低温挤压加酶大米作啤酒辅料的试验研究
摘要
目前世界范围内,除德国外,啤酒企业多以大米、玉米或其淀粉或糖浆为辅料生产啤酒,大米和玉米等谷物需要经过蒸煮使其糊化,传统生产方法的工艺流程长、耗汽量大。挤压蒸煮技术使得淀粉在挤压机内完成糊化,具有传统工艺无法比拟的优点;但高温挤压蒸煮啤酒辅料也存在糖化醪的糖化困难,过滤性能差的缺点。低温(﹤70℃)挤压啤酒辅料的方式,很好的解决了这一难题,并取得了国家专利。本研究是在发明专利“挤压膨化啤酒辅料的加工方法、加工装置和糖化方法(专利号:ZL 00122033.0)”、“啤酒辅料挤压的加工方法、加工装置和糖化方法(专利号:ZL 200510045328.6)”和“挤压不加酶和加酶啤酒辅料的加工方法、装置和糖化方法(200810014639.X)”等三项发明专利的基础上,在科技部农业转化资金等多项科研课题的资助下开展起来的。本研究分别进行低温挤压添加耐高温α-淀粉酶和中温α-淀粉酶的大米挤出物作啤酒辅料的试验研究,得出最优的挤压-液化系统参数,并通过研究挤压机内部大米化学成分和酶活性变化和建立HPLC法快速检测挤压大米糖组分,进一步揭示低温加酶挤压技术提高淀粉转化率的内在机理。
(1)研究了低温挤压添加耐高温α-淀粉酶大米作啤酒辅料的挤压-液化系统参数(挤压温度、螺杆转速、挤压加酶量、液化加酶量、料水比)对其麦汁各项考察指标的影响规律。通过SAS软件应用表面响应法等方法对各考察指标进行分析与优化处理,得到较优挤压-液化系统参数组合,经过验证试验及生产中试,试验结果表明,低温挤压添加耐高温α-淀粉酶大米作啤酒辅料在技术上是可行的,各项指标均优于对照试验。
通过响应面法试验和验证实验,得到了较优挤压-液化系统参数:挤压温度52.82~ 59.75℃;螺杆转速169.88~187.00r/min;挤压加酶量0.97~1.12L/t;液化加酶量0.53~0.62L/t;料水比1:4.23~1:4.79。
在以上优化条件下挤压添加耐高温α-淀粉酶大米,在燕京(无名)啤酒有限公司进行生产试验,结果显示挤压加耐高温α-淀粉酶大米糖化后麦汁的浸出物收得率要高于传统不挤压大米糖化后麦汁的浸出物收得率,范围在1.20~3.04%,成品啤酒各项指标符合GB-4927-2001。
(2)首次研究了低温挤压添加中温α-淀粉酶大米作啤酒辅料的挤压-糖化系统参数(挤压加酶量、液化加酶量、螺杆转速、液化温度、挤压温度)对其麦汁的各项考察指标的影响规律。通过SAS软件对各考察指标的分析与优化处理,得到较优挤压-液化系统参数组合,经过验证试验表明,挤压添加中温α-淀粉酶大米作啤酒辅料在技术上是可行的,主要指标优于对照试验。
通过响应面法试验和验证试验,得到了较优挤压-液化系统参数:挤压加酶量4.27~5.74L/t;液化加酶量2.82~2.94L/t;螺杆转速198.51~226.72r/min;液化温度75.70~80.39℃;挤压温度63.62~69.00℃。
(3)研究了加酶与不加酶大米的淀粉在挤压机内从喂入至挤出的过程中沿螺杆轴向的降解规律,其相同之处在于:淀粉的糊化度逐渐增大,淀粉含量和脂肪含量逐渐降低,添加酶制剂的大米辅料中酶活性逐渐降低;不同之处在于:加酶大米辅料,其还原糖含量逐渐增加,未加酶大米辅料,还原糖含量逐渐降低;加酶大米辅料,其抗性淀粉含量降低,未加酶大米辅料,抗性淀粉含量增加。
(4)首次应用HPLC对大米淀粉挤压过程(加酶或不加酶)中的糖组分进行检测,揭示加酶挤压和不加酶挤压的差异,并形成一种用于检测挤压大米中糖组分的HPLC方法。其色谱条件为:色谱柱:(Carbohydrate High Performance 4μm,尺寸:4.6mm×250mm Cartridge;美国Waters公司);流动相:81%乙腈+19%水超纯水,流速:1.1ml/min;检测器池温度:温度35℃;柱温:45℃;进样量:15μl。该方法测定速度快,结果准确。
低温挤压未加酶大米挤出物的糖组分为:果糖0.002(g/ml),葡糖糖0.078(g/ml),蔗糖0.036(g/ml),麦芽糖0.383(g/ml),麦芽三糖0.004(g/ml)。
低温挤压添加耐高温α-淀粉酶大米挤出物的糖组分为:果糖0.121(g/ml),葡糖糖1.216(g/ml),蔗糖0.093(g/ml),麦芽糖3.955(g/ml),麦芽三糖3.207(g/ml)。
低温挤压添加中温α-淀粉酶大米挤出物的糖组分为:果糖0.129(g/ml),葡糖糖1.953(g/ml),蔗糖0.366(g/ml),麦芽糖2.942(g/ml),麦芽三糖2.331(g/ml)。
以上试验研究为低温挤压加酶大米作啤酒辅料在啤酒生产中的应用提供了科学依据。
At present around the world, except Germany, most of the beer enterprises used rice, corn starch and syrup as adjunct. The rice and corn need to be cooked and make them gelatinization. But the process of the traditional method is long and consumes a large amount of steam.
Extrusion cooking technology could make starch gelatinize in the extruder, which has an significant advantages compared to the traditional process. But high temperature extruded adjunct also has the the difficulty in saccharification of the mash and the poor performance of filtration.
The low temperature extruded beer adjunct (lower than 70℃) solved this problem and obtained national patent. The paper was carry out at the base of three patents < Processing method, equipment and saccharifaction method of extruded expansion beer adjunct, Patent No. 00122033.0;Processing method, equipment and saccharifaction method of extruded beer adjunct, Patent No. 200510045328.6; Processing method, equipment and saccharifaction method of extruded beer adjunct with or without enzymes, Patent No. 200810014639.X)> and the funds of the ministry of science and technology agricultural transformation. The study obtained the optimization parameters of extrusion-liquefaction after the experiments of extruding rice adding thermostableα-amylases and mesophilicα-amylases separately as beer adjunct. The change of the chemical composition of rice in extruder was studied and constructed a method to determined the sugar composition by HPLC.
(1) It was studied the influence of liquefaction-extrusion system pararmeters (extrusion temperature, screw rotate speed, the content ofα-amylase during extrusion, the content ofα-amylase during liquefaction, ration of water to material) on the index of wort made from extruded rice added thermostableα-amylases as adjunct.
The optimized pararmeters of liquefaction-extrusion system were got through analysising and optimizing the index by the regression method of SAS. The results show that extruded rice added thermostableα-amylases used as beer adjunct was feasible, and the index of validated results were advantage than those of contrast experiment through the validated tests.
