挤压膨化大米作啤酒辅料外加酶糖化工艺研究

Study on the saccharification technology of beer brewing by using extruded rice and enzyme agent

研究以挤压膨化大米为辅料,啤酒糖化的外加酶糖化工艺参数对麦汁浸出物收得率的影响规律。寻求最佳的工艺参数,为以后的生产和科研提供依据。同时和传统工艺对比研究,其麦汁的主要技术指标良好,且麦汁收得率比传统工艺高4.22%。

In the paper the relationship between the extraction obtaining ratio of mash and the parameters of the saccharification process of beer brewing by using extruded rice and enzyme agent was studied, in order to get the high extraction obtaining ratio of mash and provide theoretical grounds for applying to manufacture practice in the future. The main saccharification indexes of extruded and non-extruded beer adjuncts were basically same and very well. The extraction obtaining ratio of mash of extruded beer adjuncts was 4.22 more than that of traditional cooking non-extruded beer adjunct.