挤压膨化大米辅料酿造啤酒糖化过程中蛋白质分解条件的研究  

Investigation of the condition of protein decomposed during the saccharificaion of 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：《食品与机械》2007年第2期60-61,79,共3页Food and Machinery

基　　金：黑龙江省自然科学基金项目资助(项目编号:B00-04)

摘　　要：在实验室500mL规模上,通过三因素三水平正交试验,探讨了挤压膨化大米辅料酿造啤酒糖化过程中醪液pH值、温度和时间对蛋白质分解的影响规律,得出蛋白质分解的最佳工艺条件为pH值5.2,温度50℃,时间60min。On scale of 500 mL, the method of orthogonal test design of three factors and three levels was used in the trial. It was investigated empleying the principle that the condition of protein decomposed affected by the pH value of wort, temperature and time of saccharificaion. The optimal condition of protein decomposed are as follow ： the pH value of wort is 5.2, the temperature and time of protein decomposed are 50 % and 60 min respectively.

关 键 词：挤压膨化大米 啤酒辅料 糖化 蛋白质分解 

分 类 号：TS261.4[轻工技术与工程—发酵工程]