挤压蒸煮大米啤酒辅料的外加酶糖化试验研究  

Saccharification Experiment Added Enzyme for Extrusion Cooked Rice Beer Adjunct

作　　者：杨勇[1] 申德超[1] 毛兴疆[1] 李杨[1] 

机构地区：[1]东北农业大学工程学院

出　　处：《农机化研究》2007年第3期121-124,共4页Journal of Agricultural Mechanization Research

基　　金：山东理工大学基金项目(2004KJZ05);山东省科技厅科技专项项目(2004GG4202012);国家级火炬计划项目(2004EB020042);农业科技成果转化资金项目(05EFN213700158);山东理工大学创新研究团队支持计划资助项目(CX0601)

摘　　要：用啤酒辅料挤压工艺可以代替其传统的蒸煮工艺,降低啤酒生产成本,增加啤酒产量。为此,考察了挤压蒸煮啤酒辅料的麦汁的过滤速度、浸出物收得率和还原糖等指标,应用正交旋转组合试验设计,研究其影响规律。实验室研究结果表明:挤压蒸煮大米辅料与传统的不挤压蒸煮大米辅料相比,麦汁浸出物收得率可提高6.52%左右,过滤速度加快6.29%左右,其它各项指标基本一致,符合啤酒生产工艺要求。The traditional cooking technology of beer adjunct is replaced by extruding technology of beer adjunct, which make the cost of beer production reduced and the beer output increased. The indexes of the filtration speed of wort, the recoverable ration of wort extract and reducing sugar of wort are observed. The above influence regularity was studied by means of the orthogonal rotation combination design. The research experiment results： indicate the recoverable ratio of wort extract for extrusion cooked beer adjunct is 6.25% more than that for traditional non-extrusion cooked beer adjunct and its filtration speed of wort is 6.29% or so faster than that for traditional non-extrusion cooked beer adjunct. Their other indices of wort were similar ~ basically and were accorded with the demands for beer production technology.

关 键 词：农学 挤压蒸煮 试验 大米啤酒辅料 酶制剂 糖化 

分 类 号：S377[农业科学—农产品加工]