提高α-氨基氮的工艺措施

Improving α-N Content of Wort by Technological Measures

α -氨基氮是酵母生长繁殖的唯一氮源 ,麦汁中α -氨基氮含量至少应在160mg/L以上。实际生产中 ,根据麦芽原料库值和糖化的隆丁区分 ,通过糖化配料 ,调整糖化醪液pH值、蛋白质分解温度和时间等工艺措施保证定型麦汁的α

N is an only nitrogen source for yeast growth and reproduction.In final wort,the content of α-N is up to 160mg/L at least.In the process of production,according to the kolbach value of malt and lundin fraction of Protein and α-N content of wort,we can use technological measures,such as regulating mash bill and the pH value of mash goods and proteolytic temperature and time,in order to keep α-N content in the final wort.