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《JOURNAL OF ANHUI INSTITUTE OF MECHANICAL AND ELECTRICAL ENGINEERING》 1999-02
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Research on the Manufacture of Barleysyrup by Enzymes

Xue Zhenglian (Anhui Institute of Mechanical and Electrical Engineering Wuhu 241000) Sun Xiangjun (Shanghai Inititute of Agriculture Shanghai 201101)  
This paper deals with the optimum process conditions of making barleysyrup by enzymes. The liquefied time is 10 minutes and usage of α-amylase is 8 u/g. The optimum saccharified temperature, pH, time and usage of β-amylase are 60 ℃,6.0,8 hours and 100 u/g, respectively. The DE of this barlysyrup is 72%and the limit attenuation can reach 74%.
【CateGory Index】: TS262.5
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