摘要 为了探究以大麦芽和大米为原料的啤酒糖化工艺最佳条件,以麦汁浸出物收得率为评价指标,对大米添加量、水料比、52℃糖化时间和65℃糖化时间4个因素先进行单因素试验,然后利用正交试验对该工艺优化,最后进行方差分析显著性和验证试验。结果显示:大米添加量为32.5%,水料比为3.5∶1 mL/g,52℃糖化时间50 min和65℃糖化时间60 min条件下,麦汁收得率最高,方差分析显示,4个因素对该工艺影响均不显著,该试验准确可靠稳定。为研究添加大米辅料啤酒糖化工艺提供了试验依据。 In order to explore with barley malt and rice as raw materials in beer saccharification process optimum condition,the wort extract yield as the evaluation index.Firstly,adding amount of rice,water and material ratio,52℃and 65℃saccharification time four factors of single factor experiment was carried out,then using the orthogonal experiment on the process optimization,finally significant variance analysis and validation test.The results showed that the yield of wort was the highest under the conditions of rice addition amount of 32.5%,water to material ratio of 3.5∶1 mL/g,52℃saccharification time of 50 min and 65℃saccharification time of 60 min.Anova showed that the influence of the four factors on the process was not significant,and the test was accurate,reliable and stable.It provided the experimental basis for the research of beer saccharification technology with rice auxiliary materials.
机构地区 山西大同大学生命科学学院 山西大同大学化学与化工学院
出处 《食品工业》 CAS 北大核心 2021年第2期122-125,共4页 The Food Industry
基金 山西省高等学校科技创新计划(2019L0750) 山西省应用基础研究计划(201901D211434) 山西大同大学博士科研启动费(2014-B-13 2016-B-13)。
关键词 大米 大麦芽 糖化 正交试验 rice barley malt saccharification orthogonal test
分类号 TS2 [轻工技术与工程—食品科学与工程]
