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我们设想寻找一种较理想的配方 ,使啤酒既具有常规啤酒的典型性 ,又融合小麦啤酒的特殊性 ,从而生产一种介于白啤与黄啤之间的新品种。为此 ,酿造时 ,大麦芽仍占主导地位 ,以保证其具有啤酒的原有风格 ,再加上恰当比例的小麦芽 ,来提高啤酒的泡沫 ,增加爽口感 ,使其具有饮料的解渴特性 ,为达到上述目标 ,在酿造过程时要重点解决下面一些技术问题 :(1)酿造小麦品种选择及理想的制麦工艺 ;(2 )恰当的小麦芽使用比例 ;(3)解决啤酒的冷混浊 ,延长保质期 ,保质期达到 36 0天以上。1 试验方案的确立1 1 小麦品种及其制麦工艺1 1 1 小麦品种的选… 相似文献
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在过去的一年里,“小麦啤酒”风靡市场,下面就如何提高小麦啤酒保质期发表一点自己的看法:小麦啤酒由于含有较高的蛋白质,其稳定性尤其冷稳定性较差,在酿制小麦啤酒过程中,应从以下几个方面注意:1、由于小麦芽蛋白质含量高,在糖化阶段应加强蛋白质分解,从蛋白质休止时间、温度、醪液 PH 相似文献
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应用硅胶提高啤酒保质期的试验 总被引:2,自引:1,他引:1
论述了硅胶的特性,对亮爽B280硅胶的过滤性能以及改进啤酒光泽和浊度、提高保质期等方面进行了试验。结果表明,B280硅胶添加量300g/m^3啤酒,过滤时进出口压差仅为0.04MPa,过滤性能好;啤酒清亮度和泡持性提高,两个月后,啤酒仍保持清亮。 相似文献
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1试验的目的
)降低生产成本和酿造车间酒损;
2)替代酿造单宁、硅胶,确保成品啤酒的保质期在9个月以上。 相似文献
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硅胶是一种啤酒非生物稳定剂,它能够有选择地吸附啤酒中形成混浊的高分子蛋白质,从而改善啤酒质量,延长啤酒的保质期。但目前,国内啤酒厂家中,对硅胶的实际应用作深入细致研究的,尚为数不多。而目前国内啤酒市场上用作啤酒稳定剂的硅胶品牌、种类较多,不同的硅胶吸附效果各不相同,甚至差别很大。针对特定的酒基,我们应选用作用效果最佳的硅胶,这就是硅胶选型问题。再如,硅胶的合理添加量,硅胶与啤酒的作用时间及硅胶添加方式等,都是实际生产中所面临的问题。我们研究的目的,就是通过试验,总结出一套合理的硅胶使用方法,以便用最低的经济投入,达到最佳的作用效果。在此,我们采用硫酸铵沉淀方法来预测啤酒的非生物稳定性,并衡量硅胶的作用效果。 相似文献
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硅胶具有多孔结构,可把蛋白质混浊的前驱体(形成蛋白质一多酚混浊)从啤酒中吸附出来,进而提高啤酒的保质期。硅胶主要有水硅胶和干硅胶两种。本公司主要进行了应用干硅胶提高啤酒的非生物稳定性的研究。l试验材料(l)BECOSORB1000稳定剂(德国BECO公司出品)怔)BG-6(St-PR00F纯硅胶)(美国SCM产品)(3)待过滤锥形罐啤酒液;2试验方法及条件问)硅胶作为助滤吸附剂;幢)选用同期酒基进行生产性对比试验;(3)预涂结束在配比罐添加硅藻土及硅胶,再加水搅拌均匀,过滤中用计量泵按比例加人;(4)添加量依次为100PPm… 相似文献
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K. Sigler 《Journal of the Institute of Brewing》2011,117(3):329-334
The tannoid content test, introduced by Chapon, is accepted as a recommended MEBAK analytical method for the detection of haze‐forming polyphenols in beer and other intermediates. Under certain conditions, the results can be used directly for predicting the colloidal stability of beer. Its disadvantage is that it does not provide detectable results for beers stabilized by high doses of polyvinylpolypyrrolidone (PVPP). A test modification is proposed that increases the test sensitivity and gives non‐zero results, even for highly stabilized samples that are not measurable by the standard test. The modification is based on adding saturated ammonium sulphate solution (SASS) to the sample to reach 9% saturation (0.5 mL of SASS to 5 mL sample volume) before the actual test performance. The results of the modified test can simply be converted to results obtained by the standard method. Tannoid content correlates linearly with the content of haze‐forming polyphenols and with chill haze produced after defined accelerated aging. In a set of beer samples of one brand having different degrees of stabilization, a high correlation was determined between test results and long‐term colloidal stability. The modified test can be used as a rapid and simple test for checking the stabilization process. It is particularly suitable for Pilsner type beer of long (more than 6 months) colloidal stability controlled by stabilization on the side of polyphenols. 相似文献
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Phenolic Substances in Beer: Structural Diversity,Reactive Potential and Relevance for Brewing Process and Beer Quality
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Julia Wannenmacher Martina Gastl Thomas Becker 《Comprehensive Reviews in Food Science and Food Safety》2018,17(4):953-988
For the past 100 years, polyphenol research has played a central role in brewing science. The class of phenolic substances comprises simple compounds built of 1 phenolic group as well as monomeric and oligomeric flavonoid compounds. As potential anti‐ or prooxidants, flavor precursors, flavoring agents and as interaction partners with other beer constituents, they influence important beer quality characteristics: flavor, color, colloidal, and flavor stability. The reactive potential of polyphenols is defined by their basic chemical structure, hydroxylation and substitution patterns and degree of polymerization. The quantitative and qualitative profile of phenolic substances in beer is determined by raw material choice. During the malting and brewing process, phenolic compounds undergo changes as they are extracted or enzymatically released, are subjected to heat‐induced chemical reactions or are precipitated with or adsorbed to hot and cold trub, yeast cells and stabilization agents. This review presents the current state of knowledge of the composition of phenolic compounds in beer and brewing raw materials with a special focus on their fate from raw materials throughout the malting and brewing process to the final beer. Due to high‐performance analytical techniques, new insights have been gained on the structure and function of phenolic substance groups, which have hitherto received little attention. This paper presents important information and current studies on the potential of phenolics to interact with other beer constituents and thus influence quality parameters. The structural features which determine the reactive potential of phenolic substances are discussed. 相似文献
