摘要
研究了不同焙焦温度对成品麦芽品质及酶活的影响。结果表明,随着焙焦温度的升高,麦芽的糖化力、α-AN、浸出物含量及水分含量都有所下降,且糖化力下降显著(α﹦0.041<0.05);色度、糖化时间、麦汁黏度随焙焦温度的升高而增加,淀粉酶活力都呈下降趋势,且β-淀粉酶活力下降极显著(α﹦0.0004<0.01);蛋白酶活力、β-葡聚糖酶活力、PPO活力都有所下降,且得出PPO的失活温度为82℃。
The effect of the kilning temperature on malt quality and enzyme activity was studied. The results showed that with the increase of kilning temperature, the malt saccharifying power, α-AN, extraction content and moisture content decreased and the saccharifying power decreased remarkably （α= 0.041 〈 0.05）, while the chroma, saccharification time, wort viscosity increased. Besides, all of the amylase activities presented downtrend and B-amylase activity decreased significantly （α=0.0004 〈 0.01 ）. The activity of prolease,β-hyskon and P PO decreased and it was found that PPO lost its activity at 82℃.
出处
《中国酿造》
CAS
北大核心
2008年第8期44-46,共3页
China Brewing
基金
科技部星火计划项目资助(2006EA860002)
关键词
麦芽
焙焦温度
麦芽品质
酶活力
malt
kilning temperature
malt quality
enzyme power
