贮存期间影响麦芽质量的因素  

Influencing Factors of Malt Quality During the Storage

作　　者：王志坚[1] 

机构地区：[1]河北钟楼集团邯郸啤酒有限公司,河北邯郸056001

出　　处：《酿酒科技》2008年第6期131-132,共2页Liquor-Making Science & Technology

摘　　要：麦芽需经一段时间贮存,使麦芽的蛋白酶活力、淀粉酶活力及糖化力提高,有利于麦汁过滤和口味改善,麦芽浸出物也有所提高,啤酒胶体稳定性也得到改善。在贮存过程中,影响麦芽质量的环境条件主要是贮存方式、贮存温度、空气湿度、贮存时间。在这几个因素中,虽贮存温度的影响较大,但几个因素是相互影响的,每个环节都很重要。啤酒厂应重视贮存条件对麦芽质量的影响。(陶然)A period of storage is necessary for malt to improve its protease activity, its amylase activity and its saccharifying power, which is also helpful for wort filtration and taste improvement, for the increase of malt lixiviating substances, and for the improvement of beer colloid stability. The main influencing factors of malt quality during the storage covered storage mode, storage temperature, ambient humidity, and storage time. Among all the influencing factors, storage temperature was more important. However, all the factors interacted and every procedure was important. Breweries should highly value the effects of storage conditions on malt quality. （Tran. by YUE Yang）

关 键 词：啤酒生产 麦芽质量 贮存条件 影响因素 

分 类 号：TS262.5[轻工技术与工程—发酵工程] TS261.4[轻工技术与工程—食品科学与工程]