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五味子啤乐的生产工艺及设备(上)  [PDF]
赵连春
食品科学 , 1986,
Abstract: ??<正>五味子啤乐是以生啤酒做酒基,配以东北特产五味子,经精心勾兑充加co2而成的碳酸饮料。
五味子啤乐的生产工艺及设备(下)  [PDF]
赵连春
食品科学 , 1986,
Abstract: ?<正>一、灌装及设备五味子啤乐是以生啤酒做酒基勾兑的碳酸饮料。除了优质酒基、优质水、优质的配方和严密的工艺卫生管理外,灌装机的优劣至关重要,如何维持在一定压力下,保证co2不至逸散,这就必须采用等压灌装或低
奶啤稳定性的研究  [PDF]
史经略
食品科学 , 2008,
Abstract: ?以牛奶、麦芽和酒花为主要原料经过二次生物发酵研制出具有奶香和啤酒风味的奶啤饮料。从乳化剂、稳定剂、盐类、均质条件等方面分析探讨了影响奶啤稳定性的各因素,得出了使奶啤保持稳定性的最佳工艺条件。
The controversial discourse on beer in Iceland
Hildigunnur ólafsdóttir
Nordic Studies on Alcohol and Drugs , 2012, DOI: 10.2478/v10199-012-0003-1
Abstract: AIMS-This study investigates the motives and discourses around the decision taken by the Icelandic parliament in 1989 to legalise beer sales after a prohibition of 74 years. A bill was passed in 1988 that allowed the selling of beer in licensed restaurants and the state alcohol monopoly stores. DESIGN-The sources used for this study are mainly newspaper articles and other materials and reports published in the period 1980 to 1989. RESULTS-The passing of the bill was preceded by many controversial discourses in Iceland. Lobbying groups with commercial interests campaigned for the legalisation of beer, while representatives of the alcoholism movement took no formal stance on the issue, parliamentarians broke from party lines and medical doctors were split into two factions. Common questions included the plausibility of the total consumption model, various understandings of WHO recommendations, diverging interpretations of other countries' experiences of beer, and different views on how beer would affect individuals suffering from alcoholism. CONCLUSIONS-The changes in Icelandic alcohol policy to legalise beer were in keeping with contemporary societal processes of globalisation and modernisation, but public health arguments were given less priority. While the decision to legalise beer increased the commercial functions of the state alcohol monopoly, it also strengthened the monopoly's role as an actor in alcohol policy.
Fundamentals of beer and hop chemistry
De Keukeleire, Denis;
Química Nova , 2000, DOI: 10.1590/S0100-40422000000100019
Abstract: beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. these various processes are presented in detail, while due emphasis is placed on state-of-the-art hop technology, which provides brewers with efficient means to control bitterness, foam, and light-stability thereby allowing for the production of beers with consistent quality.
Fundamentals of beer and hop chemistry  [cached]
De Keukeleire Denis
Química Nova , 2000,
Abstract: Beer brewing is an intricate process encompassing mixing and further elaboration of four essential raw materials, including barley malt, brewing water, hops and yeast. Particularly hops determine to a great extent typical beer qualities such as bitter taste, hoppy flavour, and foam stability. Conversely, hop-derived bitter acids account for an offending lightstruck flavour, which is formed on exposure of beer to light. These various processes are presented in detail, while due emphasis is placed on state-of-the-art hop technology, which provides brewers with efficient means to control bitterness, foam, and light-stability thereby allowing for the production of beers with consistent quality.
啤用大麦品种引种试验研究  [PDF]
董双全,李世平,陈爱苹,王毅,李秀英
麦类作物学报 , 2005, DOI: 10.7606/j.issn.1009-1041.2005.01.034
Abstract: 2001-2003年对从中国农科院品资所、西安市农科所、河北农业大学等单位引入的51份冬性大麦品种的主要农艺性状、品质性状进行了研究,期望筛选出适合当地生态环境的优质啤用大麦品种。结果表明:驻9217、邯96-58等5个品种对当地环境有良好的适应性,且综合性状优异;W-03、驻9217、西安2007的品质达国优标准,且丰产性好、抗逆性强,可直接进行生产试验示范。
红薯果啤饮料工艺的研究  [PDF]
马永昆,杨艳彬,窦清柱,崔新武,张树智
食品科学 , 2000,
Abstract: ?讨论了发酵型红薯果啤饮料加工的技术方法。采用营养丰富的红薯为原料,经a-液化酶化及糖化酶糖化处理后,按一定比例接入啤酒酵母和葡萄酒酵母发酵;温度10-12,时间3-4d,再调配、后发酵2-3d;过滤、杀菌处理,即制造出一种酸甜适口,果香味纯正,泡沫洁白丰富的新型红薯发酵含气饮料。
利久酒  [PDF]
张柏青
食品科学 , 1988,
Abstract: ?<正>利久酒是一类配制酒。是以发酵酒、蒸馏酒或酒精为原料、再加糖类、香料和色素配制而成的。这类酒的特点是酒精度较高、香味浓厚、味甜、外观颜色很美观。据传是路易十四世60岁时,因体力衰弱,待医把白兰地加入糖和香料配成药送给路易饮用的。当时把这种饮料叫做兴奋剂、因含酒精故又称为利久酒。利久酒一词来源于拉丁语
桔酒的配制  [PDF]
赵哲勋
食品科学 , 1990,
Abstract: ?<正>桔酒是用柑桔果实压取的原汁.脱臭食用酒精,蔗糖,柠檬酸配制而成,具有柑桔独特的香味和固有的色泽,清亮透明,酒体协调,
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