CN103063547A - Method for detecting malt dissolution degree in barley malting process - Google Patents
Method for detecting malt dissolution degree in barley malting process Download PDFInfo
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Abstract
The invention provides a method for detecting the malt dissolution degree in a barley malting process. The method is used for judging the malt dissolution degree by measuring the viscosity of green malt starch in the barley malting process. The method finds that the green malt starch viscosity is highly related to a starch grain damage rate, malt brittleness and a ratio of low molecule sugar to absolute dry malt, and based on the relevance, the method further provides the relevance of the green malt starch viscosity and the malt dissolution degree, and the relevance is taken as an index for judging the malt dissolution degree. By the method, the malt dissolution degree in the barley malting process can be directly judged, and the problems of poor relevance and retardance of conventional indexes for judging the malt dissolution degree in the barley malting process are solved. The method is direct and rapid, needs low cost, meets the requirements on a malting process and is beneficial to industrial popularization and application.
Description
Technical field
The present invention relates to the detection method of dissolution degree in the malting barley germination process, belong to the Beer Brewage technical field.
Background technology
In the barley process, the enzymes such as proteinase, hemicellulase and diastase of aleurone secretion are that the polymer substances such as catalysis embryo protein of milk, hemicellulose and starch progressively decompose, low molecular sugar class and the nitrogen substance of solubility constantly increase, whole endosperm structure by 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, and production, cost, the flavor-stable of beer had a great impact.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 of making is poor; Dissolve excessive Fructus Hordei Germinatus loss large, extract is low, and the beer flavor of making is thin, and foam is poor; Only have the moderate Fructus Hordei Germinatus of dissolving to have and brewage preferably stability, just can obtain the welcome of brewing industry.
In present Fructus Hordei Germinatus production practices, judgement to Fructus Hordei Germinatus solubleness relies on the sense organ experience of producing on the one hand, open as with thumb and forefinger the green malt endosperm being rubbed with the hands, being powdery scatters and feels that fine and smooth person is the good symbol of dissolving, can not grind out and become micelle shape person to be regarded as solubilizing poorly, or sting dried malt with mouth, it is good that loose frangible person is considered as dissolving, hardly be difficult for the person of biting broken for solubilizing poorly, accuracy and otherness are too large.Carry out on the other hand physical chemistry and detect, judge the dissolving [Guan Dunyi, brewing industry handbook [M], Beijing: China Light Industry Press, 1998] of Fructus Hordei Germinatus such as, viscosity poor by detection Fructus Hordei Germinatus thickness powder, Kolbach value and four indexs of 45 ℃ of Hartong values.[the R.Ozkara such as OzkaRa, A.Basman, H.Koksel, et al., Effects of cultivar and environment on β-glucan content and malting quality of turkish barleys.Journal of the Institute of Brewing.1998,104 (4): 217-220] think beta glucan content and Kolbach value, the difference correlation of thickness powder is remarkable, therefore can be by detecting Kolbach value and the poor dissolution degree that reflects Fructus Hordei Germinatus of meal, but Henry[R.J.Henry, Factors influencing the rate of modification of barleys during malting.Journal of Cereal Science.1989,10 (1): 51 – 59.] but think do not have obvious correlativity between Kolbach value and beta glucan content, therefore can not be merely by detecting Kolbach value and the poor dissolving of judging Fructus Hordei Germinatus of thickness powder.The solubleness of Fructus Hordei Germinatus, the AB(Anheuser-Busch of the U.S. directly measure in Carlsberg (Carlsberg) brewery etc. in Europe with brittleness and Calcofluor dye number) company is poor by detection AAN, Kolbach value, thickness powder, wort viscosity, beta glucan content are weighed Fructus Hordei Germinatus dissolving.[Zhan Xiaohui estimates the index related research of Fructus Hordei Germinatus dissolution degree, HUST, 2006,11, master thesis to Zhan Xiaohui.] think that then the Calcofluor dye number has the advantage of reflection green malt grain dissolution situation directly perceived, the production Quality Control system that can be used for Fructus Hordei Germinatus, but be subjected in actual applications the impact of sampling particle (general each select 100) clearly, representativeness to sample requires very high, operate more loaded down with trivial details, cost is also higher, does not therefore generally select the quality control of making the 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 of judging rapidly Fructus Hordei Germinatus by the variation of brittleness in wheat processed, but different cultivars, the brittleness of the Fructus Hordei Germinatus of different year does not have comparability; Correlativity between the indexs such as the beta glucan in the poor and Fructus Hordei Germinatus of the thickness powder of Fructus Hordei Germinatus, viscosity, brittleness, Kolbach value is all not obvious, can not make accurate judgement to the dissolving of Fructus Hordei Germinatus.