糖化工艺对酵母沉降速率的影响

Effects of Saccharification Technology on the Sedimentation Rate of Yeast

不同糖化工艺对麦汁中的糖分影响较明显,中温65℃时糖含量最低,低温长时间糖化可提高糖含量;糖化温度(68℃)最高时各种氨基酸的含量最高,中温(65℃)时各种氨基酸含量最低,低温(62℃)时各种氨基酸含量居中。糖化工艺对酵母沉降速度的影响:辅料大米用量达最大(45％)时酵母沉降速率最慢;糖化保温时间适中(30min)时酵母沉降速率相对较慢;加麦:澳麦 =4:6时酵母沉降速率相对较慢;糖化温度相对较低或较高时酵母沉降速率相对较慢。

Different saccharification techniques had different effects on the components of wort： sugar content in wort dropped the lowest at 65℃ and long-term low temperature saccharification could increase sugar content; amino acids contents reached the highest at 68℃, middle level at 62℃, and lowest at 65 ℃. The effects of saccharification techniques on the sedimentation rate of yeast were as follows： the slowest sedimentation rate presented when the use level of rice reached 45 %; and comparatively slow rate presented in 30 min temperature-preserving in saccharification or when the proportion of Canadian barley and Australian barley was 4：6 or saccharification temperature was comparatively high or low. （Tran. by YUE Yang）