特种麦芽品质形成机理分析及分类系统构建  

Analysis on the quality formation mechanism of specialty malts and construction of classification system

作　　者：陈文波 佟恩杰 苏红旭 张春强 杨海莺 李小燕 李慧 于忠钊 CHEN Wenbo;TONG Enjie;SU Hongxu;ZHANG Chunqiang;YANG Haiying;LI Xiaoyan;LI Hui;YU Zhongzhao(Beijing Key Laboratory of Nutrition,Health&Food Safety,Beijing Engineering Laboratory of Geriatric Nutrition&Food,Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;College of Food Science and Engineering,Nanjing University of Finance and Economics/Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing 210023,China;COFCO Malt(Dalian)Co.,Ltd.,Dalian 116200,China)

机构地区：[1]中粮营养健康研究院有限公司老年营养食品研究北京市工程实验室营养健康与食品安全北京市重点实验室,北京102209 [2]南京财经大学食品科学与工程学院/江苏省现代粮食流通与安全协同创新中心,江苏南京210023 [3]中粮麦芽(大连)有限公司,辽宁大连116200

出　　处：《中国酿造》2023年第11期22-27,共6页China Brewing

基　　金：国家重点研发计划(2021YFD2100904)。

摘　　要：特种麦芽是丰富啤酒品类必不可少的原料,其品类繁多却缺少统一的命名规则,给广大精酿啤酒生产者带来诸多困扰。该文总结了特种麦芽在啤酒酿造中提升啤酒色度、丰富香味、改善口感和优化糖化条件等方面的作用,进而分析了特种麦芽品质形成所涉及的主要化学反应——美拉德反应、焦糖化反应和裂解反应。提出了基于特种麦芽品质形成机理的特种麦芽分类系统,将特种麦芽划分为干燥类、焦香类、焙焦类、烘烤类和其他类并展望了特种麦芽的发展前景。该综述不仅可为特种麦芽新产品的研发提供理论指导,还可为啤酒酿造师选择特种麦芽产品提供科学依据。Specialty malt is necessary for the enrichment of beer category,but it lacks a uniform naming rule,which brings certain difficulty to the craftbeer brewers.The effects of special malt on enhancing beer color,enriching beer flavor,improving mouthfeel,and optimizing mashing condition were summarized.The main chemical reactions involved in the quality of specialty malts formation mechanism were presented,which involved in Maillard reaction,caramelization,and pyrolysis reaction.The classification of specialty malts was proposed based on the mechanism,where kilned malts,caramel malts,toasted malts,roasted malts,and other malts were included.The development perspective of specialty malts was also performed at the end.The review not only provided theoretical guidance for the development of specialty malts,but also provided scientific foundation for brewers to select target specialty malts.

关 键 词：啤酒 特种麦芽 品质 机理 分类系统 美拉德反应 焦糖化反应 裂解反应 

分 类 号：TS262.5[轻工技术与工程—发酵工程]