摘要
本文介绍了采用分解、沉淀蛋白质,去除冷凝固物,吸附多酚化合物,以提高啤酒非生物稳定性,延长啤酒保存期。
Processing technology of resolving, precipitating protein and removing conaensate and absorbing polyphenol compound was intro-dued. It was an effective way to improve the stability of nonorgnism in beer and prolong the retention period of beer.
出处
《食品与机械》
CSCD
1996年第2期29-30,共2页
Food and Machinery
关键词
啤酒
非生物稳定性
PVPP Floatation Polyphenol-compound Stability