硒素营养对麦芽质量指标的影响

The Effect of Na_2SeO_3 on the Quality of Malt

大麦在制麦过程中的溶解对麦芽质量、啤酒的酿造以及成品啤酒的质量有重要的影响。本文利用生物转化技术 ,以微量元素硒作为制麦添加剂 ,以提高麦芽质量。本实验中 ,浸麦采用第一次浸 6h以下采用浸二断四的工艺 ,浸水时每小时换水一次 ,一直通风 ,当浸麦度达 40 %～42 %时 ,用硒溶液处理 1h。发芽前两天每天补水两次 ,后期促进其凋萎。焙燥过程中前期低温大风量排湿 ,中期合理稳步升温 ,后期严格控制焙焦温度 ,使整个过程稳定。测定制得的成品麦芽的糖化力、α AN、无水浸出率、色度等质量指标。发现硒对麦芽的质量有一定的影响。

Malt modification during malting has significant effect on the quality of malt, brewing and quality of beer. In this paper, using biotechnology and Na 2SeO 3 as the addictive in malting the quality of malt improved. On the experiment, the first steeping regime was 6 h wet, the following was 2 h wet, followed by 4 h air-rest (change water once hour). When the soaking degree was up to 40%～42%, the malt was treated with different concentration of Na 2SeO 3. At the first stage, advanced the wither of malt and shortened the germinating time. Baking temperature was low and high wind-force to remove the water in earlier stage. Improved the temperature steadily in the middle stage, controlled the temperature and time strictly at the end of stage. In the experiment, diastasic power,α-AN, extract rate and so on was measured.