摘要
研究了多酚、糊精、蛋白类物质对苏北麦汁浊度的影响。结果表明,苏北麦汁浊度受各添加物的影响程度排序为高、中分子蛋白>多酚>糊精,麦芽糊精对苏北麦汁浊度无明显影响。故酿造时应重点控制高、中分子蛋白和多酚的含量。
The influences of polyphenol, dextrin and proteins on Subei wort turbidity were studied. The results showed that proteins had the largest effect on Subei wort turbidity, polyphenol had smaller effect and dextrin had the smallest effect. Maltdextrin had no effect on Subei wort turbidity. Conclusion： Proteins content and polyphenol content should be tightly controled in brewing.
出处
《中国酿造》
CAS
北大核心
2010年第10期87-88,共2页
China Brewing
关键词
国产麦芽
麦汁浊度
影响因素
Chinese malt
wort turbidity
influence factor
