在制麦中浸麦方式与浸麦温度的筛选

研究了在浸4断4、浸6断6和浸4断8三种浸麦方式下,分别在15、20、25、30℃四种温度下,浸麦时间与浸麦温度的关系。结果表明:高温可以缩短浸麦时间,在相同的浸麦方式下,当达到相同的浸麦度43%时,15℃下浸麦时间是28h,20℃是24h,25℃和30℃都是20h,且二者之间没有显著性差异。在相同的浸麦温度下,浸4断8的浸麦方式较好。      

大麦浸渍过程中水合度变化的研究

浸麦是制麦过程的第一工序,浸麦过程的麦粒水合程度直接影响到后续发芽过程各种酶的产生,从而影响麦芽的溶解情况和各种有机酸的形成。本文应用国际上新兴的水合度指标,深入剖析浸麦过程中的麦粒变化与水分扩散趋势,并通过水合度指标评价麦粒的浸麦质量,最后将试验数据结合实际生产情况,得出了适宜的浸麦水温范围,为生产中确定浸麦工艺提供了理论依据。     

一种改善浸麦效果缩短浸麦流程的设备——新型麦水混合罐

本文介绍了一种可以改善浸麦效果，缩短浸麦流程的设备：新型麦水混合罐。介绍了该设备的结构和功能，分析了其经济效益。结果显示，该新型麦水混合罐具有提高浸麦清洗效果和加强去除浮麦的作用，可减少浸麦设备，降低投资成本。     

劳斯曼麦芽生产线浸麦设备的改进

劳斯曼麦芽生产线系全自控,智能化生产线,我们对其浸麦工艺和浸麦效果进行了调查分析,发现浸麦系统存在一定的不合理之处。在消化吸收的基础上,我们对浸麦槽进行了改造,收到了很好的效果。     

大麦的喷雾浸渍及设备

我厂是年产一万吨啤酒的生产厂家。年产麦芽1700吨,有四套12吨的箱式发芽设备,自制了两个30m~3圆锥形喷雾浸麦槽。一、大麦喷雾浸溃设备的结构及作用为了提高制麦质量和缩短浸麦时间,在自制的洗麦浸麦设备上增加了二氧化碳抽吸泵和喷雾等设备。     

不同浸麦方式对麦芽酶活的影响

对大麦不同的浸麦方式即浸二断六、浸四断四、浸四断八和重浸法进行了研究,并将其对大麦麦芽质量的影响进行了比较.结果证明,采用浸四断八的浸麦工艺制作的成品麦芽具有较高的淀粉酶活力和蛋白酶活力.     

提高高寒地区冬季浸麦度方法的探讨

本语文探讨了探讨昱我冬季制麦，应根据不同气温采取不同浸麦工艺以提高浸麦度的方法。     

浸麦水重新利用的研究

麦芽生产中的浸麦是一个耗水量非常大的过程，本文研究了在浸麦过程中浸麦水的再利用，以便减少水的使用量，通过实验．证明了在一定的工艺条件下，在一定的污染程度内的废水是可以重新使用的，并初步探索出了最佳效果的方案。     

一种预测浸麦工艺对水敏感性大麦发芽影响的数学模型

一种新开发的方法用于模拟大麦在浸麦及浸麦后的发芽情况，这一方法是基于实验室中采用不同浸麦程序，不同的湿浸和断水时间，不同温度、水敏感性以及不同的发芽方法，这一模型可以用于分析浸麦及发芽，以设计浸麦工艺来生产均一性的麦芽。     

用法国大麦制麦初探

法国大麦，经测定发芽率高，有轻度水敏性。用快速浸麦法浸麦，发芽前期补３次水，Ｍ－Ｆ焙燥，Ｍ－Ｆ焙燥，可制得合格成品麦芽。     

Effect of Different Steeping Conditions on Endosperm Modification and Quality of Distilling Malt

This study showed that when barley was steeped in water for either 8 h or 16 h, hydration of endosperm materials was suboptimal and modification of endosperm materials of barley malt was inadequate. The malt produced under these steeping regimes gave poor friability scores and produced a large number of whole grains. When barley was steeped for 24 h on a continuous basis, or when a regimented standard steeping method was used, the malt produced gave higher friability scores and a much lower number of whole grains. An important relationship was found between friability scores and whole grain results for the malt samples produced under these conditions. Optic barley, whose endosperm was more difficult to hydrate, gave a strong negative correlation between friability scores and number of whole grains at R² = 0.8689. Oxbridge, whose endosperm was more easily hydrated, gave a much stronger negative correlation between friability scores and number of whole grains at R² = 0.9769. Rapid visco‐analysis (RVA) results also confirmed that steeping the barley samples for only 8 h or 16 h produced malt that modified poorly as the RVA peak viscosities were very high. RVA pasting results further confirmed that when barley was steeped for 24 h on a continuous basis, or when a standard regimented steeping method was used, good quality malt was produced and no differences were found in the RVA peak viscosities of the barley malt samples produced under the two different steeping conditions. The results of protein breakdown (proteolysis) during these experiments, measured in terms of total soluble nitrogen (TSN) production, or soluble nitrogen ratio (SNR) further confirmed that optimal proteolysis was achieved when barley was steeped for either 24 h on a continuous basis, or with a standard steep. Optimal results were also found for hot water ex‐tractable materials such as hot water extract (HWE) and free amino nitrogen (FAN) when barley was steeped for 24 h or the standard steep. The 24 h continuous steep for barley produced quality malt comparable to that obtained when the standard regimented steep was used for steeping barley. For both Optic and Oxbridge barley, with a 24 h continuous steep, produced malt that gave significantly higher fermentabilities and PSY values, regardless of germination time, than those obtained using a standard regimented steep. Therefore steeping barley for 24 h on a continuous basis prior to malting will produce good quality malt for some barley samples/varieties. This will help to reduce water usage during steeping, will save steeping time thereby reducing malting time and will reduce the amount of water for effluent treatment. All of these factors result in an overall cost saving for the malting industry.     

