超声波辅助大麦芽糖化工艺的研究
Jiangsu Condiment and Subsidiary Food(2021)
Abstract
以经过粉碎过筛后的麦芽为原料,利用超声波作用与一步法大麦芽糖化方式相结合的糖化工艺,在单因素实验的基础上,通过正交试验确定了超声波辅助大麦芽糖化工艺的最佳条件:超声波处理时间46 min、糖化温度66℃、糖化醪pH5.0、料液比1∶4.5(g/mL),出糖率为72.75%.
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