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随着高水敏性大麦在制麦行业中的广泛使用,其突出的制麦缺陷已成为阻碍麦芽质量提高的又一障碍。本文从制麦工艺的主要环节入手,通过一系列试验探索,总结了一些克服高水敏性大麦制麦缺陷的工艺控制要点。 相似文献
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随着高水敏性大麦在制麦行业中的广泛使用,其突出的制麦缺陷已成为阻碍麦芽质量提高的又一障碍。本文从制麦工艺的主要环节入手,通过一系列试验探索,总结了一些克服高水敏性大麦制麦缺陷的工艺控制要点。 相似文献
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蛋白质含量偏高 ,成为西北大麦制麦过程中的一个难题 ,针对高蛋白大麦的制麦缺陷及其在制麦过程中呈现的种种矛盾 ,从解决矛盾入手 ,理论联系实际 ,探索出一套适合高蛋白大麦制作麦芽的工艺方案。 相似文献
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蛋白质含量偏高,成为西北大麦制麦过程中的一个难题,针对高蛋白大麦的制麦缺陷及其在制麦过程中呈现的种种矛盾,从解决矛盾入手,理论联系实际,探索出一套适合高蛋白大麦制作麦芽的工艺方案。 相似文献
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啤酒大麦甘啤系列微型制麦工艺研究 总被引:1,自引:0,他引:1
通过对34份啤酒大麦材料进行实验室微型制麦研究,初步探讨了甘啤系列的啤酒大麦品种的制麦工艺,改进后的制麦工艺所产麦芽品质指标均达行业标准一级以上。为麦芽企业提供较好的工艺参数,同时也为育种专家早期筛选优异品系提供了方法。 相似文献
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一、前言九一年,我厂购进新西兰 TRIuMPH 号大麦3000吨。根据制麦专家在山东平度主讲的新西兰大麦制麦技术讲座会资料:TRI-uMPH 号大麦水敏性极高。发芽迟缓和我厂质检部门提供的新西兰大麦质量分析报告及水敏性试验报告。我厂工艺组制订了一套试产计划:Ⅰ不同浸麦工艺的浸麦效果;Ⅱ绿麦 相似文献
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The objective of this study was to evaluate the physicochemical changes that occur in sorghum starch during malting to determine its potential in the beer industry. The results showed that the physicochemical properties of amorphous amylose and amylopectin of starch over time are modified during the germination while its crystalline structure is not affected. During the different stages of malting the SEM images showed the progress of the enzymatic attack in the starch granule. Germination and the increase in reducing sugars supported amorphous starch degradation. The X-ray diffraction pattern confirmed that during malting, the crystalline structure in starch remained without changes. The pasting profile showed high values for peak and final viscosity, once the sorghum was soaked and decreasing over the malting process. These changes are associated with starch degradation and amylopectin debranching, increasing the reducing sugars. 相似文献
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A unique “Matrix” of malted barley samples was produced to validate spectroscopic procedures for monitoring the malting process. Three critical factors that were examined in controlling the rate of germination were moisture content, temperature and germination time. Of interest to the malting industry, the analysis indicates the potential to identify new germplasm that, under optimized malting conditions, would produce suitably modified malt in three days of germination. It is also clear that the control of both moisture and temperature is essential for undertaking malting studies. The study suggests that Raman and FTIR could usefully complement NIR spectroscopy for monitoring grain during the malting process. For whole grain NIR measurements, the differences between test grain and control grain at optimal wavelengths of 1280 nm and 2224 nm were found to be valuable parameters for tracking progress during the malting process. The study showed the whole grain NIR most likely assessed changing properties of the periphery of the grain. This research suggested that specific calibration models using NIR for predicting malt quality attributes such as diastatic activity on whole malt are misleading and difficult to interpret because they are highly correlated with other carbohydrate/protein-related attributes of the malt. 相似文献
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对 2 0年来国内啤麦生产的发展历程分作三个阶段作了回顾 ,阐述了我国啤酒产量占世界第一位后进一步加强啤麦生产的必要性和现有基础 ,分析了当前发展啤麦生产的良好机遇。并对今后提高啤麦品质实行产业化等方面提出了建议。 相似文献
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《Journal of Cereal Science》2005,42(2):139-156
During seed germination several seed biopolymers, including the storage proteins, must be hydrolysed to provide biochemical building blocks for the growing seedling. This process is particularly important in barley because under the guise of ‘malting’, it forms the basis of the malting and brewing industries. The steps involved in the enzymatic formation of ‘soluble protein’ during malting and in the ‘mashing’ phase of brewing are still not well understood. The barley proteins are initially solubilized by endoproteases and then further degraded by exopeptidases. The cysteine-class proteases probably play the most important roles, but their contributions are likely not as overwhelming as was thought previously. The metalloproteases are apparently also important players in protein solubilization, although their contributions have scarcely been examined. The characteristics of the purified aspartic class proteases imply that they are not important contributors to protein solubilization, but recent mashing studies indicate that they probably do play a minor role. All indications are that the barley and malt serine class proteases are not directly involved in storage protein hydrolysis during malting/mashing. More studies are needed to clarify the roles of the aspartic- and metalloproteases. One important aspect of further studies should be to ensure that appropriate biochemical methods are used, as well as conditions that are truly appropriate to commercial malting and mashing processes. 相似文献
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综述了近年来有关大麦醇溶蛋白和麦芽品质之间关系的研究进展,分析了醇溶蛋白电泳条带模型与麦芽品质之间的关系。多数研究结果表明,二者之间没有关系,但是采用聚类分析发现,醇溶蛋白电泳模型以麦芽品质为依据进行分类是有效的;有关D醇溶蛋白与麦芽品质之间关系的研究结论也不一致,有研究认为D醇溶蛋白与麦芽浸出率之间呈显著负相关,并且这种关系不受品种和年份的影响。但有人利用Hor3缺失的近等基因系进行的研究结果则并不支持这一观点。另据研究,由D醇溶蛋白和B醇溶蛋白组成的凝胶组分含量与麦芽品质呈负相关。 相似文献
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A volatile metabolite-profiling approach based on solid-phase microextraction (SPME) combined with gas chromatography–mass spectrometry was used to investigate volatile metabolic changes over the course of a malting process contaminated by Fusarium poae to assess its influence on malt flavor. GC–MS analysis of time-serial samples revealed a broad spectrum of volatile compounds including aldehydes, ketones, alcohols, organic acids, aromatics and furans. Statistical assessment of the data via principal component analysis demonstrated that at the initial phase of germination, the influence of F. poae was relatively small. However, its influence increased over time, resulting in differences between contaminated and controlled samples at 120 h and 144 h. Analysis of the corresponding loadings showed that volatile metabolites from green malt were influenced by contamination with F. poae fungi during malting to an extent, especially for the volatile aldehyde fractions. These compounds can be formed during both primary and secondary metabolism, and the potential exists for metabolic perturbation resulting from F. poae. 相似文献