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刊物期号: 200512

加酶制备燕麦麦汁的正交试验研究

作者: 余有贵1,梁莲花2,赵良忠1,蒋盛岩1,黄清华1

地址:1.邵阳学院生物工程系,湖南 邵阳 422004;2.百惠啤酒公司邵阳分公司,湖南 邵阳 422003
摘要 以燕麦为辅料制备麦芽汁,采用正交试验设计研究酶的添加量、添加阶段、作用时间、辅料添加量对麦芽汁品质的影响。结果表明,NSP酶的添加量对麦汁的过滤时间、糖化时间、α-氨基氮含量、还原糖量和收得率均有显著性影响(p<0.05),NSP酶的添加阶段和燕麦添加量均只对麦汁中α-氨基氮含量有显著性影响(p<0.05),而NSP酶的作用时间对测定的理化指标均无显著性影响(p>0.05)。最佳工艺条件为NSP复合酶添加量为0.24 %,燕麦添加量为30 %,NSP复合酶在蛋白质休止的第一阶段(45 ℃)添加,保温23 min。
关键词 麦芽; 燕麦; 麦汁; 正交试验
中图分类号: TS262.5;TS261.4;Q814 文献标识码: A 文章编号: 1001-9286(2005)12-0066-03

英文标题: Orthogonal Tests of the Production of Oat Wort by Enzyme Addition

英文作者: YU You-gui1, LIANG Lian-hua2, ZHAO Liang-zhong1, JIANG Sheng-yian

英文地址: 1. Bioengineering Department of Shaoyang College, Shaoyang 422004; 2. Shaoyang Branch of Baihui Brewery, Shaoyang 422003, Hu′nan 422003, China

英文摘要 Oat was used as auxiliary material to produce wort. The effects of addition level of enzyme, addition phase, action time, and addition quantity of auxiliary materials on wort quality were studied by orthogonal tests. The results showed that the addition level of NSPase had significant effects on wort filtration time, saccharifying time, α-amino nitrogen content, reducing sugar content and liquor yield(p<0.05). The addition phase of NSPase and addition quantity of oat had only significant effects on α-amino nitrogen content(p>0.05). And the action time of NSPase had no significant effects on the physiochemical indexes (p>0.05). The best technical conditions were summed up as follows: 0.24 % NSPase addition quantity, 30 % oat addition quantity, addition of NSPase at the first stage of protein rest (45 ℃), and 23 min heat preservation. (Tran. by YUE Yang)
英文关键词 malt; oat; wort; orthogonal test
      

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