食品科学 ›› 2007, Vol. 28 ›› Issue (9): 349-352.
• 生物工程 • 上一篇 下一篇
韩珍琼, 张玲
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HAN Zhen-Qiong, ZHANG Ling
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摘要: 本实验研究了酵母在红薯淀粉做辅料的麦汁中的发酵特性,并与其在大米做辅料的麦汁中的发酵特性作了对比,结果表明其完成主发酵所用的时间、可发酵浸出物的变化、还原糖含量的变化、α-氨基氮的利用情况、双乙酰的生成量等均无明显的区别,而且酵母的生长繁殖正常。红薯淀粉作辅料的啤酒色度较大。
关键词: 啤酒酵母, 发酵特性, 红薯淀粉, 啤酒辅料
Abstract: The fermentation performance of yeast in the wort with sweet potato starch for beer was studied in this research.Compared with the wort that with the rice as auxiliary material:the time for fermentation,changes of formentable extract,changes of reductive sugar,usage ofα-amino nitrogen,and producing amount of diacety are similar during fermentation.The chroma of mellowed beer is higher than the pale beer.
Key words: beer yeast, fermentation, sweet potato starch, beer auxiliary material
韩珍琼, 张玲. 啤酒酵母在红薯淀粉麦芽汁中的发酵特性研究[J]. 食品科学, 2007, 28(9): 349-352.
HAN Zhen-Qiong, ZHANG Ling. Study on Fermentation Performance of Brewer Yeast in Wort with Sweet Potato Starch as Auxiliary Material[J]. FOOD SCIENCE, 2007, 28(9): 349-352.
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