制麦工艺对特种麦芽品质的影响  

Effect of Malting Conditions on the Quality of Specialty Malt

作　　者：赵川艳 尹永祺[1] 杨正飞 王友根 沙永山 方维明[1] ZHAO Chuanyan;YIN Yongqi;YANG Zhengfei;WANG Yougen;SHA Yongshan;FANG Weiming(College of Food Science and Engineering,Yangzhou University,Yangzhou 225127,China)

机构地区：[1]扬州大学食品科学与工程学院,江苏扬州225127

出　　处：《食品科学》2020年第10期21-28,共8页Food Science

基　　金：国家自然科学基金青年科学基金项目(31501401);江苏省自然科学基金青年基金项目(BK20150448);扬州大学优秀青年骨干教师项目;江苏省苏北专项(2018dt01)。

摘　　要：为探讨不同制麦工艺条件下特种麦芽品质变化,以特种麦芽色度、α-氨基氮含量及特征风味物质2,5-二甲基吡嗪和糠醛含量为指标,研究特种麦芽制麦过程中焙焦温度和焙焦时间以及麦芽原料对麦芽品质的影响。结果表明,随着焙焦温度的升高,所有处理下的特种麦芽的水分含量、α-氨基氮含量均显著下降(P<0.05),在温度达到160℃时,水分质量分数已低于1%,且采用发芽3 d的麦芽制成的特种麦芽,α-氨基氮质量浓度下降最快,由228.157 mg/L降到118.427 mg/L;原麦芽β-葡聚糖含量最高,随着浸麦、发芽时间的延长,β-葡聚糖含量逐渐降低,同种麦芽焙焦温度的不同对β-葡聚糖含量影响较小;色度、还原力和硫代巴比妥酸值均随焙焦温度升高而显著增加(P<0.05),发芽3 d的麦芽制得的特种麦芽色度增长最快,还原力最高,达1.303;硫代巴比妥酸值与啤酒的老化严重程度呈正比,因此在制麦过程中应合理控制麦芽的硫代巴比妥酸值;随着温度的升高,2,5-二甲基吡嗪含量先减少后增加,糠醛含量在80~120℃条件下无明显变化,120℃时开始显著增加,2,5-二甲基吡嗪和糠醛均主要在120~160℃条件下生成。In order to investigate the quality changes of specialty malt under different malting conditions,the present study investigated the effect of roasting temperature,roasting time and raw material quality on the color,α-amino nitrogen(α-AN)content,and the contents of 2,5-dimethylpyrazine and furfural in specialty malt.The results showed that the contents of water andα-amino nitrogen in specialty malt decreased significantly with the increase of roasting temperature(P<0.05).When the temperature reached 160℃,the moisture content was lower than 1%,and the content ofα-amino nitrogen in specialty malt germinated for 3 days decreased fastest,from 228.157 to 118.427 mg/L.The content ofβ-glucan in control malt(prepared by the traditional soaking-germination procedure)was the highest.The content ofβ-glucan decreased gradually with the increase of soaking and germination time.For both control and specialty malt,different raosting temperatures had little effect on the content ofβ-glucan.The chroma,reducing power,and 2-thiobarbituric acid(TBA)value significantly increased with the increase of roasting temperature(P<0.05).The malt germinated for 3 days had the fastest growth and the highest reducing power,up to 1.303.Since it is proportional to the severity of beer aging,the TBA value should be reasonably controlled during the malting process.With the increase of roasting temperature,the content of 2,5-dimethylpyrazine decreased firstly and then increased.In contrast,the content of furfural change only marginally with increasing roasting temperature from 80 to 120℃,and then began to increase significantly.Both 2,5-dimethylpyrazine and furfural were mainly produced at 120–160℃.

关 键 词：特种麦芽 焙焦工艺 色度 风味物质 

分 类 号：TS210.1[轻工技术与工程—粮食、油脂及植物蛋白工程]