共查询到20条相似文献,搜索用时 78 毫秒
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研究在啤酒中添加牛蒡浓缩粗提物生产新型保健啤酒的工艺,考察了牛蒡粗提物添加量、添加方式及主发酵温度对牛蒡啤酒发酵的影响.结果表明,其发酵工艺:牛蒡粗提物的添加量为3%,添加方式为后酵期加入,主发酵条件为12℃,5 d;酒花的最适添加量为0.15%. 相似文献
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研究小麦面粉作为啤酒辅料酿造工艺,在小麦面粉的最大添加量占原料的20%的条件下,中性蛋白酶添加量0.10 mL/kg,耐热α-淀粉酶添加量20 u/g,木聚糖酶的添加量1.8 mL/kg,解决小麦面粉作为啤酒辅料中出现黏度大,过滤困难等不利因素;同时采用上面发酵工艺,以其他辅料酿造啤酒的麦汁和发酵液的理化指标为参照,进一步评估工艺的合理性;研究利用蛋白疏水层析色谱法(HIC),对添加小麦面粉作为辅料生产的小麦啤酒的啤酒泡沫中分离疏水蛋白,其疏水蛋白含量显著增加,并显著提高啤酒的泡沫性能。同时酿造的啤酒具有典型的小麦啤酒的特征香味4-乙烯基愈创木酚味道。 相似文献
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通过单因素试验和正交试验,探讨苦瓜汁和螺旋藻脱腥提取液添加方式、添加量对啤酒的外观、风味及内在质量的影响,确定最佳添加方式和添加量.研究发现,在传统啤酒工艺基础上,在过滤后精滤前加入苦瓜汁和螺旋藻脱腥提取液,可最大限度地减少有效成分的流失,对啤酒的稳定性没有影响.试验结果表明,苦瓜汁添加量为4%,同时加入0.1%的螺旋藻脱腥提取液和20mg/kg丹尼克啤酒保鲜剂等,经过精滤、灌装、杀菌等工序生产的苦瓜啤酒,呈淡黄绿色,清亮透明,泡沫洁白细腻、持久挂杯;有明显的酒花香气和苦瓜及螺旋藻的风味,口味纯正、淡爽、协调、柔和. 相似文献
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本文采用超声辅助萃取浸提啤酒糟中的蛋白质。实验对几种浸提溶剂进行筛选,采用碳酸钠缓冲液可以获得较好的浸提效果;对啤酒糟进行粉碎处理可以比原啤酒糟获得更高的蛋白质得率。与传统提取方法(摇床浸提)相比,超声辅助萃取可以提高传质速率。在超声辅助萃取过程中,蛋白质的得率与萃取时间紧密相关,浸提时间在60min之前,溶剂中的蛋白质浓度随着时间快速升高,超过60min后,蛋白质浓度上升缓慢。通过实验,采用pH为10的碳酸钠缓冲液,在液固比为80/1(v/w)、超声功率为180W、萃取时间60min时,浸提5次,可以是蛋白质的得率达到50.69%±1.79%。 相似文献
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针对淡色绿茶啤酒的制作进行了研究,该产品泡沫洁白细腻,麦芽香突出,兼有绿茶风格,口味柔和,即发挥了绿茶的保健作用,又对开发绿茶资源,丰富特色啤酒市场有很重要的意义。 相似文献
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本文针对茉莉花茶啤酒的制作进行了研究,该产品泡沫洁白细腻,麦芽香突出,兼有莱莉花茶风格,口味柔和,即发挥了茉莉花茶的保健作用,又对开发茉莉花茶资源,丰富特色啤酒市场有很重要的意义。 相似文献
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螺旋藻所含的维生素及矿物质微量元素不仅种类齐全,而且含量较高;复方SOD除含有SOD外,还含有猴菇多糖,多种必需氨基酸,维生素,及锌、硒、铁、钙等10多种微量元素;桦树液中富含生物活性物质,含有多种碳水化合物、20多种氨基酸和微量元素硅、铁、锶、钛、钡、铜等。开发螺旋藻啤酒、复方SOD啤酒和桦树液啤酒,不仅可充分利用生物资源,发展啤酒科技;还能丰富啤酒品种,生产多种绿色啤酒、保健啤酒,满足消费者需求,提高啤酒企业的经济效益和社会效益。 相似文献
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Edyta Kordialik‐Bogacka Paulina Bogdan Anna Diowksz 《Journal of the Institute of Brewing》2014,120(4):390-398
Using oats as a raw material in brewing has recently become the focus of increased interest. This is due to research findings that have shown that oats can be consumed safely by coeliac sufferers. It is also a response to consumer demand for products with novel sensory properties. In this study, beer was produced entirely from oat malt, from barley malt and from oat and barley malts mixed with various quantities of unmalted oats. Compared with barley wort, wort made from malted oats provided a lower extract content and had a higher protein content, but a lower free amino nitrogen content (FAN). The oat wort also showed increased viscosity and haze. The addition of unmalted oats during wort production produced significant changes in the physico‐chemical parameters of both oat and barley worts and beers. Unmalted oats caused an increase in wort viscosity and haze, and a reduction in total soluble nitrogen and FAN. Unmalted oats also contributed to lowering the concentration of higher alcohols and esters. Beer made from 100% oat and barley malts exhibited a similar alcohol content. The use of an oat adjunct in both cases resulted in a lower ethanol content. The introduction of enzyme preparations during the production of wort with oat adjunct had many benefits: increased extract content and FAN; a higher volume of wort; and a lower viscosity that led to faster wort filtration. This research suggests that the use of enzymes is necessary to make production using a high proportion of oats in the grist profitable. Copyright © 2014 The Institute of Brewing & Distilling 相似文献
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Viorica Popescu Alina Soceanu Simona Dobrinas Gabriela Stanciu 《Journal of the Institute of Brewing》2013,119(3):111-115
Beer is one of the oldest known alcoholic beverages produced by a yeast fermentation of a cereal extract that was germinated in water beforehand. The bitter taste of beer comes from the group of substances introduced during wort boiling, which are the extracted components of hops. The aim of this study was to determine some characteristics of beer (original extract, alcohol content, colour, pH, total acidity, carbon dioxide and bitterness values) during the three stages of the beer production process in a typical Romanian brewery. Measurements were carried out on 60 samples of beers, 10 measurements for each step of the process examining wort, unfiltered fermented beer and bottled beer (final product) from two different types of beer (light and dark). Statistical process control of the beer was performed. Losses in the bitterness units during the production process were between 24.7 and 41.54%, reported in terms of final product. Copyright © 2013 The Institute of Brewing & Distilling 相似文献
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引起啤酒非生物混浊的成分包括:蛋白质、多酚物质、无机盐、碳水化合物以及某些金属离子等。卡拉胶是啤酒酿造过程中比较理想的澄清剂。在麦汁煮沸结束前10min添加卡拉胶.能改善麦汁外观质量;加快麦汁过滤速度;吨酒耗硅藻土量可节省20%左右;水耗、电耗下降5%左右。酿制出的啤酒各项理化指标均符合国家或企业标准。 相似文献
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