利用真菌淀粉酶制备啤酒用麦芽糖浆的研究  

Research on the Application of Fungal Amylase in the Preparation of Maltose Syrup for Beer Brewing

作　　者：张正文[1] 尹卓容[1] 

机构地区：[1]山东轻工业学院,山东济南250100

出　　处：《酿酒科技》2005年第7期53-56,共4页Liquor-Making Science & Technology

摘　　要：以玉米淀粉为原料,利用耐高温α-淀粉酶、真菌淀粉酶进行液化、糖化。控制淀粉乳浓度30%,液化DE值20,糖化pH5.5,糖化温度60℃,真菌淀粉酶用量0.4FAU/g淀粉,糖化40h得到的糖浆中葡萄糖含量<10%、麦芽糖含量在60%左右,符合啤酒用糖浆的要求。Cornstarch was used as raw materials and high temperature resistant α-amylase and fungal amylase were used in liquefaction and saccharification. Starch milk concentration was controlled as 30 %, liquefied DE value as 20, saccharifying pH value as 5.5, saccharifying temperature at 60 ℃, and use level of fungal amylase as 0.4 FAU/g starch. After 40 h saccharification, the glucose content in syrup was less than 10 % and maltose content was about 60 %, which met the requirements of syrup for beer brewing.

关 键 词：啤酒 麦芽糖浆 真菌淀粉酶 玉米淀粉 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]