摘要
针对大麦胚乳细胞中的β-葡聚糖残留会影响啤酒的质量,进行了在糖化阶段添加β-葡聚糖酶的试验,通过头号麦汁过滤情况比较、麦汁组分的分析、发酵液相关指标对比分析、发酵液过滤情况的分析和成品啤酒保质期试验,结果表明:β-葡聚糖酶对β-葡聚糖的降解效果是非常理想和显著的,可增加啤酒产量,改善啤酒质量。
The residue of β-glucanase in endosperm cells can influence the beer＇s quality. The effect of addition of β-glucanase on the saccharificaion process were investigated through analyzing the wort composition, fermentation broth, filteration wort and beer＇s shelf life. The final results indicated that β-glucanase can effectively degrade the β-glucan and impove the beer quality.
出处
《中国酿造》
CAS
北大核心
2011年第9期105-106,共2页
China Brewing
基金
科技型中小企业技术创新基金项目(09C26213203751)