A Model for Predicting the Effects of a Steeping Program on the Germination of Barley with Different Water Sensitivities

A method for modelling and simulation of malting barley during and after steeping was developed. The modelling was based on data from laboratory scale experiments with various steeping programs. The developed model takes into account the steeping program with different wet steep and air rest periods, the average moisture content of the grains, and the water sensitivity of the raw material, malting barley. The model can be used for the analysis of steeping and the subsequent germination process and for planning of the steeping programs for achieving homogeneous germination in malting.     

Phytate content is reduced and β‐glucanase activity suppressed in malted barley steeped with lactic acid at high temperature

The effect of different steeping conditions on phytate, β‐glucan and vitamin E in barley during malting was studied by a full factorial experiment with three variables (steeping temperature, barley variety and steeping additions). Addition of lactic acid to the steeping water induced a reduction of phytate during steeping and germination, especially in combination with the high steeping temperature (48 °C). Furthermore, lactic acid and high temperature steeping inhibited β‐glucanase development, resulting in a well‐preserved β‐glucan content after germination. When steeping was conducted without addition of lactic acid, the low steeping temperature (15 °C) promoted development of both phytase and β‐glucanase activity during germination. A slightly higher level of tocopherols and tocotrienols was observed in samples steeped at 15 °C than in samples steeped at 48 °C. However, addition of lactic acid reduced the amount for both temperatures. When lactic acid bacteria were added to the steeping water none of the parameters studied differed from samples steeped with water only. The results show the possibility of combining phytate degradation with a preserved β‐glucan content during malting and can thus be of interest for development of cereal products with improved nutritional value. Copyright © 2004 Society of Chemical Industry     

A MATHEMATICAL MODEL FOR PREDICTING THE EFFECTS OF THE STEEPING PROGRAMME ON WATER UPTAKE DURING MALTING

A mathematical model was developed for water uptake during the steeping of barley. The model is based on laboratory scale experiments with various steeping programmes. The model consists of two compartments, and the rate of total water uptake is assumed to depend on the distribution of water in the grain. The root mean square error of the predicted process moistures was 0.61% in the independent validation data set (N = 20). The model can also be used for analysing the steeping process and for the planning of steeping programmes in the malthouse.     

Monitoring water uptake in whole barley (Hordeum vulgare L.) grain during steeping using near infrared reflectance spectroscopy

The aim of this study was to evaluate the use of near infrared reflectance (NIR) spectroscopy to monitor water uptake and steeping time in whole barley samples as a rapid and easy to use technique. Whole barley grain samples were steeped in water, and subsamples were analyzed for water uptake (gravimetric method) and using NIR spectroscopy. The spectra and the analytical data were used to develop partial least squares (PLS) calibrations to predict water uptake and steeping time. Cross validation models for water uptake and steeping time gave a coefficient of determination in cross validation (R²) and the standard error of prediction (SEP) of 0.90 (SEP = 5.36 g/100 g fw) and 0.92 (SEP = 3.93 h), respectively. This study showed that NIR spectroscopy combined with PLS regression showed promise as a rapid, non-destructive method to monitor and measure water uptake and steeping time in whole barley during soaking.     

THE EFFECTS OF DIFFERENT STEEPING REGIMES ON WATER UPTAKE,GERMINATION RATE,MILLING ENERGY AND HOT WATER EXTRACT

Five spring cultivars and one winter barley cultivar have been assessed for aspects of malting quality following four different steeping regimes. There were significant effects of cultivar and steeping regime for all characters and cultivar X steeping regime interaction for germination rate and hot water extract. Moisture content after steep was the best guide to the optimum steeping regime. Malting quality was best predicted, in genotypes which germinated rapidly, by determining grain hardness following steeping and 24 hrs germination.     

