酶制剂在啤酒工业生产中的应用

Application of enzyme preparations in the manufacturing of beer

对酶的种类、性质及其在啤酒生产中的应用作了系统论述 .介绍了淀粉酶、蛋白酶、α-乙酰乳酸脱羧酶、β-葡聚糖酶以及复合酶制剂的性质 ,并阐述了它们在啤酒生产中 7个方面的作用 :1 )提高啤酒的辅料比例 ;2 )弥补低质量麦芽的缺陷 ;3 )提高啤酒的非生物稳定性 ;4 )增加啤酒品种 ,生产高发酵度啤酒 ;5)防止啤酒风味老化 ;6)缩短啤酒发酵周期和控制双乙酰的含量 ;7)促进啤酒的澄清 .从各研究结果可以看出 ,酶制剂应用于啤酒工业能够降低生产成本 ,改善产品质量 ,推动啤酒产业的发展 ,值得大力推广 .

A general review of varieties and properties of current enzyme preparations used for manufacturing beer was given. Their functions were also be introduced.The enzymes described include:amylase, protease, α acetolactate, β glucanase decarbooxylase and combined enzymes.Their functions were summarized as follows: 1)raising the ratio of auxiliary material;2)offsetting deficiency of poor quality barley;3)enhancing non biological stability;4)being used for manufacturing highly fermented beer; 5)preventing the aging of beer flavor;6)shortening the cycle period of fermentation and decreasing the content of diacetyl;7)preventing the forming of haze.A conclusion can be made that application of enzyme preparations results in saving cost and improving quality. It is worth popularizing in the whole country.