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 %.
出处
《酿酒科技》
北大核心
2007年第7期40-41,共2页
Liquor-Making Science & Technology
关键词
啤酒
稳定性
凹凸棒土
添加量
beer
stability
attapulgite clay
addition level
