食品科学 ›› 2002, Vol. 23 ›› Issue (2): 160-164.

• 专题论述 • 上一篇    下一篇

影响啤酒外观稳定性的因素及其控制

 丁燕, 杜金华   

  1. 山东农业大学食品科学系
  • 出版日期:2002-02-15 发布日期:2012-02-13

Affecting Factors and Preventing Me asures on the Apparent stabillty of Beer

 DING  Yan, DU  Jin-Hua   

  • Online:2002-02-15 Published:2012-02-13

摘要: 啤酒作为一种成分复杂的胶体溶液,在贮存过程中易产生混浊沉淀现象。影响啤酒外观稳定性的因素有很多。本文阐述了影响啤酒质量的主要因素,并就提高啤酒外观稳定性的措施进行了论述。

关键词: 啤酒, 生物稳定性, 非生物稳定性, 蛋白质, 多酚

Abstract: As a kindofcomplex colloidalsoluti on,beer has the tendency to formhaze or produce deposits during storage.Many factors canaffectthe beer stability.Thefa ctors ofaffecting beer quality were discussedinthis paper,andsome methods to improve beer stability were introduced.too.

Key words: Beer , Biological stability , Non-biological stability , Protein , Polyphenol