A New Beer Clarificant: Carrageenan Effervescent Tablets

doi:10.7506/spkx1002-6630-200906066

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

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A New Beer Clarificant: Carrageenan Effervescent Tablets

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

(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

Abstract

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

CLC Number:

TS262.5

WANG Jia-liang，ZHAO Da-qing，WANG Yong-bin. A New Beer Clarificant: Carrageenan Effervescent Tablets[J]. FOOD SCIENCE, 2009, 30(6): 279-281.

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A New Beer Clarificant: Carrageenan Effervescent Tablets

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