摘要
研究了制麦过程中添加Zn2+对制麦过程中淀粉溶解情况的影响。最后一次浸麦时,添加1.2 mmol/L的乳酸锌溶液,分别考察了试验组与对照组发芽过程中麦芽的β-葡聚糖含量、淀粉黏度、还原糖含量的变化情况和麦芽的品质等。在定量测定麦芽的β-葡聚糖时,用羧甲基纤维素钠代替标准大麦β-葡聚糖,发现二者在550 nm处吸光度是显著的线性相关,该方法测定实用性强且成本低。试验结果表明,在发芽的前期,试验组的麦芽淀粉溶解情况略好于对照组;在发芽3 d以后,Zn2+对麦芽的淀粉溶解有一定的抑制作用,而且成品麦芽的品质也比对照组差些,但是能达到啤酒麦芽的国标要求。因此,在添加Zn2+制麦时,随着发芽时间的延长,Zn2+对麦芽的淀粉溶解有一定的抑制作用,最好控制发芽时间在4~5 d为宜。
The effect of Zn2＋ on starch degradation in the malting process was detemfined. At the last steeping time, adding 1.2mmol/L solution of zinc citrate, the malt fl-gluean content, starch viscosity, reducing sugar content changes and malt quality, ete werecompared between experimental and control groups during gemainatiorL In the process of quantitative determination of malt β-glucan,using carboxymethylcellulose sodium instead of the standard of barley fl-glucan, it was found that there was significant linearcorrelation between the two values of the absorbance at 550 nm, the method was practical and low cost. The results showed that maltstarch degradation of the test group was better than the control group in the early stage of germination （three days after germination）,Zn2＋ inhibited the starch degradation and the finished malt quality can meet the national standard requirement but was less than theeonlrol group. Therefore, when adding Znz＋, with the extension of germination time, Zn2＋ inhibited the degradation of malt starch, soit was best to control germination time at about 4 - 5 d.
出处
《食品工业》
北大核心
2014年第6期120-123,共4页
The Food Industry
