小麦β-淀粉酶生产啤酒用糖浆糖化工艺条件的优化

Optimization of Saccharification Conditions of Syrup for Brewing Produced by Wheat β-Amylase

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。

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.