国产大麦主要酿造特性与成品麦芽品质的关系  

The relationship between main brewing characteristics of domestic barley and finished barley malt quality

作　　者：陈霞[1] 韩丹[1] 莫新迎[1] 李明达[1] 常丽敏[1] 石维忱[2] 赵长新[1] 

机构地区：[1]大连工业大学生物与食品工程学院,大连116034 [2]中国发酵工业协会,北京100833

出　　处：《食品科技》2010年第8期129-133,共5页Food Science and Technology

基　　金：国家"十一五"科技支撑计划重点项目(2007BAK36B01);辽宁省教育厅发酵工程重点实验室开放课题项目(2004LN-FJ-004)

摘　　要：选取了5种啤酒生产中常用的国产大麦,直观地检测和比较了5种大麦基本指标、部分水解酶活力及泡沫蛋白含量与麦芽品质的关系。结果表明大麦外观及基本指标、麦芽中泡沫蛋白含量及麦芽蛋白酶活力与麦芽品质存在重要联系。研究发现大麦外观及基本指标、麦芽蛋白酶活力与库值存在正相关性,麦芽中泡沫蛋白含量与可溶性氮呈正相关,这为评估大麦和麦芽品质提供借鉴,为国产大麦大规模应用提供理论基础。The relationships between basic indicator,part of hydrolases activity and foam proteins content of five kinds of customary domestic barley in beer brewing and barley malt quality were intuitively detected and compared.The results showed that the barley exterior appearance and basicindicator,foam proteins content in barley malt and protease avtivity had significant relationship with barleymalt quality.The barley exterior appearance and basic indicator,protease activity increased Kolbach value,foam proteins content increased soluble nitrogen content,which provided references for evaluating barley and barley malt quality and provided theoretical principle for domestic barley large-scale applications.

关 键 词：国产大麦 麦芽 泡沫蛋白 酶活力 

分 类 号：Q819[生物学—生物工程]