The optimized system pararmeters of liquefaction-extrusion by orthogonal tests and validated experiments were below: the extrusion temperature was 52.82~59.75℃, the screw rotate speed 169.88~187.00r/min, the content ofα-amylase during extrusion 0.97~1.12L/t, the content ofα-amylase during liquefaction 0.53~0.62L/t, the ration of water to material was 4.23~4.79.
(2) It was studied the influence of extrusion- liquefaction system pararmeters (the content of amylase during extrusion, the content of amylase during liquefaction, screw rotate speed, liquefaction temperature, extrusion temperature) on the index of wort made from extruded rice added mesophilicα-amylase.
The optimized pararmeters of extrusion- liquefaction system were got through analysising and optimizing the index by the regression method of SAS. The validated results showed that the process of producing wort used extruded riceadded mesophilicα-amylases as beer adjunct was feasible, and the index of validated results were advantage than those of contrast experiment.
The optimized pararmeters of extrusion-liquefaction system by orthogonal tests and validated experiments were below: the content of amylase added to rice during extrusion was 4.27~5.74L/t, the content of amylase during liquefaction 2.82~2.94L/t, the screw rotate speed 198.51~226.72r/min, the liquefaction temperature was 75.70~80.39℃, the extrusion temperature 63.62~69.00℃.
The rice was extruded under the optimizing parameters and took saccharfication- fermentation pilot scale production in beer enterprise. The results was shown that the the yield of beer increased 2~3% of extruded rice added enzymes as beer adjunct than that of extruded native rice. All the indexes of beer meeted the national standard(GB-4927-2001).
(3) The change of main chemical compositions of rice and enzymes during was determined. The samples were took at the specified 6 points along the screw direction. The results showed that the enzyme activity was decreased, the gelatinization degree was increase, the content of starch and lipid was decreased. The difference of reducing sugar of extruded native rice added enzymes was increased obviously than that of the extruded native rice. The reducing sugar of extruded native rice was decreased. The resistant starch of extruded rice added enzymes was decreased, but that of the extruded native rice was increased.
(4) The determined method of sugar components among extruded rice by HPLC was obtained. The chromatogram conditions was shown below: the chromatographic column (Carbohydrate High Performance 4μm,size:4.6mm×250mm Cartridge;American Waters Co., LTD) ;Waters Carbohydrate High Performance 4μm chromatographic column with refractive index detector; the mobile phase: elution influent acetonitrile: ultrapure water (V,V)81:19,flow rate 1.1ml/min;Detector pool temperature: 35℃; the column temperature: 45℃;the injection volume15μl. The measurement method was quick and accurate.
The sugar components of extruded native rice was shown below: the content of fructose was 0.002(g/ml), the content of glucose was 0.078(g/ml), the sucrose was 036(g/ml),the maltose was 0.383(g/ml),the maltotriose was0.004(g/ml).
The sugar components of extruded rice added thermostableα-amylases was shown below: the content of fructose was 0.121(g/ml), the content of glucose was 1.261(g/ml), the sucrose was 0.093(g/ml),the maltose was 3.955(g/ml),the maltotriose was3.207(g/ml).
The sugar components of extruded rice added mesophilicα-amylases was shown below: the content of fructose was 0.129(g/ml), the content of glucose was 1.953(g/ml), the sucrose was 0.366(g/ml),the maltose was 2.942(g/ml),the maltotriose was2.311(g/ml).
The experimental study on rice added with enzymes extruded at low temperature used as beer adjunct provide a scientific basis in beer production.
(1)研究了低温挤压添加耐高温α-淀粉酶大米作啤酒辅料的挤压-液化系统参数(挤压温度、螺杆转速、挤压加酶量、液化加酶量、料水比)对其麦汁各项考察指标的影响规律。通过SAS软件应用表面响应法等方法对各考察指标进行分析与优化处理,得到较优挤压-液化系统参数组合,经过验证试验及生产中试,试验结果表明,低温挤压添加耐高温α-淀粉酶大米作啤酒辅料在技术上是可行的,各项指标均优于对照试验。
通过响应面法试验和验证实验,得到了较优挤压-液化系统参数:挤压温度52.82~ 59.75℃;螺杆转速169.88~187.00r/min;挤压加酶量0.97~1.12L/t;液化加酶量0.53~0.62L/t;料水比1:4.23~1:4.79。
在以上优化条件下挤压添加耐高温α-淀粉酶大米,在燕京(无名)啤酒有限公司进行生产试验,结果显示挤压加耐高温α-淀粉酶大米糖化后麦汁的浸出物收得率要高于传统不挤压大米糖化后麦汁的浸出物收得率,范围在1.20~3.04%,成品啤酒各项指标符合GB-4927-2001。
(2)首次研究了低温挤压添加中温α-淀粉酶大米作啤酒辅料的挤压-糖化系统参数(挤压加酶量、液化加酶量、螺杆转速、液化温度、挤压温度)对其麦汁的各项考察指标的影响规律。通过SAS软件对各考察指标的分析与优化处理,得到较优挤压-液化系统参数组合,经过验证试验表明,挤压添加中温α-淀粉酶大米作啤酒辅料在技术上是可行的,主要指标优于对照试验。
通过响应面法试验和验证试验,得到了较优挤压-液化系统参数:挤压加酶量4.27~5.74L/t;液化加酶量2.82~2.94L/t;螺杆转速198.51~226.72r/min;液化温度75.70~80.39℃;挤压温度63.62~69.00℃。
(3)研究了加酶与不加酶大米的淀粉在挤压机内从喂入至挤出的过程中沿螺杆轴向的降解规律,其相同之处在于:淀粉的糊化度逐渐增大,淀粉含量和脂肪含量逐渐降低,添加酶制剂的大米辅料中酶活性逐渐降低;不同之处在于:加酶大米辅料,其还原糖含量逐渐增加,未加酶大米辅料,还原糖含量逐渐降低;加酶大米辅料,其抗性淀粉含量降低,未加酶大米辅料,抗性淀粉含量增加。
(4)首次应用HPLC对大米淀粉挤压过程(加酶或不加酶)中的糖组分进行检测,揭示加酶挤压和不加酶挤压的差异,并形成一种用于检测挤压大米中糖组分的HPLC方法。其色谱条件为:色谱柱:(Carbohydrate High Performance 4μm,尺寸:4.6mm×250mm Cartridge;美国Waters公司);流动相:81%乙腈+19%水超纯水,流速:1.1ml/min;检测器池温度:温度35℃;柱温:45℃;进样量:15μl。该方法测定速度快,结果准确。
低温挤压未加酶大米挤出物的糖组分为:果糖0.002(g/ml),葡糖糖0.078(g/ml),蔗糖0.036(g/ml),麦芽糖0.383(g/ml),麦芽三糖0.004(g/ml)。
低温挤压添加耐高温α-淀粉酶大米挤出物的糖组分为:果糖0.121(g/ml),葡糖糖1.216(g/ml),蔗糖0.093(g/ml),麦芽糖3.955(g/ml),麦芽三糖3.207(g/ml)。
低温挤压添加中温α-淀粉酶大米挤出物的糖组分为:果糖0.129(g/ml),葡糖糖1.953(g/ml),蔗糖0.366(g/ml),麦芽糖2.942(g/ml),麦芽三糖2.331(g/ml)。
以上试验研究为低温挤压加酶大米作啤酒辅料在啤酒生产中的应用提供了科学依据。
At present around the world, except Germany, most of the beer enterprises used rice, corn starch and syrup as adjunct. The rice and corn need to be cooked and make them gelatinization. But the process of the traditional method is long and consumes a large amount of steam.
