摘要
对大麦不同的浸麦方式即浸二断六、浸四断四、浸四断八和重浸法进行了研究,并将其对大麦麦芽质量的影响进行了比较。结果证明,采用浸四断八的浸麦工艺制作的成品麦芽具有较高的淀粉酶活力和蛋白酶活力。
The process of barley steeping methods including the steeping for 2 h and the ＂air-rest＂ for 6 h （2：6）, 4：4, 4：8 and repeated steeping were studied in this paper, and the effect on the quality of malt were further compared. The results showed that the finished product using 4：8 method had a higher activities of amylase and protease.
出处
《中国酿造》
CAS
北大核心
2009年第2期125-126,共2页
China Brewing
关键词
麦芽
浸麦工艺
酶活性
malt
steeping
enzyme activity
