Abstract: In order to investigate the quality changes of special malt under different wheat-making conditions. In the present study, the effect of roasting temperature, roasting time and the quality of malt raw materials on the special malt color, α-amino nitrogen content, 2,5-dimethylpyrazine and furfural content were investigated. The results showed that the water content and α-amino nitrogen content of special malt decreased significantly with the increase of roasting temperature. When the temperature reached 160 °C, the moisture content was less than 1%, and the malt germinated for 3 days. The content of α-amino nitrogen in the special malt decreased the fastest, and the content decreased from 228.157 mg/L to 118.427 mg/L. The chroma, reducing power, TBA value and β-glucan content increased with the increase of temperature. High, and there is a significant difference (P<0.05). The malt produced by the malt germinated for 3 days has the fastest growth and the highest reducing power, up to 1.303. With the increase of temperature, 2,5-dimethyl The pyrazine content decreased first and then increased. The content of furfural did not change significantly from 60 °C to 120 °C, and began to increase significantly at 120 °C. Both 2,5-dimethylpyrazine and furfural were mainly at 120 °C～160 °C.

Key words: special malt, charging process, color, flavor substance