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41.
Barley sorting is an important step for selecting grain of required quality for malting prior to brewing. However, brewing with unmalted barley with added enzymes has been thoroughly proven, raising the question of whether traditional sorting for high quality malting-barley is still necessary. To gain more insight on this, we examine realtime viscosity of sorted-out and unsorted barley during downscaled mashing with added enzymes in comparison with malting quality sorted barley. A rapid visco analyser was used to simulate brewery mashing process at lab scale together with two commercial enzymes (Ondea®-Pro and Cellic®-CTec2). During downscaled mashing, viscosity profile of sorted-out barley was markedly different from others, irrespective of enzyme type, whereas a small difference was observed between the sorted and un-sorted barley. Furthermore, whilst sorted-out barley generated lowest sugar-concentration, unsorted and sorted barley resulted in higher sugar-content, regardless of the enzyme used. In terms of filterability, the Ondea®-Pro treatment resulted in significantly lower-turbidity and smaller particle-size compared to Cellic®-CTec2; however, this effect was observed in sorted and unsorted barley but not in sorted-out barley. Consequently, we find that unsorted barley demonstrates great potential for brewing with added enzymes and its use may help to improve sustainability of the brewing process. 相似文献
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壳聚糖对啤酒中嘌呤的吸附性能 总被引:2,自引:0,他引:2
以不同浓度的壳聚糖加入啤酒中,吸附以高氯酸水解出的嘌呤碱基,用高效液相色谱法(HPLC)测定吸附前后4种嘌呤碱基量,结果显示:壳聚糖可以有效吸附啤酒中的嘌呤碱基,降低啤酒中的嘌呤含量。 相似文献
44.
甘蔗渣纤维素固定化木瓜蛋白酶及其应用研究 总被引:3,自引:1,他引:3
匀浆状甘蔗渣纤维素用NaOH活化后,顺次经过高碘酸钠、尿素、甲醛处理,成为高反应性固定化酶载体,可用于木瓜黄蛋白酶的固定化,其酶蛋白的结合量与甲醛处理时间、酶固定时间、溶液酶浓度等有关,甲醛处理最适时间为14h,酶固定8h后,载体结合酶量趋向稳定;溶液酶最佳浓度范围为1-2.0mg/ml粗酶,固定化酶活力回收达34.5%,半衰期35天,固定化酶和溶液酶的Km值(底物酪蛋白,w/v,%)分别为0.12%和0.26%;固定化酶和溶液酶的最适PH分别为PH8.0和PH8.5,二者的最适温度均为60-70℃。固定化酶和溶液酶一样有底物抑制现象,固定化酶在6mol/L脲中处理6h活力趋向稳定,其活力为原有活力的46.75,用固定化酶处理啤酒,啤酒浊度下降了2-9.25倍,蛋白质含量下降了78.8%,冷藏120天,处理啤酒无冷混浊现象发生,同时啤酒原有风味和其它理化指标保持不变。 相似文献
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The brewing of beer is a very traditional process, based upon a complex endogenous enzymology occurring during the malting of grain, mashing of grist and fermentation. The relevant cereal-derived enzymes that are involved are reviewed. It is likely that the production of alcoholic beverages in breweries in the projected future will assume different paradigms, procedures which are already realistic for the production of flavoured alcoholic beverages (malternatives) and “near-beer” drinks (happoshu and other beer-like beverages) in Japan. A range of exogenous enzymes—such as glucanases, acetolactate decarboxylase and prolyl endopeptidase—are available for enhancement of the existing brewing process. 相似文献
49.
木素制啤酒非生物稳定剂的研究 总被引:1,自引:0,他引:1
利用木素的超分子特性,并通过改性而使其表面基团与高分子蛋白质作用,进而将其絮凝沉淀除去,从而提高啤酒的非生物稳定性。主要对制浆废液中木素的分离、木素的改性条件及措施、木素对啤酒非生物稳定性的影响进行了探讨。研究结果表明,啤酒加入木素后,啤酒澄清速度加快,过滤后,啤酒色度较未用木素的大约下降1.0 EBC单位;浊度显著下降,证明木素有明显的提高非生物稳定性的作用。 相似文献
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