全酶法制备大麦汁新工艺的研究  

Research on a new preparation process of barley wort by enzymatic method

作　　者：程美科[1] 单守水[1] 王芳[1] 徐世艾[1] 

机构地区：[1]烟台大学化工制造工程山东省重点实验室,烟台264005

出　　处：《食品科技》2008年第3期66-71,共6页Food Science and Technology

基　　金：山东省科技攻关项目(2005GG4209001)

摘　　要：研究了以国产大麦为原料,采用全酶法经预水解、液化和两段糖化制备大麦汁的生产工艺。考察了液化时间对DE值和原料浸出率的影响。在分段糖化实验中,分别探讨了淀粉、黏性非淀粉多糖的降解问题,并通过液化前后分批添加复合型蛋白酶的实验。结果表明,α-氨基氮的含量得到提高,同时大麦汁中可溶性氮具有合理的隆丁区分。采用此工艺可生产出与普通麦汁成分相近的大麦汁。It was researched on the new preparation process of barley wort through partial hydrolysis, liquefaction, two-steps saccharification by enzymatic method, used domestic barley as raw material. The effects of different liquefied time on DE and utilization ratio of raw materials were discussed; The degradations of starch and viscous non-starch polysacchaddes utilizing two-steps sacchadfication were studied respectively; The result showed that the content of α-amino acid-N was improved by adding complex protease during the pre-Uquefaction and again after liquefaction in batch mode, with rational Lundin fraction of water-soluble nitrogen. Based on this process, barley wort which was similar to typical malt wort in composition could be produced.

关 键 词：国产大麦 酶制剂 大麦汁 生产工艺 

分 类 号：TS210.4[轻工技术与工程—粮食、油脂及植物蛋白工程]