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以国产大麦“苏啤1号”为材料,在144批次的实际制麦中,跟踪测定浸麦度、发芽率、发芽天数、发芽温度、烘干时间、焙焦温度等6个工艺参数,以及糖化时间、色度、浸出率、α-氨基氮、糖化力、粉状率等6项质量指标,应用多变数分析方法研究质量指标与工艺参数间的关系。结果表明:质量指标受制麦工艺的影响显著,多元决定系数为0.1066％～0.545％;发芽率和发芽温度是影响麦芽质量的主要因子,提高发芽率、降低发芽温度有利于提高麦芽质量;工艺因子间在提高麦芽质量指标上无明显矛盾。
With the domestic barley “Supi 1” as the material, six process parameters were measured in 144 batches of real malting, such as maize degree, germination rate, germination days, germination temperature, drying time and roasting temperature. And six quality indicators such as saccharification time, colorimetric, leaching rate, α-amino nitrogen, saccharifying power, powder ratio, etc. The relationship between quality index and process parameters was studied by multivariate analysis. The results showed that the quality index was significantly affected by the craft of wheat, and the multivariate determination coefficients were 0.1066% ~ 0.545%. The germination rate and germination temperature were the main factors affecting the quality of the malt. Improving the germination rate and decreasing the germination temperature were helpful to improve the quality of the malt. No significant contradiction between improving the quality indicators of the malt.