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Application of Food Additive Calcium Sulfate (Gypsum) in Beer Production
Abstract: Gypsum in the brewing process is mainly used for the brewing water’s hardness and calcium concentration’s adjustment to control the gelatinization, saccharification mash and wort pH reasonable in order to facilitate the full role of various enzymes during the gelatinization, saccharification process and improve the composition of wort. It’s also good for the coagulation and precipitation of high molecular protein in the wort, which has a great impact on the beer's non-biological stability and taste quality. Gypsum in the brewing process is generally added in the process of saccharification and gelatinization.
食品添加劑硫酸鈣（石膏）在啤酒生產(chǎn)中的應(yīng)用綜述
石膏在啤酒釀造過程中主要用于對(duì)釀造用水的硬度和Ca2+ 濃度的調(diào)節(jié)，使糊化、糖化醪液及麥汁 pH 得到合理的控制，以利于糊化，糖化過程各種酶系的充分作用，改善麥汁的組分。同時(shí)也利于麥汁中的高分子蛋白充分凝固和析出，對(duì)啤酒的非生物穩(wěn)定性及口味質(zhì)量均有很大的影響[1]。石膏在啤酒釀造過程中的添加一般是在糖化、糊化過程中。
