| 利用大麦预测酵母提前絮凝现象的研究 |
| |
| 引用本文： | 吴英敏,张彦青,王德良,王芳,邓利. 利用大麦预测酵母提前絮凝现象的研究[J]. 酿酒, 2006, 33(4): 98-100 |
| |
| 作者姓名： | 吴英敏 张彦青 王德良 王芳 邓利 |
| |
| 作者单位： | 1. 北京化工大学生命科学与技术学院,北京,100029
2. 中国食品发酵工业研究院,北京,100027 |
| |
| 摘 要： | 介绍了一种用比色法来判断酵母提前絮凝现象的方法,该方法仅通过测定酵母细胞悬浮液中细胞的沉降速率来判断酵母絮凝性,无需制麦、发酵,只需简单的提取操作即可进行,克服了发酵力试验的一些缺陷。通过正交实验优化了大麦中絮凝因子的提取工艺,研究了不同菌种对大麦絮凝因子的敏感程度。通过与啤酒大生产所反映的实际情况做对照,该方法预测的结果与实际大生产有很强的对应性。
|
| 关 键 词： | 大麦 酵母 絮凝性 |
| 文章编号： | 1002-8110（2006）04-0098-03 |
| 收稿时间： | 2006-04-15 |
| 修稿时间： | 2006-04-15 |
The study of forecasting premature yeast flocculation using barley |
| |
| WU Ying-min,ZHANG Yan-qing,WANG De-liang,WANG Fang,DENG Li. The study of forecasting premature yeast flocculation using barley[J]. Liquor Making, 2006, 33(4): 98-100 |
| |
| Authors: | WU Ying-min ZHANG Yan-qing WANG De-liang WANG Fang DENG Li |
| |
| Affiliation: | 1. College of Life Science and Technology, Beijing University of Chemical Technology, Beijing, 100029,China ; 2. China National Institute of Food and Fermentation Industries, Beijing, 100027, China |
| |
| Abstract: | In the paper a new method was stated in which barley was utilized to extract without the need for malting and fermentation,only by measuring the sedimentation rate of suspended yeast in order to judge the activity level of premature yeast flocculation by spectrophotometer.The fermented experiment fault will be overcame by this method.The extraction procedure of barley was optimized through orthogonal experiment,and the sensitive degree to flocculation factor of barley during the different yeast strain was researched.Compared to the actual situation of large scale production,the forecasted effect corresponds with factual production. |
| |
| Keywords: | barley yeast flocculation |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
