大麦芽浸提酶液工艺的研究  

Study on enzyme extraction of malt

作　　者：王婷[1] 王启军[1] 宁正祥[1] 

机构地区：[1]华南理工大学轻工食品学院,广州510640

出　　处：《食品科技》2008年第2期140-143,共4页Food Science and Technology

摘　　要：大麦芽富含淀粉酶、糖类、蛋白酶,其提取液在新型大米饮料制作过程中有糖化及增加风味等作用。以大麦芽浸泡液制取富含淀粉酶的提取液,运用正交实验确定提取最佳工艺条件为大麦芽∶水=1∶8、提取温度为50℃、提取时间为60min。The malt is rich in amylase, carbohydrate, protease. The extracts in the new rice beverage production process can saccharify the starch and increase good flavor. Taking malt as the main material, the best technological conditions determined by orthogonal test is that the ratio of malt and water is 1：8, the temperature is 50℃, and for 60 min.

关 键 词：酶类 大麦芽 浸泡 提取 

分 类 号：TS201.1[轻工技术与工程—食品科学]