啤酒科技
啤酒科技
비주과기
BEER SCIENCE AND TECHNOLOGY
2012年
11期
20-26
,共7页
铁离子%麦汁%啤酒%研究
鐵離子%麥汁%啤酒%研究
철리자%맥즙%비주%연구
ferric ion wort beer study
本文主要研究啤酒的原辅料、酿造水以及糖化各工序中铁离子的分布情况，重点试验分析使用单宁作为铁离子络合剂的可行性。试验结果显示，使用单宁后，麦汁中铁离子的含量明显降低，可达0．15mg／L以下，酒体抗氧化特性提高10％-15％。研究最终提出了啤酒生产过程中的铁离子关键控制点及要求。
本文主要研究啤酒的原輔料、釀造水以及糖化各工序中鐵離子的分佈情況，重點試驗分析使用單寧作為鐵離子絡閤劑的可行性。試驗結果顯示，使用單寧後，麥汁中鐵離子的含量明顯降低，可達0．15mg／L以下，酒體抗氧化特性提高10％-15％。研究最終提齣瞭啤酒生產過程中的鐵離子關鍵控製點及要求。
본문주요연구비주적원보료、양조수이급당화각공서중철리자적분포정황，중점시험분석사용단저작위철리자락합제적가행성。시험결과현시，사용단저후，맥즙중철리자적함량명현강저，가체0．15mg／L이하，주체항양화특성제고10％-15％。연구최종제출료비주생산과정중적철리자관건공제점급요구。
The distribution of ferric ion during glycation of beer production was studied, and so were the content of ferric ion of raw materials, eorn stareh and mash water. Complexant was used to remove the ferrie ion from the wort, and tannin could really work effectively. When tannin was applied, the ferric ion in wort was less than 0.15mg/L, and the anti-oxidization ability of the beer was increased by 10%-15%. Control points for ferric ion during the beer production were also identified in the study.
