分之间的相互关系和检验准确性的探讨 |
| |
| 引用本文： | 杨莹,张涧铮.麦汁、发酵液、成品酒隆丁区分之间的相互关系和检验准确性的探讨[J].酿酒,2007,34(6):59-62. |
| |
| 作者姓名： | 杨莹 张涧铮 |
| |
| 作者单位： | 北大荒龙垦麦芽有限公司,哈尔滨,150060 |
| |
| 摘 要： | 隆丁区分值又叫蛋白质区分值,是对 .芽蛋白质分解情况进行检查的一个量值.在一定程度上反映了麦芽蛋白溶解度,隆丁区分值对于麦芽干燥过程中凋萎休止阶段的控制和在制麦汁过程中蛋白质体止温度和时间的控制都有一定的指导意义,对啤酒质量也有很大的影响.
|
| 关 键 词： | 隆丁区分 低分子氮 中分子氮 高分子氮 蛋白溶解度 麦汁 发酵液 成品酒 相互关系 检验准确性 Wort Relationship Accuracy Examination Beer Fraction 影响 啤酒质量 意义 指导 时间 温度 质体 中蛋白 干燥过程 |
| 文章编号： | 1002-8110（2007）06-0059-04 |
| 收稿时间： | 2007-09-04 |
| 修稿时间： | 2007年9月4日 |
Discussions on the Relationship Among Wort, Fermented Broth and Lundin Fraction of the Beer and Its Examination Accuracy |
| |
| YANG Ying,ZHANG Jian-zheng.Discussions on the Relationship Among Wort, Fermented Broth and Lundin Fraction of the Beer and Its Examination Accuracy[J].Liquor Making,2007,34(6):59-62. |
| |
| Authors: | YANG Ying ZHANG Jian-zheng |
| |
| Abstract: | Lundin fraction value is also named as protein fraction value,which is an index of protein degradation in malt.It reflects the solubility of the protein in malt to some extent.The value is useful in the control of withering stage during the dry process of malt,as well as in the control of temperature and time of the protein ceasing stage during malting process.It also has important effect on the beer quality. |
| |
| Keywords: | Lundin fraction low-molecular-weight nitrogen intermediate-molecular-weight nitrogen high-molecular-weight nitrogen protein solubility |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
