糖化工艺参数对膨化小麦辅料麦汁收得率的影响

浙江农业学报

糖化工艺参数对膨化小麦辅料麦汁收得率的影响

山东理工大学农业工程与食品科学学院，山东淄博 255091

出版日期:2014-07-25 发布日期:2014-08-06

Effects of mashing procedure parameters on yielding rate of wort using extruded wheat as brewing adjunct#br#

School of Agriculture Engineering and Food Science， Shandong University of Technology， Zibo 255091， China

Online:2014-07-25 Published:2014-08-06

摘要/Abstract

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416(V/m)，膨化小麦比例为310%，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6971%。

关键词: 膨化小麦, 啤酒辅料, 糖化工艺, 麦汁收得率

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 416(V/m)， the content of extruded wheat was 310%， 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 6971%.

Key words: extruded wheat, brewing adjunct, saccharification technology, yielding rate of wort

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.

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]. .