膨化大米辅料酿造啤酒中糖化工艺参数对双乙酰还原的影响  

Effects of Saccharification Parameters on Diacetyl Reduction during Beer Brewing by Extruded Rice

作　　者：李宏军[1] 申德超[1] 孙悟 

机构地区：[1]山东理工大学,山东淄博255049 [2]不详

出　　处：《酿酒科技》2006年第12期21-24,共4页Liquor-Making Science & Technology

基　　金：黑龙江省自然科学基金项目(B00-04)资助

摘　　要：通过5因素5水平二次旋转正交组合试验设计,膨化大米辅料酿造啤酒中糖化工艺参数对双乙酰还原的影响。结果表明,最佳糖化工艺参数为:辅料含量为46.88%～47.12%,料水比为14∶.85～14∶.94,50℃蛋白质休止时间为50.75～51.60 min,63℃糖化时间为40.50～41.15 min,70℃糖化时间为29.20～30.00 min;各因素对啤酒中双乙酰还原时间的影响程度按从大到小的顺序依次为:X1,X5,X3,X2,X4。(孙悟)The method of orthogonal rotation combination test design of five factors and five levels was used to study the effects of saccharification parameters on diacetyl reduction during beer brewing by extruded rice. The best saccharification parameters were summed up as follows： auxiUiary materials content between 46.88 %-47.12 %, the ratio of raw materials and water as 1：4.85- 1：4.94, protein interregna between 50.75 -51.60 rain at 50 ℃, the saccharification time as 40.50- 41.15 min at 63 ℃, the saccharification time as 29.20-30.00 rain at 70 ℃, the influencing degree of all the factors ranked in decreasing sequence as X1, X5, X3, X2 and X4

关 键 词：啤酒 膨化大米 糖化工艺 双乙酰 

分 类 号：TS262.5[轻工技术与工程—发酵工程]