| 改变啤酒酿造中锌离子含量的方法 |
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| 引用本文： | 张祖莲,朱汉明,万莉.改变啤酒酿造中锌离子含量的方法[J].湖北农业科学,2009,48(11). |
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| 作者姓名： | 张祖莲 朱汉明 万莉 |
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| 作者单位： | 湖北轻工职业技术学院,武汉,430070 |
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| 摘 要： | 麦芽是啤酒生产的主要原料,麦汁中的锌主要来源于麦芽.测定了5种大小麦麦芽及不同大小麦麦芽配比的麦汁中的锌离子含量.本试验在80kg大麦麦芽中加入10 kg小麦麦芽即可使麦汁中锌离子含量达到0.200mg·L~(-1)的正常范围.表明小麦麦芽中的锌离子含量比大麦麦芽高.因此在糖化时加入-定比例的小麦麦芽可提高麦汁中的锌离子含量.
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| 关 键 词： | 麦芽 啤酒酿造 锌离子 麦芽配比 |
Method of Changing the Content of Zinc in Beer Brewing Process |
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| ZHANG Zu-lian,ZHU Han-ming,WAN Li.Method of Changing the Content of Zinc in Beer Brewing Process[J].Hubei Agricultural Sciences,2009,48(11). |
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| Authors: | ZHANG Zu-lian ZHU Han-ming WAN Li |
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| Abstract: | Malt is the main raw material for beer production. The zinc in wort comes mainly from malt. As the wheat malt is rich in phytase which can decompose phytic acid into phosphoric acid and vitamin,reduce the coordination of phytic acid with zinc and improve the stability of zinc. The content of zinc in wheat malt is higher than that of barley malt. Therefore,adding a certain percentage wheat malt could increase the content of zinc in the saccharification process. |
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| Keywords: | malt beer processing zinc malt ratio |
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