摘要
以大麦芽、小麦芽为原料,麦汁浸出物收得率为评价指标,在单因素试验基础上,利用响应面法对麦汁糖化工艺进行优化研究。结果表明,最佳的糖化工艺为小麦芽添加量为42.0%,水料比为4∶1(mL∶g),37℃投料保温10 min,52℃糖化保温45 min,65℃糖化保温68 min,78℃保温10 min。在此优化糖化工艺条件下,测得麦汁浸出物得率为79.63%,比未优化前提高8.2%。麦汁糖化液中α-氨基酸态氮含量为272.01 mg/L,还原糖含量为9.14 g/100 mL,可溶性氮含量为1.41 g/L。
Using barley malt and wheat malt as raw materials,the wort extract yield as evaluation index,the response surface method was used to optimize the research of wort mashing process based on single factor experiment.The results showed that the optimal mashing process was obtained as follows:wheat malt addition 42.0%,water and material ratio 4∶1(ml∶g),heat preservation 10 min at 37℃,saccharification 45 min at 52℃,and 68 min at 65℃,then keeping 10 min at 78℃.Under the optimized conditions,the wort extract yield was 79.63%,which was 8.2%higher than that before optimization.Theα-amino acid nitrogen content of the wort mashing solution was 272.01 mg/L,the reducing sugar content was 9.14 g/100 ml,and the soluble nitrogen content was 1.41 g/L.
作者
高熳熳
刘腾云
白俊岩
程书梅
吴荣荣
GAO Manman;LIU Tengyun;BAI Junyan;CHENG Shumei;WU Rongrong(College of Food Science and Technology,Hebei Agricultural University,Baoding 071000,China;College of Life Science,Hengshui University,Hengshui 053000,China)
出处
《中国酿造》
CAS
北大核心
2019年第8期127-131,共5页
China Brewing
关键词
麦汁
糖化工艺
浸出物收得率
响应面法
wort
mashing process
extract yield
response surface methodology
