Position: Home > Articles > Optimizing of Saccharification Process Parameters of Wort with Extruded Wheat as Adjunct by Using α-Amino Nitrogen Content as Indicator
Hubei Agricultural Sciences
2014,53
(14)
3383-3386
以α-氨基氮为指标的挤压小麦辅料麦汁的糖化工艺优化
作 者：
李媛;郑慧;李宏军
单 位：
山东理工大学农业工程与食品科学学院
关键词：
挤压小麦;相应面法;α-氨基氮;糖化工艺;岭回归法
摘 要：
选择水料比、膨化小麦所占比例、50℃蛋白质休止时间、62℃糖化时间和70℃糖化时间5个因素进行Box-Behnken中心组合试验设计,用响应曲面法分析各参数对考察指标麦汁α-氨基氮含量的影响。采用岭回归法得到最佳糖化工艺参数为水料比3.25∶1(V/m,mL∶g),膨化小麦辅料比例为28.6%,50℃蛋白质休止时间为50 min,62℃糖化时间为40 min,70℃糖化时间为33 min,经验证该优化条件下的α-氨基氮含量为224 mg/L,在模型预测值范围,表明该模型可靠。
译 名：
Optimizing of Saccharification Process Parameters of Wort with Extruded Wheat as Adjunct by Using α-Amino Nitrogen Content as Indicator
作 者：
LI Yuan;ZHENG Hui;LI Hong-Jun;School of Agricultural and Food Engineering,Shandong University of Technology;
关键词：
extruded wheat;;response surface method;;α-amino nitrogen;;saccharificaion technology;;ridge regression method
摘 要：
Taking 5 elements as indicators, α-Amino nitrogen content of wort was studied to optimize the technical conditions of saccharifying wort by the Box-Behnken central compound experiment design. Using extruded wheat as adjunct, the ratio of water and raw materials, extruded wheat content, protein interregna time at 50 ℃, saccharification time at 62 ℃ and saccharification time at 70℃ were optimized by response surface method.The results showed that the ratio of water and raw materials was 3.25∶1(V / m),the extruded wheat content was 28.6%, protein interregna time at 50 ℃ was 50 min, and saccharification time at 62 ℃ and 70 ℃ were 40 min and 32 min, respectively. The α-amino nitrogen content of wort was 224 mg / L under the optimal parameters, indicating that the model is feasible.
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