摘要
麦汁中α-氨基氮是影响啤酒中高级醇、双乙酰质量浓度和啤酒质量的关键因素。试验研究利用酸性蛋白酶水解麦胚的条件来生产高氨基氮啤酒糖浆,经凯氏定氮法测定总氮,用茚三酮法确定脱脂麦胚的水解程度,在温度、时间、酶量、pH等单因素试验的基础上,通过正交试验确定了最佳水解条件。结果说明:温度为50℃,水解pH为4.0,所用酶量为540U,水解时间为5h的条件下,麦胚水解的水解度最高。
The α--amino-nitrogen in wort is the key influencing factor to the beer quality and the contents of higher alcohols and diacetyl. The hydrolysis of wheat germ by acidic protease was studied in this experience to produce the Beer Syrup , which is Heh in the α-amino-nitrogen. The total nitrogen was determined by Micro-Kjeldahl.The degree of hydrolysis of wheat germ was determined by Col orimetry. On the basis of the single factor, such as temperature,the quantity of enzyme,the hydrolytic time and pH.the optimum conditions had been determined by Orthogonal experiments.The optimum condition is： the hydrolytic temperature is 50℃ , the hydrolytic pH is 4.0, Consumed enzyme is 540U,and the hydrolytic time is 5h.ln this condition, the degree of hydrolysis in the wheat germ is the highest.
出处
《酿酒》
CAS
2007年第5期66-68,共3页
Liquor Making
关键词
麦胚
酸性蛋白酶
水解
正交
Α-氨基氮
wheat germ
acidic
hydrolysis
orthogonal
α--amino-nitrogen
