结晶麦芽焙焦工艺研究

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。

Study on the Roasting Process of Crystalline Malt

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 the baking process of light-colored crystal malt are as follows:the baking temperature is 110℃,and the baking time is 35 min.Under this condition,the moisture content of light-colored crystal malt can reach less than 5%,and the chromaticity is 50~80 EBC,with the highest crystallization probability.