响应曲面法分析小麦啤酒糖化工艺参数对麦汁收得率的影响  

Effect of wheat beer saccharification process parameters on the recoverable ratio of wort by response surface methodology

作　　者：陈善峰[1] 李慧敏[1] 李宏军[1] 王玉露[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

出　　处：《东北农业大学学报》2012年第5期24-29,共6页Journal of Northeast Agricultural University

基　　金：科技部农业科技成果转化资金项目(05EFN21370051);山东省自然科学基金项目(Y2008B10)

摘　　要：为提高小麦辅料麦汁浸出物收得率,采用四因素五水平(1/2实施)二次正交旋转组合设计安排试验,研究糖化工艺参数对麦汁浸出物收得率影响,对小麦啤酒糖化工艺参数进行优化。利用SAS软件对试验数据进行响应面分析,得到最佳糖化工艺参数为:小麦芽比例40.0%,52℃保温时间为36 min,65℃保温时间为72 min,水料比4.7(W/V),在此条件下麦汁浸出物收得率为69.05%。In order to improve the recoverable ratio of wort extract of wheat malt as adjunct, the saccharification process parameters needed to be optimized. In this paper, a four-variable, five-level quadratic orthogonal rotating combinational design was employed to achieve the aims of this experiment. The influence of the saccharification process parameters on the recoverable ratio of wort extract was studied. The optimized parameters were as follows： the ratio of water to raw material was 4.7（WN）, the content of wheat malt was 40.0%, time of saccharifaction at 52℃ was 36 min and time of saccharifaction at 65 ℃ was 72 min, the recoverable ratio of wort extract under optimal parameters was 69.05%.

关 键 词：响应曲面法 小麦啤酒 糖化工艺 麦汁收得率 

分 类 号：S38[农业科学—农艺学]