以α-氨基氮为指标的挤压小麦辅料麦汁的糖化工艺优化  

Optimizing of Saccharification Process Parameters of Wort with Extruded Wheat as Adjunct by Using α-Amino Nitrogen Content as Indicator

作　　者：李媛[1] 郑慧[1] 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255049

出　　处：《湖北农业科学》2014年第14期3383-3386,共4页Hubei Agricultural Sciences

基　　金：山东省科技发展计划项目(2012GSF12019)

摘　　要：选择水料比、膨化小麦所占比例、50℃蛋白质休止时间、62℃糖化时间和70℃糖化时间5个因素进行Box-Behnken中心组合试验设计,用响应曲面法分析各参数对考察指标麦汁α-氨基氮含量的影响。采用岭回归法得到最佳糖化工艺参数为水料比3.25∶1(V/m,mL∶g),膨化小麦辅料比例为28.6%,50℃蛋白质休止时间为50 min,62℃糖化时间为40 min,70℃糖化时间为33 min,经验证该优化条件下的α-氨基氮含量为224 mg/L,在模型预测值范围,表明该模型可靠。Taking 5 elements as indicators,α-Amino nitrogen content of wort was studied to optimize the technical conditions of saccharifying wort by the Box-Behnken central compound experiment design.Using extruded wheat as adjunct,the ratio of water and raw materials,extruded wheat content,protein interregna time at 50 ℃,saccharification time at 62 ℃ and saccharification time at 70℃ were optimized by response surface method.The results showed that the ratio of water and raw materials was 3.25∶1 （V/m）,the extruded wheat content was 28.6％,protein interregna time at 50 ℃ was 50 min,and saccharification time at 62 ℃ and 70 ℃ were 40 min and 32 min,respectively.The α-amino nitrogen content of wort was 224 mg/L under the optimal parameters,indicating that the model is feasible.

关 键 词：挤压小麦 相应面法 Α-氨基氮 糖化工艺 岭回归法 

分 类 号：TS261.4[轻工技术与工程—发酵工程]