膨化大米辅料酿造啤酒中糖化工艺参数对啤酒色度的影响  

THE INFLUENCE OF SACCHARIFICAION TECHNOLOGY PARAMETERS ON THE COLOUR VALUE OF BEER DURING BEER BREWING USING EXTRUDED RICE

作　　者：李宏军[1] 申德超[1] 

机构地区：[1]山东理工大学,山东淄博255049

出　　处：《食品研究与开发》2006年第11期73-75,共3页Food Research and Development

基　　金：黑龙江省自然科学基金(B00-04)

摘　　要：在100L规模上,通过五因素五水平二次旋转正交组合试验设计,探讨了挤压膨化大米辅料酿造啤酒的外加酶糖化工艺参数对啤酒色度的影响规律,得出最佳的糖化工艺参数。In condition of 100 L, the method of orthogonal rotation combination test design of five factors and five levels was used in the trial. It was investigated for the principle that the colour value of beer affected by saccharificaion technology parameters. The optimal saccharificaion technology parameters was drawn.

关 键 词：挤压膨化大米 啤酒辅料 糖化工艺参教 啤酒色度 

分 类 号：TS262.5[轻工技术与工程—发酵工程]