浸麦度

结果表明：采用浸麦度为38%，发芽水分为40～42%，浸麦与发芽温度为13～15℃，发芽4d，可提高麦芽酶活力，促进麦芽蛋白质良好溶解。

The enzymes in malts can be greatly activated and the good dissolution of malt proteins is promoted when steeping water is 38 % , germinating water is 40-42 % , and germinating time is 4 d.

浸麦度一定时，随着浸麦温度的提高，浸麦时间缩短。

Under given steeping degree steeping time is reduced with raising of steeping temperature .

以糖化力为主要指标时，对糖化力影响的主次因素顺序为：发芽温度>浸麦度>焙焦温度；

When saccharogenic power was considered as the primary index , three factors including malting temperature , steeping degree , and kilning temperature in sequence had important influence .

提高浸麦度与发芽温度，降低焙焦温度可以降低成品麦芽中β-葡聚糖的含量和麦汁粘度。

With steeping degree and germinating temperature increasing and kilning temperature decreasing , the content of β - Glucan of dry malts and the viscosities of wort were reduced .

浸麦度达到约39%时入发芽箱，最终浸麦度为42-45%，最高不超过46%；

When the steeping degree reaches about 39 % , it is transferred into Saladin . The final steeping degree is 42-45 % , the highest not over 46 % .

得到最佳制麦工艺参数为：浸麦度47%～48%、发芽温度为18～20℃、焙焦温度为80～81℃。

Then the best malting parameters were obtained : steeping degree 47 % ~ 48 % , germinating temperature 18 ~ 20 ℃, and kilning temperature 80 ~ 81 ℃ .

浸麦度为47%～48%、发芽温度为15～17℃、焙焦温度为80～81℃时SN1391小麦芽β-葡聚糖酶活力最高。

The highest β - Glucanase activity in dry malt was obtained when steeping degree was controlled at 47 % ~ 48 % , germinating temperature 15 ~ 17 ℃ and kilning temperature 80 ~ 81 ℃ .

提出了适合小麦制麦的短浸长断、间歇喷淋的浸麦方法，浸麦度控制在41%～43%。

It was reported that the short period steeping with long resting and spraying sometimes is a good steeping method suiting wheat malting . The steeping degree can be 41 % ~ 43 % .