摘要
引起啤酒非生物混浊的成分包括:蛋白质、多酚物质、无机盐、碳水化合物以及某些金属离子等。卡拉胶是啤酒酿造过程中比较理想的澄清剂。在麦汁煮沸结束前10m in添加卡拉胶,能改善麦汁外观质量;加快麦汁过滤速度;吨酒耗硅藻土量可节省20%左右;水耗、电耗下降5%左右。酿制出的啤酒各项理化指标均符合国家或企业标准。(孙悟)
The substances inducing beer non-biological turbidity include protein, polyphenol substance, inorganic salts, carbohydrate, and some metal ions etc. Carrageenin is regarded as an ideal clarifier to beer. The addition of carrageenin in wort 10 min before the ending of wort boiling could improve wort appearance, quicken wort filtration rate, save about 20 % kieselguhr consumption and 5 % water consumption and 5 % electricity consumption. The physiochemical indexes of treated beer met relative national standards.
出处
《酿酒科技》
北大核心
2005年第10期55-57,共3页
Liquor-Making Science & Technology
关键词
啤酒
卡拉胶
非生物混浊
beer
carrageenin
non-biological turbidity