食品科学 ›› 2009, Vol. 30 ›› Issue (6): 279-281.doi: 10.7506/spkx1002-6630-200906066

• 技术应用 • 上一篇    下一篇

一种新型的啤酒澄清剂---卡拉胶泡腾片的研制

王家良,赵大庆,王永斌   

  1. 蚌埠学院食品科学与工程系
  • 收稿日期:2008-04-02 修回日期:2008-09-10 出版日期:2009-03-15 发布日期:2010-12-29
  • 通讯作者: 赵大庆 E-mail:ahzdq@hotmail.com.cn
  • 基金资助:

    蚌埠学院科研项目(BBXY2007-202A)

A New Beer Clarificant: Carrageenan Effervescent Tablets

WANG Jia-liang,ZHAO Da-qing,WANG Yong-bin   

  1. (Department of Food Science and Engineering, Bengbu College, Bengbu 233010, China)
  • Received:2008-04-02 Revised:2008-09-10 Online:2009-03-15 Published:2010-12-29
  • Contact: ZHAO Da-qing, E-mail:ahzdq@hotmail.com.cn

摘要:

目的:研究一种新型啤酒澄清剂。方法:采用单因素试验确定卡拉胶泡腾片的生产工艺:利用低温热风干燥法,干燥温度45℃,干燥时间6h。采用正交试验方法确定泡腾片配方:泡腾剂用量20%,柠檬酸:碳酸氢钠=1:1(W/W),卡拉胶用量30%,润滑剂用量2.5%。结果:在麦汁煮沸后加入泡腾片,能改善麦汁外观质量,加快过滤速度,节约硅藻土用量及能耗,酿制出的啤酒各项指标符合国家或企业标准。

关键词: 卡拉胶泡腾片, 啤酒澄清剂

Abstract:

Objective: To investigate a kind of new beer clarificant. Method and Results: The low-temperature air drying technology of carrageenan effervescent tablets was optimized by single factor tests as follows: drying-temperature 45 ℃ and drying-time 6 h. Then the formula of effervescent tablets was optimized by orthogonal test as follows: effervescent 20%, carragenan 30%, citric acid and NaHCO3 mixture (citric acid:NaHCO3=1:1) 20%, PEG6000 2.5%. Conclusion: The addition of effervescent tablets after wort boiling can improve wort appearance, quicken wort filtration rate, save diatomite and electricity consumption. All physiochemical indexes of beer product fit the relative national standards.

Key words: carrageenan effervescent tablets, beer clarificant

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