国产苏北麦芽麦汁浊度的影响因素研究  

Influence factors on wort turbidity of Chinese Subei malt

作　　者：陈继超[1] 郭勇[1] 

机构地区：[1]华南理工大学生物科学与工程学院,广东广州510006

出　　处：《中国酿造》2010年第10期87-88,共2页China Brewing

摘　　要：研究了多酚、糊精、蛋白类物质对苏北麦汁浊度的影响。结果表明,苏北麦汁浊度受各添加物的影响程度排序为高、中分子蛋白>多酚>糊精,麦芽糊精对苏北麦汁浊度无明显影响。故酿造时应重点控制高、中分子蛋白和多酚的含量。The influences of polyphenol, dextrin and proteins on Subei wort turbidity were studied. The results showed that proteins had the largest effect on Subei wort turbidity, polyphenol had smaller effect and dextrin had the smallest effect. Maltdextrin had no effect on Subei wort turbidity. Conclusion： Proteins content and polyphenol content should be tightly controled in brewing.

关 键 词：国产麦芽 麦汁浊度 影响因素 

分 类 号：TS261.2[轻工技术与工程—发酵工程]