新氮源啤酒酿造新技术的研究  

Study on New Brewing Technology of New Nitrogen Beer

作　　者：钱中华[1] 尹花[1] 樊伟[1] 单连菊[1] 梁强[2] 郑洲[2] 缪锦来[2] 

机构地区：[1]青岛啤酒股份有限公司,山东青岛266061 [2]国家海洋局第一海洋研究所,山东青岛266061

出　　处：《酿酒》2010年第4期82-85,共4页Liquor Making

摘　　要：研究以大豆蛋白为原料,通过新型的双酶(碱性酶和酸性酶)联合酶解工艺的研究,自主研制开发出适合啤酒酿造的小分子大豆蛋白多肽新氮源,采用新氮源替代部分麦芽,研制开发出新氮源啤酒酿造新技术,在保证啤酒口味和质量的前提下,降低麦芽使用量至30%,降低了啤酒的生产成本,提高了生产效率。In this study, soy protein partially replaced malt used as nitrogen source of beer brewing, and it was produced to low-molecular soy peptides by joint hydrolysis with new type dual-enzyme (alkaline and acid enzyme). The new beer brewing technology was developed by using the low-molecular soy peptide to replace part of the malt. In assurance of the beer taste and quality, the malt amount of consumption could be reduced to 30% compared with traditional production, which reduced remarkably beer production cost...

关 键 词：啤酒 新氮源 大豆蛋白 小分子多肽 啤酒酿造技术 

分 类 号：TS262.5[轻工技术与工程—发酵工程]