CN101157885B - Wheat germ preparation method improving vitality of prolease and pectolase - Google Patents
Wheat germ preparation method improving vitality of prolease and pectolase Download PDFInfo
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- CN101157885B CN101157885B CN 200710012822 CN200710012822A CN101157885B CN 101157885 B CN101157885 B CN 101157885B CN 200710012822 CN200710012822 CN 200710012822 CN 200710012822 A CN200710012822 A CN 200710012822A CN 101157885 B CN101157885 B CN 101157885B
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- 238000002360 preparation method Methods 0.000 title claims description 27
- 229940075487 wheat germ preparation Drugs 0.000 title claims description 3
- 238000000034 method Methods 0.000 claims abstract description 65
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 45
- 238000002386 leaching Methods 0.000 claims abstract description 41
- 108010059820 Polygalacturonase Proteins 0.000 claims abstract description 33
- 108091005804 Peptidases Proteins 0.000 claims abstract description 31
- 230000000694 effects Effects 0.000 claims abstract description 27
- 240000005979 Hordeum vulgare Species 0.000 claims description 41
- 102000035195 Peptidases Human genes 0.000 claims description 30
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 29
- 235000019833 protease Nutrition 0.000 claims description 18
- 238000002791 soaking Methods 0.000 claims description 15
- 239000002994 raw material Substances 0.000 claims description 14
- 235000013405 beer Nutrition 0.000 claims description 13
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 abstract description 19
- 238000004519 manufacturing process Methods 0.000 abstract description 12
- 102000004190 Enzymes Human genes 0.000 abstract description 10
- 108090000790 Enzymes Proteins 0.000 abstract description 10
- 241000209219 Hordeum Species 0.000 abstract description 5
- 108010093305 exopolygalacturonase Proteins 0.000 abstract description 4
- 230000002478 diastatic effect Effects 0.000 abstract 2
- 239000000463 material Substances 0.000 abstract 2
- 239000004365 Protease Substances 0.000 abstract 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract 1
- 239000010903 husk Substances 0.000 abstract 1
- 238000004890 malting Methods 0.000 abstract 1
- 241000209140 Triticum Species 0.000 description 31
- 235000021307 Triticum Nutrition 0.000 description 31
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 19
- 108090000637 alpha-Amylases Proteins 0.000 description 14
- 230000035784 germination Effects 0.000 description 14
- 108010019077 beta-Amylase Proteins 0.000 description 13
- 238000005516 engineering process Methods 0.000 description 13
- 108010059892 Cellulase Proteins 0.000 description 11
- 229940106157 cellulase Drugs 0.000 description 11
- 238000005520 cutting process Methods 0.000 description 9
- 229940088598 enzyme Drugs 0.000 description 9
- 235000019624 protein content Nutrition 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 238000001035 drying Methods 0.000 description 4
- 235000013555 soy sauce Nutrition 0.000 description 4
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 230000002950 deficient Effects 0.000 description 2
- 238000011005 laboratory method Methods 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 229940038031 nitrogen 10 % Drugs 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 240000005373 Panax quinquefolius Species 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
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- Enzymes And Modification Thereof (AREA)
Abstract
To increase the leaching efficiency, diastatic power (WK) and Alpha- N content of wort of the raw barley malt during bear production is crucial to increase materials usage rate. The invention relates to a method of increasing the activity of key enzymes like pectinase and protease etc. during malting for barley, and the method helps increase the leaching efficiency of malt, diastatic power (WK), Alpha- N content of wort and materials use ratio during bear production. The method is suitable for various barleys, in particular to barley with thick husk and low leaching efficiency produced in northeast of China by the traditional technique.
Description
Technical field
The invention belongs to the method for preparing Fructus Hordei Germinatus that improves malt quality.
Background technology
Fructus Hordei Germinatus not only is used for beer production, and the zymin that also can be used in the foodstuff production is come former.China has become beer first big producing country, but most of raw material barley relies on import.Reason is that the barley that China produces requires some gap according to traditional beer raw material barley; It is very wide to be fit to plant the barley land area as northeast and other places, and the plantation of being fit to barley variety is arranged, as cultivates beer-No. 2 (many ribs), not Nice (now cultivate beer-No. 1, many ribs)), barley varieties such as 9047 (now cultivate beer-No. 3, two ribs), red sun (now cultivate beer-No. 5, two ribs).
