CN103063547B - A kind of method detecting Fructus Hordei Germinatus dissolution degree in barley process - Google Patents
A kind of method detecting Fructus Hordei Germinatus dissolution degree in barley process Download PDFInfo
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Abstract
The invention provides a kind of method detecting Fructus Hordei Germinatus dissolution degree in barley process.The method, by measuring green malt starch viscosity in barley process, judges Fructus Hordei Germinatus dissolution degree.The present invention finds that green malt starch viscosity and starch granules breakage rate, Fructus Hordei Germinatus brittleness and low molecular sugar account for the correlativity that there is height between over dry Fructus Hordei Germinatus ratio, with this correlationship for foundation, present invention also offers the correlativity between green malt starch viscosity and Fructus Hordei Germinatus solubleness, as the index judging Fructus Hordei Germinatus dissolution degree.Adopt method of the present invention, directly can judge Fructus Hordei Germinatus dissolution degree in barley process, solve in wheat process processed and judge the existing index related difference of Fructus Hordei Germinatus solubleness and the problem of retardance, the method is directly quick, cost is low, meets malt-making technique requirement, is beneficial to commercial introduction application.
Description
Technical field
The present invention relates to the detection method of dissolution degree in malting barley germination process, belong to technical field of beer production.
Background technology
In barley process, the polymer substances such as enzyme system catalysis embryo protein of milk, hemicellulose and starch such as proteinase, hemicellulase and diastase that aleurone is secreted progressively decompose, the low molecule carbohydrate of solubility and nitrogen substance constantly increase, whole endosperm structure from tough and tensile become loose, this phenomenon is called the dissolving [Guan Dunyi of Fructus Hordei Germinatus, brewing industry handbook [M], Beijing: China Light Industry Press, 1998].The dissolution degree of Fructus Hordei Germinatus determines its quality and brewing characteristic, has a great impact the production of beer, cost, flavor-stable.The Fructus Hordei Germinatus glassy corn of solubilizing poorly is many, and enzyme activity is low, and leaching rate is low, and saccharification is slow, and the beer non-biostability made is poor; Dissolve excessive Fructus Hordei Germinatus loss large, extract is low, and the beer flavor made is thin, and foam is poor; Only have the moderate Fructus Hordei Germinatus of dissolving to have and brewage stability preferably, just can obtain the welcome of brewing industry.
In current Fructus Hordei Germinatus production practices, the judgement of Fructus Hordei Germinatus solubleness is relied on the one hand and produces sense organ experience, as the stranding of green malt endosperm opened with thumb and forefinger, scatter in powdery and feel that fine and smooth person dissolves good symbol, can not to grind out and plastic bulk person is regarded as solubilizing poorly, or to sting dried malt with mouth, loose frangible person is considered as dissolving good, hard not easily not bite person broken be solubilizing poorly, and accuracy and otherness are too large.On the other hand carry out physical chemistry detection, as by detecting, Fructus Hordei Germinatus thickness powder is poor, viscosity, Kolbach value and 45 DEG C of Hartong values, four indexs judge the dissolving [Guan Dunyi, brewing industry handbook [M], Beijing: China Light Industry Press, 1998] of Fructus Hordei Germinatus.[the R.Ozkara such as OzkaRa, A.Basman, H.Koksel, etal., Effectsofcultivarandenvironmenton β-glucancontentandmaltingqualityofturkishbarleys.Journalof theInstituteofBrewing.1998, 104 (4): 217-220] beta glucan content and Kolbach value is thought, the difference correlation of thickness powder is remarkable, therefore can by detecting Kolbach value and the poor dissolution degree reflecting Fructus Hordei Germinatus of meal, but Henry[R.J.Henry, Factorsinfluencingtherateofmodificationofbarleysduringma lting.JournalofCerealScience.1989, 10 (1): 51 – 59.] but think there is no obvious correlativity between Kolbach value and beta glucan content, therefore can not merely by detecting Kolbach value and the poor dissolving judging Fructus Hordei Germinatus of thickness powder.The solubleness of Fructus Hordei Germinatus, the AB(Anheuser-Busch of the U.S. are directly measured by Carlsberg (Carlsberg) brewery etc. in Europe with brittleness and Calcofluor dye number) company is by detection AAN, Kolbach value, thickness powder is poor, wort viscosity, beta glucan content weigh Fructus Hordei Germinatus dissolving.