[关键词]
[摘要]
本文以新型淀粉酶(小麦β-淀粉酶)替代传统工艺使用的大麦β-淀粉酶糖化淀粉液化液生产啤酒用糖浆,同时,探讨了小麦β-淀粉酶的添加量、糖化温度、pH值、时间等因素对麦芽糖含量的影响。试验结果结合经济效益,得出最适合的工艺条件为:小麦β-淀粉酶添加0.010%(m/m),糖化温度61 ℃,pH值5.5、糖化24 h。
[Key word]
[Abstract]
This paper studied the use of a starch enzyme (wheat β-starch enzyme) instead of the traditional technology using of barley β-starch enzyme in saccharification of starch liquefaction liquid to produce syrup for brewing. Meanwhile, effects of some factors on maltose content, such as added amount of wheat β-starch enzyme, saccharification temperature, pH value, and saccharification hours, were discussed. These studies concluded the optimum conditions combined with economic benefit which wheat β-starch enzyme added 0.010% (m/m), saccharification temperature at 60 ℃, pH value 5.5, and saccharificate for 24 hours.
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[基金项目]
广东省教育部产学研结合项目(2007B090200010、2010B090400106)