Beer requires the raw material barley: skin is thin, and the protein content two rowed barley limits 9-11%, six-rowed barley limits 10-12% (the honest instrument volume of official: brewing industry handbook, China Light Industry Press, 1998; P3-10); But a lot of barley protein contents in northeast exceed standard, and skin depth, the low brewage defective that waits of Fructus Hordei Germinatus leaching yield behind the existence preparation Fructus Hordei Germinatus.In at present existing the Fructus Hordei Germinatus preparation and quality standard, indexs such as Fructus Hordei Germinatus leaching yield, saccharogenic power (WK), soluble nitrogen (%), alpha-amino nitrogen are distinguished the major criterion of malt quality; Also the report of malty various enzyme activities, (Guan Dunyi compiles: brewing industry handbook, China Light Industry Press, 1998 also to have the beer raw material barley to prepare the Fructus Hordei Germinatus technology; P41-138).But prior art does not have the method for the various enzyme activities of control in the Fructus Hordei Germinatus preparation process, to improve malt quality, namely improves Fructus Hordei Germinatus indexs such as leaching yield, saccharogenic power (WK), soluble nitrogen (%), alpha-amino nitrogen; Therefore the beer raw material barley, especially not meet the malt quality that the raw material barley requires poor, influences beer production.Improve the method for proteolytic enzyme and pectinase activity in the Fructus Hordei Germinatus preparation process of the present invention, improve finished product Fructus Hordei Germinatus leaching yield, saccharogenic power and alpha-amino nitrogen, improve the quality of Fructus Hordei Germinatus; This method not only is fit to the Fructus Hordei Germinatus production of beer raw material barley, is more suitable in not meeting beer raw material barley (the Fructus Hordei Germinatus leaching yield is low behind protein content height, skin depth, the preparation Fructus Hordei Germinatus) barley, but production high-quality Fructus Hordei Germinatus.
Summary of the invention
Defective at the prior art existence, the present invention is intended in research in preparation Fructus Hordei Germinatus process, technological process and condition are to the variation of various enzymes, and which kind enzyme influences malt qualities such as finished product Fructus Hordei Germinatus leaching yield, saccharogenic power and wheat juice alpha-amino nitrogen, thereby find control and raising polygalacturonase and proteolytic enzyme method in preparation Fructus Hordei Germinatus process, prepare the Fructus Hordei Germinatus that leaching yield and saccharogenic power (WK) are high, wheat juice alpha-amino nitrogen is high.Both in preparation Fructus Hordei Germinatus process, alternately controlled the barley soaking time 3-4 hour, cut off the water supply 8-12 hour; 12-20 ℃ of method of control germination temperature sought proteolytic enzyme and the high condition of polygalacturonase of producing, and prepares Fructus Hordei Germinatus, produces preparation technology's method of the high Fructus Hordei Germinatus of leaching yield, saccharogenic power and wheat juice alpha-amino nitrogen; For beer production improves the beer production raw material availability, provide new preparation Fructus Hordei Germinatus method.
Therefore, the present invention alternately controlled the barley soaking time 3～5 hours in preparation Fructus Hordei Germinatus process, cut off the water supply 7～14 hours; Under the different condition that the control germination temperature is 14～18 ℃, α-Dian Fenmei, beta-amylase, cellulase, Pullulanase, proteolytic enzyme and pectinase activity change in the Fructus Hordei Germinatus preparation process, prepared malt quality relation; As a result, the α-Dian Fenmei in the wheat process processed, beta-amylase, cellulase, Pullulanase vigor are to the malt quality influence not quite; But proteolytic enzyme and polygalacturonase generate, and be bigger to the influence of malt quality indexs such as finished product Fructus Hordei Germinatus leaching yield, saccharogenic power and wheat juice alpha-amino nitrogen;
As, Nice barley is not 16 ℃, the method for alternately soaking and cutting off the water supply 8 hours in 4 hours, germinateed 4 days, its polygalacturonase of prepared Fructus Hordei Germinatus, proteinase activity, than 12 and 20 ℃, alternately soak cut off the water supply in the 4 hours prepared Fructus Hordei Germinatus polygalacturonase of the prepared Fructus Hordei Germinatus of 12 hours methods, proteinase activity improves 3%-10%; Leaching yield and the saccharogenic power of its Fructus Hordei Germinatus finished product of dry back can improve 3-6%; Alpha-amino nitrogen improves 5%-15%;
And for example, red sun (now cultivate beer-No. 5, two ribs) barley variety, at 16 ℃, the method germination in 12 hours 5 days of cutting off the water supply in 4 hours of alternately soaking, prepared malt quality is best, cut off the water supply in 4 hours 8 hours with alternately soaking, compare in temperature 12 or 20 ℃ of germinations, polygalacturonase, proteolytic enzyme improve 3%-13%; Its finished product saccharifying power (WK) improves 5%-15%, and leaching yield and alpha-amino nitrogen improve 3-6%.
