外加酶对膨化大米辅料麦汁过滤时间的影响

Effect of additional enzymes on the filter time of wort using extruded rice as auxilliary materials in beer brewing

以复合酶、糖化酶、α-淀粉酶用量为因素进行五水平二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原麦汁过滤时间的影响规律.结果表明：随着各种酶用量的增加原麦汁过滤时间减少,影响程度的顺序为复合酶〉α-淀粉酶〉糖化酶.最适酶添加量为复合酶用量41.2~44.2mL/kg,糖化酶用量39.0~42.4mL/kg,α-淀粉酶用量40.8~44.0mL/kg.

The method of orthogonal rotation combination test design of three factors（the content of complex enzyme,saccharifing enzyme and α-amylase） and five levels was used in the trial.It was investigated for the principle that the filter time of wort affected by additional enzymes.The results showed that the filtration time decreased as the enzymes content increased.The influencing degree is in the following order complex enzyme〉α-amylase〉 saccharifing enzyme.The optimal additional enzymes content were as follow： the content of complex enzyme,saccharifing enzyme and α-amylase were 41.2~44.2mL/kg,39.0~42.4mL/kg and 40.8~44.0mL/kg respectively.