摘要
对影响麦汁中β-葡聚糖含量的因素进行研究,实验表明,当投料温度超过40℃时,β-葡聚糖溶解酶活性增强;蛋白质休止温度在50℃时对于降低β-葡聚糖的含量有积极意义;当糖化温度升高到72℃时,β-葡聚糖的含量不再有明显变化,实验中分析了不同商业酶制剂对β-葡聚糖含量的影响。
The factors influencing β-glucose content in wort were explored. The experiments indicated that, as feeding temperature was higher than 40 ℃, the dissolving enzyme activity of β-glucose got strengthened;protein rest temperature of 50 ℃ had positive influence on reducing β-glucose content;as saccharifying temperature rose up to 72 ℃, there was no significant change in β-glucose content. Besides, the effects of different commercial enzyme preparations on β-glucose content in the experiments were analyzed.
作者
郭泽峰
GUO Zefeng(Hangzhou Cheerday Brewery Co. Ltd., Hangzhou, Zhejiang 311700, China)
出处
《酿酒科技》
2019年第4期79-83,共5页
Liquor-Making Science & Technology
关键词
Β-葡聚糖
工艺温度
麦芽
优化
β-glucose
temperature control
malt
optimization
