加工啤酒麦芽、麦芽副产品及啤酒辅料、包装物，国内收购大麦等农产品生产并销售；从事上述商品及啤酒麦芽原料（大麦）进出口及批发；提供仓储和技术咨询服务（涉及行政许可的，须凭许可证经营）***（依法须经批准的项目，经相关部门批准后方可开展经营活动。）
Crystal malt is a kind of special colored malt with caramel flavor,which plays an important role in the increasing flavor,rich color and im-proving 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 sig-nificance 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 pa-per,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.
Lactic acid bacteria(LAB)plays an important role in the production of sourdough,and has a significant impact on its flavor and other qualities.In order to select LAB starter culture for specialty sourdough and develop differentiated sour dough bread,this study evaluated the glucose metabolism capacity,organic acid production capacity and flavor characteristics of LAB strains isolated from different kinds of traditional fermented foods,and their effects on the flavor of sourdough and bread were also verified.The results showed that there were 6 LAB strains with strong glucose metabolism and acid production performance,and excellent flavor characteristics.The volatile flavor substances produced by these strains were mainly composed of alcohols,esters,ketones,aldehydes,acids,and other compounds.Among them,two Lactobacillus plantarum strains might be the main contributors of special flavors such as sourness,fruitiness and rice wine flavor to sourdough bread.These obtained strains provide resources for the development of sourdough starter culture with characteristic aroma components,and have potential for industrial application.
In order to study the quality change of coffee malt premixed powder with the extension of storage period, the coffee malt premixed powder was stored at the environment where the temperature is 25 ℃ and 35 ℃, respectively, and the relative humidity is 50% respectively. Its moisture, fatty acid value and falling value were monitored during the whole storage period. The volatile compounds were separated and identified by solid phase microextraction accompanying gas chromatography-mass spectrometry during the whole storage period. The results demonstrated that with the extension of storage period, the overall moisture content shows a falling trend, while the fatty acid value and falling value show an overall rising trend. The higher the storage temperature, the more significant the change is 41 kinds of main volatile compounds of coffee malt ready mixed powder were identified. It mainly includes 13 kinds of aldehydes, 15 kinds of heterocycles, 7 kinds of esters, 4 kinds of alcohols and 2 kinds of ketones. Among them, the relative concentration of aldehydes (n-hexanal, nonanal, trans-2-nonenal) showed an increasing trend with the extension of storage period.
