浸麦

  • 网络Steeping
浸麦浸麦
  1. 采用Sigma方法,测定两种蛋白质含量不同的甘啤三号大麦在浸麦、发芽、焙燥以及糖化过程中过氧化物酶的变化,并研究不同焙燥工艺对过氧化物酶活性的影响。

    Peroxidase changes during barley ( two kinds of " Ganpi No.3 " barley of different protein contents ) preparation ( including barley steeping , germination and boiling ) and mashing were studied by Sigma method .

  2. 本文对小麦主要浸麦工艺进行了研究。

    In this paper , the main steeping technology of wheat is studied .

  3. 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.

  4. 小麦主要浸麦工艺的研究

    Stadies on the main steeping technology of Wheat

  5. 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 .

  6. 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 .

  7. 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 .

  8. 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 % .

  9. 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 ℃ .

  10. 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 ℃ .

  11. 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 % .