啤酒麦芽发芽工艺专利技术发展状况  

Development Status of Patented Technology of Germination Processing of Malt for Beer

作　　者：杨逸[1] 陆晨[1] YANG Yi;LU Chen(Patent Examination Cooperation(Jiangsu)Center of the Patent Office,CNIPA,Suzhou 215000,China)

机构地区：[1]国家知识产权局专利局专利审查协作江苏中心,江苏苏州215000

出　　处：《现代食品》2022年第18期52-55,共4页Modern Food

摘　　要：麦芽作为啤酒的主要原料,其品质直接影响啤酒的品质。在实际生产中,麦芽的生产效率与成本也直接关系着企业的收益。麦芽的发芽是麦芽生产的核心工序,传统麦芽发芽工艺已经较为成熟,但近年来相关创新主体依然在持续探索和完善麦芽发芽工艺,以期获得品质更好、生产效率更高的麦芽。本文从专利技术的角度梳理了近30余年麦芽发芽工艺的发展情况。As the main raw material of beer, the quality of malt directly affects the quality of beer. In the actual production, its production efficiency and cost are also directly related to the income of enterprises. Germination is the core process of malt production. The traditional germination processing of malt has been relatively mature. However, in recent years, the relevant innovation subjects continue to explore and improve the germination processing of malt in order to obtain malt with better quality and higher production efficiency. In this paper, the development of germination processing of malt in the past 30 years was reviewed from the perspective of patent technology.

关 键 词：麦芽 发芽 专利 

分 类 号：TS262.5[轻工技术与工程—发酵工程]