挤压大米啤酒辅料的糖化工艺参数对麦汁碘值的影响

Effect of Saccharification Parameters for Extruded Rice as Beer Adjunct on Iodine Value

为了合理地确定挤压膨化大米啤酒辅料的糖化工艺参数,采用二次正交旋转组合试验方法,研究挤压蒸煮大米糖化工艺参数(65℃糖化时间、71℃糖化时间、耐高温α-淀粉酶添加量)对麦汁碘值的影响规律。研究结果表明,当65℃糖化时间为47 m in,71℃糖化时间为25 m in,α-淀粉酶添加量为1.75×10-3L时,挤压大米辅料糖化麦汁的碘值可达0.13,比传统大米辅料糖化麦汁的碘值减少了48%,另外,从麦汁各项指标的检测结果表明,挤压膨化大米做啤酒辅料的糖化工艺是可行的。

For reasonably determining the parameters of saccharification technology for extruded rice as beer adjunct,the influential regularity of the parameters of saccharification technology for extruded rice as beer adjunct on iodine value observed was studied through laboratory experiments.These parameters included saccharification time of 65℃,saccharification time of 71℃ and addition level of thermostable α-amylase.The research results indicated the extruded rice might be used as beer adjunct.Meanwhile,the iodine value of mash for extruded rice was 0.13,48% less than the traditional non-extruded rice.In addition,it was proved with chemical analysis of mash that the extruded rice could be used as beer adjunct.