挤压大米辅料的麦汁浸出物收得率的试验研究

Test Study on the Influence of the System Parameters on the Recoverable Ratio of Wort Extract for Extrusion Cooked Rice Beer Adjunct

用啤酒辅料挤压工艺可以代替其传统的蒸煮工艺,降低啤酒生产成本,增加啤酒产量。为了在生产中应用该工艺,有必要进一步研究啤酒辅料的挤压系统参数对其麦汁浸出物收得率的影响规律。为此,应用蒋亦元院士修正的Murphy定理,通过试验研究了挤压蒸煮大米啤酒辅料的挤压系统参数对其麦汁浸出物收得率影响规律,建立了挤压系统参数对麦汁浸出物收得率影响的经验公式。试验研究表明,与传统的试验方法相比,蒋亦元院士修正的Murphy定理,可以增加试验因素的数量,减少试验次数,得出较精确的经验公式。

The test results indicate the traditional cooking technology of beer adjunct may be replaced by extruding technology of beer adjunct. So that this technology may make the cost of beer production reduced and the beer output increased. For applying this technology to the beer production, it is necessary to investigate the regularity of the extrusion system parameters of beer adjunct on the recoverable ratio of wort extract further. In this paper, according to Murphy Theory modified by academician JIANG Yi-yuan the influence regularity of extrusion cooking system parameters for beer adjunct on its recoverable ratio of wort extract was studied by the laboratorial experimental researching and its experience formula was establish. This test results show that Murphy Theory modified by academician JIANG Yi-yuan may increase the quantity of test factors and decrease the test times and obtain more accurate experimental formula by contrast with conventional experimental method. at last you can getthe same conclusion just like using other traditional test methods.