综合训练实验六、麦芽质量评定(国外英文资料).docVIP

综合训练实验六、麦芽质量评定(国外英文资料) Comprehensive training experiment six, malt quality evaluation Experiment two malt quality indexes One, purpose and requirement 1. Through the determination of malt main quality indicators, in order to achieve the purpose of the integrated application of various analysis methods, food analysis and comprehensive training of basic skills, master the basic principle and method of food analysis. Learn to choose the right analysis method according to the experimental task and learn the order and the experiment time. 3. The correct application of direct drying method, by iodine volume method and kjeldahl determination, ninhydrin colorimetric method and refraction method , law density and basic skills, learn to correct analysis experiments influencing factors. Second, experimental principle and related knowledge (1) the task of the experiment Malt is the product of the malt factory and the brewery malt workshop, and is the main raw material for brewing beer, and the quality of the malt influences the quality of the beer directly. And malt quality is mainly composed of moisture, saccharifying power, protein content, protein solubility and alpha amino nitrogen indexes decision, this experiment according to the main quality indexes of malt, requirement analysis of the following items: The water content of malt; Malt exudate; The malting force; Malt protein content; Malt protein solubility; Malt alpha-amino nitrogen content; The principle of experiment and relevant knowledge The moisture content of malt Malt water is one of the quality control indexes of malt, which can affect the leaching rate of malt, and the quality of the malt is used by the malt water 5%. Commonly used direct drying method, whose principle is: to a certain temperature (95 ~ 105 ℃) and pressure (atmospheric pressure), the sample in the oven for heating dry, remove the evaporation of moisture, dry quality is the difference between the before and after the moisture content of the sam