摘要
目的研究不同原料粉碎操作技术、糊化条件及糖化工艺等因素对麦汁收得率和啤酒耗粮比率的影响。方法采用正交试验比较了4种酶制剂对双醪加酶糖化工艺的优化效果,确定了最佳的糖化工艺:改进原料粉碎细化操作提高粉碎度;耐高温α-淀粉酶添加量增加至8000u/kg;采用外加酶双醪糖化新工艺技术,各种酶制剂添加量分别为:高转化率糖化酶3×105u/kg淀粉,大麦β-淀粉酶4.2×105u/kg淀粉,耐温β-葡聚糖酶400u/kg麦芽,细菌中性蛋白酶3×106u/t酒。结果调整后的糖化工艺麦汁收得率平均增加5.5%,啤酒耗粮比率降低10kg/kl。结论用此生产工艺生产啤酒,达到国内的较高生产水平。
Objective To study different beer brewing conditions which involved the grounding techniques of rawmaterials, mushing conditions and saccharification technologies so as to increase the malt yield and decrease theamount of cereal used for beer production. Methods The orthogonal experimental test was adopted to compare theactivities of four hydrolytic enzymes in improving saccharifying effects, and therefore, the optimal technology ofbeer saccharification was established as follows: taking a careful grounding operation to enhancing the groundingdegrees of raw materials, improving the enzymatic mush-liquefying technique together by increasing a thermallyresistantα-amylase to an amount of 8 000 u/kg rice, and using a new double mush saccharifying operation withdifferent additional hydrolytic enzymes which were contained quantitatively as the following: high efficient saccha-rifying enzyme of 3 × 105 u/kg starch, β -amylase from malt of 4.2 × 105 u/kg starch, thermally resistant β -glucanase of 400 u/kg malt, and bacterial neutral protease of 3 × 106 u/t beer. Result The improved operatingtechnology demonstrated a considerable upgrade of both an average increase of malt yield ratio of 5.5% and asignificant decrease of the amount of used rice about 10 kg/ kl beer. Conclusion This production technology canachieve higher level of China domestic beer production.
出处
《食品与药品》
CAS
2005年第07A期46-51,共6页
Food and Drug
关键词
啤酒
糊化
糖化
麦汁收得率
耗粮比率
beer
mushing
saccharification
malt yield ratio
material utilization ratio
