不同干燥条件对啤酒麦芽品质的影响.pdfVIP

2008 年第23 期 中 国 酿 造 总第200 期 · · 研究报告 13 不同干燥条件对啤酒麦芽品质的影响 吴洪斌，贠建民* （甘肃农业大学食品科学与工程学院，甘肃 兰州 730070） 摘 要：以甘啤4号大麦为原料，采用凋萎温度和焙焦温度相结合的方法，设置3个温度梯度，进行9组完全组合试验，对水分、浸出物、 库值、α-氨基酸态氮、麦汁黏度和糖化时间等一系列指标的测定，得出了各个指标在干燥过程中的变化规律，并依据中华人民共和国 行业标准（QB 1686-93）啤酒麦芽综合评价评分表，对各样品进行综合评分，筛选出最佳的干燥工艺条件，确定了凋萎和焙焦的温度 参数。 关 键 词：干燥条件；啤酒麦芽；凋萎；焙焦；品质 中图分类号：TQ920.4 文献标识码：A 文章编号：0254－5071 （2008）23-0013-03 Effect of different drying conditions on malt quality WU Hongbin, YUN Jianmin* (College of Food Science and Engineering, Gansu Agriculture University, Lanzhou 730070, China) Abstract: The Gansu No.4 beer barley was used as material in this study. The detection method was designed according to the combination of lan- guish temperature and burnt temperature. Since either languish temperature or burnt temperature was set as 3 temperature gradients, 9 groups of tests were conducted. During above detection, the change regularities of water content, extracts, Kolbach value, α-amino nitrogen, wort viscosity and sac- charification time of No. 4 beer barley during drying processing were achieved. According to the comprehensive assessments of China professional standard QB 1686-93 for beer barley, the optimal drying processing parameters, languish temperature and burnt temperature were confirmed by com- prehensively scoring for different samples. Key words: drying conditions; malt; languor; kilning; quality 啤酒麦芽是啤酒生产的主要原料，制麦是生产的第一