脱胚玉米啤酒辅料的挤压蒸煮系统参数对其糖化过程的影响  

Effect of main parameters of extrusion system for extrusion cooking of degermed maize as beer adjunct on saccharifying

作　　者：申德超[1] 王志华[2] 尹杨皓[1] 

机构地区：[1]山东理工大学轻工与农业工程学院,山东淄博255049 [2]东北农业大学工程学院,哈尔滨150030

出　　处：《农业工程学报》2006年第12期234-237,共4页Transactions of the Chinese Society of Agricultural Engineering

基　　金：山东理工大学基金项目(2004KJZ05);国家级火炬计划项目(2004EB020042);农业科技成果转化资金项目(05EFN21370051);山东理工大学创新研究团队支持计划资助项目(CX0601)

摘　　要：该文通过实验室试验,研究了作啤酒辅料的脱胚玉米挤压蒸煮系统诸参数(模孔孔径、套筒温度、物料含水率、螺杆转速和模板内表面至螺杆末端端面的距离),对醪液的主要考察指标(麦汁的过滤速度、碘值、浸出物收得率)的影响规律.研究表明,挤压蒸煮脱胚玉米可以作啤酒辅料,其醪液的淀粉在糖化过程中被降解得彻底,淀粉的利用率较高。Influence regularity of the main parameters of the extrusion system for extrusion cooking of degermed maize used as beer adjunct to observed indexes was studied through laboratory experiments. These parameters include nozzle diameter, barrel temperature, degermed maize moisture, screw speed and the distance from the internal surface of die plate to the end surface of the end of screw. The indexes include the filtration speed and recoverable ratio of wort extract and the iodine value of mash. The research results indicate that the extruded degermed maize may be used as beer adjunct, for which the starch in mash is degraded completely in saccharifying. Meanwhile the utilizable ratio of starch in mash is better.

关 键 词：脱胚玉米 挤压 啤酒辅料 糖化 

分 类 号：S377[农业科学—农产品加工]