全酶法制备大麦糖浆的研究  

Study on Preparation of Barley Syrup with Enzyme

作　　者：孙向军[1] 姚晓敏[1] 

机构地区：[1]上海交通大学农学院农工系,上海201101

出　　处：《粮油食品科技》2000年第3期25-26,共2页Science and Technology of Cereals,Oils and Foods

摘　　要：本文研究全酶法制备大麦糖浆的最佳糖化工艺,探讨了液化DE值(葡萄糖值)对糖化DE值的影响,并考查了添加不同蛋白酶对糖浆中αAbstact:In this paper ,the optimum condition of saccharification was obtained,the effect of DE of liquefaction was discussed,and the effect of different protein enzyme on α-N in barley syrup was also studied.

关 键 词：大麦糖浆 蛋白酶 糖化 全酶法 DE值 啤酒 

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