| 利用酶制剂提高啤酒糖浆质量 |
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| 引用本文： | 段钢,周红伟,姜锡瑞.利用酶制剂提高啤酒糖浆质量[J].食品工业科技,2005,26(3):86-88. |
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| 作者姓名： | 段钢 周红伟 姜锡瑞 |
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| 作者单位： | 无锡杰能科生物工程有限公司,无锡,214035 |
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| 摘 要： | 酶制剂是影响啤酒用糖浆的关键因素之一,选用合理的酶制剂组合可以生产优质辅料、营养、特种啤酒专用糖浆。正确选用酶制剂和应用技术将有助于提高啤酒糖浆的质量,降低成本,增加产量。新型酶制剂的应用将与淀粉糖和啤酒互为融合、互为促进、共同进步。
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| 关 键 词： | 酶制剂 啤酒用糖浆 液化 糖化 酶解 |
| 文章编号： | 1002-0306(2005)03-0086-03 |
| 修稿时间： | 2004年8月23日 |
Production of high quality brewers’syrup using new enzymes |
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| Duan Gang et al.Production of high quality brewers’syrup using new enzymes[J].Science and Technology of Food Industry,2005,26(3):86-88. |
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| Authors: | Duan Gang |
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| Affiliation: | Duan Gang et al |
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| Abstract: | Enzyme application is critical for brewers' syrup production. Different enzymes and their combinations can be used for producing different syrups, including high maltose syrup, high maltose syrup with high level of alpha-nitrogen and specialty syrups for brewing. To choose the right enzymes and application technologies are important for quality improvement, cost reduction and capacity increase. The progress of enzyme technology is beneficial to the development of starch sugar and brewing industries. |
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| Keywords: | enzyme preparation brewers' syrup production liquefaction saccharification enzyme hydrolysis |
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