And for example, barley variety is cultivated beer-No. 2 at 16 ℃, soak cut off the water supply 12 in 3 hours, germinating time is four days finished product Fructus Hordei Germinatus, and at 12 and 20 ℃, alternately soak and cut off the water supply in 4 hours 12 hours or leaching yield and the saccharogenic power of the finished product Fructus Hordei Germinatus that 8 conditions of cutting off the water supply in 4 hours of soaking are germinateed improve 3-6%; Alpha-amino nitrogen improves 5%-15%.
Learn thus, under the different condition of barley variety, obtain polygalacturonase, the higher Fructus Hordei Germinatus of proteolytic enzyme, the mode that the alternately immersion among its preparation technology is cut off the water supply is difference slightly; But whatsoever barley variety improves polygalacturonase and proteinase activity in the germination process, can improve leaching yield, saccharogenic power and the wheat juice alpha-amino nitrogen of finished product Fructus Hordei Germinatus; That is to say the raising malt quality.The technology of preparation Fructus Hordei Germinatus of the present invention is: under 14～18 ℃, alternately soaking time is 3～5 hours, cuts off the water supply 7～14 hours, germinates 4～5 days.
Compared with prior art, the present invention has outstanding advantage: for adapting to the needs of homemade production beer, through a large amount of exploration and practices, draw relation and the rule of Fructus Hordei Germinatus polygalacturonase, proteinase activity and Fructus Hordei Germinatus leaching yield, saccharogenic power and alpha-amino nitrogen in the process of preparation Fructus Hordei Germinatus, proposed in wheat process processed, to control the method that proteolytic enzyme and polygalacturonase are produced the high quality wheat bud.Be the Fructus Hordei Germinatus that feedstock production goes out with multiple domestic barley kind, improved leaching yield, saccharogenic power and the wheat juice alpha-amino nitrogen content of Fructus Hordei Germinatus-be the technical indicator of the main quality of Fructus Hordei Germinatus significantly.Its method is fit to various barleys, especially is fit to produce barley by traditional technology skin depth, northeast that the Fructus Hordei Germinatus leaching yield is low.This is that existing production technology is beyond one's reach, and is that traditional method more can't be by comparison.
Below further specify the present invention with embodiment.
Embodiment
Embodiment 1
Nice (now cultivate beer-No. 1, many ribs) barley is produced not in northeast; Raw material moisture: 13.0%; Percentage of germination: 85.5%; Protein content: 12.6%.Preparation Fructus Hordei Germinatus method: each is tested with 1 kilogram of not Nice barley washing, and from 12 to 20 ℃ of wheat temperature processed replace the water logging time and cut off the water supply the time from 4 hours to 16 hours, germination 4-5 days during germination.Measure the enzyme activity of Fructus Hordei Germinatus α-Dian Fenmei, beta-amylase, Mierocrystalline cellulose excision enzyme, polygalacturonase, Pullulanase every day, according to following enzyme activity determination method commonly used:
The Fructus Hordei Germinatus alpha-amylase activity is undertaken by method such as [Jin Feng is mediate: J.gen.Appl.Microb., 36,415];
Fructus Hordei Germinatus beta-amylase vigor is by [Zhongshan University compiles, biological chemistry introduction, People's Education Publishing House, 1978, p53-54 method mensuration;
Fructus Hordei Germinatus Mierocrystalline cellulose excision enzyme is measured by [Zhongshan University compiles, biological chemistry introduction, People's Education Publishing House, 1978, p55-68] method;
The Fructus Hordei Germinatus polygalacturonase is by [Zhongshan University compiles, biological chemistry introduction, People's Education Publishing House, 1978, p55-68]] method mensuration;
The malt albumen enzyme is measured by (Japanese soy sauce institute compiles: soy sauce laboratory method, the publication sale of communicating agent of sauce association of Co., Ltd., 1985, p294) method;
Pullulanase is measured by (Japanese soy sauce institute compiles: soy sauce laboratory method, the publication sale of communicating agent of sauce association of Co., Ltd., 1985, p294-305) method;
The drying of Fructus Hordei Germinatus: malt drying adopts air seasoning technology commonly used at present: namely logical hot blast kept 6.5 hours for 45 ℃, and 55 ℃ kept 5 hours, and 65 ℃ kept 4 hours, and 75 ℃ kept 3 hours, and 80 ℃ kept 2 hours; Total 20.5 hours time of drying, the Fructus Hordei Germinatus finished product.