Extrusion cooking technology could make starch gelatinize in the extruder, which has an significant advantages compared to the traditional process. But high temperature extruded adjunct also has the the difficulty in saccharification of the mash and the poor performance of filtration.
The low temperature extruded beer adjunct (lower than 70℃) solved this problem and obtained national patent. The paper was carry out at the base of three patents < Processing method, equipment and saccharifaction method of extruded expansion beer adjunct, Patent No. 00122033.0;Processing method, equipment and saccharifaction method of extruded beer adjunct, Patent No. 200510045328.6; Processing method, equipment and saccharifaction method of extruded beer adjunct with or without enzymes, Patent No. 200810014639.X)> and the funds of the ministry of science and technology agricultural transformation. The study obtained the optimization parameters of extrusion-liquefaction after the experiments of extruding rice adding thermostableα-amylases and mesophilicα-amylases separately as beer adjunct. The change of the chemical composition of rice in extruder was studied and constructed a method to determined the sugar composition by HPLC.
(1) It was studied the influence of liquefaction-extrusion system pararmeters (extrusion temperature, screw rotate speed, the content ofα-amylase during extrusion, the content ofα-amylase during liquefaction, ration of water to material) on the index of wort made from extruded rice added thermostableα-amylases as adjunct.
The optimized pararmeters of liquefaction-extrusion system were got through analysising and optimizing the index by the regression method of SAS. The results show that extruded rice added thermostableα-amylases used as beer adjunct was feasible, and the index of validated results were advantage than those of contrast experiment through the validated tests.
The optimized system pararmeters of liquefaction-extrusion by orthogonal tests and validated experiments were below: the extrusion temperature was 52.82~59.75℃, the screw rotate speed 169.88~187.00r/min, the content ofα-amylase during extrusion 0.97~1.12L/t, the content ofα-amylase during liquefaction 0.53~0.62L/t, the ration of water to material was 4.23~4.79.
(2) It was studied the influence of extrusion- liquefaction system pararmeters (the content of amylase during extrusion, the content of amylase during liquefaction, screw rotate speed, liquefaction temperature, extrusion temperature) on the index of wort made from extruded rice added mesophilicα-amylase.
The optimized pararmeters of extrusion- liquefaction system were got through analysising and optimizing the index by the regression method of SAS. The validated results showed that the process of producing wort used extruded riceadded mesophilicα-amylases as beer adjunct was feasible, and the index of validated results were advantage than those of contrast experiment.
The optimized pararmeters of extrusion-liquefaction system by orthogonal tests and validated experiments were below: the content of amylase added to rice during extrusion was 4.27~5.74L/t, the content of amylase during liquefaction 2.82~2.94L/t, the screw rotate speed 198.51~226.72r/min, the liquefaction temperature was 75.70~80.39℃, the extrusion temperature 63.62~69.00℃.
The rice was extruded under the optimizing parameters and took saccharfication- fermentation pilot scale production in beer enterprise. The results was shown that the the yield of beer increased 2~3% of extruded rice added enzymes as beer adjunct than that of extruded native rice. All the indexes of beer meeted the national standard(GB-4927-2001).
(3) The change of main chemical compositions of rice and enzymes during was determined. The samples were took at the specified 6 points along the screw direction. The results showed that the enzyme activity was decreased, the gelatinization degree was increase, the content of starch and lipid was decreased. The difference of reducing sugar of extruded native rice added enzymes was increased obviously than that of the extruded native rice. The reducing sugar of extruded native rice was decreased. The resistant starch of extruded rice added enzymes was decreased, but that of the extruded native rice was increased.
(4) The determined method of sugar components among extruded rice by HPLC was obtained. The chromatogram conditions was shown below: the chromatographic column (Carbohydrate High Performance 4μm,size:4.6mm×250mm Cartridge;American Waters Co., LTD) ;Waters Carbohydrate High Performance 4μm chromatographic column with refractive index detector; the mobile phase: elution influent acetonitrile: ultrapure water (V,V)81:19,flow rate 1.1ml/min;Detector pool temperature: 35℃; the column temperature: 45℃;the injection volume15μl. The measurement method was quick and accurate.
The sugar components of extruded native rice was shown below: the content of fructose was 0.002(g/ml), the content of glucose was 0.078(g/ml), the sucrose was 036(g/ml),the maltose was 0.383(g/ml),the maltotriose was0.004(g/ml).
The sugar components of extruded rice added thermostableα-amylases was shown below: the content of fructose was 0.121(g/ml), the content of glucose was 1.261(g/ml), the sucrose was 0.093(g/ml),the maltose was 3.955(g/ml),the maltotriose was3.207(g/ml).
The sugar components of extruded rice added mesophilicα-amylases was shown below: the content of fructose was 0.129(g/ml), the content of glucose was 1.953(g/ml), the sucrose was 0.366(g/ml),the maltose was 2.942(g/ml),the maltotriose was2.311(g/ml).
The experimental study on rice added with enzymes extruded at low temperature used as beer adjunct provide a scientific basis in beer production.
引文
[1] GB 4927-2008,啤酒[S].
[2]顾国贤,李崎.中国啤酒工业的进展[J].工业微生物.1999,29(3):44~49.
[3]周林生.不同品种大米在啤酒酿造中的应用研究[D].无锡:江南大学,2008.
[4]傅小燕,顾国贤.大米辅料对啤酒酿造的影响[J].工业微生物.1999,29(3):29~32.
[5]冯文红,周生民,史建国.辅料添加对啤酒质量影响的分析[J].中国酿造.2011,(11):155~157.
[6]鲍新华,陈云彪.浅谈大米在啤酒酿造中的使用[J].啤酒科技.2002,(4) :27~28.
[7]石海英,徐伟,陈彦等.玉米淀粉在啤酒生产中的应用探讨[J].食品科技.2000,(6) :47:44.
[8]温纪平,赵仁勇,毕德成.脱胚玉米糁在啤酒生产中的应用研究[J].粮食与饲料工业.2003(3):37~39.
[9]吴俊英,柳冰雄.小麦粉作啤酒辅料[J].食品与发酵工业.1989,(1) :27~31.
[10]尤新.玉米糖浆在啤酒中的应用[J].粮油食品科技.2002,10(3):43~44.
[11]杨杰璞,王德良,张五九.以黑小麦为辅料酿造啤酒的初步研究[J].酿酒.2006,33(3):97~99.
