啤酒保鲜技术的研究进展  

Research Progress in Beer Fresh-keeping Techniques

作　　者：赵玉生[1] 于然[1] 

机构地区：[1]郑州轻工业学院食品工程系,河南郑州450002

出　　处：《酿酒科技》2007年第2期84-85,89,共3页Liquor-Making Science & Technology

基　　金：河南省重点科技攻关项目(编号:0223025000)。

摘　　要：针对啤酒的变质机理,分析了影响啤酒生物稳定、胶体稳定、风味稳定性的因素,分别在物理、生化方面介绍了改善啤酒品质、延长货架寿命的常用方法,及国内外保鲜技术的最新研究进展,并指出了存在的问题,展望了啤酒保鲜的未来发展趋势。On the basis of beer deterioration mechanism, the factors influencing beer biological stability, colloid stability, and flavor stability were analyzed. In addition, the common physical and biochemical methods to improve beer quality and to prolong beer shelf period were introduced. Besides, the latest research progress in beer fresh-keeping techniques domestically and abroad was elaborated. The existed problems at present were introduced and the development trend of beer fresh-keeping techniques was predicted.

关 键 词：啤酒 稳定性 保鲜技术 

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]