[QB/T1686-2008 " brewers malt "] comprehensively judged by China at present, AAN poor by the thickness powder to the evaluation of pale malt dissolving aspect, Kolbach value, brittleness and beta glucan.Yet, these detection methods are very complicated relatively, except Calcofluor dyeing, all the other all are to detect after making commodity Fructus Hordei Germinatus after germination, drying and the baked coke barley, has retardance, can not judge that material changes and barley dissolving situation in the wheat process processed, according to the timely adjusting process of Fructus Hordei Germinatus dissolving situation.Therefore needs are a kind of simply, method can apply in the wheat process processed, with the dissolution degree of detecting and assessing Fructus Hordei Germinatus fast and accurately.
Topmost material is starch in the barley endosperm, exists with the form of amylum body, and the 2/3～3/4[Wei that accounts for the barley grain net weight is deposited void, Zhang Jingzhong, Fang Xu etc., the comparative studies of malting barley and feeding barley grain structure and amylum body, the wheat crops journal, 2006,26 (4): 133～138].In the germination process, under the effect of enzyme system, the starch decomposition amount is about 18% of former content.Starch on complete starch granules, can be seen some scarce traces when being decomposed by enzymatic, along with the increase of digested starch granules quantity, scarce trace deeply enlarges gradually and gets up in the amylum body internal communication, splits to be chip.In this process, the starch granules miniaturization, short chain, the amylopectin molecular amounts increases, and variation [Ma Yongqiang, Wu Xiaodan have occured molecular structure, Li Zhijiang etc., the research of rheological properties of germination cornstarch, Harbin University of Commerce's journal, 2004,20(5): 590-592], studies show that, barley is after germinateing, and the glucose unit on the starch branched chain in the 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 variation of straight chain and amylopectin ratios causes its rheological property that variation has also occured.Therefore can judge according to starch the dissolution degree of starch in the variation 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 that detects Fructus Hordei Germinatus dissolution degree in the barley process, the method is by measuring the green malt starch viscosity in the sprouting step in the barley process, direct-detection barley germination dissolution degree, the method Simple fast is beneficial to industry and applies.
The present invention is achieved by the following technical solution.
A kind of method that detects Fructus Hordei Germinatus dissolution degree in the barley process, described barley process comprises sprouting step, by measuring the starch viscosity of green malt in the described sprouting step, judges the Fructus Hordei Germinatus dissolution degree.
The method that detects the green malt starch viscosity in the sprouting step of the present invention is as follows:
1. barley obtains green malt after soaking wheat, germinateing;
2. in step green malt 1., add deionized water, pulverize evenly, get slurries; The slurries strainer filtering discards solid impurity, behind the filtrate standing demix, and abandoning supernatant, the centrifugal 5min of the underflow 3000r/min of lower floor obtains lower floor's starch after abandoning supernatant and the middle level yellow solid precipitation; Lower floor's starch through add deionized water and stirring evenly, the method washing of abandoning supernatant behind the standing demix, repeated washing lower floor starch can obtain green malt starch to white, green malt starch places 45 ℃ of dry for standby of baking oven;
3. prepare the solution of the green malt starch after 2. step dries and measure its kinematic viscosity according to the method described in the GB/T5516-2011, measure the density p of described green malt starch solution with pycnometer method, calculate the green malt starch viscosity with following formula: η=ν ρ;
η is the green malt starch viscosity in the formula, mPas; ν is green malt starch kinematic viscosity, mm
2/ s
2ρ is the density of green malt starch solution, g/cm
3
In technical scheme of the present invention, when described green malt starch viscosity was 1.03-1.05mPaS, the Fructus Hordei Germinatus dissolving was good; During green malt starch viscosity＜1.03mPaS, the Fructus Hordei Germinatus dissolving excessively; The green malt starch viscosity〉during 1.05mPaS, the Fructus Hordei Germinatus solubilizing poorly.
