摘要
大量研究表明 ,啤酒泡沫产生的关键因素是啤酒中所含的发泡蛋白 ,发泡蛋白的性质和数量很大程度上决定着啤酒泡沫的质量。通过对发泡蛋白定义、特性和与泡沫质量的关系 ,以及泡沫质量测定方法、改进措施等方面的介绍 ,说明了发泡蛋白对啤酒泡沫质量的决定性作用及研究发泡蛋白的现实意义。
The formation of beer foam is contributed to the foaming proteins to a great extent, which is contained in beer foam itself. Definition, characters of foaming proteins, and its connection with foam quality were described and discussed in this paper, so were measurements and mending steps of beer foam quality. In a word, this article was intent to indicate the foaming proteins' decisive effect on foam quality, and the realistic meanings of research on foaming proteins.
出处
《酿酒》
CAS
北大核心
2003年第6期51-54,共4页
Liquor Making
关键词
啤酒泡沫
发泡蛋白
泡沫质量
疏水性
啤酒
beer, beer foam, foam quality, foaming proteins, hydrophobic property
