凹凸棒土对啤酒稳定性的影响研究  

Effects of Attapulgite Clay on Beer Stability

作　　者：张丙云[1] 李志忠[1] 

机构地区：[1]兰州理工大学生命科学与工程学院,甘肃兰州730050

出　　处：《酿酒科技》2007年第7期40-41,共2页Liquor-Making Science & Technology

摘　　要：凹凸棒土经预处理后,对啤酒中单宁等物质有良好吸附性,考察了凹土添加量、吸附温度、吸附时间对啤酒稳定性的影响,通过正交试验结果表明,凹凸棒土用量0.4g/L,在5℃下搅拌60min,可显著提高啤酒的非生物稳定性,啤酒单宁量下降55.6%。Attapulgite clay through pretreatment bad good absorptivity for tannin etc. in beer. The effects of the addition level of attapulgite clay, the absorption temperature and the absorption time on beer stability were investigated. The orthogonal test results indicated that the use ofattapulgite clay （use level as 0.4 g/L, temperature at 5 ℃ and 60 min stirring） could remarkably improve the non-biological stability of beer and tannin content in beer decreased by 55.6 %.

关 键 词：啤酒 稳定性 凹凸棒土 添加量 

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]