Studies show that, the grain germination qualities such as barley can be by the ultrastructure [M.Zarnkow of electron microscope observation endosperm starch Particle attrition, A.Mauch, W.Back, et al., Proso millet (Panicum miliaceum L.): Evaluation of the Microstructural Changes the Endosperm during the Malting Process by Using Scanning-Electron and Confocal Laser Microscopy, Journal of the Institute of Brewing, 2007,113 (4): 355-364. and C.S.Brennan, N.Harris, D.Smith, et al., Structural differences in the mature endosperms of good andpoor malting barley cultivars.Journal of Cereal Science, 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 have significant correlativity between green malt starch viscosity and this three kinds of indexs, illustrates between green malt starch viscosity and the Fructus Hordei Germinatus solubleness to have close correlativity.The present invention is on the basis of the correlativity between green malt starch viscosity and the above-mentioned three kinds of indexs, correlationship between green malt starch viscosity and the Fructus Hordei Germinatus solubleness is provided, as the index of judging the Fructus Hordei Germinatus dissolution degree, be green malt starch viscosity when being 1.03-1.05mPaS, think that the Fructus Hordei Germinatus dissolving is good; During green malt starch viscosity＜1.03mPaS, think that the Fructus Hordei Germinatus dissolving excessively; The green malt starch viscosity〉during 1.05mPaS, think the Fructus Hordei Germinatus solubilizing poorly.
At present, adopt physico-chemical process to detect the solubleness of Fructus Hordei Germinatus, mostly be barley and after making commodity Fructus Hordei Germinatus after germination, drying and the baked coke, detect, have retardance.The present invention adopts and detect the green malt starch viscosity in the barley germination step, can directly judge Fructus Hordei Germinatus solubleness, has solved the problem of judging the beacon delay of Fructus Hordei Germinatus solubleness in the wheat process processed.
Method of the present invention, directly fast, cost is low, meets wheat technological requirement processed, is beneficial to industry and applies.
Description of drawings
Fig. 1 is that enzyme activity changes in the barley germination process of Australia
Fig. 2 a is that the sign of starch granules in the barley germination process of Australia changes
Fig. 2 b is that the sign of starch granules in the domestic barley germination process changes
Fig. 3 is starch granules percentage of damage in Australia barley and the 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.Among the following embodiment, if no special instructions, employed experimental technique is conventional method, and agents useful for same etc. all can be bought from chemical reagents corporation.
The invention provides a kind of method that detects Fructus Hordei Germinatus dissolution degree in the barley process, the method is by measuring the green malt starch viscosity in the sprouting step in the barley process, judging the Fructus Hordei Germinatus dissolution degree.
The present invention finds that the green malt starch viscosity accounts for starch granules breakage rate, Fructus Hordei Germinatus brittleness and low molecular sugar in the barley germination process and has correlationship highly between the over dry Fructus Hordei Germinatus ratio, its related coefficient | r| is all more than 0.95, illustrate between green malt starch viscosity and the Fructus Hordei Germinatus solubleness to have close correlativity, in the barley process, measure the green malt starch viscosity and can be used as the index of judging Fructus Hordei Germinatus solubleness.
Employed Australia barley and domestic barley provide by grain malt company limited in the Dalian among the following embodiment.Various reagent are analytical reagent.