[Zhan Xiaohui evaluates the index related research of Fructus Hordei Germinatus dissolution degree, HUST, 2006,11, master thesis to Zhan Xiaohui.] then think that Calcofluor dye number has the advantage of reflection green malt grain dissolution situation directly perceived, may be used in the production Quality Control system of Fructus Hordei Germinatus, but in actual applications by sampling particle (generally each select 100) impact clearly, require very high to the representativeness of sample, operate more loaded down with trivial details, cost is also higher, does not therefore generally select the quality control making Fructus Hordei Germinatus routine; The content of Fructus Hordei Germinatus brittleness index and beta glucan is remarkable negative correlation, can produce the beta glucan content being judged rapidly Fructus Hordei Germinatus by the change of brittleness in wheat processed, but different cultivars, the brittleness of the Fructus Hordei Germinatus of different year does not have comparability; Fructus Hordei Germinatus thickness powder difference and Fructus Hordei Germinatus in the index such as beta glucan, viscosity, brittleness, Kolbach value between correlativity all not obvious, accurate judgement can not be made to the dissolving of Fructus Hordei Germinatus.China at present, AAN, Kolbach value, brittleness and beta glucan poor by thickness powder to the evaluation of pale malt dissolving aspect carrys out comprehensive descision [QB/T1686-2008 " brewers malt "].But, these Comparison between detecting methods very complicateds, except Calcofluor dyeing, all the other are all detect after barley makes commodity Fructus Hordei Germinatus after germination, drying and baked coke, there is retardance, can not judge that in wheat process processed, material change and barley dissolve situation, dissolve the timely adjusting process of situation according to Fructus Hordei Germinatus.Therefore need one simply, fast and accurately method can apply in wheat process processed, with the dissolution degree of detecting and assessing Fructus Hordei Germinatus.
In barley endosperm, topmost material is starch, exist in the form of starch grains, 2/3 ~ 3/4[the Wei accounting for barley grain net weight deposits void, Zhang Jingzhong, Fang Xu etc., the comparative studies of malting barley and feeding barley grain structure and amylum body, wheat crops journal, 2006,26 (4): 133 ~ 138].In germination process, under the effect of enzyme system, starch decomposition amount is about 18% of former content.Starch, when being decomposed by enzymatic, on complete starch granules, can see some scarce traces, and along with the increase of digested starch granules quantity, scarce trace deeply expands gradually and gets up in amylum body internal communication, splits for chip.In this process, starch granules miniaturization, short chain, branched amylopectin molecules quantity increases, molecular structure there occurs change [Ma Yongqiang, Wu Xiaodan, Li Zhijiang etc., the research of rheological properties of germination cornstarch, Harbin University of Commerce's journal, 2004, 20(5): 590-592], research shows, barley is after germinateing, glucose unit in starch branched chain in endosperm is by 24-25 of barley, be reduced to 17-18, amylose increases as 3-4%[manages honest instrument, brewing industry handbook [M], Beijing: China Light Industry Press, 1998], the change of straight chain and amylopectin ratios causes its rheological property also to there occurs change.Therefore can judge the dissolution degree of starch according to starch in the change of germination process medium viscosity, and then judge the solubleness of Fructus Hordei Germinatus.
Summary of the invention
The object of the present invention is to provide a kind of method detecting Fructus Hordei Germinatus dissolution degree in barley process, the method is by measuring the green malt starch viscosity in barley process in sprouting step, direct-detection barley germination dissolution degree, the method is simple and quick, is beneficial to commercial introduction application.
