全酶法制备大麦糖浆的研究

Study on Preparation of Barley Syrup with Enzyme

本文研究全酶法制备大麦糖浆的最佳糖化工艺,探讨了液化DE值(葡萄糖值)对糖化DE值的影响,并考查了添加不同蛋白酶对糖浆中α

Abstact:In this paper ,the optimum condition of saccharification was obtained,the effect of DE of liquefaction was discussed,and the effect of different protein enzyme on α-N in barley syrup was also studied.