摘要
文章通过研究不同用量的卡拉胶对麦汁中蛋白质絮凝效果及麦汁浊度的影响，建立了浓度梯度试验方法，指导麦汁煮沸过程中卡拉胶的添加。通过酿造对比试验，减少卡拉胶添加50％，麦汁指标、发酵过程、成品指标、保质期、品评方面均满足标准要求，
This paper established concentration gradient experimental method by exploring the effects of different amounts of carrageenan on protein flocculation and turbidity of wort, to direct the amount of concentration in wort boiling. Reducing the amount of 50% earrageenan meets tbe standard requirement on wort indicators, fermentation process, product index, shelf life and tasting by brewing comparative test.
出处
《中外酒业》
2015年第5期14-17,共4页
Global Alcinfo
关键词
卡拉胶
稳定性
澄清
can-ageenan
stability
clarify