The present invention is achieved by the following technical solution.
Detect a method for Fructus Hordei Germinatus dissolution degree in barley process, described barley process comprises sprouting step, by measuring the starch viscosity of green malt in described sprouting step, judges Fructus Hordei Germinatus dissolution degree.
The method detecting green malt starch viscosity in sprouting step of the present invention is as follows:
1. barley is after leaching wheat, germination, obtains green malt;
2. in step green malt 1., add deionized water, pulverize evenly, obtain slurries; Slurries strainer filtering, discards solid impurity, after filtrate stratification, and abandoning supernatant, the centrifugal 5min of lower floor underflow 3000r/min, obtains lower floor's starch after abandoning supernatant and middle level yellow solid precipitate; Lower floor's starch through add deionized water and stirring evenly, the method washing of abandoning supernatant after stratification, repeated washing lower floor starch is to white, and can obtain green malt starch, green malt starch is placed in baking oven 45 DEG C of dry for standby;
3. prepare the solution of the green malt starch after 2. step dries according to the method described in GB/T5516-2011 and measure its kinematic viscosity, the density p of described green malt starch solution is measured, with following formulae discovery green malt starch viscosity: η=ν ρ by pycnometer method;
In formula, η is green malt starch viscosity, mPas; ν is green malt starch kinematic viscosity, mm
2/ s
2; ρ is the density of green malt starch solution, g/cm
3.
In the inventive solutions, when described green malt starch viscosity is 1.03-1.05mPaS, Fructus Hordei Germinatus dissolves good; During green malt starch viscosity <1.03mPaS, Fructus Hordei Germinatus dissolves excessively; During green malt starch viscosity >1.05mPaS, Fructus Hordei Germinatus solubilizing poorly.
Research shows, the grain germination qualities such as barley can by the ultrastructure [M.Zarnkow of electron microscope observation endosperm starch Particle attrition, A.Mauch, W.Back, etal., Prosomillet (PanicummiliaceumL.): EvaluationoftheMicrostructuralChangestheEndospermduringt heMaltingProcessbyUsingScanning-ElectronandConfocalLaser Microscopy, JournaloftheInstituteofBrewing, 2007, 113 (4): 355-364. and C.S.Brennan, N.Harris, D.Smith, etal., Structuraldifferencesinthematureendospermsofgoodandpoorm altingbarleycultivars.JournalofCerealScience, 1996, 24, 171-177.], Fructus Hordei Germinatus brittleness [QB/T1686-2008 " brewers malt "] and low molecular sugar ratio [Guan Dunyi, brewing industry handbook [M], Beijing: China Light Industry Press, 1998] judge.The present invention finds to there is significant correlativity between green malt starch viscosity and this three kinds of indexs, illustrates to there is close correlativity between green malt starch viscosity and Fructus Hordei Germinatus solubleness.On the basis of the correlativity of the present invention between green malt starch viscosity and above-mentioned three kinds of indexs, correlationship between green malt starch viscosity and Fructus Hordei Germinatus solubleness is provided, as the index judging Fructus Hordei Germinatus dissolution degree, namely, when green malt starch viscosity is 1.03-1.05mPaS, think that Fructus Hordei Germinatus dissolves good; During green malt starch viscosity <1.03mPaS, think that Fructus Hordei Germinatus dissolves excessively; During green malt starch viscosity >1.05mPaS, think Fructus Hordei Germinatus solubilizing poorly.
At present, adopt physico-chemical process to detect the solubleness of Fructus Hordei Germinatus, mostly be and detect after barley makes commodity Fructus Hordei Germinatus after germination, drying and baked coke, there is retardance.The present invention adopts and detect green malt starch viscosity in barley germination step, can directly judge Fructus Hordei Germinatus solubleness, solve the problem judging the beacon delay of Fructus Hordei Germinatus solubleness in wheat process processed.
Method of the present invention, directly fast, cost is low, meets malt-making technique requirement, is beneficial to commercial introduction application.
