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Method for detecting barley or malt spewing potential

A detection method and malt technology, applied in the field of barley or malt characteristics detection, can solve problems such as the inability to truly and effectively reflect the grain gushing potential.

Active Publication Date: 2009-11-18
中粮麦芽(大连)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In many cases, red wheat kernels are not all caused by Fusarium contamination, and lightly polluted red wheat kernels are not easily observed by the naked eye, so this method cannot truly and effectively reflect the gushing potential of grains

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Detection method of gushing potential of barley or malt, the first step is standard gushing detection: adding standard gushing malt extract to beer, re-capping, after pasteurization, bottled beer is shaken horizontally for 72 hours, and the weight difference before and after opening the bottle cap is measured , the detection gushing amount is 50-160g;

[0019] The second step of non-spraying detection: add standard non-spraying malt extract to the beer, re-cap, after pasteurization, shake the bottled beer horizontally for 72 hours, measure the weight difference before and after opening the bottle cap, and detect the spewing amount as 0g;

[0020] The third step gushing detection: add the gushing factor extract of barley or malt to the bottled beer, recap, after pasteurization, shake the bottled beer horizontally for 72 hours, open the bottle cap, report the gushing amount, and This determines gushing potential.

[0021] The specific process of the above-mentioned first...

Embodiment 2

[0038] Detection method of gushing potential of barley or malt, the first step of standard gushing detection: add standard gushing malt extract to beer, recap, after pasteurization, shake the bottled beer horizontally for 72-96 hours, measure before and after opening the bottle cap The weight is poor, and the detected gushing amount is 50-160g;

[0039] The second step of non-spray detection: add standard non-spray malt extract to the beer, recap, after pasteurization, shake the bottled beer horizontally for 72-96 hours, measure the weight difference before and after opening the bottle cap, and detect the spewing amount as 0g ;

[0040] The third step gushing detection: add barley or malt extract to the bottled beer, re-cap, after pasteurization, shake the bottled beer horizontally for 72-96 hours, open the bottle cap, report the gushing amount, and This determines gushing potential.

[0041] The specific process of the above-mentioned first step detection is:

[0042] Take...

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PUM

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Abstract

The invention relates to a method for detecting barley or malt spewing potential, which comprises the following: step one, standard spewing detection: adding a standard spewing malt extract into beer, pressing a cover again, performing pasteurization, horizontally shaking the bottled beer for 72 to 96 hours, measuring the weight difference before and after opening the cover, and detecting that the spewing amount is between 50 and 160 grams; step two, non-spewing detection: adding a standard non-spewing malt extract into the beer, and detecting that the spewing amount is 0 gram; and step three, spray spewing detection: adding a barley or malt spewing factor extract into the bottled beer, horizontally shaking the bottled beer for 72 to 96 hours, opening the bottle cover, and reporting the spewing amount to determine the spewing potential. The detection method is more accurate to detect the spewing potential compared with a method of measuring red wheat grains without subjective judgments.

Description

technical field [0001] The invention relates to a detection method of barley or malt characteristics, in particular to a detection method of barley or malt gushing potential. Background technique [0002] In beer production, if mold-infected malt is used to brew beer, the produced beer may gush. The gushing of beer refers to that after the packaged beer (bottled or canned) is opened, the sudden burst of carbon dioxide causes a large amount of very fine foam to overflow, causing the foamy beer to flow out of the container. Currently, the gushing potential of barley or malt is measured by measuring the proportion of grain in a batch of barley or malt that is infected with the Fusarium mould, usually the leaf buds on the back of the kernels infected with the mold and producing the gushing factor will exhibit a special The red stripe shape, which determines the gushing potential of the grain by detecting the amount of red kernels in the grain. In many cases, the red wheat kern...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): G01N33/02G01N1/28
Inventor 石殿瑜邱然徐玉娟徐凯
Owner 中粮麦芽(大连)有限公司