制麦工艺中添加剂的筛选研究  

Selection of additives in the malting of barley

作　　者：韩秀峰[1] 贠建民[1] 曾朝珍[1] 韩丽[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品与机械》2008年第2期134-136,共3页Food and Machinery

基　　金：科技部星火计划项目(项目编号:2006EA860002)

摘　　要：通过培养皿小试对影响大麦发芽的添加剂进行单因素筛选,来确定添加剂的最佳浓度。试验结果表明:添加剂赤霉素GA对大麦的发芽率有显著性影响,最佳浓度为0.2mg/kg;甲醛HCHO可以显著抑制大麦根叶芽的生长,最佳浓度为0.05%;溴酸钾KBrO3可抑制大麦根叶芽的生长,最佳浓度为100mg/kg;氢氧化钠NaOH可以抑制大麦的根叶芽影响显著,最佳浓度为为0.2g/L。The experiment was designed to determine the optimal concentration of four kinds of additives affecting the malting of barley in plates.The results showed that gibberellin GA had significant impact on the germination of barley with optimal concentrating being GA 0.2 mg/kg;and certain amount of formalin HCHO with 0.05% or bromate KBrO3 with 100 mg/kg could significantly inhibit the growth of root bud and leaf bud;0.2 g/L NaOH also showed similar inhibition effect.

关 键 词：制麦 添加剂 筛选 

分 类 号：TS262.5[轻工技术与工程—发酵工程]