[12]张赟彬,何国庆.马铃薯用作啤酒辅料的糊化工艺研究[J].食品科技.2003,(10) :20~22.
[13] C. I. Owuama,N. Okafor. Use of unmalted sorghum as a brewing adjunct[J]. World Journal of Microbiology and Biotechnology.1990,6(3):318~312.
[14] Maria Daria Fumi , Roberta Galli, Milena Lambri,et al. Effect of full-scale brewing process on polyphenols in Italian all-malt and maizeadjunct lager beers[J]. Journal of Food Composition and Analysis. 2011 (24) :568~573.
[15] Glatthar, J,Heinisch, J, Senn, T. A Study on the Suitability of Unmalted Triticale as a Brewing Adjunct[J]. Journal of the American Society of Brewing Chemists.2002,60:181~187.
[16] Agu, R. C. A Comparison of Maize, Sorghum and Barley as Brewing Adjuncts[J]. Journal of the Institute of Brewing.2002,108:19~22.
[17] Giovani B. M. Carvalho, Daniel P. Silva, Camila V. Bento,et al. Banana as Adjunct in Beer Production: Applicabilityand Performance of Fermentative Parameters[J].Appl Biochem Biotechnol 2009 (155):356~365.
[18]毕晓勤,杨仲磊.螺杆挤压技术及其发展[J].粮食加工. 2006,31(5) :41~43
[19]马成业.低温挤压添加淀粉酶的脱胚玉米生产糖浆的糖化试验研究[D].哈尔滨:东北农业大学,2010. ge
[20]金征宇主编.挤压食品[M].北京:中国轻工业出版社,2005,160~165.
[21] Robin Guy. Extrusion Cooking: Technologies and Applications[M]. Boca Raton:The Chemical Rubber Company Presss, 2000,2~3.
[22] Mian N Riaz. Extruders in Food Application[M]. Boca Raton: The Chemical Rubber Company Press, 2000.25~45
[23]付玉飞.食品膨化机螺杆加工技术研究[D].沈阳:沈阳农业大学,2005.
[24]庄海宁.双螺杆挤压机生产人造米及挤压系统模型的研究[D].无锡:江南大学,2011.
[25]田耀旗,金征宇,邓力等.V_D_3-β-环糊精包合物在挤压营养米中的应用研究[J].食品与发酵工业.2007,33(12):52~54.
[26]王东.双螺杆挤压生产配合营养方便米的研究[D].无锡:江南大学,2009.
[27]汤坚,丁霄霖.玉米淀粉的挤压研究-淀粉在挤压过程中降解机理的研究(Ⅱb).无锡轻工业学院学报. 1994, 13(1):1~9.
[28]金征宇,李彬,谢正军等.一种交联木薯淀粉的挤压制备方法[P].中国专利: CN201010286937.1. 2010-12-22.
[29]奚可畏.挤压蒸煮玉米淀粉、脱胚玉米制取葡萄糖浆的试验研究[D].哈尔滨:东北农业大学,2007.
[30]董海洲,左进华,代养勇等双螺杆挤压对大豆蛋白体外消化率的影响[J].中国粮油学报,2009,24(7):28~32.
[31]于明晓,郭顺堂.挤压组织化对脱脂花生蛋白粉持水性和持油性的影响[J].食品工业科技,2007,28(1):87~90
[32] Abd El- Hady E A, Habiba R A. Effect of soaking and extrusion conditions on anti - nutrients and protein digestibility of legume seeds [J]. Lebensmittel Wissenchaftund Technology,2003, 36: 285~293
[33] Camire M L. Protein Functionality Modification by Extrusion Cooking[J] . JAOCS, 1990, 68 ( 3) : 200~204
[34]金征宇,朱选,张晓鸣等.挤压机用作反应器对田蓄籽粉去毒处理的研究[J] .中国粮油学报,1996,11(6):55~60.
[35]宋春芳,李栋,王曙光等.亚麻籽挤压膨化脱毒的工艺优化[J] .农业工程学报,2006,22(10):130~133.
[36] Feng Dingy ua n, Shen Ying ran, Chav ez E R, et a l. Effectiveness of different processing methods in r educing hydrogen cyanide content of flax seed[J] . Jour nal o f the Science of Food and Agriculture , 2003, 83: 836~841.
[37]李宏军,申德超.浸油用玉米胚挤压膨化预处理技术的试验研究[J].农业工程学报, 2002,18(3):128~131.
[38]徐红华,申德超.不同挤压参数对大豆粕残油率影响规律的研究[J].中国粮油学报, 2007, 22(4):106~110.
[39] Roque L Evangelista. Pages Oil extraction from lesquerella seeds by dry extrusion and expelling[J]. Industrial Crops and Products, 2009,29(1): 189~196.
[40] T O Omobuwajo, M T Ige, A O Ajayi. Theoretical prediction of extrusion pressure and oil flow rate during screw expeller processing of palm kernel seeds[J]. Journal of Food Engineering,1998,38(4):469~485.
[41]焦艳丽,温升南,杜冰等.挤压处理灵芝孢子粉提取灵芝多糖[J].食品科学,2011,32(16):67~70.
[42]杜冰,黄继红,程燕锋等.双螺杆挤压膨化破碎啤酒酵母细胞壁的研究[J].中国酿造,2009,12:26~29.
[43] DING Q B, AINSWORTH P, TUCKER G, et al. The effect of extrusion conditions on thephysicoehemieal properties and sensory characteristies of rice-based expanded snacks[J]. J Food Eng, 2005, 66(3): 283~289.
[44] BENDAHOU A, DUFRESNE A, KADDAMI H, et al. Isolation and structural characterization of hemicelluloses from palm of Phoenix dactylifera L.[J]. Carbohydrate Polymers, 2007, 68(3): 601~608.
[45]顾正彪,杨兴辉.用挤压膨化机作反应器制备羧甲基淀粉[J].中国粮油学报,1996, 11(1):37~41.
[46]杨波,杨光,钱大钧等.双螺杆挤压制备酯化玉米淀粉的实验研究[J].食品工业,2007,1:7~10.
[47] R González, C Carrara, E Tosi, et al. Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating[J]. LWT - Food Science and Technology, 2007,40(1):136~143.
[48] V D Miladinov, M A Hanna. Starch esterification by reactive extrusion[J]. Industrial Crops and Products, 2000,11(1):51~57.
[49]申德超.膨化啤酒辅料酿造啤酒的试验研究[J].农业工程学报,2002. 18(2):123~126.
[50]何国庆,吴长青.挤压膨化技术在发酵工业中的应用[J].中国商办工业,1999,12:31~33.
[51] Cheng-Chun Chou, Meei-Yueh Ling. Biochemical changes in soy sauce prepared with extruded and traditional raw materials[J]. Food Research International, 1998,31(6-7):487-492.
[52] Ken’ichi Ohtsubo, Keitaro Suzuki, Yuji Yasui. Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder[J]. Journal of Food Composition and Analysis, 2005,18(4):303-316.
