外加酶对膨化大米辅料麦汁α-氨基氮含量的影响  

Effect of additional enzymes on the α-amino nitrogen content of wort by using extruded rice as adjunct in beer brewing

作　　者：李宏军[1] 申德超[1] 

机构地区：[1]山东理工大学轻工与农业工程学院,山东淄博255091

出　　处：《食品与机械》2008年第4期26-28,共3页Food and Machinery

基　　金：科技部农业科技成果转化资金项目(项目编号:05EFN21370051);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：以复合酶、糖化酶和淀粉酶用量3因素进行五水平二次旋转正交组合试验设计,研究膨化大米辅料酿造啤酒的外加酶对麦汁α-氨基氮含量的影响。得出最佳酶添加量:每50 g原料添加2.5 mL复合酶、2.5 mL糖化酶和2.8 mL淀粉酶,相应的麦汁α-氨基氮含量为155.31 mg/L。The effect of additional enzymes on α-amino nitrogen content of wort was studied by using extruded rice as adjunct. The orthogonal rotation combination test design was used with three factors and five levels. These factors were the content of complex enzyme, saccharifing enzyme and α-amylase. The experimental results show that the optimal contents of α-amylase, complex enzyme and saccharifing enzyme are 2.5 mL,2.5 mL and 2.8 mL per 50 g materials respectively and the optimum value of the α-amino nitrogen content of wort is 155.31 mg/L correspondingly.

关 键 词：啤酒 挤压膨化大米 辅料 外加酶 α-氨基氮含量 

分 类 号：TS262.5[轻工技术与工程—发酵工程]