麦芽质量缺陷对糖化麦汁品质的影响  

Effect of Malt Quality Defect on Quality of Saccharifying Wort

作　　者：柳小宁 张华瑜 包奇军 潘永东 

机构地区：[1]甘肃省农业科学院经济作物与啤酒原料研究所,甘肃兰州730070

出　　处：《甘肃农业科技》2017年第10期8-12,共5页Gansu Agricultural Science and Technology

基　　金：基金项目 国家大麦青稞产业体系(CARS-05)

摘　　要：麦芽质量对啤酒质量的影响非常大。研究有质量缺陷的麦芽在啤酒酿造过程中对糖化麦汁的影响,结果表明:麦芽感官缺陷会引起糖化麦汁口感异常;麦芽水分低于4.5%会让麦汁香气不足,水分高于5.5%则会使麦芽的利用率降低;麦芽中的β-葡聚糖含量超过20 mg/100g,不但会使糖化麦汁的过滤速度延长5~10 min,同时还会降低啤酒的非生物稳定性;麦芽粗细粉差直接影响糖化麦汁的粘度、α-氨基氮含量以及库值等的变化。The quality of malt has a very important effect on the quality of beer,the effect of malt quality defect on the quality of saccharifying wort is studied in the brewing process of malt. The result shows that malt sensory defects cause the sugar wheat to taste strangely;Less than 4.5% of malt water will make the wheat-juice smell weak;Water is greater more than 5.5%,which reduces the utilization of malt. The amount of beta-glucan in malt is more than 20 mg/100 g,which not only increases the filtration rate of the maltose syrup by 5 to 10 minutes,but also reduces the non-biological stability of the beer;The variation of the viscosity,alpha-amino nitrogen and the value of the value of the malt is directly affected by the difference in the thickness of the malt.

关 键 词：啤酒大麦 麦芽质量 缺陷 糖化麦汁 

分 类 号：S512.3[农业科学—作物学]