| 浅述啤酒泡沫的研究现状 |
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| 引用本文： | 于洪梅,逯家富,姜海波,王妮.浅述啤酒泡沫的研究现状[J].农产品加工．学刊,2012(2):118-120. |
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| 作者姓名： | 于洪梅 逯家富 姜海波 王妮 |
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| 作者单位： | 长春职业技术学院食品与生物技术分院 |
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| 摘 要： | 啤酒泡沫被誉为"啤酒之花",已作为啤酒质量的一项重要感官指标列入国家标准GB 4927—91,啤酒泡沫稳定性是保证啤酒质量的关键。根据目前关于啤酒泡沫的研究,系统地阐述啤酒泡沫的有利因素和不利因素,在啤酒生产过程中如何采取有效的控制措施以及添加啤酒泡沫稳定剂,为啤酒生产企业解决啤酒泡沫稳定性的问题提供参考。
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| 关 键 词： | 啤酒泡沫 影响因素 控制措施 稳定剂 |
Current Research on the Beer Foam |
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| YU Hong-mei,LU Jia-fu,JIANG Hai-bo,WANG Ni.Current Research on the Beer Foam[J].Nongchanpin Jlagong.Xuekan,2012(2):118-120. |
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| Authors: | YU Hong-mei LU Jia-fu JIANG Hai-bo WANG Ni |
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| Institution: | (College of Food and Biotechnology,Changchun Vocational Institute of Technology,Changchun,Jilin 130033,China) |
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| Abstract: | Beer foam,known as "the flower of beer",has been listed in the national standard GB 4927—91 as an important sense index to the beer quality,the crucial quality factor of which is the stability of beer foam.According to the current research on the beer foam,this article systematically elaborates the advantages and disadvantages of beer foam,how to adopt the effective control measures in the production and add the beer foam stabilizer,which provides the reference for the beer production enterprises to solve the problems of the beer foam stability. |
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| Keywords: | beer foam influencing factor control measures stabilizer |
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