摘要
在生产啤酒的过程中,应用乳酸调节糖化过程中的pH,可以提高啤酒的质量,保证啤酒的品质,促进双乙酰氧化下降;同时,在啤酒的运输、储藏过程中,使用乳酸可以控制啤酒中老化味的生成,延长啤酒的货架期,从而保证啤酒的品质。
In the process of beer production, adjusting the pH in the process of saccharification by lactic acid can improve the beer quality, ensure the beer flavor, and reduce the Diacetyl in the fermentation process; meanwhile, in beer＇s transport, storage , lactic acid also can be used in the dual-control the recovery of Diacetyl, extends the shelf life of beer, so as to ensure the flavor of beer.
出处
《中国食品添加剂》
CAS
2008年第4期109-111,共3页
China Food Additives
关键词
乳酸
啤酒工业
应用
lactic acid
beer industry
application
