摘要
起泡酒和啤酒深受广大消费者喜爱,其中泡沫对其作出重要贡献,所以在酿制过程中对泡沫的控制是关键步骤。对泡沫形成原理、影响因素及各自的泡沫特性进行综述,以期能够有效控制和改善泡沫,为新产品的开发奠定基础。
Sparkling wine and beer are popular with consumers, to which bubble has made an important contribution. The control of foam is the key step of brewing process. The foam forming principle and influence factors and its characteristics are summarized, in order to effectively control and improve the bubble, and to lay a foundation for the development of new products.
作者
周芹
乔通通
朱丽霞
ZHOU Qin;QIAO Tongtong;ZHU Lixia(College of Food Science and Engineering,Tarim University,Production&Construction Group Key Laboratory of Special Agricultural Products Further Processing in Southern Xinjiang,Tarim University,Alar 843300)
出处
《食品工业》
CAS
2022年第7期241-246,共6页
The Food Industry
