摘要
根据抗氧化假说理论 ,研究了在糖化时添加木丹宁螯合去除金属离子 ,以抑制Fenton反应 ,减少过氧化氢的积累 ,抑制活性氧的产生与自由基反应 ;煮沸时添加亚硫酸盐可增加麦汁的还原力 (Chapon法 ) ,从而提高麦汁的内源抗氧化活性 ,延长啤酒的风味保鲜期(RSV)。
According to the hypothesis for improving and predicting beer flavor stability, this paper deals with the addition of gallotannins and SO 2 during mashing in favor of decreasing the accumulation of H 2O 2 and improving the wort reducing activities. For mashing, the reducing activities of wort showed high correlation with the flavor stability of beer. As a result, the beer brewed from such wort are much better to resist against staling during storage promising to increase the flavor stability successfully.
出处
《食品与发酵工业》
CAS
CSCD
北大核心
2003年第11期51-54,共4页
Food and Fermentation Industries
关键词
啤酒
风味稳定性
自由基
内源抗氧化性
还原力
丹宁
亚硫酸盐
麦汁
flavor stability, oxygen radical, endogenous anti-oxidant activity, reducing activity, gallotannins, SO 2
