The Study On Extruded Rice With Enzyme Added As Beer Adjunct

At present, extrusion cooking technology is an effective measure that the treatment of beer simple working procedure with beer technological innovation , with high utilization of raw materials, fermentation speed, simplify the production technology, energy-saving advantages. The value of this technology in beer production has been more and more recognized, the vast numbers of domestic and foreign scholars has researching in this field. De-Chao Shen professor in Shandong University of Technology after ten years of research, to solve the extrusion production of beer beer adjunct difficult glycosylated, filtration problems, and has been National Invention Patent (Patent Chinese :00122033.0,2000-08-03). enzyme extrusion is new research direction with the extrusion cooking technology, in the extrusion process of adding enzymes to make rice accessories and enzyme at full of reaction within the extruder,and then achieve the purpose of the initial degradation .Extrusion technology add enzyme used in beer production, gelatinization cooking pot can be omitted and reduce energy consumption, simplify the production process, shortening the production cycle, thereby reducing production costs and increase business profits. This paper mainly discusses the following questions:First, extrusion cooking of rice add the thermostableα-amylase to saccharification best extrusion process parameters, we can test the design of four factors for a secondary level of five orthogonal rotation combination arrangements designed extrusion test.Through integrative analysing finds range of quite excellent parameter: temperature of sleeve is 98～102℃, Liquefaction heat preservation time is 37 minutes, heat preservation time of 68℃is 57～59 minutes, temperature of Liquefaction heat preservation is 90℃. Comparison to tradition progess,it increased the wort yield about 2.9%,increased the filtration speed of wort,iodine value is lower.Second, the liquefaction temperature is 90℃that added thermostableα-amylase extrusion cooking of rice,but liquefaction temperature down to 63℃that added glucoamylase, greatly reduces energy consumption, cost savings, it is necessary to add the saccharification enzyme research.extrusion cooking of rice add glucoamylase to determine the best parameters of extrusion parameters and glycosylated, to find the best add enzyme extrusion system parameters, using five levels of five factors of the second orthogonal rotation combination design, gets 36 extruded samples of barley. Detected the wort after mashing extract yield, filtration speed, iodine value indicators to determine the fit in the saccharification of rice add optimal enzyme extrusion system parameters. Used reda software applications simultaneously on the test data for graphical analysis of the various test factors and wort extract yield, filtration speed, iodine value and other indicators of changes in the relationship. Extrusion process of beer accessories added glucoamylase saccharification process and the traditional process of rice compared to glycosylated accessories: wort extract yield about 4.45 % increase filtration speed has also been a significant improvement and the iodine value is less . Add rice extrusion process to make beer accessories glucoamylase is feasible.Third, at the appropriate extrusion conditions decide extrusion cooking of rice add the thermostable glucoamylase ,α-amylase and the medium temperature enzyme ,traditional Yanjing and Qingdao extrusion of the accessories compared. The results showed that starch content in the dregs reduced about 1.05% ~ 1.42%,resistant starch reduced about 0.24 ~ 0.28%, other indicators are better than the traditional cooking of the rice extrusion materials.Fourth, studied materials in the extruder cavity material changes detected reducing sugar content, starch content, resistant starch content and enzyme activity indicators to research extrusion cooking of rice add the thermostableα-amylase and glucoamylase,then gets Samples of rice at different locations within the access point to analyze the material changes in the structure of the material. reducing sugar content increased about 5.16～5.83% ,starch content reduced about15.65～16.30% ,resistant starch content reduced about3.585～3.610%,the enzyme activity of thermostableα-amylase and glucoamylase also reduced about 70%.The Experimental provide a theoretical basis with the technology rapid popularization and application in production .