响应曲面法分析小麦啤酒糖化工艺参数对麦汁α-氨基氮含量的影响  

Influence of the Saccharifying Technical Conditions of Wheat Beer on α-Amino Nitrogen Content of Wort by Response Surface Method

作　　者：满娟娟[1] 李宏军[1] 

机构地区：[1]山东理工大学,山东淄博255091

出　　处：《酿酒科技》2010年第3期71-74,共4页Liquor-Making Science & Technology

摘　　要：采用响应曲面分析法对影响小麦啤酒麦汁α-氨基氮含量的4个主要糖化工艺参数即小麦芽比例、水料比、52℃保温时间和65℃保温时间进行优化,建立了各因素对麦汁α-氨基氮含量影响的数学模型。结果表明,最佳糖化工艺参数为:小麦芽比例为42%,水料比为4.6,52℃保温时间为24 min,65℃保温时间为71 min;该优化参数下得到的麦汁α-氨基氮含量为253 mg/L以上。Four main saccharifying technical conditions of wheat beer influencing α-amino nitrogen content ofwort including wheat malt proportiong, the ratio of water and raw materials, holding time at 52℃, and holding time at 65℃ were optimized by response surface method and the mathematical model of each factor incluencing α-amino nitrogen content was established. The results showed that the optimum technical conditions were as follows： the proportion of wheat malt was 42 %, the ratio of water and raw materials was 4.6, and holding time at 52℃ and holding time at 65℃ were 24 rain and 71 min respectively. Under the above conditions, α-amino nitrogen content ofwort was above 253 mg/L

关 键 词：小麦啤酒 糖化工艺条件 麦汁α-氨基氮含量 响应曲面法 

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]