Barley, Fructus Hordei Germinatus, the conventional quality of wheat fruit juice (comprising Fructus Hordei Germinatus leaching yield, saccharogenic power, wheat juice alpha-amino nitrogen) are analyzed according to " brewing industry handbook (middle volume, light industry press publishes nineteen eighty-two) method is carried out.
Test-results:
According to the quality determination result after the Fructus Hordei Germinatus α-Dian Fenmei of germinateing 4 and 5 days, beta-amylase, polygalacturonase, cellulase, proteolytic enzyme, Pullulanase vitality test, the malt drying: at 16 ℃, the method of alternately soaking and cutting off the water supply 8 hours in 4 hours, under the 5 days conditions of 4 of germinateing, the polygalacturonase of Fructus Hordei Germinatus, proteinase activity are higher than at 12 or 20 ℃, the 12 hours prepared Fructus Hordei Germinatus of method of cutting off the water supply in 4 hours that alternately soaks, the leaching yield of its Fructus Hordei Germinatus finished product, saccharogenic power and alpha-amino nitrogen also obviously improve.But at 16 ℃, the method for cutting off the water supply 8 hours in 4 hours of alternately soaking prepares by in the Fructus Hordei Germinatus process, and α-Dian Fenmei, beta-amylase, cellulase, Pullulanase vigor are not higher than the Fructus Hordei Germinatus for preparing under other conditions.α-Dian Fenmei, beta-amylase, cellulase, Pullulanase vigor in this explanation preparation Fructus Hordei Germinatus influences leaching yield, saccharogenic power and the wheat juice alpha-amino nitrogen of Fructus Hordei Germinatus not obviously; And polygalacturonase, the prepared Fructus Hordei Germinatus of proteinase activity wheat condition processed, the leaching yield of its Fructus Hordei Germinatus, saccharogenic power and alpha-amino nitrogen prepared Fructus Hordei Germinatus under other conditions; Its partial results is (slightly beta-amylase, cellulase, Pullulanase vigor) as shown in Table 1:
Table one, polygalacturonase and proteinase activity and the malt quality relation in Nice barley wheat process processed not
From showing a kind of leaching yield, saccharogenic power and the wheat juice alpha-amino nitrogen, relevant with polygalacturonase and proteinase activity that can see finished product Fructus Hordei Germinatus.Polygalacturonase and proteinase activity are more high, and the leaching yield of finished product Fructus Hordei Germinatus, saccharogenic power and wheat juice alpha-amino nitrogen are more high; α-Dian Fenmei in the wheat process processed, beta-amylase, cellulase, Pullulanase vigor (slightly beta-amylase, cellulase, Pullulanase vigor) do not influence leaching yield, saccharogenic power and the wheat juice alpha-amino nitrogen of Fructus Hordei Germinatus finished product.At 16 ℃, the method for alternately soaking and cutting off the water supply 8 hours in 4 hours, under the 4 days conditions of germinateing, prepared Fructus Hordei Germinatus polygalacturonase, proteinase activity is higher than the Fructus Hordei Germinatus 3～10% that other conditions are germinateed; Leaching yield and the saccharogenic power of its Fructus Hordei Germinatus finished product of dry back can improve 3～6%; Wheat juice alpha-amino nitrogen improves 5～15%; Learn thus, improve polygalacturonase and proteinase activity in the barley germination process, can improve leaching yield, saccharogenic power and the wheat juice alpha-amino nitrogen of product Fructus Hordei Germinatus.
