不同KCr(SO_4)_2处理大麦对麦芽中有机铬形成及其品质的影响  

Effects of Different KCr(SO_4)_2 Concentration on the Formation of OrganicChromium and on Malt Quality

作　　者：钱静亚[1] 杨振泉[2] 方维明[2] 

机构地区：[1]扬州大学生物科学与技术学院,江苏扬州225009 [2]扬州大学食品科学与工程学院,江苏扬州225001

出　　处：《现代食品科技》2006年第2期34-36,共3页Modern Food Science and Technology

基　　金：江苏省科委十五攻关项目(NO:BE2001397)

摘　　要：本研究利用不同浓度的KCr（SO4）2处理大麦制备富铬麦芽，对麦芽中的总铬和有机铬含量进行了测定，并对麦芽品质指标α-氨基氮、无水浸出率和糖化力进行了分析，研究结果表明：不同KCr（SO4）2处理浓度对麦芽中有机铬形成及其麦芽主要品质指标存在不同的影响，当处理浓度为250mg·kg^-1时麦芽中总铬含量最大为11．36μg·g^-1，而处理浓度为200mg·kg^-1时有初铬含量最大为3．1μg·g^-1；经不同浓度KCr（S04）2处理后麦芽品质指标均发生了不同程度的变化，当KCr（SO4）2处理浓度在25mg·kg^-1～250mg·k^-1范围内，麦芽的α-氨基氮、无水浸出率均有一定的提高，其中150mg·kg^-1的处理浓度成品麦芽α-氨基氮含量最高，达212．2mg／100g，而在处理浓度为200mg·kg^-1时成品麦芽无水浸出率最高，达77．9％，同时麦芽的糖化力也有一定程度的提高，但是处理浓度为250mg·kg^-1时麦芽糖化力有所下降，对成品麦芽进行综合评分时，KCr（SO4）2处理浓度为100mg·kg^-1时分值最高。The article mensurated the content of total chromium and organic chromium in malt which was dealed with different KCr（SO4）2 concentration. And analyzed the malt quality which are α-amino-nitrogen, extraction and diastatic power .The absorption of total chromium achieved the most high which was 11.36 μg·g^-1 when KCr（SO4）2 concentration was 250 mg·kg^-1, and absorption of organic chromium achieved the most high which was 3.1 μg·g^-1 when KCr（SO4）2 concentration was 200 mg·kg^-1. Different KCr（SO4）2 concentration had different effect on indexes of malt quality, α-amino-nitrogen and extraction enhance when malt was dealed with KCr（SO4）2. The content of α-amino-nitrogen achieved most high which was 212.2 mg/100g. When KCr（SO4）2 concentration was 200 mg.kgl, the content of extraction achieved most high which was 77.9%. Diastatic power also enhanced except that the KCr（SO4）2 concentration was 250 mg.kgl. When KCr（SO4）2 concentration was 100 mg·kg^-1, total score achieved most high.

关 键 词：富铬麦芽 Α-氨基氮 无水浸出率 糖化力 综合评分 

分 类 号：TS211[轻工技术与工程—粮食、油脂及植物蛋白工程]