影响小麦生产啤酒专用糖浆过滤的几个因素  

Some Influencing Factors in the Filtration of Beer Syrup Produced by Wheat

作　　者：司笑丁[1] 于宏文[1] 

机构地区：[1]宁夏夏盛实业集团有限公司,宁夏银川750002

出　　处：《酿酒科技》2005年第6期83-85,共3页Liquor-Making Science & Technology

摘　　要：小麦是具有很高经济价值和工业价值的粮食作物,广泛用于发酵工业和制糖工业。小麦生产啤酒糖浆时的主要问题是糖液过滤困难,引起小麦糖液过滤困难的因素主要是小麦B淀粉中的破损的和不溶性的小颗粒淀粉、不溶性蛋白质及非淀粉多聚糖类物质。提高糖液过滤的关键在于采用多酶系、有很好协同性的复合酶制剂,提高非淀粉多聚糖的分解及破损淀粉、不溶性小颗粒淀粉的分解转化。(孙悟)Wheat, the grain of high economic value and industrial value, was widely used in fermenting industry and sugar industry. The main difficulty in beer syrup production by wheat was sugar solution filtration, which was induced mainly by the damage of wheat amylum, insoluble small amylum granules, insoluble protein, and non-amylum polysaccharide substances. The key approaches to improving sugar solution filtration were the application of compounding zymin with good cooperativity to improve the decomposition of non-amylum polysaccharide and the transition of damaged amylum and insoluble small amylum granules. (Tran. by YUE Yang)

关 键 词：小麦 啤酒专用糖浆 过滤 影响因素 酶制剂 

分 类 号：TS262.5[轻工技术与工程—发酵工程]