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啤酒大麦浸出物的数量主要取决于籽粒淀粉、蛋白质的含量和千粒重。浸出率随淀粉和其它可溶性碳水化合物含量的提高、蛋白质含量的减少而增加,并同时随种子千粒重的增加而增加。在大量试验的基础上研制出了按下列公式确定英国大麦理论浸出率的快速方法: E=K-0.85B+0.15A 式中:E——大麦浸出物百分率K——常数,二棱大麦取83,六棱取79
The amount of beer barley extract depends mainly on the grain starch, protein content, and 1000-grain weight. The leaching rate increased with the content of starch and other soluble carbohydrates, protein content decreased, and increased with the increase of 1000-grain weight of seeds at the same time. Based on a large number of experiments, a rapid method for determining the leaching rate of barley from the United Kingdom was developed according to the following formula: E = K - 0.85B + 0.15A where: E - the percentage of barley extract K - constant, 83, six edges to take 79