结晶麦芽焙焦工艺研究.pdf

文档介绍： Process Technology 工艺技术
doi:.cn41-1434/
结晶麦芽焙焦工艺研究
Study on the Roasting Process of Crystalline Malt
◎ 刘常波
（江苏今世缘酒业股份有限公司，江苏　涟水　223411）
LIU Changbo
’ 　223411
(Jiangsu King s Luck Brewery Joint-Stock Co., Ltd., Lianshui , China)
摘　要：为制得一种高结晶率的浅色结晶麦芽，本研究通过单因素实验优化结晶麦芽的焙焦工艺。实验结
果显示，浅色结晶麦芽焙焦工艺的最佳条件为：焙焦温度 110 ℃，焙焦时间 35 min，此条件下制得的浅色结晶麦
芽水分含量能达到 5% 以下，色度在 50 ～ 80 EBC，结晶率最高。
关键词：结晶麦芽；焙焦；工艺优化；结晶率
Abstract：
In order to obtain a light-colored crystal malt with high crystallization rate, the baking process of crystal
malt was optimized by single factor experiment in this study. The experimental results show that the optimum conditions for
110 ℃
the baking process of light-colored crystal malt are as follows : the baking temperature is