摘要
在常规的麦汁制备过程中加入非淀粉多糖(NSP)酶,研究该酶对麦汁品质的影响。方差分析结果表明,酶的添加量、添加温度和作用时间对麦汁的过滤速度、糖化时间、还原糖、总氮、α-氨基氮和麦汁收率均有显著影响(p<0.05)。试验确定NSP酶添加的最佳工艺条件为:添加量1.00%,添加温度45℃,作用时间为20min。
Non-starch polyase (NSP) was added during routine preparation of wort and the effects of NSP on wort quality were studied. The analysis of variance indicated that the addition quantity and addition temperature of NSP and action time had significant effects on wort filtration rate, wort saccharifying time, reducing sugar, total nitrogen, α-amino nitrogen and wort yield (p<0.05). The optimal technical conditions for NSP addition were determined by experiment as follows: 1 % addition quantity, addition temperature at 45 ℃, and action time as 20 min. (Tran. by YUE Yang)
出处
《酿酒科技》
北大核心
2005年第4期65-67,共3页
Liquor-Making Science & Technology
基金
湖南省教育厅科技基金资助项目(04C584)。
关键词
麦芽
大米
麦汁
非淀粉多糖酶
最佳工艺
malt
rice
wort
non-starch polyase(NSP)
optimal technology