Accompanying drawing explanation
Fig. 1 is enzyme activity change in the barley germination process of Australia
Fig. 2 a is the sign change of starch granules in the barley germination process of Australia
Fig. 2 b is the sign change of starch granules in domestic barley germination process
Fig. 3 is starch granules percentage of damage in Australia barley and domestic barley germination process
Fig. 4 a is the correlativity of Australia barley green malt starch viscosity and starch granules breakage rate
Fig. 4 b is the correlativity of domestic barley green malt starch viscosity and starch granules breakage rate
Fig. 5 a is the correlativity of Australia barley green malt starch viscosity and Fructus Hordei Germinatus brittleness
Fig. 5 b is the correlativity of domestic barley green malt starch viscosity and Fructus Hordei Germinatus brittleness
Fig. 6 is that Australia barley green malt starch viscosity compares rate dependence with low molecular sugar
Embodiment
Following non-limiting example can make the present invention of those of ordinary skill in the art's comprehend, but does not limit the present invention in any way.In following embodiment, if no special instructions, the experimental technique used is conventional method, and agents useful for same etc. all can chemically Reagent Company be bought.
The invention provides a kind of method detecting Fructus Hordei Germinatus dissolution degree in barley process, the method is the green malt starch viscosity by measuring in barley process in sprouting step, judges Fructus Hordei Germinatus dissolution degree.
The present invention finds that green malt starch viscosity and starch granules breakage rate, Fructus Hordei Germinatus brittleness and low molecular sugar account for the correlationship that there is height between over dry Fructus Hordei Germinatus ratio in barley germination process, its related coefficient | r| is all more than 0.95, illustrate to there is close correlativity between green malt starch viscosity and Fructus Hordei Germinatus solubleness, in barley process, measure green malt starch viscosity can as the index judging Fructus Hordei Germinatus solubleness.
Australia barley used in following embodiment and domestic barley provide by grain malt company limited in Dalian.Various reagent is analytical reagent.
The mensuration of green malt starch viscosity in sprouting step in embodiment 1 barley process
1. soak wheat and germination: after barley sample sieves, with tap water cleaning, wash away swimmer and impurity.By the barley handled well with 0.1% Ca (OH)
2soak 30min, the dipped barley surface of liquid level, leaching wheat adopts immersion 4h, the 8h that cuts off the water supply to be the leaching wheat method of once soaking the wheat cycle, and leaching wheat 48h, sprays the gibberellin of 0.3mg/L.In whole leaching wheat process, leaching wheat temperature is 14 DEG C.
After last leaching wheat is terminated, barley is 18 DEG C in temperature, and relative humidity is germinate under the condition of 90%, and the every 8h of duration of germination turns over wheat once, germinates after terminating, can obtain green malt.
Described barley can be selected from Australia barley and domestic barley.
Step leaching wheat 1. and germinateing all carries out in constant temperature and humidity incubator, and described wheat temperature processed and relative humidity are all the conditions of incubator control, i.e. the condition of leaching wheat and germination environment.
2. the preparation of green malt starch: step 1. in the green malt that obtains, add deionized water, pulverize evenly, obtain slurries; With strainer filtering, discard the solid impurities such as wheat skin, abandoning supernatant after filtrate stratification, lower floor's underflow is at the centrifugal 5min of 3000r/min, after abandoning supernatant and middle level yellow solid precipitate, lower floor's starch add deionized water and stirring evenly, the method washing of abandoning supernatant after stratification, repeated washing 3 times, lower floor's white portion is green malt starch, is placed in baking oven 45 DEG C of dry for standby.Described middle level yellow solid precipitate be slurries centrifugal after precipitation (protein) in lower sediment (starch), deionized water can be spent, the method for stratification discards.
