摘要
用“早熟3号”大麦为原料研究了浸渍和发芽过程中呼吸强度的变化规律及制麦工艺条件对麦芽质量的影响,结果表明:呼吸强度在浸麦过程中是逐步提高的,在发芽第4天达到最大值,而后降低。与原来的工艺相比喷淋浸麦及低温发芽(16.5℃)可分别提高α-氨基氮6.7mg/100g和24mg/100g,糖化力10.4W-K和28W-K,无水浸出率1.8％和1.7％。
This paper studied the changing of respiration rate of malt and the effects of malting procedures upon malt qualities with 'Zaoshu 3' barley. The results showed that the respiration rate was increasing continually during steeping and on the fourth day of germinating the respiration rate reached the maximum then decreased. Spray steeping and germinating at low temperature 16.5℃) in comparison with the traditional process, can raise α-AN 6.7mg/100g and 24mg/100g, diastaic power 10.4W-K and 28W-K, extract 1.7％ and 1.8％, respectively.
出处
《江苏农学院学报》
CSCD
1992年第3期79-81,共3页
Jiangsu Agricultural Research
关键词
麦芽
工艺
质量
啤酒
Malt
Process conditions
Quality
