摘要
鱼胶在低pH值环境下能与酵母快速形成较大的颗粒而沉降到容器底部;使罐体内悬浮酵母数减少;也能沉降一些引起啤酒混浊或过滤问题的小颗粒。使用方法:将鱼胶缓慢加入pH2.4～3.0的酸化水中,酸化水温度5～10℃,并搅拌制得鱼胶溶液。添加量为5×10-6～1.0×10-5;可与带负电的多糖物质配合应用,效果更好。(孙悟)
Fish gelatin under low pH values could rapidly combine with b eer barm into bigger granules and form precipitation at the bottom of the contai ners,which would reduce the quantity of suspended yeast and partly sedimentate the small granules that cause beer haze and inhibit beer filtration.The applica tion of fish gelatin were as follows :fish gelatin slowly added into acidified water with pH values2.4～3.0,the temperature of acidified water at5～1 0℃,then after blending,the fish gelatin solution was prepared;the ad-ditio n level better be5×10-6 ～1.0×10-5 ,if coupled with the application of negatively charged polysaccharide mater ials,better effects could be achieved.(Tran.by YUE Yang)
出处
《酿酒科技》
2003年第1期66-67,共2页
Liquor-Making Science & Technology
关键词
啤酒澄清
鱼胶溶液
啤酒酵母
颗粒
使用
beer cl arification
fish gelatin solution
beer barm
granule
