Saccharification experiments of extruded at low temperature rice beer adjunct with enzyme preparation added

被引：0
|
作者：
Shen D. [1 ]
Wang G. [2 ]
Ma C. [1 ]
机构：
[1] School of Agricultural and Food Engineering, Shandong University of Technology
[2] Shandong Aluminum Vocational College
来源：
Nongye Jixie Xuebao/Transactions of the Chinese Society of Agricultural Machinery | 2010年 / 41卷 / 10期
关键词：
Enzyme preparation; Experiment; Extrusion; Rice; Saccharification;
D O I：
10.3969/j.issn.1000-1298.2010.10.032
中图分类号：
学科分类号：
摘要：
The starch degradation process extruded at low temperature rice beer adjunct with enzyme preparation added in extruder and the influence regularity of main parameters in rice beer adjunct with added high temperature resistant α-amylase extruded at low temperature on main observed indexes for extruded rice adjunct with above amylase added were analyzed. The research results at the beer brewery indicated that the recoverable ratio of wort extract for extruded rice adjunct with enzyme preparation added was 2.10%-3.57% more than that of traditional rice adjunct without extruded and the rice beer adjunct with added enzyme preparation extruded at low temperature was not agglomerated in the water when mashed. Meanwhile the working procedure of traditional beer adjunct boiled at 100°C was omitted.
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页码：152 / 158
页数：6
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