木瓜蛋白酶对黑啤浑浊的影响研究  

Study on the Effect of Papaya Proteinase on the Haze of Dark Beer

作　　者：丁海涛[1] 杨红[1] 徐佩琳 张洁[1] 邹乐[2] 

机构地区：[1]合肥学院生物与环境工程系,合肥230601 [2]合肥学院计算机科学与技术系,合肥230601

出　　处：《安徽广播电视大学学报》2016年第1期125-128,共4页Journal of Anhui Radio & TV University

基　　金：安徽省高校省级优秀青年人才基金重点项目(项目编号:2013SQRL079ZD);安徽省高校优秀青年人才支持计划重点项目(项目编号:gxyqZD2016269);安徽省大学生创新创业训练计划项目(项目编号:AH201411059043);国家级大学生创新创业训练计划项目(项目编号:201511059079)

摘　　要：为降低黑啤浑浊度,同时尽可能保留营养成分,向黑啤中添加木瓜蛋白酶分解蛋白质。选取酶处理温度、处理时间、酶浓度作为影响因子,分析其对黑啤浑浊的影响。在单因素实验结果上进行正交工艺优化。结果表明:向黑啤中添加酶浓度0.12mg/100mL的木瓜蛋白酶,反应温度为50℃,反应12h其浑浊度可降10.80%,啤酒感评可接受,能达到进一步澄清的效果。In order to reduce the haze of dark beer and preserve the nutritive components at the same time, the papaya proteinase was added to dark beer for decomposing protein. The factors, such as enzyme treatment temperature, treatment time and enzyme concentration, which were been selected to analyze its in- fluence on the haze of dark beer. Orthogonal process optimization was carried out in the single factor experi- ment results. It was showed that the haze of dark beer could been reduced 10. 80% under the concentration of 0. 12mg/100mL papaya proteinase, 50℃ of enzyme treatment temperature and 12b of treatment time condi- tions. The quality of beer could be acceptable on the basis of sensory evaluation. The effect of dark beer clar- ification could be achieved further.

关 键 词：木瓜蛋白酶 黑啤 浑浊 

分 类 号：Q946.5[生物学—植物学] TS262.5[轻工技术与工程—发酵工程]