| 大麦在分组浸麦过程中吸水速率与发芽动态的研究 |
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| 引用本文： | 孔庆学,于立河.大麦在分组浸麦过程中吸水速率与发芽动态的研究[J].黑龙江八一农垦大学学报,1995,8(1):96-100. |
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| 作者姓名： | 孔庆学 于立河 |
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| 作者单位： | 黑龙江八一农垦大学食品工程系 |
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| 摘 要： | 用来酿造啤酒的麦芽在制麦过程中，将其分选为大粒级、中粒级和小粒级三组，孔径分别为３．０ｍｍ，３．５ｍｍ，２．０ｍｍ。不同的原麦粒长，在浸的过程中，不但吸水速率不同，根据芽萌动状也有很大差异。
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| 关 键 词： | 大麦 吸水速率 发芽率 啤酒 |
THE STUDY ABOUT ABSORBING WATER RATE AND SHOOTING OF BARLEY IN DIFFERENT GROUPS |
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| Kong Qingxue,Yu Lihe.THE STUDY ABOUT ABSORBING WATER RATE AND SHOOTING OF BARLEY IN DIFFERENT GROUPS[J].Journal of Heilongjiang August First Land Reclamation University,1995,8(1):96-100. |
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| Authors: | Kong Qingxue Yu Lihe |
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| Institution: | Kong Qingxue;Yu Lihe |
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| Abstract: | During shooting stage, the barley brewed beer will be divided into three groups,which diameter are 3.0mm, 2. 5mm, 2. 0mm, respectively.The speed of absorbing water is: small barley seeds>large barley seeds>middle barley seeds; The speed of shooting is: large barley seeds(100%)>middle barley(99. 2%)>small barley seeds(79. 2%). So it is better to divided the barley brewed beer into different groups according to diameters to make high qualify shoot and nice beer. |
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| Keywords: | Barley Absorbing water rate Shooting rate |
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