大麦新品种啤用品质比较分析
Analysis of quality of malting barley cultivars
蔡康锋 1郝建秦 2陈风明 3岳文浩 1刘磊 1夏雪 1宋秀娟 1汪军妹1
作者信息
- 1. 浙江省数字旱粮重点实验室,浙江 杭州 310021
- 2. 中国食品发酵工业研究院,北京 100015
- 3. 浙江树人大学,浙江 杭州 310015
- 折叠
摘要
以近年育成的 7 个大麦新品种(系)为材料,分析籽粒和麦芽品质性状以及关键指标之间的相关性.结果表明,供试材料的各项指标品种间存在较大差异.浙皮 19 号的籽粒品质指标达到国标优级标准.7 个品种(系)的 α-氨基氮和糖化力均达到行业标准优级.相关性分析显示,浸出率与脆度呈显著正相关,α-氨基氮与库尔巴哈值呈显著正相关,黏度与脆度呈极显著负相关.
Abstract
In this study,seven new barley varieties(lines)bred in recent years were used as materials,and the correlation between grain and malt quality traits and key indicators was analyzed.The results showed that there were great differences among the index varieties of the tested materials.The grain quality index of Zhepi No.19 has reached the excellent grade of the national standard.The α-amino nitrogen and saccharogenic power of 7 varieties(lines)reached the excellent grade of the industry standard.The results of correlation analysis showed that the leaching rate was significantly positively correlated with brittleness,the α-amino nitrogen was significantly positively correlated with the Kolbach value,and the viscosity was negatively correlated with the brittleness.
关键词
大麦/籽粒品质/麦芽品质/相关性Key words
barley/grain quality/malt quality/correlation引用本文复制引用
出版年
2024
NETL
NSTL
维普
万方数据