摘要
玉米中含有丰富的营养物质,但由于其脂肪含量高与可溶性蛋白质含量低的特点,所以其不能满足啤酒酿造的要求。通过对玉米进行发芽,利用发芽过程中玉米自身的水解酶系降低玉米中的脂肪含量并提高可溶性蛋白质的含量。同时,确定了玉米的发芽与干燥工艺,使其基本达到了啤酒酿造原料的要求。
Although corn contains abundant nutrients, it is still not the ideal raw materials for beer production because of its high content of lipids and low content of soluble proteins. In this study, corn was germinated to reduce its lipids content and increase its soluble protein content by using its own hydrolyzing enzymes. Meanwhile, appropriate corn germination and drying techniques were determined. As a result, the treated corn could be used for beer production.
出处
《酿酒科技》
2015年第5期46-48,共3页
Liquor-Making Science & Technology
关键词
玉米
啤酒
发芽
corn
beer
germination