(Guan Dunyi compiles: brewing industry handbook, China Light Industry Press, 1998 than the traditional technology in the table two; P41-138), saccharogenic power improves about 20%, and leaching yield brings up to 79%, raising wheat juice alpha-amino nitrogen 10% from 72%.
Embodiment 2
Raw material barley variety 9047 (now cultivate beer-No. 3, two ribs), moisture 11.9, protein content 12.8; Method according to embodiment 1 prepares Fructus Hordei Germinatus; At 16 ℃, cut off the water supply in the 4 hours 8 hours methods of alternately soaking were germinateed 4 days, its polygalacturonase and proteinase activity are higher than at 12 or 20 ℃, the Fructus Hordei Germinatus 3～10% that alternately soaks and cut off the water supply in 4 hours and germinateed in 12 hours, but vigor such as α-Dian Fenmei, beta-amylase, cellulase, Pullulanase are not higher than at 12 or 20 ℃ the Fructus Hordei Germinatus that alternately soaks and cut off the water supply in 4 hours and germinateed under the condition in 12 hours; Its dry finished product malt quality is best; Its finished product Fructus Hordei Germinatus of dry back is than at 12 or 20 ℃, alternately soak cut off the water supply in 4 hours 12 hours conditions Fructus Hordei Germinatus, leaching yield and saccharogenic power improve 3～10%; Alpha-amino nitrogen improves 5～15%; Learn thus, cultivate and improve polygalacturonase and proteinase activity in the beer-No. 3 barley germination process, can improve leaching yield, saccharogenic power and the wheat juice alpha-amino nitrogen of Fructus Hordei Germinatus.(Guan Dunyi compiles: brewing industry handbook, China Light Industry Press, 1998 than traditional technology; P41-138) Fructus Hordei Germinatus, saccharogenic power improves about 20%, and leaching yield improves 10%, improves wheat juice alpha-amino nitrogen 10%.
Embodiment 3
Raw material barley variety red sun (now cultivate beer-No. 5, two ribs), moisture 12.0, protein content 13.2; Method according to embodiment 1 prepares Fructus Hordei Germinatus; At 16 ℃, the method germination in 12 hours 5 days of cutting off the water supply in 4 hours of alternately soaking, dry malt quality is best.Cut off the water supply in 4 hours 8 hours with alternately soaking, the Fructus Hordei Germinatus that germinates under temperature 12 or 20 ℃ of conditions is compared: vigor such as α-Dian Fenmei, beta-amylase, cellulase, Pullulanase vigor are not best; But polygalacturonase, proteolytic enzyme are higher than the Fructus Hordei Germinatus 3～13% that other conditions are germinateed; Its Fructus Hordei Germinatus of dry back cut off the water supply in 4 hours than alternately soaking 8 hours methods or temperature 12 or 20 ℃ of germinations, leaching yield improves 3～6%; Saccharifying power (WK) improves 5～15%; Learn thus, cultivate and improve polygalacturonase and proteinase activity in the beer-No. 5 barley germination process, can improve leaching yield and the alpha-amino nitrogen of Fructus Hordei Germinatus.Than traditional technology (present factory method commonly used, Guan Dunyi volume: brewing industry handbook, China Light Industry Press, 1998; P41-138), saccharifying power improves about 15～20%, and leaching yield improves 7～10%, improves alpha-amino nitrogen 5～10%.
