摘要
通过调整同种大麦关键制麦工艺(浸麦度、发芽温度、入炉水分、焙焦时间、焙焦温度),进而了解其对麦芽LOX的影响。结果表明,适当降低浸麦度、提高焙焦温度、延长焙焦时间,采用由低温逐步升温的发芽方式,对麦芽LOX活力均有显著的降低作用,同时,入炉水分的不同对其也有一定程度影响。
It was understood the effect of malting technology on Lipoxygenase activity of malt by adjusting the key malting processes of the same variety barley, including steeping degree, germinating temperature, moisture before kilning, kilning duration and kilning temperature. It was shown that reducing steeping degree, elevating kilning temperature, prolong kilning duration appropriatly and rising the germinating temperature gradually contributed to reducing Lipoxygenase activity of malt. At the same time, different moistures before kilning also brought a certain degree of influence to it.
出处
《食品科技》
CAS
北大核心
2013年第6期97-100,共4页
Food Science and Technology
