摘要
研究了马铃薯用作啤酒辅料的最佳糊化工艺。结果表明马铃薯辅料的最佳糊化条件为:1∶5的料水比,6U/g马铃薯粉的耐高温a-淀粉酶添加量,糊化温度85℃,糊化时间25min。添加马铃薯辅料所制得的麦汁符合糖化麦汁的要求,其中高含量的氨基酸是其显著特征。
Gelatinization characteristics of potato using as auxiliary material for beer were studied. The optimum conditions for potatos gelatinization were adding 5 times weight of water and 6U/g of a-amylase, then gelatinizing at 85℃ for 25 minutes. The resulted wort was confirmed qualified to the country standard and with higher content of amino acids.
出处
《食品科技》
CAS
北大核心
2003年第10期20-22,共3页
Food Science and Technology
关键词
马铃薯
啤酒辅料
糊化
potato
auxiliary material
gelatinization
