摘要
在啤酒生产中使用甲醛替代产品DBP-1代替甲醛,研究其对啤酒的非生物稳定性的影响。试验过程中分别对最终麦汁、发酵情况、滤酒情况、成品感官和理化指标。保质期预测等方面进行了分析。试验结果表明在糖化过程中添加DBP-1,可生产出非生物稳定性和口感稳定性较好的啤酒。因此,在啤酒生产中可使用甲醛替代产品DBP-1。
The paper studied the relationship between DBP - linstead of formaldehyde and beer colliid stability during beer production. Wort,fermentation, filtration, sensation of taste and chemical composition, predicting colloidal stability were studied. It is practicable to product a more colloidal stability beer with DBP- 1 instead of formaldehyde according to the study during beer production.
出处
《酿酒》
CAS
北大核心
2003年第3期100-101,共2页
Liquor Making
