外加酶对膨化大米辅料麦汁过滤时间的影响  

Effect of additional enzymes on the filter time of wort using extruded rice as auxilliary materials in beer brewing

作　　者：曲春梅[1,2] 李宏军[1] 

机构地区：[1]山东理工大学农业工程与食品科学学院,山东淄博255091 [2]枣庄职业学院电气工程系,山东枣庄277000

出　　处：《山东理工大学学报（自然科学版）》2011年第4期22-25,共4页Journal of Shandong University of Technology:Natural Science Edition

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：以复合酶、糖化酶、α-淀粉酶用量为因素进行五水平二次旋转正交组合试验设计,研究膨化大米辅料酿造啤酒的外加酶对原麦汁过滤时间的影响规律.结果表明：随着各种酶用量的增加原麦汁过滤时间减少,影响程度的顺序为复合酶〉α-淀粉酶〉糖化酶.最适酶添加量为复合酶用量41.2~44.2mL/kg,糖化酶用量39.0~42.4mL/kg,α-淀粉酶用量40.8~44.0mL/kg.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 filter time of wort affected by additional enzymes.The results showed that the filtration time decreased as the enzymes content increased.The influencing degree is in the following order complex enzyme〉α-amylase〉 saccharifing enzyme.The optimal additional enzymes content were as follow： the content of complex enzyme,saccharifing enzyme and α-amylase were 41.2~44.2mL/kg,39.0~42.4mL/kg and 40.8~44.0mL/kg respectively.

关 键 词：挤压膨化 啤酒辅料 外加酶 过滤时间 

分 类 号：TS262.5[轻工技术与工程—发酵工程]