食品工程
食品工程
식품공정
FOOD ENGINEERING
2013年
2期
58-60
,共3页
万振平%李惠安%黄玉新%黄智钧%杨曦宇
萬振平%李惠安%黃玉新%黃智鈞%楊晞宇
만진평%리혜안%황옥신%황지균%양희우
啤酒糖浆%极限发酵度%影响因素
啤酒糖漿%極限髮酵度%影響因素
비주당장%겁한발효도%영향인소
syrup for beer brewing%final RDF%effect factor
研究了不同啤酒厂家的酵母对不同啤酒糖浆极限发酵度的影响。结果表明，不同啤酒厂家的酵母，啤酒糖浆中的麦芽糖、麦芽三糖、可发酵糖的含量都会对啤酒糖浆的极限发酵度造成不同程度的影响。
研究瞭不同啤酒廠傢的酵母對不同啤酒糖漿極限髮酵度的影響。結果錶明，不同啤酒廠傢的酵母，啤酒糖漿中的麥芽糖、麥芽三糖、可髮酵糖的含量都會對啤酒糖漿的極限髮酵度造成不同程度的影響。
연구료불동비주엄가적효모대불동비주당장겁한발효도적영향。결과표명，불동비주엄가적효모，비주당장중적맥아당、맥아삼당、가발효당적함량도회대비주당장적겁한발효도조성불동정도적영향。
This article is mainly about the research on final RDF (real degree of fermentation)of syrup for beer brewing. We applied the same method to detect the samples with different components. According to the analysis of the results, we draw a conclusion that brewer's yeast, components of syrup for beer brewing such as maltose, maltotriose, and fermentable Sugar can affect the value of final RDF.
