| 挤压膨化大米作啤酒辅料外加酶糖化工艺研究 |
| |
| 引用本文： | 徐颖,申德超.挤压膨化大米作啤酒辅料外加酶糖化工艺研究[J].东北农业大学学报,2005,36(3):350-353. |
| |
| 作者姓名： | 徐颖 申德超 |
| |
| 作者单位： | 徐州师范大学生命科技学院,江苏,徐州,221008;东北农业大学工程学院,黑龙江,哈尔滨,150030 |
| |
| 摘 要： | 研究以挤压膨化大米为辅料,啤酒糖化的外加酶糖化工艺参数对麦汁浸出物收得率的影响规律。寻求最佳的工艺参数,为以后的生产和科研提供依据。同时和传统工艺对比研究,其麦汁的主要技术指标良好,且麦汁收得率比传统工艺高4.22%。
|
| 关 键 词： | 啤酒辅料 挤压膨化大米 糖化 |
| 文章编号： | 1005-9369(2005)03-0350-04 |
| 修稿时间： | 2004年1月4日 |
Study on the saccharification technology of beer brewing by using extruded rice and enzyme agent |
| |
| XU Ying,SHEN De-chao.Study on the saccharification technology of beer brewing by using extruded rice and enzyme agent[J].Journal of Northeast Agricultural University,2005,36(3):350-353. |
| |
| Authors: | XU Ying SHEN De-chao |
| |
| Abstract: | In the paper the relationship between the extraction obtaining ratio of mash and the parameters of the saccharification process of beer brewing by using extruded rice and enzyme agent was studied, in order to get the high extraction obtaining ratio of mash and provide theoretical grounds for applying to manufacture practice in the future. The main saccharification indexes of extruded and non-extruded beer adjuncts were basically same and very well. The extraction obtaining ratio of mash of extruded beer adjuncts was 4.22 more than that of traditional cooking non-extruded beer adjunct. |
| |
| Keywords: | beer adjunct extruded rice saccharification |
| 本文献已被 CNKI 维普 万方数据 等数据库收录！ |
|
