摘要
为探讨用小黑麦麦芽代替大麦麦芽酿造小黑麦啤酒的可能性,以小黑麦6个品种(系)为材料,研究小黑麦酿造啤酒的主要理化指标、水敏感性以及两种焙燥工艺下麦芽质量。结果表明,小黑麦品种东农95-6654、北联7号的理化指标符合二棱大麦优级标准;焙燥工艺为45℃6h→55℃5h→65℃3h→76℃3h时小黑麦麦芽的α-氨基氮含量、麦芽糖化力、麦芽浸出率等指标与啤酒生产上用大麦芽相似。
In order to explore the possibility of subsituting raw materials of beer brewing process, six triticale varieties （lines） were used to study their physical and chemical properties ,water sensitivity, and two baking processes. The results showed that the physical and chemical properties of Dongnong 95-6654 and Beilian 7 reached superior grade standard of two-rowed barley. The α-amino nitrogen content, diastatic power, and extraction rate were similar to malt when baking process was 45℃6h→55℃5h→65℃3h→76℃3h.
出处
《作物杂志》
CAS
CSCD
北大核心
2013年第3期107-110,共4页
Crops
基金
淮海工学院引进人才科研启动基金(KK01073)
关键词
小黑麦
品种
酿造啤酒
焙燥工艺
筛选
Triticale
Variety
Beer brewing
Baking process
Screening
