【摘要】 利用木素的超分子特性,并通过改性而使其表面基团与高分子蛋白质作用,进而将其絮凝沉淀除去,从而提高啤酒的非生物稳定性。主要对制浆废液中木素的分离、木素的改性条件及措施、木素对啤酒非生物稳定性的影响进行了探讨。研究结果表明,啤酒加入木素后,啤酒澄清速度加快,过滤后,啤酒色度较未用木素的大约下降1.0 EBC单位;浊度显著下降,证明木素有明显的提高非生物稳定性的作用。更多还原

【Abstract】 This study utilizes the supermolecular feature of lignin and modifies it. The surface groups of modified lignin action macromolecule protein, were removed them as flocculent precipitate thereby to increase non-biological stability of beer. The study probe into the separation of lignin from pulp waste liquor, the condition and measure of lignin modification, and the influence of lignin on non-biological stability of beer. The result indicated, adding lignin to beer increased the velocity of beer. After filter, colourity of beer decrease about 1.0 EBC unit than that of beer which lignin was not added to, turbidity decreases. These indicate that lignin has evident action to increase non-biological stability of beer.更多还原