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| 挤压蒸煮大麦作啤酒辅料的糖化试验研究 | |
| 引用本文： | 申德超,李杨,吴勃.挤压蒸煮大麦作啤酒辅料的糖化试验研究[J].农业机械学报,2007,38(1):100-103. |
| 作者姓名： | 申德超 李杨 吴勃 |
| 作者单位： | 1. 山东理工大学轻工与农业工程学院,255049,淄博市;东北农业大学工程学院,150030,哈尔滨市 2. 东北农业大学工程学院,150030,哈尔滨市 3. 山东理工大学轻工与农业工程学院,255049,淄博市 |
| 基金项目： | 山东理工大学校科研和教改项目;国家火炬计划;国家农业科技成果转化基金;山东理工大学创新研究团队支持计划资助项目 |
| 摘 要： | 采用二次正交旋转组合试验方法，研究了作啤酒辅料的大麦挤压蒸煮系统的模孔孔径、套筒温度、大麦含水率、螺杆转速和模板内表面至螺杆末端端面的距离，对醪液的主要考察指标——麦汁的过滤速度、碘值、浸出物收得率的影响规律。研究表明，挤压蒸煮大麦可以作啤酒辅料，且麦汁浸出物收得率为72．04％，高于传统不挤压大麦辅料的麦汁浸出物收得率。 |
| 关 键 词： | 大麦 挤压 啤酒 辅料 糖化 |
| 收稿时间： | 2006-10-23 |
| 修稿时间： | 10 23 2006 12:00AM |
Study on Saccharification Experiment for Extrusion Cooked Barley Used as Beer Adjunct |
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| Shen Dechao,Li Yang,Wu Bo.Study on Saccharification Experiment for Extrusion Cooked Barley Used as Beer Adjunct[J].Transactions of the Chinese Society of Agricultural Machinery,2007,38(1):100-103. | |
| Authors: | Shen Dechao Li Yang Wu Bo |
| Institution: | 1.Shandong University of Technology 2.Northeast Agricultural University |
| Abstract: | In this paper the influence regularity of the main parameters of the extrusion cooking system of barley used as beer adjunct on indexes observed was studied by experiments at the laboratory. These parameters are diameter of nozzle, barrel temperature, moisture content percentage of barley, screw speed and the distance from the internal surface of die plate to the end surface of the end of screw. The indexes include the filtration speed, the recoverable ratio of wort extract and iodine value of wort. The research results indicate the extruded barley may be used as beer adjunct. Meanwhile the recoverable ratio of wort extract for extruded barley is higher than that for the traditional non-extruded barley. |
| Keywords: | Barley Extrusion Beer Adjunct Saccharification |
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