[53]赵学伟,魏益民.加工参数对挤压膨化食品膨胀度的影响[J].粮食与饲料工业,2008,1:24~26.
[54]冯凤琴,刘东红,叶立扬.甘薯全粉加工及其挤压膨化食品特性的分析研究[J].农业工程学报,2001,17(3):99~102.
[55] M ezreb K, Gou llieux A, Rala in irina R, et al E ffect of Su crose on the Textural Properties ofC orn andW heat Extrudates[ J] . Carbohydrate Polym ers, 2006, 64: 1~8.
[56] Stefania Sg aram ella & Jennifer M Ames. The development and control of colour in extr -usion cooked foods[J] . Food Chemistry, 1993, 46: 129～132.
[57]马成业,申德超.减少玉米粗淀粉挤出物中抗性淀粉的工艺参数优化.农业工程学报,2009, 25(9):345~349.
[58] A. Faraj, T. Vasanthan, R. Hoover. The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours[J]. Food Research International,2004,37(5):517~525.
[59] J H Kim, E J Tanhehco. Effect of extrusion conditions on resistant starch formation from pastry wheat flour. Food Chemistry,2006,99(4):718~723.
[60]杜绿君.中国啤酒工业发展及啤酒花需求分析[J].中国农垦,2010,1:61~63.
[61]杜绿君.啤酒工业循环经济现状分析及发展方向[J].啤酒科技,2006,9:1~7.
[62] Linko,Pekka,Hakulin,Stina and Linko, Yu-Yen. Htst-Extrusion Cooking in Ethanol Production from Starchy Materisals[J]. Enzyme and Microbial Technology, 1984,6(10), 457~461.
[63] D.E. Briggs, A. Wadeson. The use of extruded barley, wheat and maize as adjuncts in mashing.Journal of the Institute of Brewing, 1986, 92: 468~474.
[64] Dale C. J. , Young T. W.,Makinde A.. Extruded Sorghum as a Brewing Raw Material[J].Journal ofthe Institute ofBrewing,1989, 1(95):157~167.
[65] Delcour J. A. , Hennebert M. M. E. , Vancraenenbroeck R. et al. Unmalted cereal products for beer brewing[J]. Journal of the Institute of Brewing,1989, 1(95):271-276.
[66]汪钊,周立平,陈华.蒸煮原料用于啤酒酿造[J] .啤酒科技, 1998,4:81.
[67]毕德成,刘秀河.挤压加工技术在高辅料啤酒生产中的应用[J].广州食品工业科技,1998,4:8~9:30.
[68]焦迎春,谈重芳.青稞啤酒糖化工艺的探讨[J].食品科学,1999,4:27~29.
[69]申德超.挤压膨化啤酒辅料的加工方法、加工装置和糖化方法[P].中国专利:00122033.0, 2000-08-03.
[70]申德超.啤酒辅料挤压的加工方法、加工装置和糖化方法.[P].中国专利:200510045328.6.2005-12-09.
[71]申德超.挤压啤酒辅料的糖化方法[P].中国专利:200610070044.7.2006-11-07.
[72]冯玉红.挤压蒸煮带胚玉米作啤酒辅料的试验研究[D].哈尔滨:东北农业大学,2000.
[73]孟阳.挤压蒸煮大米作辅料的啤酒糖化过程的试验研究[D].哈尔滨:东北农业大学,2001.
[74]侯旭杰.用挤压蒸煮大米辅料与酶制剂酿造啤酒的试验研究[D].哈尔滨:东北农业大学,2003.
[75]李宏军.挤压蒸煮大米辅料与酶制剂酿造啤酒工艺的研究[D].哈尔滨:东北农业大学,2004.
[76]杨勇.挤压大米辅料外加酶酿造啤酒的糖化试验研究[D].哈尔滨:东北农业大学2005.
[77] Govindasamy, S. , Campanella, O.H., Oates, C.G. Enzymatic Hydrolysis and Saccharification Optimization of Sago Starch in a Twin-screw Extruder[J]. Journal of Food Engineering, 1997,32( 4), Jun, , p 427~446.
[78] Tomas, Rui L., Oliveira, Jorge C., McCarthy et alL. Rheological Modelling of Enzymatic Extrusion of Rice Starch[J]. Journal of Food Engineering, 1997 32( 2),167~177.
[79] Thava Vasanthan1, Judy Yeung1, Ratnajothi Hoover. Dextrinization of Starch in Barley Flours with Thermostable alpha-Amylase by Extrusion Cooking[J]. Starch, 2001,53(12)616~622.
[80]冉旭,李玲玲,蒋林茂.挤压加工条件对玉米淀粉酶转化程度的影响.粮食与饲料工业.2006,7:23~25.
[81]孙于庆,冉旭.麦芽糊精挤压生产的试验研究.食品科技. 2006,10:123~125:137.
[82]段提勇,申德超.挤压加酶大米作啤酒辅料的试验研究[J].东北农业大学,2009,40(1).
[83]王国庆.挤压对大米啤酒辅料中抗性淀粉含量的影响.山东理工大学学报(自然科学版),2007,5:81~84.
[84]刘尼亚.挤压蒸煮小麦辅料在啤酒糖化中应用的试验研究[D].哈尔滨:东北农业大学硕士论文, 2007.
[85]王志华.挤压蒸煮脱胚玉米作啤酒辅料的试验研究[D].哈尔滨:东北农业大学硕士论文2007.
[86]顾国贤.酿造酒工艺学[M].北京:中国轻工业出版社,1996:167~168.
[87]管敦仪.啤酒工业手册(中册)[M].北京:中国轻工业出版社,1986:184~216.
[88]张祖莲.浅谈碘值监控在糖化生产的应用[J].啤酒科技,2005,12:36~37.
[89]徐中儒.农业试验最优回归设计[M].哈尔滨:黑龙江科学技术出版社, 1988:359~368.
[90]姜锡瑞,段刚.酶制剂实用技术手册[M].北京:中国轻工业出版社,2003,21~29.
[91]黄燕,吴平等. SAS统计分析及应用[M].机械工业出版社,2006,251~264.
[92]王文甫.啤酒生产工艺[M].北京:中国轻工业出版社,1997:158~159.
[93]王彩云.玉米膨化质构变化的研究[J].中国粮油学报,1998,13(3):41~43.
[94]瞿维国,张裕中,陈楚荣.食品螺杆挤压机相关参数的分析研究[J].包装与食品机械,1999,2:1~4.
[95]陈雄,吴传茂,乔昕.挤压膨化过程中物料的变化[J].粮食与饲料工业,2000,12:17~18.
[96]陆勤丰.挤压膨化加工中的化学成分[J].四川粮油科技,2001,1:43~44.
[97]郇延军.蒸煮挤压过程中淀粉的变化[J].无锡轻工与大学学报,1997,16(4):45~47.
[98]刘天印,陈存社.挤压膨化食品生产工艺与配方[M].北京:中国轻工业出版社,2000.
