结晶麦芽品质形成机理分析及制备工艺研究进展  

Analysis on the quality formation mechanism and research progress on the preparation process of crystal malt

作　　者：牛丽敏 张一 刘日平 李小燕 李慧 康文怀[1] 陈文波 NIU Limin;ZHANG Yi;LIU Riping;LI Xiaoyan;LI Hui;KANG Wenhuai;CHEN Wenbo(College of Food Science and Biology,Hebei University of Science and Technology,Shijiazhuang 050018,China;Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China;College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety,Nanjing University ofFinance and Economics,Nanjing 210023,China;COFCO Malt(Dalian)Co.,Ltd.,Dalian 116200,China)

机构地区：[1]河北科技大学食品与生物学院,河北石家庄050018 [2]中粮营养健康研究院有限公司,北京102209 [3]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 [4]中粮麦芽(大连)有限公司,辽宁大连116200

出　　处：《中国酿造》2025年第2期26-31,共6页China Brewing

基　　金：国家重点研发计划(2023YFF1105204)。

摘　　要：结晶麦芽是一类具有焦糖风味的特种着色麦芽,在精酿啤酒风味增加、颜色丰富、酒体厚度提升等方面发挥着重要作用。随着全球精酿啤酒的快速发展,市场对结晶麦芽品质、种类提出了更高要求,基于结晶麦芽风味、色度等品质的形成机理的研究变得愈加重要。作为全球精酿啤酒消费重要组成部分的中国,目前对结晶麦芽的品质研究较少,理论支撑相对偏弱。国产结晶麦芽的结晶率、风味、色度等方面也存在较大提升空间。开展结晶麦芽风味、色度等品质形成机理最新研究的综合分析,对我国结晶麦芽生产厂家开发高品质结晶麦芽产品,提升国内基于结晶麦芽的精酿啤酒品质具有重要意义。该文将从结晶麦芽简介、结晶麦芽品质形成机理以及制备工艺三个方面进行了综述,希望能为结晶麦芽品质的进一步研究提供理论参考,为科研、生产人员制备优质结晶麦芽提供解决思路。Crystal malt is a kind of special colored malt with caramel flavor,which plays an important role in the increasing flavor,rich color and improving body thickness of craft beer.With the rapid development of global craft beer,the market had put forward higher requirements for the quality and type of crystal malt,and the research on the formation mechanism of crystal malt quality such as flavor and chroma had become more and more important.China as an important part of the global craft beer consumption,there were few studies on the quality of crystal malt,and the theoretical support is relatively weak.The crystallization rate,flavor and color of domestic crystal malt also have great room for improvement.It is of great significance for Chinese crystal malt manufacturers to develop high quality crystal malt products and improve the quality of domestic craft beer based on crystalline malt to carry out comprehensive analysis of the latest research on the formation mechanism of crystal malt flavor and chroma.In this paper,three aspects including the brief introduction,quality formation mechanism and preparation technology of crystal malt were reviewed to provide theoretical reference for further study on crystal malt quality,and a solution for scientific research and production personnel to prepare high-quality crystal malt.

关 键 词：结晶麦芽 风味 色度 结晶率 品质形成机理 

分 类 号：TS261[轻工技术与工程—发酵工程]