在制麦中浸麦方式与浸麦温度的筛选  

Selection of steeping temperatures and steeping methods in the processing of malting

作　　者：曾朝珍[1] 贠建民[1] 韩秀峰[1] 温科[1] 

机构地区：[1]甘肃农业大学食品科学与工程学院,甘肃兰州730070

出　　处：《食品工业科技》2008年第10期137-139,共3页Science and Technology of Food Industry

基　　金：科技部星火计划项目资助(2006EA860002)

摘　　要：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。The relationship between steeping temperatures and steeping times under the three different steeping methods of immersing 4 non-immersing 4,immersing 6 non-immersing 6 and immersing 4 non-immersing 8 and four different steeping temperature of 15,20,25,30℃ were studied. The result showed that high temperature could reduce steeping time,which was 15℃,the steeping time was 28h in the same steeping methods and same steepout moistures of 43% ,20℃ 24h,25℃ and 30℃ 20h, and both of them had no significance. Immersing 4 nonimmersing 8 was better in the same steeping temperature.

关 键 词：浸麦温度 浸麦方式 浸麦度 

分 类 号：TS262.5[轻工技术与工程—发酵工程]