Effects of steeping and anaerobic treatment on GABA (γ-aminobutyric acid) content in germinated waxy hull-less barley

Effects of steeping conditions (time, temperature and soaking solution) and anaerobic storage on the gamma-aminobutyric acid (GABA) content in waxy hull-less barley grains during germination was examined. The barley kernel was steeped for 16 h at different temperatures (5, 15 or 35 °C) either in water or in a buffer solution (pH 6.0, 50 mmol/L sodium acetate) and then germinated at 15 °C for 72 h. To reach the optimum water content (36–44 g/100 g) for germination, a longer steeping period was required when steeping temperature was lower (16 h at 5 °C vs. 8 h at 15 °C). At 35 °C for steeping, however, the water content in the grains increased excessively, and thus germination percentage became much less than those at 5 and 15 °C. The GABA content increased with increasing germination time and was higher in the buffer solution than water. These findings indicate that the glutamate decarboxylase (GAD), which is the rate-limiting enzyme for GABA synthesis, is more activated by extending germination at controlled pH (6.0). An anaerobic storage with nitrogen in the dark for the germinated barley grains substantially raised the GABA content: 14.3 mg/100 g after the treatment for 12 h, which was four times higher than that of control sample (3.7 mg/100 g). Overall results suggest that the steeping prior to germination greatly affects the GABA production during the germination of barley, and the anoxia storage with nitrogen after the germination increases the GABA content.     

CHARACTERISTICS OF WATER UPTAKE OF AUSTRALIAN POLISHED BARLEY IN SHOCHU-MAKING

Characteristics of water uptake during steeping of 70% polished Australian barley, used as material for shochu making, were studied on 6 grain samples. There were some similarities in water uptake curves in spite of the differences in varieties and regions of harvest. Polished barley abruptly absorbed water at the same time when in contact with water. After 5 h the water uptake content reached 52 to 56, 54 to 59, and 58 to 63% grain wet weight at 15, 20, and 30°C respectively. The relationship between water uptake and steeping time may be described by the equation Y=aX^b, where Y is the water uptake (%), X is the time (min), and a and b are coefficients¹. From the data obtained with Schooner (South), the water uptake curve in steeping at 15°C was described as Y=5.50X^0.40 (r²=0.993). Furthermore a log-log plot of water uptake (%) against integrated steeping temperature (1ST), which was presented by the product of temperature and time, showed a very clear linear relationship, and could be represented by Y=2.047(T · t)^0.382 (r²=0.987). The coefficient values a and b determined the relationship of water uptake and 1ST on 6 samples. The values of 5 samples, excluding Stirling (West) were close (a=2.05 to 2.33 and b= 0.37 to 0.38), and no differences were apparent amongst these varieties and regions. Stirling (West) with a=1.81 and b=0.40 were similar to the Japanese barley cultivar Nishinochikara (a=1.99, b=0.39). The Schooner (South) equation could generally be applied to control water uptake during steeping on 70% polished Australian barley supplied to our factory. The water uptake values from the steeping experiments were between 35.1 and 36.7% when the objective value was set at 35% .     

BARLEY MATURITY AND THE EFFECTS OF STEEP AERATION ON MALTING

Micromalting experiments were carried out with barleys varying in maturity. During steeping, which included water changes, the barleys were either allowed to remain static (the controls) or were mixed at intervals or were mixed continuously in continuously aerated water. No significant improvement in the uniformity of endosperm hydration, relative to controls, was found where grains had been mixed or were continuously aerated during steeping. Mature barley responded to continuous aeration with rapid germination during the steeping process, resulting in high malting losses. Periodic mixing during steeping had little effect on malt quality. It is suggested that, where air-rests are provided and mixing is not required to alleviate pressure, aeration (air-sparging) may be of no benefit when malting mature barley. Water-sensitivity was partially overcome by constant aeration, although periodic mixing was ineffective, hence aeration may be useful in malting water-sensitive barleys. The use of intermittent or continuous aeration inhibited the germination of undried dormant barleys. It is suggested that this effect was due to the excessive proliferation of microorganisms where aeration and mixing were provided.     

Ultrastructure of biofilms formed on barley kernels during maltingwith and without starter culture

Malted barley is a major raw material of beer, as well as distilled spirits and several food products. In the malting process, dry barley kernels are steeped in water which initiates germination and invigorates microbial growth on the kernels. In the present study, field emission scanning electron microscopy (FESEM) was used to visualize the microbial community within the tissues of barley kernels before and after the steeping, with and without Lactobacillus plantarum E76 added as a starter culture. The results show that the community of 10⁸ cfu g⁻¹ on dry, stored barley kernels increased 5–10 fold during the steeping forming a dense biofilm of bacteria and fungi with slimy exopolymeric matrix. FESEM revealed that crevices between the outer epidermis and the testa of sound barley kernels were heavily colonized with microbes, whereas there were only few microbes on the outer surface of the husks, in the aleurone layer or in the endosperm underneath an intact testa layer. The microbes frequently possessed appendages forming bridging them to the kernel and the individual microbial cells to each other. The L. plantarum added to the steeping water reduced the amount of exopolymeric matrix in the biofilm and improved the wort filterability.