大麦为辅料生产发泡酒  

Study on the Zymin in the Production of Sparking Malt Beverages by Barley as Auxiliary Materials

作　　者：司笑丁[1] 杨志祥 

机构地区：[1]宁夏夏盛实业集团有限公司,宁夏银川750002 [2]西安夏盛经贸有限公司,陕西西安710048

出　　处：《酿酒科技》2005年第12期69-71,共3页Liquor-Making Science & Technology

摘　　要：以大麦为主要辅料生产发泡酒具有利于麦汁过滤、利于麦汁组成调整的特性和相对低的价格优势;同时又有蛋白质分解困难、β-葡聚糖含量高、醇溶蛋白质含量高及易引起蛋白质混浊现象,所以大麦辅料须经预处理,除去过多的多酚类物质。以大麦为辅料生产发泡酒选用的糖化酶制剂有α-淀粉酶、蛋白酶、非淀粉多聚糖水解酶和脱脂酶等。(孙悟)Barley used as the main auxiliary materials in the production of sparking malt beverages was helpful for wort filtration and the regulation of wort compositions and had the advantages of low price. However, it also had the disadvantages such as difficulty in protein decomposition, high β-glucosan content and high alcohol soluble protein content which easily caused protein turbidity. Accordingly, barley should be pretreated to remove the excessive polyphenol. The zymin selected in the production of foaming wine included α-amylase, protease, polysaccharide hydrolase, and degreasing enzyme etc.

关 键 词：大麦辅料 发泡酒 酶制剂 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]