作　　者： ; ; ; (罗建勇）;

机构地区： 华南理工大学轻工与食品学院

出　　处： 《现代食品科技》 2007年第7期1-3,共3页

摘　　要： 本文主要对大豆蛋白水解产物用于部分替代麦汁进行啤酒发酵的可行性进行了实验研究,并对发酵液的理化指标进行了检测分析。实验证明酵母在添加了大豆蛋白酶解液中的发酵液里可以正常发酵,所得啤酒各项指标均符合国家标准。 The feasibility of using soybean hydrolytic product in beer brewing was rearched and the key physicochemical properties of the fermenting liquid were detected. Results confirmed that beer yeast growth well in the broth, in which soybean hydrolytic product was added. And the indexes for the achieved beer were according with the national standards.

关 键 词： 大豆蛋白水解产物 啤酒发酵 糖浆

领　　域： [轻工技术与工程] [化学工程]