挤压大米啤酒辅料糖化工艺参数对糖化过程的影响  

Effect of Saccharification Technology Parameters on Saccharifying for Extrusion Rice Used as Beer Adjunct

作　　者：左锋[1] 申德超[2] 钱丽丽[1] 吴艳[1] 

机构地区：[1]黑龙江八一农垦大学食品学院,大庆163319 [2]山东理工大学农业工程与食品学院,淄博255049

出　　处：《农业机械学报》2011年第2期144-148,共5页Transactions of the Chinese Society for Agricultural Machinery

基　　金：国家火炬计划资助项目(2004EB020042)

摘　　要：为了合理确定挤压蒸煮大米啤酒辅料的糖化工艺参数,采用二次正交旋转组合试验,研究挤压蒸煮大米糖化工艺参数对麦汁主要考察指标的影响规律。研究结果表明,当65℃糖化时间为60 min,71℃糖化时间为15 min,α-淀粉酶添加量为2.1 mL时,糖化麦汁的浸出物收得率可达76.25%,麦汁的碘值降至0.15,辅料中的淀粉残留率降至0.52%。另外,麦汁各项指标的检测结果表明,挤压膨化大米作啤酒辅料的糖化工艺是可行的。For reasonably determining the parameters of saccharification technology for extrusion cooked rice used as beer adjunct,influence regularity of the parameters of saccharification technology was studied through experiments.These parameters included saccharification time of 65℃,saccharification time of 71℃,the add content of thermostable α-amylase.The indexes included the recoverable ratio of wort extract,the iodine value of mash and the ratio of starch residues in adjunct.The research results indicated the recoverable ratio of wort extract for extruded rice was 76.25%,the iodine value of mash was 0.15,the ratio of starch residues in adjunct was 0.52%,when the saccharification time of 65℃ was 60 min,the saccharification time of 71℃ was 15 min,the add content of thermostable α-amylase was 2.1 mL.In addition,it was proved that the extruded rice could be used as beer adjunct with the chemical analysis of mash.

关 键 词：挤压 大米 啤酒辅料 糖化 试验 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.43[轻工技术与工程—食品科学与工程]