大米酶解糊化工艺及在啤酒生产中应用研究

以大米为原料,采用生物酶解的方法分解大米淀粉,以淀粉、总糖和DE值为指标,研究酶解单因素及正交实验条件,确定最佳酶解条件,并以酶解液应用于啤酒生产糖化工艺,进行成本核算及确定糊化液添加量.结果表明:大米酶解糊化的最佳条件为加酶量10u/g;温度80℃;时间30min;料水比为1:4.在最佳酶解条件下啤酒糖化的大米糊添加量为50%,可降低成本80～100元/t·每次投产.

Study on the Technology of Rice Enzymolysis-Gelatinization and Applied on the Beer Production

The paper studied the biological enzymolysis method to decompose rice starch, regards the rice as raw material, and took the starch, the total sugar and the DE value as the target, determined the best enzymolysis condition by the method of single factor and the orthogonal experimental condition, and applied by the enzymolysis fluid in the beer production saccharification craft, carried on the cost accounting. The result indicated that: The rice enzymolysis gelatinization optimum condition for adds the enzyme to measure 10u/g; Temperature is eighty centigrade; Time is thirty minutes; The material hydraulic modulus is one to four. The beer saccharification rice sticks the recruitment under the best enzymolysis condition is fifty percent, and reduce cost eighty to hundred yuan per ton/production.