浊度与啤酒组成的相关性研究  

Relationship Between Dry Beers Turbidity and the composition of Dry Beers

作　　者：张开利[1] 王妮娅[2] 杜金华[2] 杜连祥[1] 

机构地区：[1]天津科技大学生物工程学院 [2]山东农业大学食品科学与工程学院,泰安271000

出　　处：《酿酒》2007年第3期69-71,共3页Liquor Making

摘　　要：研究了16种商品干啤酒浊度与啤酒原浓(7.98～10.39°P)、酒精度和发酵度、酸和pH、黏度、含氮化合物(总氮、高分子氮、中分子氮、低分子氮、α-氨基酸)、β-葡聚糖及阿拉伯木聚糖之间的相关性。研究结果表明啤酒的浊度与啤酒的原浓、酒精度、真正发酵度呈极显著负相关(P<0.01),且显著性依次增强;与啤酒pH呈显著正相关(P<0.05),但与啤酒总酸无相关性;与啤酒的色度、黏度、贮存时间呈极显著正相关(P<0.01)。然而浊度与啤酒中的含氮化合物无显著相关性,与β-葡聚糖(21.14～51.33mg/L)、阿拉伯木聚糖(794.80～1090.80mg/L)和溶解氧(0.04～0.12mg/L)无相关性。In this paper, relationships between 16 commercial beers turbidities and their compositions, such as original gravity （7.98-10.39°P）, alcohol content and real attenuation, total acidity and pH value, viscosity, nitrogenous compounds （total nitrogen, high molecule nitrogen, middle molecule nitrogen, low molecule nitrogen and α-amino nitrogen）, β -glucan and arabinoxylan. There were ex tremely significant negative correlations （P〈0.01） between beer turbidity and original gravity, alcohol content and real attenuation, and the correlation increased in sequence. Although the turbidity significant positively related （P〈0.05） with pH value of beers, it was not related with their total acidity. The colority, viscosity and storage period of beers were extremely significant positive related （P〈0.01） with the turbid ity. The research results also indicated that beers turbidity was not significantly relative with nitrogenous compounds and no relative with β -glucan （21.14 - 51.33 mg/L）, arabinoxylan （794.80 - 1090.80mg/L）, and dissolved oxygen （0.04-0.12mg/L） in beers .

关 键 词：干啤酒 浊度 酒精 Β-葡聚糖 含氮化合物 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]