使用PVPP提高啤酒稳定性的探讨  

The discussion on using PVPP to improve the stability of beer

作　　者：欧江南 王伟 谢勇刚 

机构地区：[1]哈尔滨啤酒有限公司,黑龙江哈尔滨150030

出　　处：《酿酒》2006年第4期61-62,共2页Liquor Making

摘　　要：PVPP通过酚羟基和羰基之间的氢键结合,进行表面吸附,有效地去除多酚。啤酒经PVPP稳定后达到了胶体的高稳定性,而且口感稳定性更佳。过滤中添加300mg/L,8min、300mg/L,10min、400mg/L,8min的PVPP后,啤酒具有良好的多酚稳定性和较好的蛋白稳定性。PVPP has good appetency, It can remove the polyphenol efficiency through absorbing on surface by combination between the hydroxyl and carbonyl. The beer treated by PVPP possesses of the stability ,but the special characteristic of beer doesn＇t change , Compared with the beer didn＇t treated with PVPP o The former has better taste stability. The samples treated with 300mg/L in 8 min , 300mg/L in 10 min, 400mg/L in 8 min have good polyphenol stability and protein stability.

关 键 词：PVPP 多酚 稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]