浸麦度
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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.
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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 .
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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 .
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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 .
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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 % .
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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 ℃ .
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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 ℃ .
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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 % .