[99] Kohyama K, Nishinari K. Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch. Journal of agricultural and food chemistry. 1991, 39(8) :1406~1410 .
[100] Harper, J M. Extrusion of Foods s[M]. Boca Raton:The Chemical Rubber Company Presss, 1981,1~6.
[101]赵学伟,魏益民,杜双奎.挤压引起食品特性变化的数学模型研究综述.农业工程学报,2008,24(10):301~307.
[102]关正军,申德超,刘远洋.挤压膨化对玉米淀粉糊化程度影响的研究.农机化研究. 2003.1(1):51~53.
[103]何照范,张迪清.保健食品化学及其检测技术[M]北京:中国轻工业出版社,1998,161~169.
[104] Sanders JN, Chenoweth SA, Schwatz FP. Effect of metal ion substitutions in concanavalin A on the binding of carbohydrates and on thermal stability[J]. J Inorg Biochem, 1998, 70(2): 71~82.
[105] GB/T16285—1996食品中葡萄糖的测定方法[S].北京:中国标准出版社, 1996.
[106]王宝珍.黑蔓粗多糖的总可发酵糖含量测定研究[J].白求恩医科大学学,1995.21(3):275.
[107]大连轻工业学院等.食品分析.[M].北京:中国轻工业出版社,1996,152~211.
[108]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1995:34.
[109]孟宪昌,赵洪池.薄层色谱法分离糖类的方法改进[J].保定师专学报.1999,12(4):25~26.
[110] Alperin D M.Method for the deteetion of organic compounds on paper chromatograms with high recovery of the sample[J].JChromatogr,1982,242:299.
[111] Ben-Bassat A A,Grushka E.HPLC of mono-and oligosaccharide[J]. J Chromatogr ,1991,14(6):1051.
[112] Robards K,Whitelaw,M. Chromatography of mono-saccharides and disaccharides[J].J
[113] Chromatogr.1986,373:81.
[114] Ferreira IMPLVO. Beer Carbohydrates[J]. Beer in Health and Disease Prevention, 2009:1067~1073.
[115] Buckee GK. Estimation of iso-a acids by HPLC-Collaborative trial[J]. Journal of the Institute of Brewing, 1990, 96: 143~148.
[116] Lehtonen P, Hurme R. Liquid chromatographic determination of sugars in beer by evaporative light scattering detection[J]. Journal of the Institute of Brewing, 1994, 5(100): 343~346.
[117]莫海涛,李永库,潘发用等.高效液相色谱-激光蒸发光散射检测法测定低蔗糖食品中葡萄糖、蔗糖、麦芽糖和乳糖含量.食品工业科技,2006,(3):186~188.
[118]汤丽芬,吴钰珩,陈红英等.高效液相色谱法测定食品中五种糖的含量.华南预防医学,2002,28(3):40~41.
[2]顾国贤,李崎.中国啤酒工业的进展[J].工业微生物.1999,29(3):44~49.
[3]周林生.不同品种大米在啤酒酿造中的应用研究[D].无锡:江南大学,2008.
[4]傅小燕,顾国贤.大米辅料对啤酒酿造的影响[J].工业微生物.1999,29(3):29~32.
[5]冯文红,周生民,史建国.辅料添加对啤酒质量影响的分析[J].中国酿造.2011,(11):155~157.
[6]鲍新华,陈云彪.浅谈大米在啤酒酿造中的使用[J].啤酒科技.2002,(4) :27~28.
[7]石海英,徐伟,陈彦等.玉米淀粉在啤酒生产中的应用探讨[J].食品科技.2000,(6) :47:44.
[8]温纪平,赵仁勇,毕德成.脱胚玉米糁在啤酒生产中的应用研究[J].粮食与饲料工业.2003(3):37~39.
[9]吴俊英,柳冰雄.小麦粉作啤酒辅料[J].食品与发酵工业.1989,(1) :27~31.
[10]尤新.玉米糖浆在啤酒中的应用[J].粮油食品科技.2002,10(3):43~44.
[11]杨杰璞,王德良,张五九.以黑小麦为辅料酿造啤酒的初步研究[J].酿酒.2006,33(3):97~99.
[12]张赟彬,何国庆.马铃薯用作啤酒辅料的糊化工艺研究[J].食品科技.2003,(10) :20~22.
[13] C. I. Owuama,N. Okafor. Use of unmalted sorghum as a brewing adjunct[J]. World Journal of Microbiology and Biotechnology.1990,6(3):318~312.
[14] Maria Daria Fumi , Roberta Galli, Milena Lambri,et al. Effect of full-scale brewing process on polyphenols in Italian all-malt and maizeadjunct lager beers[J]. Journal of Food Composition and Analysis. 2011 (24) :568~573.
[15] Glatthar, J,Heinisch, J, Senn, T. A Study on the Suitability of Unmalted Triticale as a Brewing Adjunct[J]. Journal of the American Society of Brewing Chemists.2002,60:181~187.
[16] Agu, R. C. A Comparison of Maize, Sorghum and Barley as Brewing Adjuncts[J]. Journal of the Institute of Brewing.2002,108:19~22.
[17] Giovani B. M. Carvalho, Daniel P. Silva, Camila V. Bento,et al. Banana as Adjunct in Beer Production: Applicabilityand Performance of Fermentative Parameters[J].Appl Biochem Biotechnol 2009 (155):356~365.
[18]毕晓勤,杨仲磊.螺杆挤压技术及其发展[J].粮食加工. 2006,31(5) :41~43
[19]马成业.低温挤压添加淀粉酶的脱胚玉米生产糖浆的糖化试验研究[D].哈尔滨:东北农业大学,2010. ge
[20]金征宇主编.挤压食品[M].北京:中国轻工业出版社,2005,160~165.
[21] Robin Guy. Extrusion Cooking: Technologies and Applications[M]. Boca Raton:The Chemical Rubber Company Presss, 2000,2~3.
[22] Mian N Riaz. Extruders in Food Application[M]. Boca Raton: The Chemical Rubber Company Press, 2000.25~45
[23]付玉飞.食品膨化机螺杆加工技术研究[D].沈阳:沈阳农业大学,2005.
[24]庄海宁.双螺杆挤压机生产人造米及挤压系统模型的研究[D].无锡:江南大学,2011.
[25]田耀旗,金征宇,邓力等.V_D_3-β-环糊精包合物在挤压营养米中的应用研究[J].食品与发酵工业.2007,33(12):52~54.
[26]王东.双螺杆挤压生产配合营养方便米的研究[D].无锡:江南大学,2009.
[27]汤坚,丁霄霖.玉米淀粉的挤压研究-淀粉在挤压过程中降解机理的研究(Ⅱb).无锡轻工业学院学报. 1994, 13(1):1~9.
[28]金征宇,李彬,谢正军等.一种交联木薯淀粉的挤压制备方法[P].中国专利: CN201010286937.1. 2010-12-22.
[29]奚可畏.挤压蒸煮玉米淀粉、脱胚玉米制取葡萄糖浆的试验研究[D].哈尔滨:东北农业大学,2007.
