摘要
对以山梨酸钾、Nisin、尼泊金庚酯为复合添加剂延长扎啤保藏时间做了研究。最后确定的复合添加剂最佳添加量为山梨酸钾添加量为0.25 g/L、Nisin添加量为0.35 g/L、尼泊金庚酯添加量为0.10 g/L。结果表明,在该条件下可使扎啤的保藏时间至少延长4 d以上。
Potassium sorbate, nisin and Heptyl 4-hydroxybenzoate were used as complex preservatives for prolonging the preservation time of draft beer. Their best adding levels were determined as follows：0.25 g/L potassium sorbate, 0.35 g/L Nisin and 0.10 g/L Heptyl 4-hydroxyben zoate. The experimental results suggested that such method could prolong the preservation time of draft beer at least 4 d.
出处
《酿酒科技》
北大核心
2014年第3期32-33,36,共3页
Liquor-Making Science & Technology
基金
黑龙江省"大学生创新创业训练计划"项目
关键词
啤酒
扎啤
保藏时间
复合防腐剂
beer
draft beer
preservation time
complex preservative
