摘要
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.
出处
《酿酒科技》
北大核心
2008年第6期25-27,共3页
Liquor-Making Science & Technology
基金
科技部农业科技成果转化资金项目(05EFN21370051)资助
山东理工大学创新研究团队支持计划资助项目(CX0601)