摘要
本文研究了麦饭石矿化水制备条件,麦饭石矿化水对酿造米酒和啤酒质量的影响。结果表明:麦饭石粒度和麦饭石量是影响麦饭石水矿化度的主要因素,而酸量对其影响不大。使用麦饭石矿化水使米酒前发酵酒基体积增加5.7%,糖度增加9.5%,酒精度也增加30%,还原糖含量却降低16.8%;使用麦饭石矿化水可使啤酒中双乙酰含量下降,而使其酒精度升高,促进酵母发酵,提高发酵度。同时大大增加米酒和啤酒中K,Ca,Mg,Mn,Zn,Fe,Se等有益矿物元素。
The condition of mineralizing water made with Maifanshi and its application in fermenting drink like beer and rice wine were studied.The results were as follow:The main f actors influencing on concen-tration of mineral elements in mineralizing water are the granularity an d the content of Maifanshi,not conte nt of adding acid.The mineralizing water increases 5.7%of volume of origin al fermentation liquid,9.5%of sugar degree and 30%of alcohol degre e,but decreases 16.8%of reducing su gar.The mineralizing water decreases diacetyl concentration,increases alcohol degree in beer,an d improves the fermentation microbe.At the same time,the concentration o f health elements in beer and rice win e is increased.
出处
《食品科学》
EI
CAS
CSCD
北大核心
2003年第3期95-99,共5页
Food Science
