摘要
利用黄酒糟蛋白作为啤酒泡沫强化剂,改善啤酒的起泡性和泡持值,添加后的啤酒起泡性提高到3左右,泡持值增加到410 s,泡沫品质高。
In this essay, the rice wine lees protein was used as beer foam fortifier to improve the foaming ability and stability. After adding the protein extracted from rice wine lees, the foaming ability was increased to 3, the foaming ability was enhanced to 410 s and the quality of the foam was excellent.
出处
《中国酿造》
CAS
北大核心
2009年第5期108-111,共4页
China Brewing
