稻壳吸附剂提高啤酒稳定性的研究

利用稻壳良好的吸附特性，制备成吸附剂用于提高啤酒的稳定性。稻壳粉碎与稀硫酸混合，240℃密封干馏，再以高温灼烧活化，得到对单宁有较强吸附能力的稻壳吸附剂。以此吸附剂去除啤酒中的部分单宁，以提高酒体的胶体稳定性，试验表明，每100ml啤酒以0．4g吸附剂在15℃下搅拌吸30min，可使酒中单宁量下降16．7％，从而减缓了引起啤酒混浊的缔合反应，使酒体稳定性明显提高。与聚乙烯聚吡咯烷酮比较，具有吸附速度快、吸附单宁更强及成本低廉的优点。

STUDY ON IMPROVING THE STABILITY OF BEER BY RICE HULL ADSORBENT

Adsorbent obtained from rice hull was used to improve thestability of beer based on the good adsorbability of rice hull. Rice hull was milled , mixed with sleaked sulfuric acid, and had a sealed dry-distillation in 240℃ temperature, then a higher temperature for activating was operated, the rice hull adsorbent which has stronger adsorption for tannin was available. This adsorbent can be used to adsorb the tannin in the beer for improving the stability of beer. Our tests shown that 0.4g rice hull adsorbent was stirred to adsorb 100ml beer for 30min in 15℃ temperature resulted the tannin's content in beer decreased 16.7%, these led up to slow down the precipitation reaction in the beer and obviously improved the stability of beer. Compared to the polyvinyl pyrrolidone, the rice hull adsorbent has advantages of fast adsorption, stronger adsorbability for tannin and lower cost.