酶法制备不同发酵度高浓大麦糖浆的研究  

Researches on the Preparation of Barely Syrup with Various Fermentative Degrees by Enzymatic Method

作　　者：单守水[1] 王家林[2] 王昌禄[3] 薛长湖[2] 

机构地区：[1]烟台大学加工制造山东省重点实验室,烟台264005 [2]中国海洋大学,青岛266003 [3]天津科技大学食品与生物技术学院,天津300022

出　　处：《食品与发酵工业》2005年第12期64-68,共5页Food and Fermentation Industries

摘　　要：报道了以饲料大麦为原料、脱脂玉米粉为辅料,酶法生产75%高浓度啤酒酿造用大麦糖浆及其应用于啤酒酿造试验的研究结果。研究表明,以不适用于发芽的大麦与脱脂玉米粉为原料,全酶法可生产出与麦汁成分相近的大麦糖浆,具有丰富的α-氨基氮等酵母营养物质。探讨了生产不同发酵度糖浆的工艺条件。并通过对高浓度糖浆的保质期进行实验,证明75%的浓度可以长期保存的实验结论。采用所研制的糖浆代替30%的麦芽汁进行啤酒酿造试验获得了理想的结果。In this paper, we used feed barely as raw material and de-fatted corn powder as supplementary material to produce high concentration of barely syrup. The high concentration of up to 75 % barely syrup was obtained by enzymatic method and used it for beer brewing. Results showed that using barely, which was not suitable for germination, and de-fatted corn powder as materials, barely syrup which was similar to malt juice in composition could be produced and it contained plenty of a-amino nitrogen and other nutrient. Technical conditions to produce barely syrup with various fermentative degrees had been studied. It was shown that barely syrup in 75 % concentration could be preserved over a long period of time by testing the quality guarantee period. The ideal result was obtained by substituting 30 % malt juice with the syrup prepared in this experiment, which could be considered as the reference for industrial-scale production.

关 键 词：大麦糖浆 大麦 脱脂玉米 复合水解酶 复合糖化酶 

分 类 号：TS261[轻工技术与工程—发酵工程]