摘要
用啤酒辅料挤压工艺可以代替其传统的蒸煮工艺,降低啤酒生产成本,增加啤酒产量。为此,考察了挤压蒸煮啤酒辅料的麦汁的过滤速度、浸出物收得率和还原糖等指标,应用正交旋转组合试验设计,研究其影响规律。实验室研究结果表明:挤压蒸煮大米辅料与传统的不挤压蒸煮大米辅料相比,麦汁浸出物收得率可提高6.52%左右,过滤速度加快6.29%左右,其它各项指标基本一致,符合啤酒生产工艺要求。
The traditional cooking technology of beer adjunct is replaced by extruding technology of beer adjunct, which make the cost of beer production reduced and the beer output increased. The indexes of the filtration speed of wort, the recoverable ration of wort extract and reducing sugar of wort are observed. The above influence regularity was studied by means of the orthogonal rotation combination design. The research experiment results： indicate the recoverable ratio of wort extract for extrusion cooked beer adjunct is 6.25% more than that for traditional non-extrusion cooked beer adjunct and its filtration speed of wort is 6.29% or so faster than that for traditional non-extrusion cooked beer adjunct. Their other indices of wort were similar ~ basically and were accorded with the demands for beer production technology.
出处
《农机化研究》
北大核心
2007年第3期121-124,共4页
Journal of Agricultural Mechanization Research
基金
山东理工大学基金项目(2004KJZ05)
山东省科技厅科技专项项目(2004GG4202012)
国家级火炬计划项目(2004EB020042)
农业科技成果转化资金项目(05EFN213700158)
山东理工大学创新研究团队支持计划资助项目(CX0601)
关键词
农学
挤压蒸煮
试验
大米啤酒辅料
酶制剂
糖化
agronomy
extrusion cooking
experiment
rice beer adjunct
enzyme preparation
saccharification
