挤压系统参数对挤压蒸煮小麦啤酒辅料抗性淀粉的影响  

Influence of extrusion system parameters on content of wheat resistant starch as wheat beer adjunct

作　　者：刘尼亚[1] 申德超[2] 李杨[1] 王志华[1] 

机构地区：[1]东北农业大学工程学院,哈尔滨150030 [2]山东理工大学轻工与农业工程学院,山东淄博255049

出　　处：《东北农业大学学报》2008年第7期127-130,共4页Journal of Northeast Agricultural University

基　　金：国家级火炬计划项目(2004EB020042);农业科技成果转化资金项目(05EFN21370051)

摘　　要：对挤压蒸煮小麦辅料与传统蒸煮小麦辅料的抗性淀粉进行了实验室试验研究,得出挤压蒸煮系统对抗性淀粉含量的影响规律及产生抗性淀粉较少的最优参数。结果表明,挤压膨化小麦辅料与传统蒸煮小麦辅料糊化液的抗性淀粉含量相比,抗性淀粉含量减少1.2%,利于提高小麦淀粉的利用率,进而提高出酒率。The resistant starch in the extruded wheat and the traditional wheat as beer adjunct were studied by experiments at the laboratory. The range of optimal extrusion parameters were obtained. The results indicated that the resistant starch in the extruded wheat reduced about 1.2% compared to the wheat as beer adjunct by traditional method. It can increase the utilizable ratio of starch, furthermore, increase the alcohol yield.

关 键 词：挤压膨化 啤酒辅料 小麦 抗性淀粉 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程] TS262.52[轻工技术与工程—食品科学与工程]