| 糖化外加酶制剂的选择及使用条件 |
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| 引用本文： | 王志坚. 糖化外加酶制剂的选择及使用条件[J]. 酿酒科技, 2007, 0(6): 134-136 |
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| 作者姓名： | 王志坚 |
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| 作者单位： | 河北钟楼集团邯郸啤酒有限公司,河北,邯郸,056001 |
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| 摘 要： | 糖化麦汁制备时,如果麦芽质量差、酶活力低或辅料比例高时,需添加一些酶制剂以弥补酶活力不足,确保糖化顺利进行。对如何正确选择和使用酶制剂、酶制剂使用量及对啤酒酿造的影响、如何制取营养丰富且组分合理的麦芽汁等问题,作了详细的阐述。
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| 关 键 词： | 啤酒 酶制剂 影响因素 使用条件 |
| 文章编号： | 1001-9286（2007）06-0134-03 |
| 修稿时间： | 2007-02-22 |
Selection of Zymin during Wort Saccharification & Its Use Conditions |
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| WANG Zhi-jian. Selection of Zymin during Wort Saccharification & Its Use Conditions[J]. Liquor-making Science & Technology, 2007, 0(6): 134-136 |
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| Authors: | WANG Zhi-jian |
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| Affiliation: | Handan Beer Co.Ltd, of Zhonglou Group, Handan, Hebei 056001, China |
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| Abstract: | During wort preparation, it was necessary to add some zymin to make up insufficient enzyme activity to ensure wort saccharification as wort quality was bad or enzyme activity was low or the proportion of auxilliary material was high. In this paper, the proper selection and use of zymin, the adequate use level of zymin and its effects on beer brewing, and the way to produce wort of high nutrition were introduced in details. (Tran. by YUE Yang) |
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| Keywords: | beer zymin influencing factors use conditions |
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