膨化大米辅料酿造啤酒中糖化工艺参数对啤酒酒精含量的影响  

Influence of saccharificaion technology parameters on the content of alcohol 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,淄博255049

出　　处：《食品科技》2007年第3期63-66,共4页Food Science and Technology

基　　金：黑龙江省自然科学基金项目(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,探讨了膨化大米辅料酿造啤酒的外加酶糖化工艺参数对啤酒酒精含量的影响规律,得出最佳的糖化工艺参数。In condition of IOOL, 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 content of alcohol affected by saccharificaion technology parameters. The optimal saccharificaion technology parameter was drawn.

关 键 词：挤压膨化大米 啤酒辅料 糖化工艺参数 酒精含量 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]