复合酶澄清剂在啤酒酿造中的应用研究  

Application of compound enzyme clarifier in beer brewing

作　　者：付博[1] 段杉[2] 齐明[1] 陈嘉盛 FU Bo;DUAN Shan;QI Ming;CHEN Jiasheng(Department of Food,Foshan Polytechnic Institut;College of Food Science,South China Agricultural Universit)

机构地区：[1]佛山职业技术学院食品系,广东佛山528137 [2]华南农业大学食品学院,广东广州510642

出　　处：《中国酿造》2018年第6期174-178,共5页China Brewing

基　　金：2015年广东省质量工程项目(201504002);佛山职业技术学院2015年科研项目(KY2015Y06)

摘　　要：在单因素试验的基础上,应用响应面法对啤酒发酵过程中果胶酶、中性蛋白酶和菠萝蛋白酶的复合使用量进行优化,通过响应面试验得出澄清啤酒的酶的最优添加量。结果表明,果胶酶添加量为880 U/100 g麦芽;中性蛋白酶添加剂量为78 U/100 g麦芽;菠萝蛋白酶添加量为900 U/100 g麦芽时,啤酒的浊度降低了14.4%,色度降低了2.9%,持泡性提高了102.8%,α-氨基酸态氮含量提高了15.3%。这种复合酶澄清剂的添加对啤酒的总酸、酒精度、pH值、感官评价没有太大的影响,而α-氨基酸态氮、持泡性均有较大提高;啤酒浊度、色度均有下降,起到了较为明显的澄清作用,具有很高的应用价值。On the basis of single factor experiments, the addition of compound pectinase, neutral-protease and bromelain during beer fermentation was optimized and the optimal enzyme addition for beer clarification was determined by response surface methodology. The results showed that when the addition of pectinase, neutral-protease and bromelain was 880 U/100 g malt, 78 U/100 g malt and 900 U/100 g malt, respectively, the turbidity of beer was reduced by 14.4%, the chroma was reduced by 2.9%, the foam holding was increased by 102.8%, and the α-amino acid nitrogen content was increased by 15.3%. The compound enzyme clarifier addition had no significant effect on the total acid, alcohol content, pH value, and sensory evaluation of the beer, while the α-amino acid nitrogen and the foam holding properties were greatly enhanced, the turbidity and color of the beer were decreased. The clarifier played an obvious role in clarification, with high application value.

关 键 词：啤酒 蛋白酶 果胶酶 复合酶澄清剂 响应面试验 

分 类 号：TS262.5[轻工技术与工程—发酵工程]