挤压蒸煮小麦作啤酒辅料的糖化试验  

Saccharification Experiment for Extrusion Cooked Wheat Used as Beer Adjunct

作　　者：申德超[1] 刘尼亚[2] 王国庆[1] 

机构地区：[1]山东理工大学轻工与农业工程学院,淄博市255091 [2]东北农业大学工程学院硕士生,哈尔滨市150030

出　　处：《农业机械学报》2008年第3期71-74,共4页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家级火炬计划项目(项目编号:2004EB020042);农业科技成果转化资金资助项目(项目编号:05EFN21370051);山东省科技厅科技专项资助项目(项目编号:2004GG4202012);山东理工大学基金项目(项目编号:2004KJZ05);山东理工大学创新研究团队支持计划资助项目(项目编号:CX0601)

摘　　要：通过二次正交旋转组分试验,研究了小麦啤酒辅料挤压蒸煮系统参数(模孔孔径、套筒温度、小麦含水率、螺杆转速和模板内表面至螺杆末端端面的距离)对麦汁主要考察指标(麦汁过滤速度、碘值、浸出物收得率)的影响规律。研究结果表明,挤压蒸煮小麦可以作啤酒辅料,当模孔孔径为12mm、套筒温度为60℃、小麦含水率20%、螺杆转速为200r/min、模板内表面至螺杆末端端面的距离为15mm时,麦汁浸出物收得率为74.38%,高于传统不挤压小麦辅料。The influence regularity of the parameters of the extrusion cooking system for wheat used as beer adjunct on indexes observed was studied by experiments. These parameters include the diameter of nozzle, barrel temperature, moisture content percentage of the wheat, screw speed, and the distance from the internal surface of die plate to the end surface of the end of the whole screw. The indexes observed include the filtration speed of wort, the recoverable ratio of wort extract and iodine value of wort. The research results indicate the extruded wheat may be used as beer adjunct. Meanwhile the recoverable ratio of wort extract for extruded wheat is 74.38% which is more than that of the traditional non-extruded wheat, when the diameter of nozzle is 12 mm, barrel temperature is 60℃, moisture content percentage of wheat is 20 %, screw speed is 200 r/min, and the distance from the internal surface of die plate to the end surface of the end of the whole screw is 15 mm.

关 键 词：挤压 蒸煮 小麦 糖化 试验 

分 类 号：TS261.43[轻工技术与工程—发酵工程]