3. first prepare the solution of the green malt starch after 2. step dries according to the method described in GB/T5516-2011 " grain and oil detection grain kinematic viscosity measures capillary viscosimetry " and measure its kinematic viscosity: 0.5g green malt starch will be taken in triangular flask, add 50mL deionized water, 50mL is settled to after accurate timing 20min in boiling water bath, obtain green malt starch solution, when starch solution temperature is down to 40 DEG C, import capillary viscosimeter immediately, in 40 DEG C of water-baths, measure starch solution cross two scales time t used, survey and average for 3 times; Capillary viscosimeter corrects its viscosity meter coefficient C of 40 DEG C with water in advance, with following formulae discovery green malt starch kinematic viscosity: ν=Ct
In formula, ν: green malt starch kinematic viscosity, mm
2/ s
C: viscometer constant, mm
2/ s
2
T: green malt starch fluid flows through capillary viscosimeter two scales time used, s
Above-mentioned green malt starch solution is measured the density p of 40 DEG C, with following formulae discovery green malt starch viscosity: η=ν ρ by pycnometer method
In formula
η: green malt starch viscosity, mPas
ρ: green malt starch solution the density of 40 DEG C, g/cm
3
Embodiment 2 barley germination time and Fructus Hordei Germinatus dissolve
According to the method described in embodiment 1,1. Australia barley is carried out leaching wheat and germination according to step, every 24h that germinates gets green malt.Green malt is put into baking oven, after 50 DEG C of dry 24h, removes malt root, obtain Fructus Hordei Germinatus, measure the enzyme activity in Fructus Hordei Germinatus with the following method.
The preparation of maltase liquid and α, beta amylase assay method is see [Guan Bin, Li Shan, Xun Juan etc. the research of amylase activity change tread in malting barley wheat process. China brewages, 2009, (5): 69 ~ 72], pectase enzyme activity determination method is see [Wang Tianlong, enemy is grand, Chen Haihua etc., 3, 5-dinitrosalicylic acid system measures the condition research of pectinase activity. food and machinery, 2008, 24 (3): 96 ~ 99], cellulase assay method is see [Liu Guosheng, Wang Linsong, Zhang Zhihong etc., DNS method measures the research of cellulase activity optimum condition, He'nan Normal University's journal (natural science edition), 1998, 26(3): 66-69]
Fig. 1 is shown in Australia barley germination enzyme activity change, cellulase and pectinase activity all reach maximal value when germination 4 days, beta amylase vigor increases very fast for first 3 days in whole germination, germinate and have the trend slowly increased afterwards in 3 days always, alpha-amylase activity reaches maximal value at germination 4-5 days, then declines to some extent.Totally see, Australia barley germination enzyme activity reached maximum at 4-5 days, reduced gradually subsequently.Barley germination course of dissolution essence is the process of protein, hemicellulose, cellulose and starch in the enzyme system hydrolysis barley endosperm cell of aleurone secretion, enzyme activity is high, the speed that barley is dissolved is fast, be conducive to the saccharification of Fructus Hordei Germinatus, therefore judge that Australia barley germination time is as 4-5 days with the change of Fructus Hordei Germinatus enzyme activity, now, Fructus Hordei Germinatus dissolves better.
The correlativity of green malt starch viscosity and starch granules breakage rate in embodiment 3 barley germination process
According to the method described in embodiment 1, Australia barley or domestic barley are carried out leaching wheat and germination, every 24h that germinates gets green malt, 2. obtains green malt starch according to embodiment 1 step, and green malt starch, according to step method 3., measures starch viscosity.In addition, get the green malt starch that 2. appropriate step obtains, take pictures under 40 × 10 times of digit microscopes and obtain green malt starch granules token image in barley germination process, and calculate its starch granules breakage rate.
The acquisition methods of described starch granules token image and the computing method of starch granules breakage rate are as follows:
Take a morsel green malt starch in plate, adds appropriate 0.2% Tween-80 solution, mixing.Drawing a small amount of sample drips on blood counting chamber, and at 40 × 10 times of digital basis of microscopic observation, statistics damage starch granule number (individual) and total starch granule number (individual), with following formulae discovery green malt starch granules breakage rate (%).
