基于单一酶的膨化辅料糖化工艺研究  

Optimization of saccharification process by single enzyme based puffed ingridient

作　　者：杨勇[1] 申德超[2] 张少彩[1] 

机构地区：[1]齐齐哈尔大学农产品加工黑龙江省普通高校重点实验室,黑龙江齐齐哈尔161006 [2]东北农业大学工程学院,黑龙江哈尔滨150030

出　　处：《中国酿造》2010年第1期84-88,共5页China Brewing

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

摘　　要：为了简化啤酒糖化过程,降低生产成本,研究适合于耐高温α-淀粉酶的膨化辅料糖化工艺,本试验以麦汁浸出物收得率为主要考察指标,还原糖含量、原麦汁过滤速度为次要指标,兼顾色度和pH值等指标,得出适用于啤酒生产实际的以膨化大米为辅料生产啤酒最佳糖化工艺参数。结果表明,在相同的糖化原料的前提条件下,采用挤压膨化大米辅料糖化工艺和啤酒传统不膨化大米辅料糖化工艺相比,糖化麦汁浸出物收得率、还原糖含量和过滤速度均有明显提高,其它各项指标与对照样基本一致,均符合国家有关规定的要求。To simplify the beer saccharification process and reduce production cost, the research on optimization of sacchrification based on high temperature endurable α-amylase enzyme was carried out. This experiment used recovery rate as the main target, other factors such as reducing sugar content, filtration rate, pH and color were selected as refernce indicators to optimize the sacchrification process. The results showed that the sacchari- fication used extruded rice instead of raw rice as adjuncent significant increased the yield of extracts and reducing sugar and meanwhile the filtration speed will be improved as well. The results of other indicators were almost same and they are consistent with the national requirements.

关 键 词：Α-淀粉酶 糖化 挤压膨化 麦汁 

分 类 号：TS262.5[轻工技术与工程—发酵工程]