挤压膨化大米作啤酒辅料的试验研究-农产品加工及贮藏工程专业论文.docxVIP

摘 摘 要 近年来，我国啤酒工业发展迅猛，中国已经成为啤酒大国。啤酒企业的工艺技术和装备 水平日新月异，啤酒质最正在稳步提高，并已拥有了本国的国际著名品牌。与此同时，啤酒 行业的竞争与挑战也更加严峻。因此各啤酒厂都非常重视技术革新，以增加竞争能力。随着 挤压技术的迅速发展，用挤压膨化工艺代替传统蒸煮糊化工艺处理啤酒辅料的优点越来越被 人们所认识，国内外广大学者纷纷在这一领域展开研究。申德超教授十几年来一直致力于挤 压膨化啤酒辅料的研究，先后解决了挤压膨化啤酒辅料难于糖化、难于过滤的问题，并顺利 通过生产中式。所生产的成品酒口感优良，泡沫洁白细腻，各项指标均符合国家标准。本试 验系在此研究基础上进行的更加深入的研究。 本试验应用相似理论及Murphy-Jiang定理的理论，增加考察因素(模孔长度、轴头间 隙)，扩大试验范围．以进一步确定膨化大米啤酒辅料的挤压膨化条件，并探讨挤压膨化条件 对糖化麦汁收得率的影响规律。 采用正交旋转组合试验设计，试验研究以膨化大米为辅料啤酒糖化工艺中，糖化温度 及时间对麦汁质量的影响规律，确定以麦汁浸出物收得率为主的最佳：[艺参数。做优化参数 下的验证试验，同时和传统工艺进行对比研究。 扩大规模以验证优化的参数，证明优化工艺的可行性和合理性。将膨化大米辅料与传统 蒸煮大米辅料进行对比研究，体现其优势所在。 本文的研究特色：系统的研究了以膨化大米为啤酒辅料的挤压参数及糖化工艺，得到以 麦汁漫出物收得率为主要指标的优化工艺，验证优化工艺参数的可行性和合理性，对比于传 统工艺，优化工艺的优越性明显。为膨化大米辅料应用于生产提供理论依据和实践经验。 关键词挤压膨化大米；啤酒辅料；糖化 Ill 东北农业大学工学硕士学位论文EXPERIMENTAL 东北农业大学工学硕士学位论文 EXPERIMENTAL STUDY ON EXTRUDED RICE AS BEER ADJlJNCTS Abstract Our country beer industry had developed quickly in the last years and China has become the largest country in beer output．The technology and equipments ehanges quickly in beer enterprises and the quality is improving steadily and China has international famous brand．In the same time the challenge Was more austere，SO the beer factories pay much attention technology innovation in order to increase compete．Under such circumstance，the special advantages of extrusion technology are gradually accepted by people and have been developed in many fields．Professor Shen Dechao has done many researches on ex仃uded matefial as beer adjuncts for 10 years，and has solved the problems of mashing and filtration in beer production with extruded beer adjuncts．The beer made by the method taste well，foam Was whiteness and smooth．All kind of index met the national standards．On the basis ofprevious researches，much work was made in this experiment． Similarity theory and Murphy-Jiang theory were used in this study and the experimental range enlarge adding check factors(die length and clearance between template and principal axis end)SO as to confirm the conditions of extruded rice a