The mensuration of green malt starch viscosity in the sprouting step in the embodiment 1 barley process
1. soak wheat and germination: after the barley sample sieves, clean flush away swimmer and impurity with tap water.With the barley handled well with 0.1% Ca (OH)
2Soak 30min, liquid level soaked the barley surface, soaked wheat and adopted immersion 4h, the 8h that cuts off the water supply to soak the wheat method for what once soak the wheat cycle, soaked wheat 48h, sprayed the gibberellin of 0.3mg/L.Soak in the wheat process whole, soaking the wheat temperature is 14 ℃.
After soaking for the last time wheat and finishing, barley is 18 ℃ in temperature, and relative humidity is to germinate under 90% the condition, and the every 8h of duration of germination turns over wheat once, germinate finish after, can obtain green malt.
Described barley can be selected from Australia barley and domestic barley.
Step soaking wheat and germinateing and all carry out in the constant temperature and humidity incubator 1., described wheat temperature processed and relative humidity all are the conditions that incubator is controlled, the condition of namely soaking wheat and germination environment.
2. the preparation of green malt starch: the green malt step obtains in 1., add deionized water, pulverize evenly, get slurries; Use strainer filtering, discard the solid impurities such as wheat skin, abandoning supernatant behind the filtrate standing demix, lower floor's underflow is at the centrifugal 5min of 3000r/min, after abandoning supernatant and the middle level yellow solid precipitation, lower floor's starch add deionized water and stirring evenly, the method washing of abandoning supernatant behind the standing demix, repeated washing 3 times, lower floor's white portion is green malt starch, places 45 ℃ of dry for standby of baking oven.Described middle level yellow solid be precipitated as slurries centrifugal after precipitation (protein) on lower sediment (starch), can wash with deionized water, the method for standing demix discards.
3. at first prepare the solution of the green malt starch after 2. step dries and measure its kinematic viscosity according to the method described in the GB/T5516-2011 " grain and oil detection grain kinematic viscosity is measured capillary viscosimetry ": will take by weighing 0.5g green malt starch in triangular flask, add the 50mL deionized water, accurately be settled to 50mL behind the timing 20min in the boiling water bath, get the green malt starch solution, when treating that the starch solution temperature is down to 40 ℃, import immediately capillary viscosimeter, in 40 ℃ of water-baths, measure starch solution and cross two time t that scale is used, survey and average for 3 times; The prior water of capillary viscosimeter is proofreaied and correct its viscosity meter coefficient C of 40 ℃, calculates green malt starch kinematic viscosity: ν=Ct with following formula
In the formula, ν: green malt starch kinematic viscosity, mm
2/ s
C: viscometer constant, mm
2/ s
2
T: the green malt starch fluid flows through two used times of scale of capillary viscosimeter, s
Measure above-mentioned green malt starch solution 40 ℃ density p with pycnometer method, calculate the green malt starch viscosity with following formula: η=ν ρ
In the formula
η: green malt starch viscosity, mPas
ρ: the green malt starch solution is at 40 ℃ density, g/cm
3
2 barley germination times of embodiment and Fructus Hordei Germinatus dissolving
According to embodiment 1 described method 1. Australia barley is soaked wheat and germination according to step, every 24h that germinates gets green malt.Green malt is put into baking oven, behind 50 ℃ of dry 24h, remove malt root, obtain Fructus Hordei Germinatus, measure with the following method the enzyme activity in the Fructus Hordei Germinatus.
