摘要
加入 0 .0 8mg/ 10 0 ml木瓜蛋白酶能有效地澄清啤酒 ,提高游离氨基酸含量。它可使啤酒混浊度降低 6 8.75% ,对游离氨基酸 Thr、Val和 Arg的增加量分别为 8.2倍、0 .2倍和 1.1倍。同时 ,在 350 ml啤酒中加入 4 0 mg木瓜蛋白酶可增加 2 15.4 cm3 啤酒泡沫。
Adding papain 0.8mg/L can effectively clean beer, and increase the content of free amino acid. The turbidity of beer can be decreased by 68.75%. The contents of free amino acid Thr, Val and Arg increased by 8.2, 0.2 and 1.1 times respectively. The foam for 350ml beer is up to 215.4cm 3 by mixing into 40mg papain.
出处
《贵州农业科学》
CAS
2000年第4期14-16,共3页
Guizhou Agricultural Sciences
