基于变异系数法对4种青稞麦芽酿造特性的研究  

Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method

作　　者：王敏 白术群 梅玉 郑学玲[1] WANG Min;BAI Shuqun;MEI Yu;ZHENG Xueling(College of Food Science and Engineering,Henan University of Technology,Zhengzhou 450001,China;Nutrition&Health Research Institute,COFCO Corporation,Beijing 102209,China)

机构地区：[1]河南工业大学粮油食品学院,河南郑州450001 [2]中粮营养健康研究院有限公司,北京102200

出　　处：《中国酿造》2025年第2期191-198,共8页China Brewing

基　　金：国家小麦产业技术体系专项资金资助项目(CARS-03-38)。

摘　　要：为了探究青稞麦芽作为啤酒原料的适应性,该研究分别对4种青稞(黑青稞、甘青4号、柴青1号、肚里黄)麦芽理化指标、功能性指标以及挥发性风味化合物进行测定和比较,并利用变异系数法获取综合评分,筛选具有最佳酿造特性的青稞麦芽。结果表明,花色苷、β-葡聚糖、库尔巴哈值、β-淀粉酶和还原糖这5个指标所占权重较大,其中,花色苷所占权重最大(0.278)。综合评分结果表明,甘青4号麦芽酿造特性最优(综合评分0.613),其次是肚里黄麦芽(综合评分0.320)、黑青稞麦芽(综合评分0.285),柴青1号麦芽酿造特性最差(综合评分0.002)。综合而言,甘青4号麦芽有较好的酿造特性。In order to explore the adaptability of highland barley malt as beer raw material,the physicochemical indexes,functional indexes and volatile flavor compounds of 4 kinds of highland barley(black highland barley,Ganqing No.4,Chaiqing No.1,Dulihuang)malt were detected and compared.The comprehensive score was obtained by the coefficient of variation method,and the optimal brewing characteristics of highland barley malt was screened.The results showed that anthocyanin,β-glucan,Kulbach value,β-amylase and reducing sugar accounted for more weight,among which anthocyanin(weight 0.278)was the most important.The comprehensive score results showed that the brewing characteristics of Ganqing No.4 malt was the optimal(comprehensive score 0.613),followed by Dulihuang malt(comprehensive score 0.320)and black highland barley malt(comprehensive score 0.285),and the brewing characteristics of Chaiqing No.1 malt was the worst(comprehensive score 0.002).In general,Ganqing No.4 malt had better brewing characteristics.

关 键 词：青稞麦芽 理化指标 功能指标 挥发性风味化合物 HS-SPME-GC-MS 变异系数 酿造特性 

分 类 号：TS201.1[轻工技术与工程—食品科学]