A method for detecting malt dissolution degree in barley malting process

A barley and malt technology, applied in the field of beer production, can solve the problems of inability to judge the change of substances, the dissolution of barley, and the cumbersome and complicated detection methods, and achieve the effect of being conducive to industrial promotion and application and low cost

Inactive Publication Date: 2016-01-13
DALIAN POLYTECHNIC UNIVERSITY
View PDF4 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these detection methods are cumbersome and complicated. Except for Calcofluor staining, the rest are detected after the barley has been germinated, dried and roasted to make commercial malt, which has delay and cannot judge the material changes and barley dissolution during the malting process. According to the situation of malt dissolution, adjust the process in time

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A method for detecting malt dissolution degree in barley malting process
  • A method for detecting malt dissolution degree in barley malting process
  • A method for detecting malt dissolution degree in barley malting process

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Example 1 Determination of green malt starch viscosity in the germination step in the barley malting process

[0031] ①Wheat soaking and germination: After the barley sample is sieved, it is washed with tap water to remove floating wheat and impurities. Treated barley with 0.1% Ca(OH) 2 Soak for 30min, the liquid surface soaks the barley surface, soak the wheat for 4h and cut off the water for 8h as a soaking cycle, soak the wheat for 48h, and spray 0.3mg / L of gibberellin. During the whole maceration process, the maceration temperature was 14°C.

[0032] After the last immersion, the barley is germinated at a temperature of 18°C ​​and a relative humidity of 90%. During the germination period, the barley is turned every 8 hours. After the germination is completed, green malt can be obtained.

[0033] The barley may be selected from Australian barley and domestic barley.

[0034] The wheat soaking and germination in step 1 are all carried out in a constant temperature ...

Embodiment 2

[0044] Example 2 Barley Germination Time and Malt Dissolution

[0045] According to the method described in Example 1, the Australian barley was soaked and germinated according to step 1, and green malt was taken every 24h of germination. The green malt was placed in an oven, dried at 50° C. for 24 hours, and then the malt roots were removed to obtain malt, and the enzyme activity in the malt was determined by the following method.

[0046] For the preparation of maltase solution and the determination of α and β amylase, see [Guan Bin, Li Shan, Xun Juan, etc.. Research on the dynamic changes of amylase activity during malting barley. China Brewing, 2009, (5): 69~ 72], for the method for the determination of pectinase activity, see [Wang Tianlong, Qiu Hongwei, Chen Haihua, etc., Research on the conditions for the determination of pectinase activity by 3,5-dinitrosalicylic acid method. Food and Machinery, 2008, 24 (3 ): 96~99], for cellulase determination methods, see [Liu Guos...

Embodiment 3

[0048] Example 3 Correlation between green malt starch viscosity and starch granule breakage rate during barley germination

[0049] According to the method described in Example 1, Australian barley or domestic barley is soaked and germinated, and green malt is obtained every 24h of germination, and green malt starch is obtained according to step 2 in Example 1, and green malt starch is measured according to the method in step 3. . In addition, an appropriate amount of the green malt starch obtained in step ② was taken and photographed under a 40×10 times digital microscope to obtain a characteristic image of green malt starch granules during barley germination, and the damage rate of starch granules was calculated.

[0050] The acquisition method of the starch granule characterization image and the calculation method of the starch granule breakage rate are as follows:

[0051] Take a small amount of green malt starch in a plate, add an appropriate amount of 0.2% Tween-80 sol...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

PropertyMeasurementUnit
Tensile strengthaaaaaaaaaa
Tensile strengthaaaaaaaaaa
Login to view more

Abstract

The invention provides a method for detecting the malt dissolution degree in a barley malting process. The method is used for judging the malt dissolution degree by measuring the viscosity of green malt starch in the barley malting process. The method finds that the green malt starch viscosity is highly related to a starch grain damage rate, malt brittleness and a ratio of low molecule sugar to absolute dry malt, and based on the relevance, the method further provides the relevance of the green malt starch viscosity and the malt dissolution degree, and the relevance is taken as an index for judging the malt dissolution degree. By the method, the malt dissolution degree in the barley malting process can be directly judged, and the problems of poor relevance and retardance of conventional indexes for judging the malt dissolution degree in the barley malting process are solved. The method is direct and rapid, needs low cost, meets the requirements on a malting process and is beneficial to industrial popularization and application.

Description

technical field [0001] The invention relates to a method for detecting the degree of dissolution of malting barley during germination, and belongs to the technical field of beer production. Background technique [0002] During the barley malting process, enzymes such as protease, hemicellulase, and amylase secreted by the aleurone layer catalyze the gradual decomposition of high-molecular substances such as protein, hemicellulose and starch in the endosperm, and soluble low-molecular-weight carbohydrates and nitrogen-containing substances. With the continuous increase of substances, the entire endosperm structure changes from tough to loose. This phenomenon is called the dissolution of malt [Guan Dunyi, Handbook of Beer Industry [M], Beijing: China Light Industry Press, 1998]. The degree of dissolution of malt determines its quality and brewing characteristics, and has a great impact on the production, cost and flavor stability of beer. Poorly dissolved malt glass has many ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Patents(China)
IPC IPC(8): G01N11/04
Inventor 安家彦王越宋俊洲
Owner DALIAN POLYTECHNIC UNIVERSITY
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap