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蛋白质含量是啤麦极其重要的品质指标之一,啤麦籽粒中的蛋白质在制麦和酿酒过程中要发生溶解,其含量多少和溶解的程度对啤酒酵母的营养、啤酒泡沫、啤酒口味、啤酒的稳定性至关重要,控制原料啤麦的蛋白质含量对制麦工艺和麦芽浸出率至关重要。
Protein content is one of the most important quality indicators of beer malt. The protein in beer malt needs to dissolve during brewing and brewing. The content of malt and the degree of dissolution of the malt extract affect beer yeast nutrition, beer foam, beer taste and beer The stability of the material is of crucial importance, controlling the protein content of the raw material beer malt is crucial for the process of making wheat and the rate of malt extraction.