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高粱籽粒在尼日利亚被用于传统的 pito 啤酒生产(Olaniyi 等,1987),籽粒发芽后加水磨碎并发酵。其籽粒成分如淀粉、蛋白质在发芽期间发生数量和质量变化。应用发芽的高粱能显著降低高粱粥的粘度,提高其能量和营养水平(Mosha 等,1983)。淀粉酶在发芽时对淀粉产生作用改变其性质,淀粉酶活性是高粱酿酒(麦芽)品质的最重要指标(Novellie,1962)。
Sorghum grains are used in the traditional pito beer production in Nigeria (Olaniyi et al., 1987). The grains are ground and fermented with water. Its grain composition, such as starch, protein occurs during the germination of the quantity and quality changes. The application of germinated sorghum can significantly reduce sorghum porridge viscosity and increase its energy and nutrient levels (Mosha et al., 1983). Amylase changes its properties by acting on starch during germination. Amylase activity is the most important indicator of the quality of sorghum wine (Malley) (Novellie, 1962).