摘要
以玉米淀粉为原料、利用α-淀粉酶、真菌淀粉酶、啤酒废酵母进行液化、糖化,有机地将糖化、酵母自溶结合在一起,得到成分与麦芽汁相似的淀粉糖浆,可作为啤酒发酵过程中麦芽汁的代用品。
Starch syrup, the compositions of which were quite similar to that ofwort, could be used in beer fermentation instead ofwort. It was produced as follows： corn starch used as raw materials, and then α-amylase, fungal amylase and waste beer yeast treated by liquefaction and saccharification, and the techniques of saccharification and yeast autolysis combined scientifically.
出处
《酿酒科技》
北大核心
2007年第9期22-25,共4页
Liquor-Making Science & Technology
基金
陕西科技大学创新教育项目资助。
关键词
啤酒
麦芽糖浆
液化
糖化
beer
malt syrup
liquefaction
saccharifiction
