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低溫擠壓加酶大米作啤酒輔料的糖化試驗
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Saccharification Experiments of Extruded at Low Temperature Rice Beer Adjunct with Enzyme Preparation Added
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    摘要:

    研究了低溫擠壓加酶大米啤酒輔料在擠壓機(jī)內(nèi)的淀粉降解過程,，以及擠壓添加耐高溫α淀粉酶大米啤酒輔料的主要擠壓參數(shù)對麥汁考察指標(biāo)的影響規(guī)律。啤酒廠的生產(chǎn)試驗表明,，擠壓加酶大米輔料麥汁的浸出物收得率比對照的傳統(tǒng)不擠壓大米啤酒輔料的麥汁浸出物收得率高2.10~3.57百分點,，且在糊化過程中遇水不結(jié)塊。同時省去傳統(tǒng)啤酒輔料100℃煮沸液化工序,。

    Abstract:

    The starch degradation process extruded at low temperature rice beer adjunct with enzyme preparation added in extruder and the influence regularity of main parameters in rice beer adjunct with added high temperature resistant α-amylase extruded at low temperature on main observed indexes for extruded rice adjunct with above amylase added were analyzed. The research results at the beer brewery indicated that the recoverable ratio of wort extract for extruded rice adjunct with enzyme preparation added was 2.10%~3.57% more than that of traditional rice adjunct without extruded and the rice beer adjunct with added enzyme preparation extruded at low temperature was not agglomerated in the water when mashed. Meanwhile the working procedure of traditional beer adjunct boiled at 100℃ was omitted. 

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申德超,王國慶,馬成業(yè).低溫擠壓加酶大米作啤酒輔料的糖化試驗[J].農(nóng)業(yè)機(jī)械學(xué)報,2010,41(10):152-158.Saccharification Experiments of Extruded at Low Temperature Rice Beer Adjunct with Enzyme Preparation Added[J]. Transactions of the Chinese Society for Agricultural Machinery,2010,41(10):152-158.

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