Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method
In order to explore the adaptability of highland barley malt as beer raw material, the physicochemical indexes, functional indexes and volatile flavor compounds of 4 kinds of highland barley (black highland barley, Ganqing No. 4, Chaiqing No. 1, Dulihuang) malt were detected and compared. The compre...
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Editorial Department of China Brewing
2025-02-01
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| Series: | Zhongguo niangzao |
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| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-191.pdf |
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| author | WANG Min, BAI Shuqun, MEI Yu, ZHENG Xueling |
| author_facet | WANG Min, BAI Shuqun, MEI Yu, ZHENG Xueling |
| author_sort | WANG Min, BAI Shuqun, MEI Yu, ZHENG Xueling |
| collection | DOAJ |
| description | In order to explore the adaptability of highland barley malt as beer raw material, the physicochemical indexes, functional indexes and volatile flavor compounds of 4 kinds of highland barley (black highland barley, Ganqing No. 4, Chaiqing No. 1, Dulihuang) malt were detected and compared. The comprehensive score was obtained by the coefficient of variation method, and the optimal brewing characteristics of highland barley malt was screened. The results showed that anthocyanin, β-glucan, Kulbach value, β-amylase and reducing sugar accounted for more weight, among which anthocyanin (weight 0.278) was the most important. The comprehensive score results showed that the brewing characteristics of Ganqing No. 4 malt was the optimal (comprehensive score 0.613), followed by Dulihuang malt (comprehensive score 0.320) and black highland barley malt (comprehensive score 0.285), and the brewing characteristics of Chaiqing No. 1 malt was the worst (comprehensive score 0.002). In general, Ganqing No. 4 malt had better brewing characteristics. |
| format | Article |
| id | doaj-art-d0dbf653be014ab5ae29747f0ebc1fab |
| institution | Kabale University |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-d0dbf653be014ab5ae29747f0ebc1fab2025-08-20T03:39:54ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-02-0144219119810.11882/j.issn.0254-5071.2025.02.028Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient methodWANG Min, BAI Shuqun, MEI Yu, ZHENG Xueling01. College of Food Science and Engineering, Henan University of Technology, Zhengzhou 450001, China;;2. Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, ChinaIn order to explore the adaptability of highland barley malt as beer raw material, the physicochemical indexes, functional indexes and volatile flavor compounds of 4 kinds of highland barley (black highland barley, Ganqing No. 4, Chaiqing No. 1, Dulihuang) malt were detected and compared. The comprehensive score was obtained by the coefficient of variation method, and the optimal brewing characteristics of highland barley malt was screened. The results showed that anthocyanin, β-glucan, Kulbach value, β-amylase and reducing sugar accounted for more weight, among which anthocyanin (weight 0.278) was the most important. The comprehensive score results showed that the brewing characteristics of Ganqing No. 4 malt was the optimal (comprehensive score 0.613), followed by Dulihuang malt (comprehensive score 0.320) and black highland barley malt (comprehensive score 0.285), and the brewing characteristics of Chaiqing No. 1 malt was the worst (comprehensive score 0.002). In general, Ganqing No. 4 malt had better brewing characteristics.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-191.pdfhighland barley malt|physicochemical index|functional index|volatile flavor compound|hs-spme-gc-ms|variation coefficient|brewing characteristic |
| spellingShingle | WANG Min, BAI Shuqun, MEI Yu, ZHENG Xueling Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method Zhongguo niangzao highland barley malt|physicochemical index|functional index|volatile flavor compound|hs-spme-gc-ms|variation coefficient|brewing characteristic |
| title | Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method |
| title_full | Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method |
| title_fullStr | Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method |
| title_full_unstemmed | Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method |
| title_short | Brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method |
| title_sort | brewing characteristics of 4 kinds of highland barley malt based on variation coefficient method |
| topic | highland barley malt|physicochemical index|functional index|volatile flavor compound|hs-spme-gc-ms|variation coefficient|brewing characteristic |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-191.pdf |
| work_keys_str_mv | AT wangminbaishuqunmeiyuzhengxueling brewingcharacteristicsof4kindsofhighlandbarleymaltbasedonvariationcoefficientmethod |