The Establishment Of Detection Method Of Malt Tone And Its Application

In this paper,different kinds of malt were selected for hue detection,and the factors that affect malt color and hue were analyzed.We use color RGB theory to select the Sofranin,Tartrazine,and Evans Blue three primary colors of the liquid reagent as the ratio of wort.The full wavelength scanning of tricolor liquor was carried out by spectrophotometry,the maximum characteristic wavelengths of three color liquids were determined to be 520,430 and 600 nm respectively.According to the average ratio of malt samples,a standard matching liquid which is closer to the color characteristics of wort is prepared.The quantitative analysis method used in the experiment,when the chroma value of the mixture is 100 EBC,the concentration is 0.055 g/L.The results show that the method can directly calculate the chroma of wort,and can be used as a new method to evaluate the chroma of wort.According to the international standard EBC detection method,we can only express the depth of malt color,but can not express the hue tendency of malt.Therefore,we need to create a new malt tone detection system(BRY system)when we measure the color of different malt and evaluate the tendency of malt tonal.This system is mainly used to study the tone tendency of malt and distinguish the same color of wort with different hue tendency.Using the BRY hue detection system,we can make more detailed examination of the chroma and hue of the same EBC.In this system,C is defined as the tone tendency of malt.When the value of C is greater than 0,the wort samples tend to be red color;when the C value is less than 0,the wort sample tends to blue color.The purity and lightness of wort samples were analyzed.The results showed that the lightness of deep color wort samples was low and the purity was high.On the contrary,the purity of pale wort samples was low and the brightness was high.The correlation of nitrogen content,protein content,lightness and purity in wort was further analyzed.The results showed that the effect of nitrogen content and protein content on the lightness and purity of wort was less.There are many factors that effect the color of malt and hue in the whole process of malting.Especially in high temperature conditions,raw materials will produce a lot ofcaramel and melanin substances during roasting.This kind of substance will increase gradually with the increase of roasting temperature and time.Experimental results show that the baking conditions are 80~180°C,the caramel and melanoidins yellow hue and chroma values show growth trend,description malt increased chroma while also increasing yellow tone component.In the summary,the content of this substance is main factors that effect the chroma and hue tendency of malt.Therefore,it is possible to evaluate the chroma and inner quality of malt by quantifying the content of pigment substances.