1一蒸馏酒麦芽的生产工艺.pptx

TheproductionofdistillingmaltJamesHBryceInternationalCentreforBrewingandDistillingSchoolofLifeSciencesHeriot-WattUniversityEdinburghScotland

AimOuraimwastoestablishifshakingorvibrio-mechanicalmeanscanincreasewateruptakebybarley

CylindroconicalSteepingVessel

(fromEncyl.GrainScience,Figure3p.71)

CylindroconicalSteepingVessel-RollingMovementofGrainOptimisesOxygenation

(fromEncyl.GrainScience,Figure3p.71)

ChittedBarley

(fromEncyl.GrainScience,Figure4p.71)

SteepedGrainSpreadonFloorforGermination

(fromEncyl.GrainScience,Figure5p.71)

SaladinBox

(fromEncyl.GrainScience,Figure7p.72)

AimsThefocusofourstudywasontheuptakeofwaterduringsteepingofbarleywithaviewtoshorteningsteepsandthusreducingwateruseOurresearchwilldescribedifferenttechnicalapproachesusingvibrio-mechanicalmeanstominimisethelengthofthefirststeepwhilemaximisingwateruptake

1.EstablishinggrainqualityThiswasdonebytestingforViabilityGerminabilityWatersensitivity

ThegerminationandviabilitytestsforConcertoandOpticTestConcertoOpticGerminationEnergy(%)97.397.3WaterSensitivity(%)25.36.3GerminationCapacity(%)98.397.3Dormancy(%)1.00.0Valuesaremeansoftriplicatemeasurements.

SummaryofthesteepingprogramsusedforbothvarietiesofbarleySteepingMethodFirstSteepAirRestSecondSteepControl8h8h8hStatic30min0h8hShaken30min0h8hTemperaturewaskeptat16°CandtheshakensampleswereproducedusingaSanyoorbitalshakersetat180rpm.

2.Maltanalysis

MashingbathatICBD,Heriot-WattUniversity

Hotwaterextract(HWE),percentagesolublenitrogenandglucanforOpticandConcerto

MaltsampleOutofsteepmoisture%)HWEdry(L°/Kg)SNR(%)Glucaninwort(ppm)OpticControl41.8316.641.7240OpticStatic36.6295.930.2476OpticShaken35.3295.428.8480??ConcertoControl43.7314.739.6173ConcertoStatic42.7299.532.1426ConcertoShaken38.4303.932.2427?

Summa