摘要
分别研究游离态酵母和固定化酵母发酵啤酒过程中总糖、还原糖、酒精度、双乙酰含量的变化,结果表明固定化酵母发酵啤酒具有发酵短、对麦汁中糖转化效率高的优势。用不同浓度海藻酸钠和氯化钙固定酵母发酵啤酒实验表明,2%海藻酸钠与4%氯化钙在本研究中固定酵母效果最好。
The variation of total sugar,reducing sugar,alcohol and diacetly during deer fermentation using free yeast and immobilized yeast respectively. The result shows that immobilized yeast can shorten the period of beer fermentation and can better convert sugar in wort. The experiment when using different concentration sodium alginate and calcium chloride indicates 2%sodium alginate and 4 %calcium chloride can better immobilize yeast cell.
出处
《食品研究与开发》
CAS
北大核心
2014年第1期67-69,共3页
Food Research and Development
关键词
固定化技术
啤酒发酵
海藻酸钠
双乙酰
游离酵母
immobilization technology
beer fermentation
sodium alginate
diacetyl
free yeast
