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麦芽糖化过程中淀粉酶酶系和酶活水平对糖化产物影响的研究 被引量：2

Effect of levels of amylase on the mashing product in the malt sccharifying course
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摘要 对啤酒生产中3种淀粉酶水平对糖化产物影响进行了深入的研究。在啤酒生产中淀粉酶水平的基础上,调整各淀粉酶水平,运用SAS软件设计响应面实验、处理数据,得出α-淀粉酶、β-淀粉酶、极限糊精酶3种淀粉酶水平对糖化产物的影响。 The effects of three amylase levels on the mashing product were deeply studied. By adjusting the levels of every amylase on the basis of levels during beer production, Response Surface Methodology was used to study the effects of the levels of alpha-amylase, beta-amylase and limit dextrinase on the mashing product by SAS software.
作者 荀娟 管斌 李珊 孔青 余俊红 董建军 单连菊 刘佳
机构地区 中国海洋大学食品科学与工程学院 青岛啤酒股份有限公司
出处 《中国酿造》 CAS 北大核心 2009年第3期86-89,共4页 China Brewing
关键词 啤酒 糖化 淀粉酶 beer mashing amylase
分类号 TS262.5 [轻工技术与工程—发酵工程]
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中国酿造
2009年 第3期

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