摘要
采用高温液化、延长液化及糊化时间等方法,较好地解决了黑米中色素物质对淀粉糊化、蛋白质变及酶活力的影响,使糖化、发酵过程中各项工艺指标正常,并通过对成品成分含量的测定,确定该工艺是合理、可行的。
High-temperature liquefaction, prolonged liquefaction and pasting were adopted to improve the influences of pigments in brown rice on starch pasting,protein denaturation and enzyme activity, making normal every index in the processes of saccharification and fermentation. The determination of the final product＇ s composition indicated that the technology was rational and feasible.
出处
《饮料工业》
2009年第6期25-27,共3页
Beverage Industry
关键词
黑米
啤酒
工艺技术
brown rice
beer
technology and technique
