挤压加酶大米作啤酒辅料的试验研究  

Study on extrusion rice added enzyme preparation as beer adjuncts

作　　者：段提勇[1] 申德超[2] 

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》2009年第1期112-114,共3页Journal of Northeast Agricultural University

基　　金：山东理工大学创新研究团队支持计划资助项目(CX0601)

摘　　要：通过二次旋转回归正交设计安排试验,研究了挤压加酶大米作啤酒辅料的挤压-糖化试验过程中各参数对醪液的主要考察指标的影响规律。结果表明,采用添加酶制剂挤压大米啤酒辅料和传统不挤压蒸煮大米辅料糖化工艺相比,麦汁浸出物收得率可提高,过滤速度和碘值也好于传统工艺,证实了挤压添加酶制剂膨化大米作啤酒辅料的可行性。The method of quadratic orthogonal rotation combination test design was applied to explore the effect of the parameters during the saccharification test process-extrusion rice by adding enzyme as beer adjuvant materials on the main indexes of wort. The results showed that compared with traditional extrusion rice, the wort yield rate in extrusion rice by adding enzyme as beer adjuvant materials could be increased, the filtration rate and iodine value were both better than the traditional process. The feasibility of extrusion rice by adding enzyme as beer adjuvant materials is confirmed.

关 键 词：大米 糖化 酶法挤压 啤酒辅料 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]