Analysis on the quality formation mechanism and research progress on the preparation process of crystal malt
Crystal malt is a kind of special colored malt with caramel flavor, which plays an important role in the increasing flavor, rich color and improving body thickness of craft beer. With the rapid development of global craft beer, the market had put forward higher requirements for the quality and type...
Saved in:
| Main Author: | |
|---|---|
| Format: | Article |
| Language: | English |
| Published: |
Editorial Department of China Brewing
2025-02-01
|
| Series: | Zhongguo niangzao |
| Subjects: | |
| Online Access: | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-26.pdf |
| Tags: |
Add Tag
No Tags, Be the first to tag this record!
|
| _version_ | 1850095512939659264 |
|---|---|
| author | NIU Limin, ZHANG Yi, LIU Riping, LI Xiaoyan, LI Hui, KANG Wenhuai, CHEN Wenbo |
| author_facet | NIU Limin, ZHANG Yi, LIU Riping, LI Xiaoyan, LI Hui, KANG Wenhuai, CHEN Wenbo |
| author_sort | NIU Limin, ZHANG Yi, LIU Riping, LI Xiaoyan, LI Hui, KANG Wenhuai, CHEN Wenbo |
| collection | DOAJ |
| description | Crystal malt is a kind of special colored malt with caramel flavor, which plays an important role in the increasing flavor, rich color and improving body thickness of craft beer. With the rapid development of global craft beer, the market had put forward higher requirements for the quality and type of crystal malt, and the research on the formation mechanism of crystal malt quality such as flavor and chroma had become more and more important. China as an important part of the global craft beer consumption, there were few studies on the quality of crystal malt, and the theoretical support is relatively weak. The crystallization rate, flavor and color of domestic crystal malt also have great room for improvement. It is of great significance for Chinese crystal malt manufacturers to develop high quality crystal malt products and improve the quality of domestic craft beer based on crystalline malt to carry out comprehensive analysis of the latest research on the formation mechanism of crystal malt flavor and chroma. In this paper, three aspects including the brief introduction, quality formation mechanism and preparation technology of crystal malt were reviewed to provide theoretical reference for further study on crystal malt quality, and a solution for scientific research and production personnel to prepare high-quality crystal malt. |
| format | Article |
| id | doaj-art-e03ff4b837e64b11b8d040f3ba5b8772 |
| institution | DOAJ |
| issn | 0254-5071 |
| language | English |
| publishDate | 2025-02-01 |
| publisher | Editorial Department of China Brewing |
| record_format | Article |
| series | Zhongguo niangzao |
| spelling | doaj-art-e03ff4b837e64b11b8d040f3ba5b87722025-08-20T02:41:26ZengEditorial Department of China BrewingZhongguo niangzao0254-50712025-02-01442263110.11882/j.issn.0254-5071.2025.02.005Analysis on the quality formation mechanism and research progress on the preparation process of crystal maltNIU Limin, ZHANG Yi, LIU Riping, LI Xiaoyan, LI Hui, KANG Wenhuai, CHEN Wenbo01. College of Food Science and Biology, Hebei University of Science and Technology, Shijiazhuang 050018, China;;2. Nutrition & Health Research Institute, COFCO Corporation, Beijing 102209, China;;3. College of Food Science and Engineering/Collaborative Innovation Center for Modern Grain Circulation and Safety, Nanjing University of Finance and Economics, Nanjing 210023, China;;4. COFCO Malt (Dalian) Co., Ltd., Dalian 116200, ChinaCrystal malt is a kind of special colored malt with caramel flavor, which plays an important role in the increasing flavor, rich color and improving body thickness of craft beer. With the rapid development of global craft beer, the market had put forward higher requirements for the quality and type of crystal malt, and the research on the formation mechanism of crystal malt quality such as flavor and chroma had become more and more important. China as an important part of the global craft beer consumption, there were few studies on the quality of crystal malt, and the theoretical support is relatively weak. The crystallization rate, flavor and color of domestic crystal malt also have great room for improvement. It is of great significance for Chinese crystal malt manufacturers to develop high quality crystal malt products and improve the quality of domestic craft beer based on crystalline malt to carry out comprehensive analysis of the latest research on the formation mechanism of crystal malt flavor and chroma. In this paper, three aspects including the brief introduction, quality formation mechanism and preparation technology of crystal malt were reviewed to provide theoretical reference for further study on crystal malt quality, and a solution for scientific research and production personnel to prepare high-quality crystal malt.https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-26.pdfcrystal malt|flavor|chroma|crystallization rate|quality formation mechanism |
| spellingShingle | NIU Limin, ZHANG Yi, LIU Riping, LI Xiaoyan, LI Hui, KANG Wenhuai, CHEN Wenbo Analysis on the quality formation mechanism and research progress on the preparation process of crystal malt Zhongguo niangzao crystal malt|flavor|chroma|crystallization rate|quality formation mechanism |
| title | Analysis on the quality formation mechanism and research progress on the preparation process of crystal malt |
| title_full | Analysis on the quality formation mechanism and research progress on the preparation process of crystal malt |
| title_fullStr | Analysis on the quality formation mechanism and research progress on the preparation process of crystal malt |
| title_full_unstemmed | Analysis on the quality formation mechanism and research progress on the preparation process of crystal malt |
| title_short | Analysis on the quality formation mechanism and research progress on the preparation process of crystal malt |
| title_sort | analysis on the quality formation mechanism and research progress on the preparation process of crystal malt |
| topic | crystal malt|flavor|chroma|crystallization rate|quality formation mechanism |
| url | https://manu61.magtech.com.cn/zgnz/fileup/0254-5071/PDF/0254-5071-2025-44-2-26.pdf |
| work_keys_str_mv | AT niuliminzhangyiliuripinglixiaoyanlihuikangwenhuaichenwenbo analysisonthequalityformationmechanismandresearchprogressonthepreparationprocessofcrystalmalt |