麦芽质量与制麦参数关系的研究

STUDIES ON THE RELATIONSHIP OF MALT QUALITY AND MALTING PARAMETER

以国产大麦“苏啤1号”为材料,在144批次的实际制麦中,跟踪测定浸麦度、发芽率、发芽天数、发芽温度、烘干时间、焙焦温度等6个工艺参数,以及糖化时间、色度、浸出率、α-氨基氮、糖化力、粉状率等6项质量指标,应用多变数分析方法研究质量指标与工艺参数间的关系。结果表明:质量指标受制麦工艺的影响显著,多元决定系数为0.1066％～0.545％;发芽率和发芽温度是影响麦芽质量的主要因子,提高发芽率、降低发芽温度有利于提高麦芽质量;工艺因子间在提高麦芽质量指标上无明显矛盾。

Six malting parameters (steeping degree, germination percentage, germinating time, germi- nating temperature, kilning time, kilning temperature) and malt quality factors (saccharification time, colourity, extraction rate, α-AN, saccharification power. powdery rate) were tested, during 144 batch of malting processes with national 'Supi 1' barley. And the method of multivariate analysis was used to study the relationship between malt quality and malting parameter. The results shown as follows: The malt quality was affected significantly by malting parameter with deternmination coefficient among 0.1066% to 0.545%. Malt qualities were affected especially by germination power and genminating temperature. High germintaion ability and low germinating temperature could improve malt quality. No obvious counteract was observed in improving malt quality by respective malting parameter.