A Method for Observing Epidermis Stoma by Boiling and Tearing Epidermis from Leaf;
用煮沸撕取法观察表皮气孔的方法
In addition to CIP and hot water preparation,mash temperature rise and wort temperature rise and wort boiling consumed most of heat energy in beer brewing.
啤酒生产过程的热能消耗除CIP和热水制备外,主要耗能集中在醪液升温、麦汁升温以及麦汁煮沸等工段。
The prolonging of b oi ling time and the enhance of boiling temperature could decrease the content of c oncretionary nitrogen in wort but would increase wort colority on the other hand .
延长煮沸时间和增加煮沸温度可降低麦芽汁凝固氮含量,但会增加麦汁色度;单宁的理想添加浓度为60mg/kg;添加复合硅胶可吸附沉淀部分蛋白质颗粒,降低啤酒色度,提高啤酒非生物稳定性。
Discussion on relevant problems during wort boiling;
麦汁煮沸中相关问题的探讨
In this paper several methods of saving energy in wort boiling and of recover- ing heat are introduced and comparisons are made among them.
本文介绍了几种降低麦汁煮沸能耗及余热回收的方法,并对这些方法作了比较。
For the boiling device in heat exchangers, the structure of the cone reducer on shells is adopted on the basis of new standards.
在换热设备煮沸器设计中应用新标准选择壳体上的变径锥体结构型式。
The result shows it is not suitable for the alcohol-testing(75%,V/V) to take the place of the boiling testing and acidity measuring,as there is no parallel relationship among alcohol testing,boiling testing and acidity measuring still needed.
结果表明:75%(V/V)酒精试验与煮沸试验、酸度测定并无对应关系,得出75%(V/V)酒精试验法不宜替代煮沸试验和酸度测定作为生鲜牛奶热稳定和新鲜度的评定方法的结论。
The application of low pressure boiling technique could increase wort boiling temperature to 100.
采用低压煮沸工艺,可提高煮沸麦汁温度至100。
This article discusses a few questions through a lot of tests,such as the formation of wort color, the relation between wort color and boiled wort color, the influence of barley varieties and so on.
本文通过实验，对色度形成机理，色度与煮沸色度柏关性，不同大麦品种的影响等问题进行了探讨，并介绍了国际上对麦芽指标的一些看法，以期对色度这一指标有更全面的认识。