| 酶制剂在啤酒澄清方面的研究进展 |
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| 引用本文： | 付 博,段 杉,齐 明.酶制剂在啤酒澄清方面的研究进展[J].中国酿造,2017,36(5):5. |
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| 作者姓名： | 付 博 段 杉 齐 明 |
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| 作者单位： | 1.佛山职业技术学院，广东佛山528137；2.华南农业大学食品学院，广东广州510642 |
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| 基金项目： | 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） |
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| 摘 要： | 啤酒生产中添加合适的酶，可以稳定或提高啤酒的质量，这使得越来越多的企业在啤酒生产过程中添加各种酶制剂。该文主要综述了酶制剂在啤酒澄清方面的应用效果，为今后利用酶制剂解决啤酒非生物性浑浊现象及啤酒酶澄清剂研发提供思路和参考。
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| 关 键 词： | 酶制剂 啤酒 澄清 |
Research progress of enzyme in beer clairification |
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| FU Bo,DUAN Shan,QI Ming.Research progress of enzyme in beer clairification[J].China Brewing,2017,36(5):5. |
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| Authors: | FU Bo DUAN Shan QI Ming |
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| Affiliation: | 1.Foshan Polytechnic Institute, Foshan 528137, China; 2.College of Food Science, South China Agricultural University,
Guangzhou 510642, China |
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| Abstract: | Adding appropriate enzymes in beer production can stabilize or improve beer quality, which made more and more companies add various enzymes in beer production. In this paper, the application effects of enzyme in beer clarification were introduced in details, which provided good ideas and reference for the research on reducing nonbiological turbidity of beer and research of enzyme clarifying agent of beer in the future. |
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| Keywords: | enzyme beer clarification |
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