Green malt starch granules in barley germination process characterizes the change of change and starch granules breakage rate as shown in Fig. 2 a, Fig. 2 b and Fig. 3.Known in Fig. 2 a and Fig. 2 b, (Fig. 2 a) substantially presents oval with the profile of the starch granules of domestic barley (Fig. 2 b) to Australia barley, and size is uneven.Barley is in the germination initial period, and the smooth surface of starch granules, the dissolution degree of starch granules is less.To germinate beginning in the 3rd day, along with the increase of germinating time, starch granules slowly suffers erosion, damaged degree and quantity increase gradually, form hole on the starch particles, have only a few starch granules to there occurs fracture, the green malt starch granules breakage rate that Fig. 3 shows Australia barley and domestic barley is respectively 31.9 and 25.9%.To germination the 6th day, overwhelming majority starch granules is all subject to enzymolysis and damaged, Australia barley and domestic barley green malt starch granules breakage rate rise to respectively 78.0 and 69.0%(Fig. 3), the starch granules token image under microscope and breakage rate have directly showed the dissolving of Fructus Hordei Germinatus.
Green malt starch viscosity in barley germination process and the data of starch granules breakage rate are in table 1, and correlationship therebetween as shown in figures 4 a and 4b.Fig. 4 a and Fig. 4 b is known, Australia barley (Fig. 4 a) and domestic barley (Fig. 4 b) green malt starch viscosity when germinateing increase with starch granules breakage rate and reduce.Carry out correlation analysis to test figure, the correlation coefficient r value of Australia and domestic barley green malt starch viscosity and starch granules breakage rate is respectively-0.96733 and-0.98876.Result shows in Barley Seeds during Germination, with the respiration of barley, starch is progressively dissolving, the viscosity of green malt starch is also progressively reducing, starch granules breakage rate and green malt starch viscosity related coefficient | r| is all more than 0.95, highly linear is correlated with, therefore the viscosity of green malt starch can weigh Fructus Hordei Germinatus dissolution degree preferably in Barley Seeds during Germination.With starch granules breakage rate (y) for dependent variable, with green malt starch viscosity (x) for independent variable, with green malt starch viscosity, Australia barley and domestic barley represent that the regression equation of starch dissolution is respectively:
Y=-416.8x+495.35R
2=0.9357(Australia barley)
Y=-370.88x+455.99R
2=0.9776(domestic barley)
The correlativity of green malt starch viscosity and Fructus Hordei Germinatus brittleness in embodiment 4 barley germination process
According to the method described in embodiment 1,1. Australia barley or domestic barley are carried out leaching wheat and germination according to step, every 24h gets green malt, 2. obtains green malt starch according to step, and green malt starch, according to step method 3., measures starch viscosity.In addition, the green malt 1. obtained according to step puts into baking oven, removes malt root, obtain Fructus Hordei Germinatus after 50 DEG C of dry 24h; Take 50g Fructus Hordei Germinatus, in brittleness instrument, measure its Fructus Hordei Germinatus brittleness.Concrete Fructus Hordei Germinatus brittleness assay method is with reference to the method described in QB/T1686-2008 " brewers malt " standard.
