摘要
以玉米淀粉为原料,利用耐高温α-淀粉酶、真菌淀粉酶进行液化、糖化。控制淀粉乳浓度30%,液化DE值20,糖化pH5.5,糖化温度60℃,真菌淀粉酶用量0.4FAU/g淀粉,糖化40h得到的糖浆中葡萄糖含量<10%、麦芽糖含量在60%左右,符合啤酒用糖浆的要求。
Cornstarch was used as raw materials and high temperature resistant α-amylase and fungal amylase were used in liquefaction and saccharification. Starch milk concentration was controlled as 30 %, liquefied DE value as 20, saccharifying pH value as 5.5, saccharifying temperature at 60 ℃, and use level of fungal amylase as 0.4 FAU/g starch. After 40 h saccharification, the glucose content in syrup was less than 10 % and maltose content was about 60 %, which met the requirements of syrup for beer brewing.
出处
《酿酒科技》
北大核心
2005年第7期53-56,共4页
Liquor-Making Science & Technology
