α-氨基氮对纯生啤酒发酵过程中酸性蛋白酶分泌的影响  

Effect of α-Amino Nitrogen on Acidic Proteinase Production in Pure Draft Beer Fermentation

作　　者：郝欣[1] 陈叶福[1] 郭学武[1] 王鹏银[1] 肖冬光[1] 

机构地区：[1]天津科技大学天津市工业微生物重点实验室,天津300457

出　　处：《酿酒》2007年第6期54-56,共3页Liquor Making

摘　　要：初始α-氨基氮含量是影响纯生啤酒发酵过程中酸性蛋白酶分泌的重要因素。通过调节麦汁中初始α-氨基氮含量,考察其对酸性蛋白酶分泌和高级醇生成的影响。结果表明,α-氨基氮在190mg/L时,酸性蛋白酶分泌量较低,啤酒风味较好。The initial content of α-aminonitrogen was an important factor that effec ted acidic proteinase production in pure draft beer fermentation. Through changed different contents of α-aminonitrogen, the effect on production of acidic proteinase and higher alcohol was studied. Results showed that adequate content of α-aminonitrogen in wort should be 190mg/L which could produce lower production of acidic proteinase and have better sensory quality to draft beer.

关 键 词：Α-氨基氮 纯生啤酒 酸性蛋白酶 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS201.2[轻工技术与工程—食品科学与工程]