外加酶对膨化大米辅料麦汁收得率的影响

Effects of Added Enzymes on Wort Yield in Beer Brewing with Extruded Rice as Auxilliary Materials

以复合酶、糖化酶和淀粉酶用量3因素进行5水平2次旋转正交组合试验设计,研究膨化大米辅料酿造啤酒的外加酶对麦汁收得率的影响。结果表明,最佳酶添加量为:复合酶用量为1.95～2.24 mL;糖化酶用量为2.04～2.30 mL;淀粉酶用量为2.16～2.67 mL。

Orthogonal rotation combination test design of three factors （the use level of compound enzyme, saccharifying enzyme and α-amy- lase） and five levels was carried out to investigate the effects of added enzyme on wort yield in beer brewing （extruded rice as auxilliary materi- als）. The results showed that the optimum addition levels of enzyme were 1.95 ～2.24 mL （compound enzyme）, 2.04 ～2.30 mL （saccharifying enzyme）, 2.16～2.67 mL （amylase） respectivley.