Blšáková Lucia, Gregor Tomáš, Mešťánek Matej, Hřivna Luděk, Kumbár Vojtěch
Department of Food Technology, Mendel University in Brno, Zemědelská 1665/1, 613 00 Brno, Czech Republic.
Department of Technology and Automobile Transport (Section Physics), Mendel University in Brno, Zemědelská 1665/1, 613 00 Brno, Czech Republic.
Foods. 2021 Dec 23;11(1):31. doi: 10.3390/foods11010031.
The aim of this study was to use unconventional malts in beer production and observe their effect on the wort viscosity. Six malts were analysed in this study-barley, black barley, oat, wheat, rye, and corn. Firstly, the parameters of cereals were measured after the malting process in an experimental malting house and wort production. Samples were analysed in each phase of the mashing process. Carbohydrate contents and viscosities were analytically determined from the samples. The resulting values of the dynamic viscosity were significantly higher than the values obtained by other authors, ranging from 3.4 up to 35.5 mPa·s. This study also confirmed the hypothesis that states that the breakdown of carbohydrates leads to a decrease in viscosity. Values measured in the black barley malt sample were higher when compared with light barley malt. Unconventional malts had a higher viscosity and were thus more difficult to filter. If these types of malts are used it is recommended to add barley malts or malts with a higher enzyme activity to them.
本研究的目的是在啤酒生产中使用非常规麦芽，并观察它们对麦芽汁粘度的影响。本研究分析了六种麦芽——大麦、黑大麦、燕麦、小麦、黑麦和玉米。首先，在实验麦芽加工厂进行麦芽制造过程和麦芽汁生产后，对谷物的参数进行了测量。在糖化过程的每个阶段对样品进行分析。从样品中分析测定碳水化合物含量和粘度。动态粘度的测定值明显高于其他作者获得的值，范围为3.4至35.5毫帕·秒。本研究还证实了碳水化合物分解会导致粘度降低这一假设。与浅色大麦麦芽相比，黑大麦麦芽样品中测得的值更高。非常规麦芽具有较高的粘度，因此更难过滤。如果使用这些类型的麦芽，建议向其中添加大麦麦芽或酶活性较高的麦芽。
