学术
国际标准刊号：ISSN 1001-9286
国内统一刊号：CN 52-1051
摘 要:
凹凸棒土经预处理后，对啤酒中单宁等物质有良好吸附性，考察了凹土添加量、吸附温度、吸附时间对啤酒稳定性的影响，通过正交试验结果表明，凹凸棒土用量0．4g／L，在5℃下搅拌60min，可显著提高啤酒的非生物稳定性，啤酒单宁量下降55．6％。[著者文摘]
文章出处:
《酿酒科技》-2007年7期 -40-41页
Liquor-making Science & Technology
栏目信息:
文献标识码:
B
文章编号:
1001-9286（2007）07-0040-02
[参考文献]
Effects of Attapulgite Clay on Beer Stability
ZHANG Bing-yun , LI Zhi-zhong （College of Life Science and Engineering; Lanzhou University of Technology, Lanzhou, Gansu 730050, China）
Abstract:
Attapulgite clay through pretreatment bad good absorptivity for tannin etc. in beer. The effects of the addition level of attapulgite clay, the absorption temperature and the absorption time on beer stability were investigated. The orthogonal test results indicated that the use ofattapulgite clay （use level as 0.4 g/L, temperature at 5 ℃ and 60 min stirring） could remarkably improve the non-biological stability of beer and tannin content in beer decreased by 55.6 %.[著者文摘]
Key words:
beer; stability; attapulgite clay; addition level
收稿日期: 2007-03-22
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