[30]董海洲,左进华,代养勇等双螺杆挤压对大豆蛋白体外消化率的影响[J].中国粮油学报,2009,24(7):28~32.
[31]于明晓,郭顺堂.挤压组织化对脱脂花生蛋白粉持水性和持油性的影响[J].食品工业科技,2007,28(1):87~90
[32] Abd El- Hady E A, Habiba R A. Effect of soaking and extrusion conditions on anti - nutrients and protein digestibility of legume seeds [J]. Lebensmittel Wissenchaftund Technology,2003, 36: 285~293
[33] Camire M L. Protein Functionality Modification by Extrusion Cooking[J] . JAOCS, 1990, 68 ( 3) : 200~204
[34]金征宇,朱选,张晓鸣等.挤压机用作反应器对田蓄籽粉去毒处理的研究[J] .中国粮油学报,1996,11(6):55~60.
[35]宋春芳,李栋,王曙光等.亚麻籽挤压膨化脱毒的工艺优化[J] .农业工程学报,2006,22(10):130~133.
[36] Feng Dingy ua n, Shen Ying ran, Chav ez E R, et a l. Effectiveness of different processing methods in r educing hydrogen cyanide content of flax seed[J] . Jour nal o f the Science of Food and Agriculture , 2003, 83: 836~841.
[37]李宏军,申德超.浸油用玉米胚挤压膨化预处理技术的试验研究[J].农业工程学报, 2002,18(3):128~131.
[38]徐红华,申德超.不同挤压参数对大豆粕残油率影响规律的研究[J].中国粮油学报, 2007, 22(4):106~110.
[39] Roque L Evangelista. Pages Oil extraction from lesquerella seeds by dry extrusion and expelling[J]. Industrial Crops and Products, 2009,29(1): 189~196.
[40] T O Omobuwajo, M T Ige, A O Ajayi. Theoretical prediction of extrusion pressure and oil flow rate during screw expeller processing of palm kernel seeds[J]. Journal of Food Engineering,1998,38(4):469~485.
[41]焦艳丽,温升南,杜冰等.挤压处理灵芝孢子粉提取灵芝多糖[J].食品科学,2011,32(16):67~70.
[42]杜冰,黄继红,程燕锋等.双螺杆挤压膨化破碎啤酒酵母细胞壁的研究[J].中国酿造,2009,12:26~29.
[43] DING Q B, AINSWORTH P, TUCKER G, et al. The effect of extrusion conditions on thephysicoehemieal properties and sensory characteristies of rice-based expanded snacks[J]. J Food Eng, 2005, 66(3): 283~289.
[44] BENDAHOU A, DUFRESNE A, KADDAMI H, et al. Isolation and structural characterization of hemicelluloses from palm of Phoenix dactylifera L.[J]. Carbohydrate Polymers, 2007, 68(3): 601~608.
[45]顾正彪,杨兴辉.用挤压膨化机作反应器制备羧甲基淀粉[J].中国粮油学报,1996, 11(1):37~41.
[46]杨波,杨光,钱大钧等.双螺杆挤压制备酯化玉米淀粉的实验研究[J].食品工业,2007,1:7~10.
[47] R González, C Carrara, E Tosi, et al. Amaranth starch-rich fraction properties modified by extrusion and fluidized bed heating[J]. LWT - Food Science and Technology, 2007,40(1):136~143.
[48] V D Miladinov, M A Hanna. Starch esterification by reactive extrusion[J]. Industrial Crops and Products, 2000,11(1):51~57.
[49]申德超.膨化啤酒辅料酿造啤酒的试验研究[J].农业工程学报,2002. 18(2):123~126.
[50]何国庆,吴长青.挤压膨化技术在发酵工业中的应用[J].中国商办工业,1999,12:31~33.
[51] Cheng-Chun Chou, Meei-Yueh Ling. Biochemical changes in soy sauce prepared with extruded and traditional raw materials[J]. Food Research International, 1998,31(6-7):487-492.
[52] Ken’ichi Ohtsubo, Keitaro Suzuki, Yuji Yasui. Bio-functional components in the processed pre-germinated brown rice by a twin-screw extruder[J]. Journal of Food Composition and Analysis, 2005,18(4):303-316.
[53]赵学伟,魏益民.加工参数对挤压膨化食品膨胀度的影响[J].粮食与饲料工业,2008,1:24~26.
[54]冯凤琴,刘东红,叶立扬.甘薯全粉加工及其挤压膨化食品特性的分析研究[J].农业工程学报,2001,17(3):99~102.
[55] M ezreb K, Gou llieux A, Rala in irina R, et al E ffect of Su crose on the Textural Properties ofC orn andW heat Extrudates[ J] . Carbohydrate Polym ers, 2006, 64: 1~8.
[56] Stefania Sg aram ella & Jennifer M Ames. The development and control of colour in extr -usion cooked foods[J] . Food Chemistry, 1993, 46: 129～132.
[57]马成业,申德超.减少玉米粗淀粉挤出物中抗性淀粉的工艺参数优化.农业工程学报,2009, 25(9):345~349.
[58] A. Faraj, T. Vasanthan, R. Hoover. The effect of extrusion cooking on resistant starch formation in waxy and regular barley flours[J]. Food Research International,2004,37(5):517~525.
[59] J H Kim, E J Tanhehco. Effect of extrusion conditions on resistant starch formation from pastry wheat flour. Food Chemistry,2006,99(4):718~723.
[60]杜绿君.中国啤酒工业发展及啤酒花需求分析[J].中国农垦,2010,1:61~63.
[61]杜绿君.啤酒工业循环经济现状分析及发展方向[J].啤酒科技,2006,9:1~7.
[62] Linko,Pekka,Hakulin,Stina and Linko, Yu-Yen. Htst-Extrusion Cooking in Ethanol Production from Starchy Materisals[J]. Enzyme and Microbial Technology, 1984,6(10), 457~461.
[63] D.E. Briggs, A. Wadeson. The use of extruded barley, wheat and maize as adjuncts in mashing.Journal of the Institute of Brewing, 1986, 92: 468~474.
[64] Dale C. J. , Young T. W.,Makinde A.. Extruded Sorghum as a Brewing Raw Material[J].Journal ofthe Institute ofBrewing,1989, 1(95):157~167.
[65] Delcour J. A. , Hennebert M. M. E. , Vancraenenbroeck R. et al. Unmalted cereal products for beer brewing[J]. Journal of the Institute of Brewing,1989, 1(95):271-276.
[66]汪钊,周立平,陈华.蒸煮原料用于啤酒酿造[J] .啤酒科技, 1998,4:81.
[67]毕德成,刘秀河.挤压加工技术在高辅料啤酒生产中的应用[J].广州食品工业科技,1998,4:8~9:30.
[68]焦迎春,谈重芳.青稞啤酒糖化工艺的探讨[J].食品科学,1999,4:27~29.
[69]申德超.挤压膨化啤酒辅料的加工方法、加工装置和糖化方法[P].中国专利:00122033.0, 2000-08-03.
