食品科学 ›› 2001, Vol. 22 ›› Issue (10): 51-54.
• 工艺技术 • 上一篇 下一篇
林剑, 郑舒文, 邹旭华
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LIN Jian, ZHENG Shu-Wen, Zou-Xu-Hua
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摘要: 研究了含有银杏叶浸出物的麦汁对啤酒酵母发酵的影响。通过与酒花麦汁的对比研究表明,银杏叶浸出物对于啤酒酵母的糖酵解,乙醇的生成以及主要副产物双乙酰的生成和还原无明显的抑制作用,在有些方面还有利于啤酒的发酵。
关键词: 银杏叶浸出物, 酒花, 麦汁, 发酵
Abstract: In this paper,the effectson metabolism of beer-yeast in the malt-wort containing the extracts of ginko leaves were studied.Compared with hops malt-wort,we could find that sugar-metabolism of yeast,the production of alcohol production and reduction of VDK in the ginko leaves malt-wort did not have in hibitive effects,yet had some encouraging effect on fermentation.
Key words: Extract of gniko leaves Hope Malt-wort Fermentation
林剑, 郑舒文, 邹旭华. 银杏叶浸出物对啤酒酵母发酵的影响[J]. 食品科学, 2001, 22(10): 51-54.
LIN Jian, ZHENG Shu-Wen, Zou-Xu-Hua. Study on Effects of Ginko Leaves Extracts on Beer Yeast Fermentation[J]. FOOD SCIENCE, 2001, 22(10): 51-54.
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