不同干燥条件对啤酒麦芽品质的影响  

Effect of different drying conditions on malt quality

作　　者：吴洪斌[1] 贠建民[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：《中国酿造》2008年第12期13-15,共3页China Brewing

摘　　要：以甘啤4号大麦为原料,采用凋萎温度和焙焦温度相结合的方法,设置3个温度梯度,进行9组完全组合试验,对水分、浸出物、库值、α-氨基酸态氮、麦汁黏度和糖化时间等一系列指标的测定,得出了各个指标在干燥过程中的变化规律,并依据中华人民共和国行业标准(QB1686-93)啤酒麦芽综合评价评分表,对各样品进行综合评分,筛选出最佳的干燥工艺条件,确定了凋萎和焙焦的温度参数。The Gansu No.4 beer barley was used as material in this study. The detection method was designed according to the combination of langnish temperature and burnt temperature. Since either languish temperature or burnt temperature was set as 3 temperature gradients, 9 groups of tests were conducted. During above detection, the change regularities of water content, extracts, Kolbach value, α-amino nitrogen, wort viscosity and saccharification time of No. 4 beer barley during drying processing were achieved. According to the comprehensive assessments of China professional standard QB 1686-93 for beer barley, the optimal drying processing parameters, languish temperature and burnt temperature were confirmed by comprehensively scoring for different samples.

关 键 词：干燥条件 啤酒麦芽 凋萎 焙焦 品质 

分 类 号：TQ920.4[轻工技术与工程—发酵工程]