Green malt starch viscosity in barley germination process and the data of Fructus Hordei Germinatus brittleness are in table 1, and correlationship therebetween as shown in figure 5 a and 5b.Fig. 5 a and Fig. 5 b is known, and (when Fig. 5 a) and domestic barley (Fig. 5 b) germinates, starch viscosity increases with brittleness and reduces Australia barley.Carry out correlation analysis to test figure, Australia and domestic barley green malt starch viscosity and brittleness correlation coefficient r value are-98333 and-98297, | r| is all more than 0.95.Fructus Hordei Germinatus brittleness directly can reflect the loose situation [E.Karababa of Fructus Hordei Germinatus structure after wheat processed, P.B.Schwarz, R.D.Horsley.Effectofkilnscheduleonmicromaltqualityparame ters.JournaloftheAmericanSocietyofBrewingChemists, 1993,51:163-167], relevant to the content of beta glucan remarkable, be one of the index weighing Fructus Hordei Germinatus dissolving [QB/T1686-2008 " brewers malt "].In result display Barley Seeds during Germination, green malt starch viscosity is relevant to Fructus Hordei Germinatus brittleness highly linear, so green malt starch viscosity can weigh Fructus Hordei Germinatus porousness preferably.With Fructus Hordei Germinatus brittleness (y) for dependent variable, with green malt starch viscosity (x) for independent variable, with green malt starch viscosity, Australia barley and domestic barley represent that the regression equation of starch dissolution is respectively:
Y=-415.86x+509.87R
2=0.9669(Australia barley)
Y=-387.05x+491.37R
2=0.9662(domestic barley)
The correlativity of green malt starch viscosity and low molecular sugar ratio in embodiment 5 barley germination process
According to the method described in embodiment 1,1. Australia barley is carried out leaching wheat and germination according to step, every 24h gets green malt, 2. obtains green malt starch according to step, and green malt starch, according to step method 3., measures starch viscosity.In addition, the green malt 1. obtained according to step puts into baking oven, after removing malt root, obtains Fructus Hordei Germinatus after 50 DEG C of dry 24h, measures the low molecular sugar ratio in Fructus Hordei Germinatus with the following method.
In Fructus Hordei Germinatus, low molecular sugar accounts for the analysis of over dry Fructus Hordei Germinatus ratio: get Fructus Hordei Germinatus pulverizing sample 10g and be placed in distilling flask, add 85% ethanol 50mL, extracting 20min in 80 DEG C of water-baths, condensing reflux.Lixiviate is complete filters in beaker by supernatant, separately changes 85% ethanolic extraction once, and whole ethanol and residue one are reinstated Filter paper filtering, and then with residue on 85% ethanol washing filter paper, makes sugar not lose as far as possible.In 80 DEG C of water-baths, distill ethanol, add appropriate ultrapure water and dissolve, by centrifugal for solution 10000r/min 20min, get supernatant and be settled to 25ml, dilute 10 times, by 0.22 μm of water system filter membrane, adopt high effective liquid chromatography for measuring low molecular sugar concentration.The selection of chromatographic condition: chromatographic column: KromasilNH
2(4.6mm × 25cm), mobile phase: acetonitrile-water (80:20), flow velocity: 0.8ml/min, column temperature: 30 DEG C, sample size: 20 μ l.
Fructus Hordei Germinatus low molecular sugar accounts for the content g that over dry Fructus Hordei Germinatus ratio (w/w, %) is defined as low molecular sugar in every 100g over dry Fructus Hordei Germinatus, and computing formula is as follows:
In formula
M: Fructus Hordei Germinatus water percentage, %
10: Sample Dilution multiple
In the present embodiment, low molecular sugar is glucose, maltose or sucrose; Low molecular sugar concentration is the concentration of glucose, maltose or the sucrose obtained with above-mentioned high effective liquid chromatography for measuring; Fructus Hordei Germinatus extract volume is 25ml; Malt quality is 10g; Fructus Hordei Germinatus water cut is 3%.
Green malt starch viscosity in barley germination process and Fructus Hordei Germinatus low molecular sugar account for the data of over dry Fructus Hordei Germinatus ratio in table 2, and correlationship therebetween as shown in Figure 6.Known at Fig. 6, Australia barley green malt starch viscosity increases with low molecular sugar amount and reduces.Carry out correlation analysis to test figure, green malt starch viscosity and low molecular sugar glucose, maltose and sucrose correlation coefficient r value are respectively-0.98026 ,-0.90725 and-0.93966.Result shows in barley germination process, starch progressively dissolves, decomposed becomes low molecular sugar, fluid properties changes, the viscosity of green malt starch is also progressively being reduced, starch viscosity and low molecular sugar related coefficient | r| is all more than 0.9, and highly linear is correlated with, therefore green malt starch viscosity can weigh Fructus Hordei Germinatus dissolution degree preferably in barley germination process.
