浅析啤酒的种类

啤酒是一种既年轻又古老的酒精饮料,主要以麦芽、酒花、水作为生产原料,经过酵母的发酵作用生产的低酒精度的饮料酒。热量较高,有"液体面包"之称。可以有不同的分类方式,这样就有了不同的种类,并且随着市场需求的发展,啤酒的种类可能会越来越多。     

青梅汁啤酒生产中CCP难点分析与有效实施探讨

青梅汁啤酒是都市消费新时尚,其安全问题是大众关注的焦点,对青梅汁啤酒生产过程进行品质安全管控并建立体系十分必要,通过对食品安全管理体系中CCP点和HACCP计划的分析,确立了青梅汁啤酒生产过程中原料验收(包括麦芽、大米、青梅汁及啤酒瓶)、发酵、杀菌和成品检验4个关键控制点,同时制定出对应的关键限值,可以有效控制和提升产品品质与安全管理水平,预防食品风险的发生。     

影响酒精酵母发酵效果的因素研究

酒精酵母发酵作为现代工业的一个重要指标,酒精酵母的发酵效果也受到了人们的重视。在同样的条件下使酒精酵母拥有更好的发酵效果是工业造酒想要达到的目标。通过实验来探究在酒精酵母发酵过程中影响其生长速度与繁殖的因素。酒精发酵过程中蔗糖会分解成果糖和葡萄糖,酵母发酵过程中首先利用葡萄糖而后利用果糖,果糖就会成为残留物,使得其产生差异性。通过实验发现影响酒精酵母发酵效果的因素有温度、通风、pH、尿素、糖比例等。     

毕赤酵母基因工程菌发酵植酸酶的条件优化研究

pichiapastoris能使外源真核基因正确翻译和翻译后加工,并能对许多蛋白质产物进行分泌,使产物易于提纯,是一种极具潜力的酵母表达系统.以毕赤酵母基因工程菌为实验菌种,探索其在不同条件下的产植酸酶情况,优化发酵条件,找出高密度生长及高效产酶的最佳条件,从而降低生产成本.     

酵母发酵异常的因素与控制措施

在实际生产中,酵母菌自身生理因素以及环境因素对其发酵有重要的影响,直接决定着后期产品质量的优劣.因此,本文从菌种的选择、酵母菌增殖力及发酵力和酵母的浓度等自身生理因素方面对其发酵情况进行了详细的探讨;然后对PH值、发酵温度、通风量以及酒精量等外界因素对其发酵情况进行详细分析,最后针对上述影响因素提出了控制酵母发酵异常的相应措施.     

啤酒酿造工艺中溶解氧对啤酒质量的影响及控制方法分析

啤酒是糖化麦汁经酵母发酵而来的产物,发酵过程的厌氧阶段即酒精发酵阶段,无需氧的供给,而需要多种酶的作用,而接种于麦汁的酵母菌,在繁殖生长阶段需要足够的氧,但是如果麦汁中溶解氧含量过高,也会对麦汁的发酵产生消极影响,导致啤酒色泽变差,超过一定量的溶解氧还会产生氧化味,从而降低啤酒的品质,所以,在麦汁发酵过程中要严格控制其中的溶解氧含量。本文针对溶解氧含量对啤酒质量的影响进行了分析,并提出了相应的控制措施。     

酵母发酵异常的因素与控制措施

在实际生产中,酵母菌自身生理因素以及环境因素对其发酵有重要的影响,直接决定着后期产品质量的优劣。因此,本文从菌种的选择、酵母菌增殖力及发酵力和酵母的浓度等自身生理因素方面对其发酵情况进行了详细的探讨;然后对PH值、发酵温度、通风量以及酒精量等外界因素对其发酵情况进行详细分析,最后针对上述影响因素提出了控制酵母发酵异常的相应措施。     

