木聚糖酶在小麦啤酒麦芽汁制备中的应用  

The Application of Xylanase on Preparation of Wheat Beer Wort

作　　者：徐微[1] 于成龙[1] 刘玉兵[1] 陈秀丽[1] 贾建辉[1] 宋宏光[1] 

机构地区：[1]黑龙江农业经济职业学院,黑龙江牡丹江157041

出　　处：《农产品加工（下）》2012年第7期89-93,共5页Farm Products Processing

摘　　要：试验选用优质小麦芽为主要原料,大麦芽为辅料制备小麦啤酒麦芽汁,为了提高麦芽汁的理化指标,在麦汁的制备中加入了木聚糖酶,通过试验确定木聚糖酶的最适添加阶段、最适添加量、以及辅料添加量、料液比,从而确定木聚糖酶在小麦啤酒麦芽汁制备中的应用的最佳工艺条件为:木聚糖酶添加阶段为低温浸渍阶段;木聚糖酶添加量为54 U/g原料;辅料(大麦芽)添加量为50%;料液比为1∶7。This experiment preparation of wheat beer wort with quality wheat malt as main raw material and barley malt as auxiliary material, xylanase is added to the wort in order to improve the physic-chemistry indexes. The effects of addition stage and addition level of xylanase are studied as well as addition level of auxiliary material and solid to liquid ratio. The results indicate that the optimum conditions for the application of xylanase on preparation of wheat beer wort are as follows： addition stage of xylanase at low-temperature impregnation stage, addition level of xylanase of 54 U/g materials, addition level of auxiliary material （barley malt） of 50%, solid to liquid ratio of 1 ： 7.

关 键 词：小麦啤酒 木聚糖酶 麦芽汁 

分 类 号：TS261[轻工技术与工程—发酵工程]