摘要
β-葡聚糖具有良好的保健功效,用于青稞酿造啤酒时,其含量过高会严重影响啤酒的易滤性及成品啤酒的非生物稳定性。通过正交实验研究青稞发芽温度、发芽时间、赤霉素(GA3)添加量以及焙焦温度对青稞麦芽中β-葡聚糖含量的影响。确定最佳青稞制麦工艺为:发芽温度16℃、发芽时间96 h,GA3添加量0.1 mg/L,焙焦温度84℃。
Hulless barley is rich in nutritional substances and plays an important role in healthcare.β-glucan in hulless barley is good for health,however,in beer-brewing by hulless barley,its excessive high content will seriously damage beer filterability and beer non-biological stability.In this study,the effects of hulless barley germination temperature,germination time,gibberellin（GA3） adding level and kilning temperature on βglucan content were investigated by orthogonal experiments and the best malting technical parameters were summed up as follows： germination temperature was at 16 ℃,germination time was 96 h,GA3 adding level was 0.1 mg/L,and Kilning temperature was at 84 ℃.
出处
《酿酒科技》
北大核心
2013年第6期70-72,共3页
Liquor-Making Science & Technology
关键词
正交实验
青稞制麦
青稞麦芽
Β-葡聚糖
orthogonal experiment
hulless barley malting
hulless barley malt
β-glucan