枸杞茶发酵饮料的研制

研究了以枸杞叶浸提酱为主料,采用葡萄糖酵母、嗜酸乳酸菌混合发酵,以蜂蜜配合的枸杞茶的酿造工艺及条件。研究结果表明:枸杞茶酱制取工艺为,中温(70℃以内)蒸煮、浸提1天,发酵温度28℃,发酵周期两天,接种的葡萄糖酵母与嗜酸乳酸菌之比为0.5:0.8,接种量5％。研制出的枸杞茶成品为浅黄色,风味独特,口味纯正,含有丰富的氨基酸、各种微量元素、茶碱类似物和枸杞糖苷等多种生物活性物质。     

低醇啤酒的研制

采用低温接触法，通过二氧化碳使酵母浮在麦芽汁中，酵母在低温下代谢缓慢，将很少的糖转化为酒精，同时使酵母的香味扩散到麦芽汁里而生产的低醇啤酒，其酒精含量一般在０．０５％左右，但仍然保健着传统啤酒的色泽以及滋、气味。     

关于糙米酵素红曲酒发酵工艺的探讨

在进行糙米酵素红曲酒加工时,提前确定红曲酒发酵的最佳工艺条件,才能获得品质良好的成品。基于这种认识,本文通过试验对糙米酵素红曲酒发酵工艺进行了分析。而研究发现,大米和糙米酵素最佳配比为3:1,红曲和酵母添加量分别为10%和1.0%,水为原料的1.5倍,发酵温度为24~28℃,发酵时间为8 d,可以得到优级的红曲酒。     

All Things Being Equal

Abstract

While many consumers enjoy beer, wine and spirits and while many restaurant professionals believe they understand the differences among the three categories, myths and misconceptions abound within the field of beverage alcohol. By observing the production processes for each category it is evident that beer, wine and spirits are more alike than different and consumer preferences and foodservice recommendations should focus on taste, price, food selection and other subjective factors rather than misinformation as to essential nature. Physiological reactions to alcohol beverages are predicated more on the number of ethyl alcohol molecules ingested than on chosen beverage category. As production processes evidence, standard servings of 12 ounces of beer, 5 ounces of table wine and 1.5 ounces of 80 proof distilled spirits contain equivalent amounts of chemically identical alcohol. Restaurant personnel should observe drinking patterns of beer and wine consumers as closely as spirits drinkers for adverse consequences.     

Household production of sorghum beer in Benin: technological and socio‐economic aspects

This study evaluated the sorghum brewing microenterprises in Benin with emphasis on the beer quality, the social significance of the product as well as the income generated. Tchoukoutou, the Benin opaque sorghum beer, has important social functions as it fosters the cooperative spirit and remains an ancestral beverage widely used for traditional ceremonies. The manufacturing process consists of malting (soaking, germination and sun drying), brewing (mashing, boiling, filtration) and fermentation. The beer is sour with a pH of 3.2 and contains a relatively high but variable level of solids and crude protein. Most of the consumers appreciate an opaque, sour and pink‐coloured beer. The consumers related many of the beer properties to health effects. Participants can link the perceived qualities of the beer to the grain’s functional properties, and this leads to the classification of the farmers’ sorghum as varieties of top, medium and low quality for brewing. The profits from tchoukoutou production range from 2365 to 17 212 fcfa per month (1 euro = 656 fcfa) for the producers, depending on beer yield and quantity of raw grain transformed. The generated income is used for household needs and part of it is invested in children’s education.     

Airline customer satisfaction and loyalty: impact of in-flight service quality

The purpose of this study was to investigate the impact of the in-flight service quality on airline customer satisfaction and loyalty. This study analyzed the data from passengers of two classes: prestige (business) and economy. The results suggest that there are different factors of in-flight service quality that are important according to the customer seat class. In the case of the prestige class, there were six service quality factors of importance: alcoholic and non-alcoholic beverage, responsiveness and empathy, reliability, assurance, presentation style of food, and food quality; while the economy class showed five important service quality factors: responsiveness and empathy, food quality, alcoholic beverage, non-alcoholic beverage, and reliability. These findings imply that airline companies’ in-flight service should have different delivery strategies based on the customer seat class.     

