共查询到20条相似文献,搜索用时 31 毫秒
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酿造优质啤酒工艺要点 总被引:2,自引:0,他引:2
酿造优质啤酒工艺要点杨晓宇郭丽孙丽洁(哈尔滨香泉啤酒有限公司;150322)(哈尔滨啤酒有限公司)(黑龙江省北安啤酒厂)时间进入九十年代后期,消费者对啤酒质量提出了更加全面的要求,市场上各种啤酒在比质量,比牌子,比价格,比售后服务。我们是哈尔滨市一家... 相似文献
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我公司引进一株LoneStar啤酒酵母进行扩大培养及啤酒发酵,酿制的啤酒口味好,各项理化、感官指标均达到优质淡色啤酒标准。 相似文献
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试论啤酒的稳定性及对保质期的思考王景玉岳德志刘景宝(黑龙江省龙江县啤酒厂)啤酒的保质期是根据啤酒的特性(主要是啤酒的稳定性)来确定的。目前国家标准是普通酒两个月,优质酒4个月。那么就目前国内啤酒的质量现状,这个规定是否适当,笔者认为尚有商议的余地。就... 相似文献
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针对啤酒辅料,大米与玉米化学成分的差别以及对啤酒质量影响的主要因素,从玉米加工和啤酒工艺两方面入手,探讨了以低脂玉米粉代替大米酿造优质啤酒的工艺参数。 相似文献
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啤酒中双乙酰是啤酒发酵过程中酵母代谢的中间产物,虽然双乙酰含量较低,但对啤酒质量却有着举足轻重的影响,双乙酰是啤酒风味物质和啤酒成熟的重要标志。成功地控制双乙酰是酿造优质啤酒的关键。 相似文献
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啤酒包装是啤酒生产过程中重要的一环,随着啤酒工业的不断发展,啤酒包装越来越受到人们的重视。优质名牌啤酒的生产除了要有好的原料和先进的酿造工艺外,还必须具有技术先进的设备和引人注目的外包装。一条质量好、技术先进、设计合理的包装生产线,既可生产出优质的产品占领市场,又可节约成本、降低能耗,提高经济效益。 相似文献
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应用生物酸化技术开发高档啤酒的研究 总被引:8,自引:2,他引:6
利用短乳杆菌培养液作为糖化下料水和麦汁煮沸前的pH值调节剂来生产啤酒,经实验室和生产实践证明是完全可行的。其生产的啤酒达到了GB4927—91优质酒的标准。 相似文献
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张颖沛 《酒.饮料技术装备》2008,(3):45-47
文章通过对塑膜包装机和纸箱包装机设备特点的分析,阐述了伺服控制技术及“四轴系统”传动方式是如何在啤酒干包装设备运行中高效率、高质量地完成啤酒的干包装工作。 相似文献
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将新选育的酵母融合株SacharomycescerevisiaeQSB-Ⅺ6,同本厂生产中使用的酵母菌种SacharomycescerevisiaeLQ16在230L发酵罐中做对比性发酵试验。试验酒的各项理化指标均已达到国家优质酒标准,其中双乙酰值在008mg/l以下,真正发酵度平均为7020%,酒体泡沫丰富,清亮透明。口味纯正,风味独特,为使该菌种能更好地应用于生产,奠定了基础。 相似文献
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Elisabeth Steiner Martina Gastl Thomas Becker 《European Food Research and Technology》2011,232(2):191-204
Beer is a complex mixture of over 450 constituents and, in addition, it contains macromolecules such as proteins, nucleic
acids, polysaccharides, and lipids. In beer, several different protein groups, originating from barley, barley malt, and yeast,
are known to influence beer quality. Some of them play a role in foam formation and mouthfeel, and others are known to form
haze and have to be precipitated to guarantee haze stability, since turbidity gives a first visual impression of the quality
of beer to the consumer. These proteins are derived from the malt used and are influenced, modified, and aggregated throughout
the whole malting and brewing process. During malting, barley storage proteins are partially degraded by proteinases into
amino acids and peptides that are critical for obtaining high-quality malt and therefore high-quality wort and beer. During
mashing, proteins are solubilized and transferred into the produced wort. Throughout wort boiling proteins are glycated and
coagulated being possible to separate those coagulated proteins from the wort as hot trub. In fermentation and maturation
process, proteins aggregate as well, because of low pH, and can be separated. The understanding of beer protein also requires
knowledge about the barley cultivar characteristics on barley/malt proteins, hordeins, protein Z, and LTP1. This review summarizes
the protein composition and functions and the changes of malt proteins in beer during the malting and brewing process. Also
methods for protein identification are described. 相似文献