硒处理对麦芽及啤酒硒含量的影响  

Effect of selenium treatment on the content of selenium in malt and beer

作　　者：何国庆[1] 朱辉[1] 郑晓冬[1] 王友永[1] 尹源明[1] 

机构地区：[1]浙江农业大学食品科学与技术系

出　　处：《浙江农业大学学报》1995年第3期266-270,共5页

基　　金：国家教委资助

摘　　要：麦芽制作过程中，用硒溶液进行一次浸麦处理，以此麦芽酿造富硒啤洒，麦芽制作的优化试验表明，在第三次上水时用２００μｇ／ｍＬ硒溶液在２３℃下浸麦，发芽９６小时和三次上水时用３００μｇ／ｍＬ硒溶液在２０℃下浸麦，发芽９６小时，效果最好。前者麦芽含硒１０．８３μｇ／ｇ，啤酒含硒０．１７μｇ／ｍＬ后者麦芽含硒１０．４３μｇ／ｇ，啤洒含硒０．２０μｇ／ｍＬ。同时研究了硒处理对麦芽、麦汁、啤酒的常规质量指标的影响。The barley was immersed with the selenium-bearing solution during malting for mak-ing the malt and beer which contained high content of selenium. The experimentation results showed that the optimum condition of malting was 200μg/ml selenium solution at 23℃ or 300 μg/mL seleniurn solution at 20℃ in the third immersion,and both treatments had the sarne germi-nating time, 96 hours. The selenium contents in the malts obtained by these two treatments were 10.83 μg/g and 10.43μg/g, respectively,The selenium contents in the beers brewed with the aforementioned malts were 0.17μg/mL and 0.20μg/mL,respectively. In the meantime the effects of selenium treatment on other quality index of malt,wort and beer were also studied.

关 键 词：麦芽 啤酒 硒 

分 类 号：TS262.5[轻工技术与工程—发酵工程] R151.3[轻工技术与工程—食品科学与工程]