摘要
为了合理利用啤酒糟,对啤酒糟的处理方法、原料配比及膨化条件进行了研究。结果表明,添加15%的啤酒糟、15%的大豆、42%的玉米和28%的大米,经粉碎、混合后调整水分含量为15%,在膨化温度140℃条件下膨化,粉碎后过100目筛,生产的啤酒糟复合即食营养糊具有较好的感官质量。
Brewer＇s spent grains was used to produce instant nutritious paste. The producing process was investigated and the optimum technical parameters were summed up as follows： the ratio of raw materials was 15 % brewer＇s spent grains, 15 % soybean, 42 % corn, and 28 % rice; then after the grinding and the mixture of raw materials, the moisture content regulated to 15 %, and raw materials extruded at 140 ~C, and then screened by 100 mesh after crushing. The produced paste had satisfactory sensory evaluations.
出处
《酿酒科技》
北大核心
2013年第11期92-94,97,共4页
Liquor-Making Science & Technology
基金
四川理工学院科技项目(编号:2010XJKRL002)
关键词
啤酒副产物
挤压膨化
感官评价
配方
by-product of beer
extrusion
sensory evaluation
formula
