摘要
本文以新型淀粉酶(小麦β-淀粉酶)替代传统工艺使用的大麦β-淀粉酶糖化淀粉液化液生产啤酒用糖浆,同时,探讨了小麦β-淀粉酶的添加量、糖化温度、pH值、时间等因素对麦芽糖含量的影响。试验结果结合经济效益,得出最适合的工艺条件为:小麦β-淀粉酶添加0.010%(m/m),糖化温度61℃,pH值5.5、糖化24h。
This paper studied the use of a starch enzyme （wheat β-starch enzyme） instead of the traditional technology using of barley β-starch enzyme in saccharification of starch liquefaction liquid to produce syrup for brewing. Meanwhile, effects of some factors on maltose content, such as added amount of wheat β-starch enzyme, saccharification temperature, pH value, and saccharification hours, were discussed. These studies concluded the optimum conditions combined with economic benefit which wheat β-starch enzyme added 0.010% （m/m）, saccharification temperature at 60℃, pH value 5.5, and saccharificate for 24 hours.
出处
《现代食品科技》
EI
CAS
北大核心
2012年第3期297-299,308,共4页
Modern Food Science and Technology
基金
广东省教育部产学研结合项目(2007B090200010
2010B090400106)
作者简介
周春海（1977-），助理工程师
