提高啤酒杀口力的生产工艺研究

Study on Production Techniques of Improving the Scrapping of Beer

杀口表示饮用啤酒后,啤酒中溶解的大量二氧化碳在口中分散逸出,使感到口内麻舌,产生新鲜、刺激、舒适的感觉。啤酒的杀口力主要由啤酒中充分溶入的二氧化碳和合理的物质组成引起,二氧化碳必须在啤酒中牢固结合,使注入杯中后,不会很快消失,保留到口中逸出,才具有较好的杀口力。本课题主要内容为通过改善啤酒生产工艺条件,以达到提高啤酒杀口力的目的。着重从封罐糖度、二氧化碳含量、二氧化碳饱和时间、啤酒pH、胶体物质高分子蛋白质和多酚含量等五个方面展开了对提高啤酒杀口力措施的研究。

Scrapping is said after drinking beer,large amounts of carbon dioxide dissolved in the beer escape from the mouth,making tongue and mouth numbness,having a fresh,exciting and comfortable feeling.Scrapping of mouth is caused by the full integration of carbon dioxide and the reasonable material composition,CO2 must firmly with beer,pouring into cup,is not going to disappear soon,retained mouth until leak out,possess good scrapping of mouth.The main content of the test is to increase the scrapping of beer by i...