外加酶对膨化大米辅料麦汁还原糖含量的影响  

Effect of additional enzymes on the reducing sugar content of wort by using extruded rice as auxilliary materials in beer brewing

作　　者：李宏军[1] 申德超[1] 

机构地区：[1]山东理工大学,淄博255091

出　　处：《食品科技》2009年第11期144-146,151,共4页Food Science and Technology

基　　金：科技部农业科技成果转化资金项目(05EFN21370051);山东理工大学创新研究团队支持计划项目(CX0601)

摘　　要：以复合酶、糖化酶和淀粉酶用量3因素进行5水平2次旋转正交组合实验设计,研究膨化大米辅料酿造啤酒的外加酶对麦汁还原糖含量的影响。得出最适酶添加量∶复合酶用量2.12～2.41mL,糖化酶用量2.10～2.39mL,淀粉酶用量2.30～2.70mL。The method of orthogonal rotation combination test design of three factors（the content of complex enzyme, saccharifing enzyme and α-amylase） and five levels was used in the trial. It was investigated for the principle that the reducing sugar content of wort affected by additional enzymes. The optimal additional enzymes content were as follow： the content of complex enzyme, saccharifing enzyme and a-amylase were 2.12-2.41 mL, 2.10-2.39 mL and 2.30-2.70 mL respectively.

关 键 词：挤压膨化大米 啤酒辅料 外加酶 麦汁还原糖含量 

分 类 号：TS262.5[轻工技术与工程—发酵工程]