摘要
利用白地霉菌株作为生物制麦添加物改造传统制麦工艺。以麦芽糖化力、α-氨基氮(α-AN)、浸出物相对质量分数为衡量指标,采用单因素对比分析与响应面结合的实验方法,研究白地霉添加量、浸麦温度、浸麦pH对麦芽综合品质的影响。结果表明:在白地霉接种量104个/g大麦、浸麦温度15℃、浸麦pH为4.0的最优制麦工艺下,所制麦芽综合指标实际值为206.15,糖化力为308.5WK,α-AN为186mg/100g,浸出物相对质量分数为87.1%,均高于轻工业行业标准QB/T1686-2008中优级产品的指标,且所制麦芽中均未检测出真菌毒素。
Geotrichum candidum Link as the malting additives was studied in the traditional malting process.The diastatic power, a-amino nitrogen （cx-AN）and extracts were used as objects of the study. The optimistic parameters of malting technology were studied by contrast analysis of single factors and response surface methodology.The results indicated that Geotrichum candidum Link inoculation value of 10^4 spores per gram, soaking temperature of 15℃ and soaking pH of 4.0 were the optimistic parameters of malting technology. Under these conditions,the anticipant and real synthetical target of malt quality were 205.33 and 206.15 respectively, and the diastatic power, a-AN and extracts of malt was 308.5WK, 186mg/lOOg and 87.1%.Meanwhile, all the standards were above the standards of light industry, and the mycotoxins were not detected in products.
出处
《食品工业科技》
CAS
CSCD
北大核心
2013年第15期225-229,233,共6页
Science and Technology of Food Industry
基金
甘肃省星火计划项目(2008GS02474)
关键词
大麦
白地霉
糖化力
α-氨基氮(α-AN)
响应面
barley
Geotrichum candidum Link
diastatic powe
a- amino nitrogen （a - AN ）
responsesurface methodology