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Jan A. Delcour Luc L. Verhulst Robert Geys Hendrik Deliever Pieter Dondeyne 《Journal of the Institute of Brewing》1981,87(6):391-393
Flavanoids were separated from a commercial Belgian beer by adsorption on Sephadex LH-20 and desorption from this gel with an acetone-water mixture (60%). The resulting desorbates were analyzed by reversed-phase gradient elution high-performance liquid chromatography. The results clearly indicate that beer contains trimeric and higher oligomeric proanthocyanidins. These polyphenols are not only important for the colloidal stability of a beer, but also for its flavour. 相似文献
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A rapid high‐throughput test for prediction of beer colloidal stability has been developed and evaluated. The method is based on the procedure of aging accelerated by high temperature (60 °C). The aging process is accelerated through decarbonization and defined oxidation of the sample. A significant correlation was observed between the results of this rapid test and a standard accelerated aging test. The method can be used as a rapid and simple test for checking the efficiency of the stabilization process. The duration and sensitivity of the test can be modified by adjusting the test parameters. Copyright © 2016 The Institute of Brewing & Distilling 相似文献
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F. B. Anderson 《Journal of the Institute of Brewing》1966,72(4):384-387
A material containing both carbohydrate and protein together with some ferulic acid, and which has pronounced foam-stabilizing activity, has been isolated from beer. A fraction similar in constitution and activity to the beer constituent has been recovered from an aqueous extract of barley flour. These materials are comparable with a glycoprotein present in wheat flour; the latter has been shown to be effective in the stabilization of beer foam. There was little difference in the amount and activity of extracts prepared from different varieties of barley. 相似文献
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To investigate differences in protein content, all barley malt beer, wheat/barley malt beer and all wheat malt beer were brewed, and the protein during mashing, wort, fermentation and beer determined. It was shown that protein was mainly extracted during mashing and the protein rest phase, decreased in the early stages of fermentation and remained almost steady during wort boiling and cooling, in the middle and late stages of fermentation. By separating beer foam from beer, similar protein bands of 51.7, 40.0, 27.3, 14.8, 6.5 and < 6.5 kDa appeared in the three beers, defoamed beers and beer foams using the sodium dodecyl sulphate polyacrylamide gel electrophoresis. Quantitatively, protein bands of 6.5–14.8 and <6.5 kDa had the highest contents in the three beers. Unique bands at 34, 29.2, 23.0, 19.7 and 17.7 kDa were found in beer, defoamed beer and beer foam from wheat beer and all‐wheat malt beer, respectively. Wheat beer foam showed the best foam stability and the protein in all barley malt beer showed the best migration to the foam. The beer foam properties were influenced by not only protein content but also protein characteristics and/or origin. It is suggested that the barley malt contributed the beer foam ‘skeleton protein’ while protein components from wheat malt kept the foam stable. © 2018 The Institute of Brewing & Distilling 相似文献
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Comparison of beer quality attributes between beers brewed with 100% barley malt and 100% barley raw material 总被引:1,自引:0,他引:1
Steiner E Auer A Becker T Gastl M 《Journal of the science of food and agriculture》2012,92(4):803-813
BACKGROUND: Brewing with 100% barley using the Ondea® Pro exogenous brewing enzyme product was compared to brewing with 100% barley. The use of barley, rather than malt, in the brewing process and the consequences for selected beer quality attributes (foam formation, colloidal stability and filterability, sensory differences, protein content and composition) was considered. RESULTS: The quality attributes of barley, malt, kettle‐full‐wort, cold wort, unfiltered beer and filtered beer were assessed. A particular focus was given to monitoring changes in the barley protein composition during the brewing process and how the exogenous OndeaPro® enzymes influenced wort protein composition. All analyses were based on standard brewing methods described in ASBC, EBC or MEBAK. To monitor the protein changes two‐dimensional polyacrylamide gel electrophoresis was used. CONCLUSION: It was shown that by brewing beer with 100% barley and an appropriate addition of exogenous Ondea® Pro enzymes it was possible to efficiently brew beer of a satisfactory quality. The production of beers brewed with 100% barley resulted in good process efficiency (lautering and filtration) and to a final product whose sensory quality was described as light, with little body and mouthfeel, very good foam stability and similar organoleptic qualities compared to conventional malt beer. In spite of the sensory evaluation differences could still be seen in protein content and composition. Copyright © 2011 Society of Chemical Industry 相似文献
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