摘要
为考察酶制剂及高粱用量对麦汁功能特性的影响,以未发芽高粱为辅料进行糖化,在糖化过程中采用不同的原辅料比例,并添加不同的酶制剂及其组合,对所得麦汁的功能特性进行分析。结果表明,高粱用量的增加会使麦汁的浸出率,TSN、FAN、氨基酸、还原糖含量及过滤速度、粘度、色度降低,且pH值升高;α-耐高温淀粉酶能够明显降低糊化醪的粘度,提高麦汁浸出率;中性蛋白酶能够提高麦汁中TSN、FAN及氨基酸的含量;真菌α-淀粉酶在提高麦汁还原糖含量的同时,也能提高麦汁的过滤速度,且对过滤速度的影响和β-葡聚糖酶相似。
The effects of different use levels of unmalted sorghum and different commercial enzyme varieties on the properties of sorghum won were investigated. In the experiment, during the saccharification process （unmalted sorghum used as auxiliary materials）, different ratio of raw materials and auxiliary materials was adopted and different enzyme was used, and the properties of the produced wort were analyzed. The results showed that the increase of sorghum use level would result in the increase of the steeping rate, TSN, FAN, amino acid content, and reducing sugar content of wort, the decrease of filtrating rate, viscosity, and color degree, and the enhancement of pH value; the use of high-temperature-resistant a-amylase could evidently reduce the viscosity of gelatinized mash and increase the steeping rate of wort; the use of neutral protease could increase TSN, FAN and amino acid content in wort; and the use of fungal a-amylase could increase reducing sugar content and filtrating rate of wort and its effects on filtrating rate were equal to β-glucanase.
出处
《酿酒科技》
北大核心
2013年第4期26-29,共4页
Liquor-Making Science & Technology
基金
农业部"十二五"现代农业产业技术体系项目
项目编号:CARS-05