The relation of table 1 barley green malt starch viscosity and starch granules breakage rate and brittleness
Table 2 Australia barley green malt starch viscosity and low molecular sugar account for over dry Fructus Hordei Germinatus ratio
As can be seen from Table 2, the low molecular sugar of Australia barley accounts for over dry Fructus Hordei Germinatus ratio and increases along with germinating time and improve, germination was more than 5 days, glucose, sucrose and maltose account for over dry Fructus Hordei Germinatus ratio to start to reduce, reduced 3.9%, 8.2% and 20% compared with the 5th day respectively at the 6th day, show that Fructus Hordei Germinatus growth and breather loss increase.Green malt proportion of starch broken rate in composition graphs 1 maltase system's activity change and table 1 and Fructus Hordei Germinatus brittleness, consider improve barley germination efficiency and reduce sprout damage, select the suitable germination time to be 5 days, Fructus Hordei Germinatus solubleness at this moment in the reasonable scope.As seen from Table 1, barley germination green malt starch viscosity of 5 days in Australia is 1.03mPaS, and starch granules breakage rate reaches 64.1%, brittleness is 79%, Fructus Hordei Germinatus grade as well above (note: it is generally acknowledged in wheat industry processed, pale malt brittleness grade is: brittleness >81%, very good; 78-81% is good; 75-78% is satisfied; <75%, not enough).According to this green malt starch viscosity, in conjunction with starch granules breakage rate and brittleness, domestic barley germinating time should be 6 days, its green malt starch viscosity 1.056mPa.S, starch granules breakage rate reaches 70.2%, and brittleness is 80.5%, Fructus Hordei Germinatus grade as well more than, Fructus Hordei Germinatus solubleness is good.
To sum up, the green malt taked in the barley germination step of barley process by method of the present invention, measures its green malt starch viscosity, and then judges Fructus Hordei Germinatus dissolution degree.When thinking that Fructus Hordei Germinatus viscosity is 1.03-1.05mPaS, Fructus Hordei Germinatus solubleness is good, and during Fructus Hordei Germinatus viscosity <1.03mPaS, Fructus Hordei Germinatus dissolves excessively, during Fructus Hordei Germinatus viscosity > 1.05mPaS, and Fructus Hordei Germinatus solubilizing poorly.
Claims (1)
1. detect a method for Fructus Hordei Germinatus dissolution degree in barley process, described barley process comprises sprouting step, it is characterized in that: by measuring the starch viscosity of green malt in described sprouting step, judge Fructus Hordei Germinatus dissolution degree;
In described mensuration sprouting step, the method for the starch viscosity of green malt is as follows:
1. barley is after leaching wheat, germination, obtains green malt;
2. in step green malt 1., add deionized water, pulverize evenly, obtain slurries; Slurries strainer filtering, discards solid impurity, after filtrate stratification, and abandoning supernatant, lower floor's underflow, at the centrifugal 5min of 3000r/min, obtains lower floor's starch after abandoning supernatant and middle level yellow solid precipitate part; Lower floor's starch through add deionized water and stirring evenly, the method washing of abandoning supernatant after stratification, repeated washing lower floor starch, to white, can obtain green malt starch; Green malt starch is placed in baking oven 45 DEG C of dry for standby;
3. prepare the solution of the green malt starch after 2. step dries according to the method described in GB/T5516-2011 and measure its kinematic viscosity, the density of described green malt starch solution is measured, with following formulae discovery green malt starch viscosity: η=ν ρ by pycnometer method;
In formula, η is green malt starch viscosity, mPas; ν is green malt starch kinematic viscosity, mm
2/ s
2; ρ is the density of green malt starch solution, g/cm
3;
Described barley is Australia barley or domestic barley.
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