麦汁中铁离子的去除及酒体稳定性的研究  

Removing Ferric Ion from Wort and Study on Beer Stability

作　　者：郑翔鹏[1] 王国川[1] 林海峰[1] Zheng Xiangpeng Wang Guochuan Lin Haifeng （Fujian Yanjing Huiquan Brewery CO.,LTD, Huian, 362100）

机构地区：[1]福建省燕京惠泉啤酒股份有限公司,362100

出　　处：《啤酒科技》2012年第11期20-26,共7页Beer Science and Technology

摘　　要：本文主要研究啤酒的原辅料、酿造水以及糖化各工序中铁离子的分布情况，重点试验分析使用单宁作为铁离子络合剂的可行性。试验结果显示，使用单宁后，麦汁中铁离子的含量明显降低，可达0．15mg／L以下，酒体抗氧化特性提高10％-15％。研究最终提出了啤酒生产过程中的铁离子关键控制点及要求。The distribution of ferric ion during glycation of beer production was studied, and so were the content of ferric ion of raw materials, eorn stareh and mash water. Complexant was used to remove the ferrie ion from the wort, and tannin could really work effectively. When tannin was applied, the ferric ion in wort was less than 0.15mg/L, and the anti-oxidization ability of the beer was increased by 10%-15%. Control points for ferric ion during the beer production were also identified in the study.

关 键 词：铁离子 麦汁 啤酒 研究 

分 类 号：TS262.3[轻工技术与工程—发酵工程;轻工技术与工程—食品科学与工程]