挤压蒸煮大米啤酒辅料的加工及糖化过程的试验研究-农业机械化工程专业论文.docxVIP

AbstractAt Abstract At present，in beer production,gelatinisation process was all carried out by traditional cooking，with high energy expending．But extrusion cooking technology used in gelatinisation process，use singal—wort saccharification method instead of dual—wort,with simple working procedure，low energy consumption,high beer output mte，fast fermenting， and short cycle．Based on feasibility of extrusion cooking of rice beer adjunct，mechanism and new technics were studied by second-order quadratic orthogonal rotating combination design method．The following problems in this experiment were discussed： 1．Imlnanence mechanismic study of extrusion cooking of rice beer adjunct．I received the best parameters bound witIl the filtration speed．1ees granularity D90 regarded as indices．And between of two indices afe positive correlative relations．Resistant starch content variety was studied，and the content was less in extrusion cooking than traditional cooking． 2．Interaction between extrusion cooking system parameters and saccharification parameters was studied．Two—set factors were solely experimented and optimized，owing to between of extrusion cooking system factor and saccharification factors without interaction． 3．Extrusion cooking of rice adjunct with thermostable a-amylase brewing beer system parmneters was studied．The best bound Was confirmed by fTcqucncy statistical analysis and it Was provided witIl fast filtration speed and high collectable wort extract ratio，starch degraded completely owing to action ofenzyme． 4．Based on the best parameters of extrusion cooking of rice adjunct with thermostable a-amylase brewing be它ar$the saccharification parmneter8 were optimisod．The best bound Was confmned by frequency statistical analysis． Keywords：extrusion cooking,thermostable a-amylase，saccharification II 独创性声明本人声明所呈交的论文是我个人在导师指导下进行的研究工作及取得的研究成果。 独创性声明 本人声明所呈交的论文是我个人在导师指导下进行的研究工作及取得的研究成果。 尽我所知，除了文中特别加以标注和致谢的地方外，论文中不包含其他人已经发表或撰 写过的研究成果，也不包含为获得山东理工大学或其它教育机构的学位或证书而使用过 的材料。与我一同工