耐高温β-葡聚糖酶对成品麦芽的影响  

The Iinfluence of Thermal-β-glucanase on Malt

作　　者：李永仙 顾国贤 俞中 游松滨 

机构地区：[1]江南大学,江苏无锡214036 [2]诺维信(中国)投资有限公司,北京100085

出　　处：《酿酒》2002年第5期96-98,共3页Liquor Making

摘　　要：首次利用外加酶法辅助麦芽制造。微型制麦及麦芽大生产结果均表明 ,在麦芽制造过程中添加适量的 β-葡聚糖酶 ,能显著降低成品麦芽中的 β -葡聚糖含量并同时改善麦芽中与The enzyme was used during the malting process for the first time. The result of micromalting and large-scale malting showed that the β-glucan content of commercial malt was decreased greatly if the optimal β-glucanase was added during the malting process. At the same time, the other indexes of malt, associated with β-glucan were also improved significantly.

关 键 词：耐高温β-葡聚糖酶 成品麦芽 外加酶法 麦芽制造 啤酒 

分 类 号：TS262.5[轻工技术与工程—发酵工程]