糖化工艺参数对膨化大米辅料麦汁收得率的影响  

THE INFLUENCE OF SACCHARIFICAION TECHNOLOGY PARAMETERS ON THE GETTING RATIO OF WORT USING EXTRUDED RICE AS ADJUNCT

作　　者：李宏军[1] 申德超[2] 李成华[1] 

机构地区：[1]沈阳农业大学,辽宁沈阳110161 [2]山东理工大学,山东淄博255091

出　　处：《食品研究与开发》2008年第1期103-106,共4页Food Research and Development

基　　金：国家农业科技成果转化基金项目(05EFN213700158)资助;沈阳农业大学博士后基金资助

摘　　要：在100 L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麦汁收得率的影响规律。最佳糖化工艺参数为:辅料含量为46.77%,料水比为1∶4.88,50℃蛋白质休止时间为60 min,63℃糖化时间为60 min,70℃糖化时间为30.35 min。In condition of 100L,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 getting ratio of wort affected by saccharificaion technology parameters.The optimal parameters of saccharificaion are as follow： the adjunct content is 46.77 %,and the ratio of material to water is 1∶4.88,and saccharifing time is 60 min,60min,30.35min at 50℃,63℃,70℃ respectively.

关 键 词：挤压膨化大米 啤酒辅料 糖化工艺参数 收得率 

分 类 号：TS212[轻工技术与工程—粮食、油脂及植物蛋白工程]