摘要
以燕麦为辅料制备麦芽汁，采用正交试验设计，探讨它们对麦芽汁品质的影响。方差分析结果表明：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元显著性影响（P〉0．05）。因此，在本试验条件下，确定的最佳工艺条件为：NSP复合酶添加量O．24％，燕麦添加量为30％，NSP复合酶在蛋白质休止阶段（45℃-50℃）添加、保温23min。
A trial with experimental design by using a table of orthogonal arrays of 4×4 was conducted to evaluate its effect on wort＇ s quality in the process of wort＇ s production adding oat as assistant material. The results showed that： the adding content of NSP enzyme preparation had significant effects on wort filtration rate, wort saccharifying time, reducing sugar, α - amino nitrogen and wort yield （p 〈 0. 05）. On contrast , the acting time of NSPase did not have any significant effects on those indexes（ p 〉 0.05） .The adding stages of NSPase and the adding content of oat only had significant effect on the content of α- amino nitrogen in wort（p 〈 0.05）. It is suggested that the optimum parameters are ：adding contents of NSP enzyme preparation and oat are 0.24 % and 30% separately, NSP enzyme preparation is supplied at the first stage of protein rest （45℃） ,the acting time of NSPase is 23min at the stage.
出处
《酿酒》
CAS
2006年第1期84-86,共3页
Liquor Making
基金
湖南省教育厅科技基金资助项目(04C586)
关键词
麦芽
燕麦
麦汁
非淀粉多糖酶
最佳条件
Malt
Oat
Wort
Non- Stach Polysacchrade （NSP） Enzyme
Optimum Parameter