Embodiment 4:
The raw material barley is cultivated beer-No. 2, many ribs, moisture 11.2, protein content 12.7; Method according to embodiment 1 prepares Fructus Hordei Germinatus; The best wheat technology processed of cultivating beer-No. 2 barley is that at 16 ℃, 3 hours 12 germinating times of cutting off the water supply that soak are four days.Compare with the Fructus Hordei Germinatus that germinates under other conditions: α-Dian Fenmei, beta-amylase, cellulase, Pullulanase vigor are not best; But α-Dian Fenmei, polygalacturonase, proteolytic enzyme are higher than the Fructus Hordei Germinatus 3～13% that other conditions (12 and 20 ℃ were soaked 4 hours and cut off the water supply 12 hours or soak and cut off the water supply 8 in 4 hours) are germinateed; The leaching yield of its Fructus Hordei Germinatus of dry back improves 3～6%; Saccharifying power (WK) improves 5～15%; Learn thus, cultivate and improve polygalacturonase and proteinase activity in the beer-No. 2 barley germination process, can improve leaching yield and the alpha-amino nitrogen of Fructus Hordei Germinatus.Than traditional technology (present factory method commonly used, Guan Dunyi volume: brewing industry handbook, China Light Industry Press, 1998; P41-138) Fructus Hordei Germinatus of Sheng Chaning, saccharifying power improves about 10%, and leaching yield brings up to 78.5%, raising wheat juice alpha-amino nitrogen 6% from 73.3%.
Not Nice of above-described embodiment 1,2,3, the preparation of 4 method with cultivate beer-No. 2 Fructus Hordei Germinatus and market on the Fructus Hordei Germinatus of identical barley variety (according to the traditional method preparation: Guan Dunyi volume: brewing industry handbook, China Light Industry Press, 1998; P41-138) according to national industry QB1986-93 standard test result; As shown in table 2:
Not Nice of table two present method preparation, cultivate beer-No. 2 Fructus Hordei Germinatus and ordinary method and prepare malted products traditional method, on the market relatively (summary barley variety red sun and 9047 data)
From table 2, learn, in the wheat process processed, improve the Fructus Hordei Germinatus of the condition wheat processed of polygalacturonase and proteinase activity, its Fructus Hordei Germinatus leaching yield, saccharogenic power and wheat juice alpha-amino nitrogen have the Fructus Hordei Germinatus of the identical barley variety on the market, and (according to the traditional method preparation: Guan Dunyi compiles: the brewing industry handbook, China Light Industry Press, 1998; P41-138)).
In a word, in wheat processed (preparation Fructus Hordei Germinatus) process, improve polygalacturonase and proteinase activity, can improve Fructus Hordei Germinatus leaching yield, saccharogenic power and wheat juice alpha-amino nitrogen, that is to say the raising malt quality.
Claims (1)
1. wheat germ preparation method, it is characterized in that the beer raw material barley prepares in the Fructus Hordei Germinatus process, control temperature, soak and cut off the water supply, improve polygalacturonase and proteinase activity, the preparation Fructus Hordei Germinatus method of the finished product Fructus Hordei Germinatus that preparation leaching yield, saccharogenic power (WK) and alpha-amino nitrogen are high; Its processing condition are: under 14～18 ℃, replace soaking time 3～5 hours, cut off the water supply 7～14 hours, germinateed 4～5 days.
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| CN101613403B (en) * | 2009-08-10 | 2012-02-22 | 大连工业大学 | Method for preparing antimicrobial protein by using malt protein of barley |
| CN103063547B (en) * | 2013-01-18 | 2016-01-13 | 大连工业大学 | A kind of method detecting Fructus Hordei Germinatus dissolution degree in barley process |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1434110A (en) * | 2002-01-23 | 2003-08-06 | 赵保中 | Process for preparing malt of black wheat |
| CN1683489A (en) * | 2005-03-09 | 2005-10-19 | 扬州大学 | New process for producing beer barley |
| CN1840626A (en) * | 2006-01-19 | 2006-10-04 | 江南大学 | Method for improving quality of malt made from malting barley with high protein content |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| JPS58101677A (en) * | 1981-11-26 | 1983-06-16 | Kirin Brewery Co Ltd | Production of malt |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1434110A (en) * | 2002-01-23 | 2003-08-06 | 赵保中 | Process for preparing malt of black wheat |
| CN1683489A (en) * | 2005-03-09 | 2005-10-19 | 扬州大学 | New process for producing beer barley |
| CN1840626A (en) * | 2006-01-19 | 2006-10-04 | 江南大学 | Method for improving quality of malt made from malting barley with high protein content |
Non-Patent Citations (2)
| Title |
|---|
| 浅谈高蛋白大麦的麦芽制备;白科宗;《大麦科学》;20050131(第1期);44-47 * |
| 白科宗.浅谈高蛋白大麦的麦芽制备.《大麦科学》.2005,(第1期),44-47. |
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