摘要
本文以大麦酒糟为原料,研究了超声处理对大麦酒糟微观结构、纳米力学性能的影响。结果表明,经超声处理后,大麦酒糟表面结构更疏松,表面粗糙度增大,可以明显提高大麦的糖化力和麦芽浸出率。
Effects of ultrasonic treatment on the microstructure of brewer＇s grains were studied by using brewer＇sgrains as raw materials. The results showed that the surface structure of brewer＇s grains was looser and thesurface roughness increased by ultrasonic treatment, which could obviously increase the saccharifying powerand malt leaching rate of barley.
出处
《中国果菜》
2018年第1期8-11,共4页
China Fruit & Vegetable
基金
超声辅助啤酒糖化过程研究(WGYQNZZ201304)
关键词
超声处理
酒糟
微观结构
Ultrasound
brewer＇s grains
microstructure.
