不同干燥条件下麦芽色度与类黑精的关系研究  

Relationship between malt chroma and melanoidin at different drying conditions

作　　者：吴洪斌[1] 贠建民[1] 李赟[1] 韩鹏[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：《甘肃农业大学学报》2010年第1期130-133,共4页Journal of Gansu Agricultural University

基　　金：科技部星火计划资助项目(2006EA860002)

摘　　要：以‘甘啤4号’大麦为原料,对制麦过程中干燥工段的凋萎温度和焙焦温度进行了二因素三水平完全组合试验,结果表明,在凋萎温度不变的情况下,随着焙焦温度的升高,类黑精及麦芽色度含量均呈上升趋势;在焙焦温度不变的条件下,随着凋萎温度的提高,类黑精及麦芽色度含量也呈上升趋势.在凋萎温度48～52℃和焙焦温度78～82℃条件下麦芽色度与类黑精含量的回归方程为:y=1.7048x+0.0554,r为0.995,呈良好的线性相关.该数学模型可为啤酒及相关企业快速检测类黑精提供理论参考.Beer barley（cv.Ganpi NO.4）was employed as material,the assay was conducted by two factors and three levels completely randomized experiment,including languish and burnt temperature.Compared with determination of the chroma and melanoidin,the influences of drying temperature on two indexes were attained.The result indicated that the chroma and melanoidin correlated positively well（r=0.995）under the drying processing.An equation of y=1.704 8x＋0.055 4 was founded by using regress analysis,which could be employed to detect of melanoidin in beer and relative enterprises.

关 键 词：麦芽色度 类黑精 凋萎温度 焙焦温度 

分 类 号：S512.31[农业科学—作物学]