摘要
啤酒胶体稳定性与泡沫质量相互关联,又相互制约。啤酒中蛋白质组分极大影响着泡沫稳定性;而啤酒胶体稳定性很大程度上取决于啤酒中蛋白质组成及其络合物质。起泡蛋白、异葎草酮、二氧化碳是泡沫形成的三大要素;酒花加量、添加方法、煮沸强度对啤酒胶体稳定性及泡沫质量均有明显影响。为了提高啤酒胶体稳定性及泡沫质量的改善,在生产中应注意:①原料的选择,②掌握好生产工艺的控制要点。③采用单宁、蛋白酶、PVPP等稳定剂和还原剂处理,以改善啤酒胶体稳定性。(陶然)
Beer colloid stability and foam quality were interdependent and mutually-restrained. The protein compositions in beer greatly influenced foam stability. However, beer colloid stability was mainly dependant on protein compositions in beer and other complex compounds. Foaming protein, isohumulone and CO2 were the three main factors influencing the formation of beer foam. Addition level, addition method, and boiling intensity of hops had evident effects on both colloid stability and foam quality. In order to improve colloid stability and foam quality, the following points should be mentioned in the production： ①selection of raw materials; ②good management of control points of production techniques, ③use of stabilizer and reducer such as tannin, protease, PVPP etc. to improve colloid stability. （Tran. by YUE Yang）
出处
《酿酒科技》
北大核心
2006年第6期120-122,共3页
Liquor-Making Science & Technology
关键词
啤酒
胶体稳定性
泡沫质量
控制要点
稳定剂处理
beer
colloid stability, foam quality
control points
stabilizer treatment
