CAJ | 학술논문

以港啤-1号麦芽为原料制取麦汁，并以所得麦汁还原力为考核指标，运用Plackett-Burman筛选试验确定糖化参数中影响麦汁还原力的显著因素及影响程度依次为糖化初始pH值>糖化温度>蛋白质休止温度。随后通过三因素三水平的Box-Behnken响应面分析法得出最佳蛋白质休止温度、糖化温度和糖化初始pH值分别为52℃、66℃和5.4，该条件下麦汁还原力可达到2.388±0.019mmol Vc/L。
이항비-1호맥아위원료제취맥즙，병이소득맥즙환원력위고핵지표，운용Plackett-Burman사선시험학정당화삼수중영향맥즙환원력적현저인소급영향정도의차위당화초시pH치>당화온도>단백질휴지온도。수후통과삼인소삼수평적Box-Behnken향응면분석법득출최가단백질휴지온도、당화온도화당화초시pH치분별위52℃、66℃화5.4，해조건하맥즙환원력가체도2.388±0.019mmol Vc/L。
[Abstract]The malt called Gangpei-1th was used as raw material to produce wort, and reduce power of the resulting wort was presented as assessment index. Using Plackett-Burman screening test , the significant factors in mashing parameters influencing reduce power of wort and their affecting degrees were determined as followed: initial pH value of saccharification > mashing temperature > protein resting temperature. Then using response surface analysis based on a three-variable and three-level Box-Behnken design, the optimal initial pH value of saccharification, mashing temperature and protein resting temperature was respectively determined as 5.4, 66 ℃ and 52 ℃. Under above conditions, reduce power of the resulting wort could reach 2.388±0.019mmol Vc/L.