| 小麦蛋白质在酿酒中的功用 |
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| 引用本文： | 信春晖. 小麦蛋白质在酿酒中的功用[J]. 酿酒科技, 2005, 0(12): 51-53 |
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| 作者姓名： | 信春晖 |
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| 作者单位： | 山东扳倒井股份公司,山东,淄博,256300 |
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| 摘 要： | 小麦蛋白质的含量为12．1％，主要是麦胶蛋白和麦谷蛋白。在酿酒过程中，小麦蛋白质在一定的温度、酸度条件下，通过微生物和酶被降解为小分子可溶性物质，参与美拉德反应，生成酒体中的呈香呈味物质，使酒达到香气浓郁幽雅、丰满细腻、醇和绵甜。
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| 关 键 词： | 小麦 蛋白质 酿酒 美拉德反应 |
| 文章编号： | 1001-9286(2005)12-0051-03 |
| 收稿时间： | 2005-09-19 |
| 修稿时间： | 2005-09-19 |
Utilization of Wheat Protein in Liquor Production |
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| XIN Chun-hui. Utilization of Wheat Protein in Liquor Production[J]. Liquor-making Science & Technology, 2005, 0(12): 51-53 |
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| Authors: | XIN Chun-hui |
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| Affiliation: | Bandaojing Co. Ltd., Zibo, Shandong 256300, China |
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| Abstract: | The protein content of wheat is 12.1% and wheat proteins mainly contain gliadin and glutenin. Wheat protein is degraded into micro-molecular soluble substances by microbes and enzymes under proper temperature and acidity in liquor production. Such soluble substances are involved in maillard reaction to produce aroma-producing substances, which could develop elegant and mellow liquor aroma and soft and fine liquor taste. |
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| Keywords: | wheat protein liquor production maillard reaction |
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