[70]申德超.啤酒辅料挤压的加工方法、加工装置和糖化方法.[P].中国专利:200510045328.6.2005-12-09.
[71]申德超.挤压啤酒辅料的糖化方法[P].中国专利:200610070044.7.2006-11-07.
[72]冯玉红.挤压蒸煮带胚玉米作啤酒辅料的试验研究[D].哈尔滨:东北农业大学,2000.
[73]孟阳.挤压蒸煮大米作辅料的啤酒糖化过程的试验研究[D].哈尔滨:东北农业大学,2001.
[74]侯旭杰.用挤压蒸煮大米辅料与酶制剂酿造啤酒的试验研究[D].哈尔滨:东北农业大学,2003.
[75]李宏军.挤压蒸煮大米辅料与酶制剂酿造啤酒工艺的研究[D].哈尔滨:东北农业大学,2004.
[76]杨勇.挤压大米辅料外加酶酿造啤酒的糖化试验研究[D].哈尔滨:东北农业大学2005.
[77] Govindasamy, S. , Campanella, O.H., Oates, C.G. Enzymatic Hydrolysis and Saccharification Optimization of Sago Starch in a Twin-screw Extruder[J]. Journal of Food Engineering, 1997,32( 4), Jun, , p 427~446.
[78] Tomas, Rui L., Oliveira, Jorge C., McCarthy et alL. Rheological Modelling of Enzymatic Extrusion of Rice Starch[J]. Journal of Food Engineering, 1997 32( 2),167~177.
[79] Thava Vasanthan1, Judy Yeung1, Ratnajothi Hoover. Dextrinization of Starch in Barley Flours with Thermostable alpha-Amylase by Extrusion Cooking[J]. Starch, 2001,53(12)616~622.
[80]冉旭,李玲玲,蒋林茂.挤压加工条件对玉米淀粉酶转化程度的影响.粮食与饲料工业.2006,7:23~25.
[81]孙于庆,冉旭.麦芽糊精挤压生产的试验研究.食品科技. 2006,10:123~125:137.
[82]段提勇,申德超.挤压加酶大米作啤酒辅料的试验研究[J].东北农业大学,2009,40(1).
[83]王国庆.挤压对大米啤酒辅料中抗性淀粉含量的影响.山东理工大学学报(自然科学版),2007,5:81~84.
[84]刘尼亚.挤压蒸煮小麦辅料在啤酒糖化中应用的试验研究[D].哈尔滨:东北农业大学硕士论文, 2007.
[85]王志华.挤压蒸煮脱胚玉米作啤酒辅料的试验研究[D].哈尔滨:东北农业大学硕士论文2007.
[86]顾国贤.酿造酒工艺学[M].北京:中国轻工业出版社,1996:167~168.
[87]管敦仪.啤酒工业手册(中册)[M].北京:中国轻工业出版社,1986:184~216.
[88]张祖莲.浅谈碘值监控在糖化生产的应用[J].啤酒科技,2005,12:36~37.
[89]徐中儒.农业试验最优回归设计[M].哈尔滨:黑龙江科学技术出版社, 1988:359~368.
[90]姜锡瑞,段刚.酶制剂实用技术手册[M].北京:中国轻工业出版社,2003,21~29.
[91]黄燕,吴平等. SAS统计分析及应用[M].机械工业出版社,2006,251~264.
[92]王文甫.啤酒生产工艺[M].北京:中国轻工业出版社,1997:158~159.
[93]王彩云.玉米膨化质构变化的研究[J].中国粮油学报,1998,13(3):41~43.
[94]瞿维国,张裕中,陈楚荣.食品螺杆挤压机相关参数的分析研究[J].包装与食品机械,1999,2:1~4.
[95]陈雄,吴传茂,乔昕.挤压膨化过程中物料的变化[J].粮食与饲料工业,2000,12:17~18.
[96]陆勤丰.挤压膨化加工中的化学成分[J].四川粮油科技,2001,1:43~44.
[97]郇延军.蒸煮挤压过程中淀粉的变化[J].无锡轻工与大学学报,1997,16(4):45~47.
[98]刘天印,陈存社.挤压膨化食品生产工艺与配方[M].北京:中国轻工业出版社,2000.
[99] Kohyama K, Nishinari K. Effect of soluble sugars on gelatinization and retrogradation of sweet potato starch. Journal of agricultural and food chemistry. 1991, 39(8) :1406~1410 .
[100] Harper, J M. Extrusion of Foods s[M]. Boca Raton:The Chemical Rubber Company Presss, 1981,1~6.
[101]赵学伟,魏益民,杜双奎.挤压引起食品特性变化的数学模型研究综述.农业工程学报,2008,24(10):301~307.
[102]关正军,申德超,刘远洋.挤压膨化对玉米淀粉糊化程度影响的研究.农机化研究. 2003.1(1):51~53.
[103]何照范,张迪清.保健食品化学及其检测技术[M]北京:中国轻工业出版社,1998,161~169.
[104] Sanders JN, Chenoweth SA, Schwatz FP. Effect of metal ion substitutions in concanavalin A on the binding of carbohydrates and on thermal stability[J]. J Inorg Biochem, 1998, 70(2): 71~82.
[105] GB/T16285—1996食品中葡萄糖的测定方法[S].北京:中国标准出版社, 1996.
[106]王宝珍.黑蔓粗多糖的总可发酵糖含量测定研究[J].白求恩医科大学学,1995.21(3):275.
[107]大连轻工业学院等.食品分析.[M].北京:中国轻工业出版社,1996,152~211.
[108]宁正祥.食品成分分析手册[M].北京:中国轻工业出版社,1995:34.
[109]孟宪昌,赵洪池.薄层色谱法分离糖类的方法改进[J].保定师专学报.1999,12(4):25~26.
[110] Alperin D M.Method for the deteetion of organic compounds on paper chromatograms with high recovery of the sample[J].JChromatogr,1982,242:299.
[111] Ben-Bassat A A,Grushka E.HPLC of mono-and oligosaccharide[J]. J Chromatogr ,1991,14(6):1051.
[112] Robards K,Whitelaw,M. Chromatography of mono-saccharides and disaccharides[J].J
[113] Chromatogr.1986,373:81.
[114] Ferreira IMPLVO. Beer Carbohydrates[J]. Beer in Health and Disease Prevention, 2009:1067~1073.
[115] Buckee GK. Estimation of iso-a acids by HPLC-Collaborative trial[J]. Journal of the Institute of Brewing, 1990, 96: 143~148.
[116] Lehtonen P, Hurme R. Liquid chromatographic determination of sugars in beer by evaporative light scattering detection[J]. Journal of the Institute of Brewing, 1994, 5(100): 343~346.
[117]莫海涛,李永库,潘发用等.高效液相色谱-激光蒸发光散射检测法测定低蔗糖食品中葡萄糖、蔗糖、麦芽糖和乳糖含量.食品工业科技,2006,(3):186~188.
[118]汤丽芬,吴钰珩,陈红英等.高效液相色谱法测定食品中五种糖的含量.华南预防医学,2002,28(3):40~41.