结晶麦芽生产的研究进展

Research Progress of Crystallized Malt Production

啤酒是我国最主要的快速消费品之一。当前国产啤酒同质化严重，口味较单一，随着人们消费观念的改变，追求独特的口感和品味，工坊啤酒逐渐兴起，同时也增加了特种麦芽的需求量，特别是结晶麦芽。目前国内所用的结晶麦芽主要依赖进口，对优质结晶麦芽生产方法的研究迫在眉睫。结晶麦芽是由绿麦芽直接进行焙烤所得，将焙烤代替了普通制麦过程中的干燥，赋予了结晶麦芽独特的风味。结晶麦芽中的风味物质主要是由美拉德反应产生，且绿麦芽的质量指标与焙烤过程中温度的控制是影响结晶麦芽品质的关键。通过对结晶麦芽生产的文献分析，为科研、生产人员对优质结晶麦芽的研究与生产时所遇到问题的解决提供思路。

Beer is one of the major fast-food products in China. At present, the homogenization of domestically produced beer is serious and the taste is relatively simple. With the change of people＇s consumption concept, the pursuit of unique taste has led to the rise of the craft beer and also increased the demand for special malt, such as crystal malt. At present, the crystal malt used in China is mainly imported. The research on the production method of high quality crystal malt is imminent. The crystal malt is obtained by direct baking of green malt, and baking is substituted for the drying in the ordinary malting process. The flavor substances in the crystal malt are mainly produced by the Maillard reaction, and the quality indicators of the green malt and the control of the temperature during the baking process are the key factors affecting the quality of the obtained crystalline malt.