Method for promoting germination of wheat and barley

Abstract

The invention relates to a method for promoting germination of wheat and barley, which comprises the concrete steps of: 1. soaking barley: in the stage of soaking wheat, adding phytase with the mass being 0.05-0.10% of the mass of the barley; adjusting the pH value of the barley soaking water to be 7, soaking the barley for 3-5h at the temperature which is fit for the barley, and removing water for 8-11h; soaking the barley for 3-5h again, removing water for 8-11h, and repeatedly operating for 2-3 times; 2. germinating: supplementing water every 6-8h of soaking barley after the water is removed, turning over every other 6-8h, and controlling the total germinating time to be within 96-120h; and 3. drying, carrying out common humidity removal and kilning. In the germination process of the barley, the activity of alpha-amylase is improved by 20-50%, the activity of the protease is improved by 40-89%, and the activity of phytase is improved by 50-70%. The leaching rate of malt is improved to 80-81% from 79-80%, and the period for making the barley is shortened by 24h. The method is accordance with the requirements of food safety and environmental protection.

Description

A method for promoting germination of wheat technical field The invention belongs to the field of plant growth promoting regulator and its application. It specifically relates to the application of phytase in the process of grain germination. Background technique Malterers use the natural germination of barley to make malt. In order to promote the germination of barley, malt producers have made some attempts to improve the malting process, such as adding gibberellin, skin rubbing, extrusion and so on. Although the addition of gibberellin can improve the enzyme activity and promote barley germination, the problem is that due to the excessive decomposition of the protein in the barley, the Maillard reaction during saccharification is strong, the wort color is too dark, and the appearance quality of beer is affected. Malt production Businesses are no longer using this technology. However, skinning and extrusion mainly solve the problems of slow water absorption of barley a...

AI Technical Summary

Problems solved by technology

Although the addition of gibberellin can improve the enzyme activity and promote barley germination, the problem is that due to the excessive decomposition of the protein in the barley, the Maillard reaction is strong during saccharification, which makes the wort color too dark, affecting the appearance quality of beer and malt production. Businesses are no longer using the technology

However, skinning and extrusion mainly solve the problems of slow water absorption and long soaking time of barley

However, because this method damages the barley husk, it is easy to cause a large number of microorganisms to multiply in the damaged area, which is very unfavorable to ensure the quality of malt

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