中性蛋白酶对无麦芽啤酒非生物稳定性的影响研究  

Effect of neutral protease on non-biological stability of non-malt beer

作　　者：王秀丽[1] 王家林[1] 

机构地区：[1]青岛科技大学化工学院,山东青岛266042

出　　处：《中国酿造》2012年第3期140-142,共3页China Brewing

摘　　要：直接采用大麦酿制啤酒,不经过制麦工艺,可有效地降低生产成本。该文主要通过对中性蛋白酶在糖化过程的应用以及对无麦芽啤酒的非生物稳定性的影响进行研究。实验结果表明,添加中性蛋白酶在一定程度上可降低高分子蛋白质的含量,有效地提高无麦芽啤酒的非生物稳定性,提高麦汁的质量,添加量在300mg/kg时效果最优。The cost of beer production could be lowered if barley is directly used for beer-making without germination.The application of neutral protease in saccharification and the effect of neutral protease on non-biological stability of non-malt beer were studied.The results showed that the application of neutral protease could improve the non-biological stability and the quality of wort,and decrease the content of high molecule weight proteins.And the optimum addition amount of neutral protease was 300mg/kg raw materials.

关 键 词：无麦芽啤酒 大麦 中性蛋白酶 非生物稳定性 

分 类 号：TS262.5[轻工技术与工程—发酵工程]