CAJ | 학술논문

良好的制麦工艺表现为大麦吸收水分较快，溶解速度快，但是国产大麦蛋白质含量普遍比进口大麦高，溶解不容易控制。对生产中大麦蛋白质溶解的控制进行了研究，增加麦芽中仪一氨基氮含量，有利于啤酒泡沫质量的提高。
량호적제맥공예표현위대맥흡수수분교쾌，용해속도쾌，단시국산대맥단백질함량보편비진구대맥고，용해불용역공제。대생산중대맥단백질용해적공제진행료연구，증가맥아중의일안기담함량，유리우비주포말질량적제고。
Abstract：The performance of good malt production technology is the bibulous preference and dissolved speed of barley, however, protein content of domestic barley is usually higher than imported barley, more difficult to control its dissolution. In this paper, the techniques to control the dis- solution of barley protein during the production and to increase α-amino nitrogen content in malt were studied, which were helpful for improving the quality of beer foam.