摘要
文章对以挤压膨化大米为辅料经糖化后制得的麦汁浸出物收得率进行研究,并且以麦汁的碘值、还原糖及滤渣中的淀粉含量为指标,考察其淀粉的降解程度,从而初步分析了挤压膨化大米做啤酒辅料比传统蒸煮大米做啤酒辅料其麦汁收得率高的原因。
The study on the extract yield by using extruded rice as beer adjunct has been done in this paper. Taking iodine number, total reduced sugar and starch content of filter residue as the indexes, the experiment researched the degeneration degree of starch in rice and analyzed the reason that the extract yield of wort by using extruded rice as beer adjunct was higher than that by using traditional cooked rice.
出处
《东北农业大学学报》
CAS
CSCD
2008年第4期4-6,共3页
Journal of Northeast Agricultural University
关键词
挤压膨化
啤酒辅料
糖化
碘值
淀粉含量
extrusion
beer adjunct
saccharification, iodine number
starch content
