| 酶制剂在啤酒品质改良中的应用 |
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| 引用本文： | 孔硕,余铭,袁唯. 酶制剂在啤酒品质改良中的应用[J]. 中国食品添加剂, 2012, 0(Z1): 178-181 |
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| 作者姓名： | 孔硕 余铭 袁唯 |
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| 作者单位： | 1. 云南农业大学食品科技学院,昆明,650201
2. 阳江职业技术学院,生命科学与技术系,广东阳江529500 |
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| 摘 要： | 啤酒的澄清度、色度、风味、稳定性、持泡性是衡量其品质的重要因素,本文介绍了几种改良啤酒品质的酶制剂。
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| 关 键 词： | 酶制剂 啤酒 品质 |
Appliication of enzyme preparation in beer quality |
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| KONG Shuo , YU Ming , YUAN Wei. Appliication of enzyme preparation in beer quality[J]. China Food Additives, 2012, 0(Z1): 178-181 |
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| Authors: | KONG Shuo YU Ming YUAN Wei |
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| Affiliation: | 1.Food Science Technology College,Yunnan Agriculture University,Kunming 650201;2.Vocation Technology College of Yangjiang,Department of Life Science and Technology,Guangdong 529500) |
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| Abstract: | Clarification,chroma,flavor stability and toleranting bubble of beer are important factor of measuring beer quality.Several enzyme preparations in beer quality is introduced in this article.These enzyme preparation have been used in beer industry to improve beer quality. |
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| Keywords: | enzyme preparation beer quality |
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