【摘要】 以新鲜麦汁为研究对象,首先利用单因素实验分别考察了微晶纤维素和羧甲基纤维素钠用作啤酒稳定剂的可能性。然后用正交实验法研究微晶纤维素添加量、羧甲基纤维素钠添加量和煮沸时间3个因素对稳定效果的影响,以强化实验前后麦汁的浊度变化率为指标,初步探讨了该体系在啤酒稳定处理中的最佳工艺条件。结果表明,在微晶纤维素用量为200mg/L,羧甲基纤维素钠用量为20mg/L,煮沸时间为1.5h时,经处理后麦汁的稳定性最佳。文中还初步分析了纤维素基稳定体系改善啤酒稳定性的机理,并展望了全纤维素基啤酒稳定剂的发展前景。更多还原

【Abstract】 The fresh wort as the object of study,first the possibility of microcrystalline cellulose(MCC) and sodium carboxymethyl cellulose(CMC) as the stabilizer for beer were discussed by single factor experiment.The factors influencing the stabilizing effect of beer,such as the addition of MCC and CMC,boiling time,were studied by an orthogonal experiment,the strengthened wort turbidity change rate was taken as index before and after the experiment,the optimum process conditions in the processing of beer stability were preliminarily discussed.The results showed that the wort had the optimum stabilization when the experimental condition was dosage of MCC for 200 mg/L,dosage of CMC for20 mg/L,boiling time of 1.5 h.In the work the mechanism that cellulose based stable system how to improve beer stability was also preliminary analyzed,and the development foreground of the cellulose based as the beer stabilizer was prospected.更多还原