| 高纯食品鞣酸在啤酒中的应用 |
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| 引用本文： | 胡鹏刚,刘强. 高纯食品鞣酸在啤酒中的应用[J]. 酿酒科技, 2004, 0(3): 61-62 |
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| 作者姓名： | 胡鹏刚 刘强 |
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| 作者单位： | 贵州工业大学化学与生物工程学院,贵州,贵阳,550003;贵州瀑布啤酒集团有限公司,贵州,贵阳,550002 |
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| 摘 要： | 在啤酒的生产过程中添加高纯食品鞣酸可除去啤酒中的敏感蛋白、金属离子和多酚物质，可降低啤酒的浊度,提高啤酒的胶体稳定性，延长啤酒的保质期。实验表明。在过滤时加入鞣酸最好。最佳添加量为20mg／L。鞣酸为提高啤酒非生物和风味稳定性最好的稳定剂。(孙悟)
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| 关 键 词： | 啤酒 鞣酸 应用 蛋白质 稳定性 |
| 文章编号： | 1001-9286(2004)03-0061-02 |
| 修稿时间： | 2003-12-29 |
Application of Tannin in Beer Brewing |
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| HU Peng-gang and LIU Qiang. Application of Tannin in Beer Brewing[J]. Liquor-making Science & Technology, 2004, 0(3): 61-62 |
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| Authors: | HU Peng-gang and LIU Qiang |
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| Affiliation: | HU Peng-gang 1 and LIU Qiang 2 |
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| Abstract: | The addition of highly purified tannin in beer brewing could effectively remove sensitive proteins,metal ions and most of the polyphenol substances in beer,reduce beer turbidity,improve colloid stability of beer,and prolong beer shelf life.The experiment indi-cated that the optimal time for tannin addition was during beer filtration with the optimal addition quantity as20mg /L.The experi-ments also proved that tannin was the best stabilizer for beer non-biological stability and beer taste stability.(Tran.by YUE Yang) |
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| Keywords: | tannin beer application protein stability |
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