| 新氮源啤酒酿造新技术的研究 |
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| 引用本文： | 钱中华,尹花,樊伟,单连菊,梁强,郑洲,缪锦来.新氮源啤酒酿造新技术的研究[J].酿酒,2010,37(4). |
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| 作者姓名： | 钱中华 尹花 樊伟 单连菊 梁强 郑洲 缪锦来 |
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| 作者单位： | 1. 青岛啤酒股份有限公司,山东青岛,266061
2. 国家海洋局第一海洋研究所,山东青岛,266061 |
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| 摘 要： | 研究以大豆蛋白为原料,通过新型的双酶(碱性酶和酸性酶)联合酶解工艺的研究,自主研制开发出适合啤酒酿造的小分子大豆蛋白多肽新氮源,采用新氮源替代部分麦芽,研制开发出新氮源啤酒酿造新技术,在保证啤酒口味和质量的前提下,降低麦芽使用量至30%,降低了啤酒的生产成本,提高了生产效率。
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| 关 键 词： | 啤酒 新氮源 大豆蛋白 小分子多肽 啤酒酿造技术 |
Study on New Brewing Technology of New Nitrogen Beer |
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| QIAN Zhong-hua,YIN Hua,FAN Wei,SHAN Lian-ju,LIANG Qiang,ZHENG Zhou,MIAO Jin-lai.Study on New Brewing Technology of New Nitrogen Beer[J].Liquor Making,2010,37(4). |
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| Authors: | QIAN Zhong-hua YIN Hua FAN Wei SHAN Lian-ju LIANG Qiang ZHENG Zhou MIAO Jin-lai |
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| Affiliation: | 1. Tsingtao Brewery Company Limited; Qingdao 266061; China; 2. First Institute of Oceanography; SOA; China); |
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| Abstract: | In this study, soy protein partially replaced malt used as nitrogen source of beer brewing, and it was produced to low-molecular soy peptides by joint hydrolysis with new type dual-enzyme (alkaline and acid enzyme). The new beer brewing technology was developed by using the low-molecular soy peptide to replace part of the malt. In assurance of the beer taste and quality, the malt amount of consumption could be reduced to 30% compared with traditional production, which reduced remarkably beer production cost... |
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| Keywords: | Beer new nitrogen source soy protein low-molecular peptide brewing technology |
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