期刊文献+

浅谈影响啤酒泡持性的关键因素 被引量:1

原文传递
导出
摘要 通过研究麦芽的泡沫蛋白含量、酵母分泌的蛋白酶A含量、发酵过程控制参数和四氢异构酒花浸膏等几方面因素对成品酒泡沫稳定性的影响,探讨啤酒泡持性的主要影响因素,通过对关键影响因素的改进,改善成品酒的泡持性能,提高产品的质量.
作者 冯陶陶 李珠
出处 《中外酒业》 2019年第7期15-21,共7页 Global Alcinfo
  • 相关文献

参考文献4

二级参考文献15

  • 1李崎,周天,顾国贤.固相萃取-高效液相色谱法同时测定啤酒中的4种异构化α-酸[J].色谱,2007,25(4):532-535. 被引量:9
  • 2Alfi Khatib,Eriea G.Wilson,Hye Kyong Kim,et al.NMR assignment of iso-α-acids from isomerised extracts of humulus lupulus L cones[J].Phytechemical Analysis,2007,18:371-377.
  • 3Richard J Simpson,Protein and proteomics:A Laboratory Manual[M].Beijing:Science Press,2003.
  • 4Kakui T,Ishibashi Y,Miyake A,et al.Development of monoclonal antibody sandwich-ELISA for determination of beer foam-active proteins[J].J Am Soc Brew Chem,1998,56(2):43-46.
  • 5Okada Y,Iimure T,Takoi K,et al.The influence of barley malt protein modification on beer foam stability and their relationship to the barley dimeric R-amylase inhibitor-I(BDAI-I)as a possible foam-promoting protein[J].Agric Food Chem,2008,56:1458-1464.
  • 6Kordialik E,Bogacka W,Ambroziak.The relationship between polypeptides and foaming during fermentation[J].Swiss Society of Food Science and Technology,2007,40:368-373.
  • 7Rubens Mattos,Roberto H,Moretti.Beer drinkability-A Review[J].MBAA TQ,2005,42(1):13-15.
  • 8Kenneth A L,Graham G S,Ian P M Beer polypeptides and silica gel.Part II polypeptides involved in foam forotation[J].Inst Brew,2003,109(1):73-79.
  • 9Kakui T,Ishibashi Y,Miyake A,et al.Development of monoclonal antibody sandwich-ELISA for determination of beer foam-active proteins[J].American Society of Brewing Chemists,1998,56(2):43-46.
  • 10David W,Diffor Sam T.The effect of isohumulone/isocohumulone ratio on beer head retentin.[J].American Society of Brewing Chemists,1978,36(2):63-65.

共引文献13

同被引文献65

引证文献1

二级引证文献2

相关作者

内容加载中请稍等...

相关机构

内容加载中请稍等...

相关主题

内容加载中请稍等...

浏览历史

内容加载中请稍等...
;
使用帮助 返回顶部