高蛋白大麦麦芽生产工艺的研究  

Research on the Production Technology of High-protein Barley Malt

作　　者：周生民[1] 冯文红[1] 周广田[1] 

机构地区：[1]山东轻工业学院现代酿酒实验室,山东济南250353

出　　处：《酿酒科技》2012年第4期47-49,共3页Liquor-Making Science & Technology

摘　　要：良好的制麦工艺表现为大麦吸收水分较快,溶解速度快,但是国产大麦蛋白质含量普遍比进口大麦高,溶解不容易控制。对生产中大麦蛋白质溶解的控制进行了研究,增加麦芽中α-氨基氮含量,有利于啤酒泡沫质量的提高。Abstract：The performance of good malt production technology is the bibulous preference and dissolved speed of barley, however, protein content of domestic barley is usually higher than imported barley, more difficult to control its dissolution. In this paper, the techniques to control the dis- solution of barley protein during the production and to increase α-amino nitrogen content in malt were studied, which were helpful for improving the quality of beer foam.

关 键 词：大麦 蛋白质 Α-氨基氮 生产工艺 控制 

分 类 号：S512.31[农业科学—作物学]