糖化工艺参数对膨化大米辅料麦汁过滤时间的影响  

Effects of Saccharifying Technical Parameters on the Filtration Time of Wort by Using Extruded Rice as Auxilliary Materials in Beer Brewing

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：《酿酒科技》2008年第1期21-23,共3页Liquor-Making Science & Technology

基　　金：沈阳农业大学博士后基金;山东理工大学创新研究团队支持计划资助项目(CX0601);科技部农业科技成果转化基金项目(05EFN21370051)

摘　　要：以辅料含量、加水倍数、50℃蛋白质休止时间、63℃保温时间和70℃保温时间5因素进行5水平二次旋转正交组合试验设计,研究了膨化大米辅料酿造啤酒的外加酶糖化工艺参数对麦汁过滤速度的影响。结果表明,最佳糖化工艺参数为:辅料含量为45.6%～47.2%,料水比为1∶5.0～1∶5.1,50℃蛋白质休止时间为52.9～53.5 min,63℃糖化时间为43.1～44.5 min,70℃糖化时间为31.2～31.9 min。(孙悟)The method of orthogonal rotation combination test design of five factors （auxiUiary materials content, water addition times, protein rest time at 50 ℃, temperature preservation time at 63 ℃, and temperature preservation time at 70 ℃） and five levels was conducted to study the effects of saccharifying technical parameters on wort filtration speed by using extruded rice as auxiUiary materials in beer brewing. The results indicated that the optimum saccharifying technical parameters were as follows： auxiUiary materials content as 45.6 %～47.2 %, the ratio of raw materials and water as 1：5.0～1：5.1, 52.9～53.5 min protein rest time at 50℃, 43.1～44.5 min saccharifying time at 63 ℃, and 31.2~31.9 min saccharifying time at 70 ℃. （Tran. by YUE Yang）

关 键 词：啤酒 糖化工艺 膨化大米 麦汁过滤 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]