食品科学 ›› 2007, Vol. 28 ›› Issue (7): 154-157.
• 工艺技术 • 上一篇 下一篇
韩珍琼, 魏明
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HAN Zhen-Qiong, WEI Ming
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摘要: 研究了红薯淀粉用作啤酒辅料的最佳糊化工艺。结果表明红薯淀粉辅料的最佳糊化条件为料水比1:12,α-淀粉酶添加量10U/g红薯淀粉,糊化温度80℃,糊化时间20min。糊化结果能达到糖化要求,最高糖化得率可以达到77.3%。
关键词: 红薯淀粉, 啤酒辅料, 糊化
Abstract: Gelatinization characteristics of the sweet potato starch using as auxiliary for beer were studied. The optimum conditions for sweet potato’s gelatinization are adding 12 times weight of water and 10 U/g of α-amylase, then gelatinizing at 80 ℃ for 20 minutes. Corresponding saccharifies rate is 77.3%.
Key words: sweet potato starch, auxiliary material, gelatinization
韩珍琼, 魏明. 红薯淀粉用作啤酒生产辅料的糊化工艺研究[J]. 食品科学, 2007, 28(7): 154-157.
HAN Zhen-Qiong, WEI Ming. Study on Gelatinization Processing of Beer with Potato as Auxiliary Material[J]. FOOD SCIENCE, 2007, 28(7): 154-157.
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