摘要
本试验研究是利用硅凝胶吸附高分子蛋白质的特点,以提高啤酒非生物稳定性的应用研究。试验筛选出适用于啤酒的,经特定制备方法制得的C-Ⅰ型硅凝胶,其对啤酒中高分子含氮物质具有较强的选择性吸附作用,可有效地提高啤酒的非生物稳定性,且不改变啤酒的其它纽分和外观质量。试验结果表明:适宜的吸附处理时间为5～30分钟,吸附温度为0℃,起到了提高啤酒非生物稳定性和不改变啤酒其它质量指标的作用。
In the article silica hydrogel was used to improve non-biological stability of beer, which absorbed selectively high molecular proteins in beer.The proteins caused haze in the beer during storage. C-I type of silica hydrogel produced in specific method was suitable to stabilizing beer and noneffective on other constituents and the character of the beer. It was shown that mixed with the beer at 0℃ for 5-30min, the silica hydrogel could improve nonbiogical stability, but did not effect on other qulity indexes of the beer
出处
《食品与发酵工业》
CAS
CSCD
北大核心
1992年第2期45-49,共5页
Food and Fermentation Industries
关键词
硅凝胶
啤酒
非生物稳定性
Silica hydrogel, Beer, Nonbiological stability.