标准成本管理在餐饮企业管理中的应用

目前我国餐饮业的发展正处在激烈的竞争之中,越来越低的利润使企业不得不将成本控制作为战略的重点之一。由于中餐的生产带有较强的主观性和随意性,这就使得标准成本的控制问题显得更为突出。针对餐饮企业的特点进行标准成本管理,分析其实际成本和标准成本的差异化,找出成本差异的原因,从而可使餐饮企业达到降低成本、提高利润水平和竞争力的目的。     

食品中白色念珠菌的检测工艺

白色念珠菌是一种常见的真菌病原体,用不同的培养基对白色念珠菌进行培养时,它所展现的菌落特征与其他酵母存在很大差别。在显色培养基上白色念珠菌菌株呈蓝绿色,并且能够产生后垣孢子与芽管,在葡萄糖与麦芽糖发酵试验中能产酸产气,在蔗糖发酵试验中只产酸不产气。实验数据表明,将10个左右的白色念珠菌放入到100μL样品中,白色念珠菌能够被显色培养基检测出来。     

A taste for temperance: how American beer got to be so bland

ABSTRACT

This article examines the historical origins of bland American beer. The US was not strongly associated with a particular beer type until German immigrants popularised lager beer. Lager, refreshing and mildly intoxicating, met the demands of America's growing working class. Over time, American lager became lighter and blander. This article emphasises America's uncommonly strong temperance movement, which put the industry on the defensive. Brewers pushed their product as ‘the beverage of moderation,’ and consumers sought out light, relatively non-intoxicating beers. The recent ‘craft beer revolution’ is explained as a backlash aided by a changing consumer culture and improved information technology.     

桃胶银耳保健饮品工艺条件研究

本文结合传统工艺和现代食品加工技术,根据消费者对桃胶银耳保健饮品的实际需求,研究了桃胶银耳保健饮品的生产工艺,并利用正交试验对工艺条件进行优化,确定产品的最佳工艺条件为:纯净水2 000 g,桃胶15 g,银耳9 g,枸杞10 g,冰糖90 g,制作时间40 min。研究结果将为桃胶银耳保健饮品的市场化生产提供参数借鉴。     

An Experimental Assessment of the Effects of Two Alcoholic Beverage Health Warnings Across Countries and Binge-Drinking Status

In recent years, alcohol-related problems on college campuses have been well documented. This research examines how two different alcoholic beverage health warnings placed on the label of a fictitious brand of beer influence alcohol-related risk perceptions, attitudes and intentions, and characterizations of problem-drinking behaviors of binge and non-binge drinkers in Australia and the United States. The consumer welfare implications of our findings, which show that the dependent measures are influenced by both main and interaction effects, are discussed.     

餐饮型物流企业前景分析

随着经济的飞速发展,现代人的生活水平逐渐提高且生活日益繁忙,处于快速生活节奏中的人们越来越重视餐饮的质量与形式,也越来越需要省时、高效、正规的外送餐饮服务,餐饮物流配送方式则成为最便利受欢迎的用餐方式。可以预见,创建专业的餐饮物流型企业,与不具备送餐业务能力的餐饮连锁或个体餐厅形成合作,将具有广阔的市场发展空间。     

转型期中国企业管理的战略选择

本文认为,传统的企业战略管理注重进攻性,考虑的是企业在常规状态下的战略目标、战略选择和战略实施,而忽略了各种危机(如信息危机、产品危机、财务危机、信誉危机、财产危机、人才危机等)给企业带来的影响与危害。同时,企业的外部环境已经改变,当前所面临的危机已经呈现出多样性与复杂性的特点。因此,战略管理与危机管理相结合是经济转型期我国企业管理的必然选择。企业不仅要认识和捕捉市场发展的机会,而且要未雨绸缪,认识、分析、排除潜在的和面临的危机,既要制定企业正常状态下的发展战略,又要制定非正常状态下的发展战略。