学术
摘 要:
采用单因素和正交实验,进行了植酸和超高压对啤酒色度的影响研究。结果表明,植酸在高压条件下保持啤酒色度稳定性的最佳工艺条件为：作用压力400MPa,加压时间5min,植酸浓度为0.07‰。在此工艺条件下,色度为4.229,比未经处理的对照样品下降了6.44%;植酸、超高压及其协同作用均能保持啤酒色度稳定性。[著者文摘]
文章出处:
《酿酒科技》-2007年11期 -22-24页
栏目信息:
文献标识码:
A
文章编号:
1001-9286（2007）10-0022-03
Effetcts of Phytic Acid on Beer Colority Stability under UHP
ZHAO Yu-sheng and YU Ran （Food Engineering Department of Zhengzhou Institute of Light Industry, Zhengzhou, He＇nan 450002, China）
Abstract:
The effects of phytic acid and UHP on beer colority stability were studied by single factor test and orthogonal experiments. The optimum techical conditions for phytic acid under UHP to maintain beer colority stability were summed up as follows： action pressure as 400 MPa, UHP treatment for 5 min, and phytic acid concentration was 0.7‰. Under such conditions, beer colority was 4.229, 6.44 % decrease compared with untreated beer samples. Accordingly, phytic acid, UHP and UHP-assisted phytic acid treatment could maintain beer colority stability effectively.[著者文摘]
Key words:
beer; colority; stability; phytic acid; UHP
基金资助:
河南省重点科技攻关项目（编号0223025000）
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