摘要
该文简述了酿造行业所需酶制剂的品种和性能,及其在生产中的应用。并采用复配酶制剂在啤酒、酱油、黄酒生产中进行了应用试验,列出了其新工艺流程,进行了新旧原料配比对比,产品感官、理化指标对比,其结果都好于旧工艺。根据实验情况提出了酶制剂在酿造行业的应用前景。
The paper summarized the types and properties of enzymes used in brewing industry, as well as their application in the production. Trials on the application of re-compounded enzyme in beer, soy sauce and rice wine production were conducted; new technological processing was also provided. Comparison between the former and present raw material on proportion, sensory, and physical-chemical parameters showed that the latter possessed a better result. The prospect of enzyme applied in brewing industry was also proposed accordingly.
出处
《中国酿造》
CAS
北大核心
2004年第1期1-4,共4页
China Brewing
关键词
酶制剂
品种
特征
应用研究
enzyme
type
property
application study
