| 糖化工艺参数对膨化小麦辅料麦汁收得率的影响 |
| |
| 引用本文： | 王玉露,郑慧,李宏军.糖化工艺参数对膨化小麦辅料麦汁收得率的影响[J].浙江农业学报,2014,26(4):1073. |
| |
| 作者姓名： | 王玉露 郑慧 李宏军 |
| |
| 作者单位： | 山东理工大学 农业工程与食品科学学院，山东 淄博 255091 |
| |
| 基金项目： | 山东省科技发展计划项目(2012GSF12019) |
| |
| 摘 要： | 为提高低温挤压膨化小麦辅料麦汁收得率， 优化糖化工艺，对水料比、辅料比、50℃蛋白质休止时间、62℃糖化时间、70℃糖化时间5因素进行Box Behnken中心组合试验设计，用响应曲面法分析各参数对麦汁收得率的影响。试验得到的最佳糖化工艺参数为: 水料比416(V/m)，膨化小麦比例为310%，50℃蛋白质休止时间50 min，62℃糖化时间50 min，70℃糖化时间30 min，在上述条件下，麦汁收得率可达6971%。
|
| 关 键 词： | 膨化小麦 啤酒辅料 糖化工艺 麦汁收得率 |
Effects of mashing procedure parameters on yielding rate of wort using extruded wheat as brewing adjunct#br# |
| |
| WANG Yu lu,ZHENG Hui,LI Hong jun.Effects of mashing procedure parameters on yielding rate of wort using extruded wheat as brewing adjunct#br#[J].Acta Agriculturae Zhejiangensis,2014,26(4):1073. |
| |
| Authors: | WANG Yu lu ZHENG Hui LI Hong jun |
| |
| Institution: | School of Agriculture Engineering and Food Science， Shandong University of Technology， Zibo 255091， China |
| |
| Abstract: | In order to optimize the mashing procedures to increase the yielding rate of wort made from extruded wheat， the effects of parameters including water/grain ratio， the content of extruded wheat， duration of protein interregna at 50℃， saccharification time at 62℃ and 70℃， respectively， on yielding rate of wort were analyzed by the Box Benhnken central combination design and response surface methodology. The mashing procedures were optimized as follows: the water/grain ratio was 416(V/m)， the content of extruded wheat was 310%， the protein interregna time at 50℃ was 50 min， and the saccharification time at 62℃ and 70℃ was 50 and 30 min， respectively. Following the above optimized procedures， the yielding rate of wort could reach 6971%. |
| |
| Keywords: | extruded wheat brewing adjunct saccharification technology yielding rate of wort |
| 本文献已被 CNKI 等数据库收录！ |
| 点击此处可从《浙江农业学报》浏览原始摘要信息 |
| 点击此处可从《浙江农业学报》下载免费的PDF全文 |