The preparation of maltase liquid and α; the beta amylase assay method is referring to [Guan Bin; Li Shan; Xun Juan etc. amylase activity changes dynamic research in the malting barley wheat process processed. and China brewages, and 2009, (5): 69～72]; pectase enzyme activity determination method is referring to [Wang Tianlong; enemy is grand, Chen Haihua etc., 3; 5-dinitrosalicylic acid method is measured the condition research of pectinase activity. food and machinery; 2008,24 (3): 96～99], the cellulase assay method is referring to [Liu Guosheng; Wang Linsong; Zhang Zhihongs etc., DNS method are measured the research of cellulase activity optimum condition, He'nan Normal University's journal (natural science edition); 1998,26(3): 66-69]
Australia barley germination enzyme activity changes sees Fig. 1, cellulase and pectinase activity all reach maximal value in germination in the time of 4 days, the beta amylase vigor increased very fast in front 3 days in whole germination, germinate the trend of slow growth was arranged afterwards in 3 days always, alpha-amylase activity reached maximal value at germination 4-5 days, then descend to some extent.Totally see, it is maximum that Australia barley germination enzyme activity reached at 4-5 days, reduces gradually subsequently.Barley germination course of dissolution essence is the process that the enzyme system of aleurone secretion is hydrolyzed protein, hemicellulose, cellulose and starch in the barley endosperm cell, enzyme activity is high, the speed of barley dissolving is fast, be conducive to the saccharification of Fructus Hordei Germinatus, therefore judge that take the variation of Fructus Hordei Germinatus enzyme activity Australia barley germination time was as 4-5 days, at this moment, the Fructus Hordei Germinatus dissolving better.
The correlativity of green malt starch viscosity and starch granules breakage rate in the embodiment 3 barley germination processes
According to embodiment 1 described method Australia barley or domestic barley are soaked wheat and germination, every 24h that germinates gets green malt, 2. obtains green malt starch according to embodiment 1 step, and green malt starch is measured starch viscosity according to step method 3..In addition, get the green malt starch that 2. an amount of step obtains, 40 * 10 times of digital microscopicallies are taken pictures and are obtained green malt starch granules token image in the barley germination process, and calculate its starch granules breakage rate.
The computing method of the acquisition methods of described starch granules token image and starch granules breakage rate are as follows:
Take a morsel green malt starch in plate, add an amount of 0.2% Tween-80 solution, mixing.Draw a small amount of sample and drip on the blood counting chamber, observe at 40 * 10 times of digital microscopicallies, statistics damage starch granule number (individual) and total starch granules number (individual) calculate green malt starch granules breakage rate (%) with following formula.
Green malt starch granules in the barley germination process characterizes variation such as Fig. 2 a, Fig. 2 b and shown in Figure 3 of variation and starch granules breakage rate.Among Fig. 2 a and Fig. 2 b as can be known, Australia barley (Fig. 2 a) and the profile of the starch granules of domestic barley (Fig. 2 b) substantially all present oval, the size inhomogeneous.Barley is germinateing the initial period, the smooth surface of starch granules, and the dissolution degree of starch granules is less.The beginning in the 3rd day of germinateing, increase along with germinating time, starch granules slowly suffers erosion, damaged degree and quantity increase gradually, form hole at starch granules, have the only a few starch granules that fracture has occured, Fig. 3 shows that the green malt starch granules breakage rate of Australia barley and domestic barley is respectively 31.9 and 25.9%.To germinateing the 6th day, overwhelming majority starch granules all is subject to enzymolysis and breakage, Australia barley and domestic barley green malt starch granules breakage rate rise to respectively 78.0 and 69.0%(Fig. 3), the dissolving that the starch granules token image of microscopically and breakage rate have directly showed Fructus Hordei Germinatus.
Green malt starch viscosity in the barley germination process and the data of starch granules breakage rate see Table 1, and the correlationship between the two is shown in Fig. 4 a and Fig. 4 b.Fig. 4 a and Fig. 4 b as can be known, Australia barley (Fig. 4 a) and domestic barley (Fig. 4 b) green malt starch viscosity when germinateing increase with the starch granules breakage rate and reduce.Test figure is carried out correlation analysis, and 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.The result shows in Barley Seeds during Germination, follow the respiration of barley, starch is in 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 relevant, therefore the viscosity of green malt starch can be weighed the Fructus Hordei Germinatus dissolution degree preferably in Barley Seeds during Germination.Take starch granules breakage rate (y) as dependent variable, take green malt starch viscosity (x) as independent variable, Australia barley and domestic barley represent that with the green malt starch viscosity 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 the embodiment 4 barley germination processes
According to embodiment 1 described method 1. Australia barley or domestic barley are soaked wheat and germination according to step, every 24h gets green malt, 2. obtains green malt starch according to step, and green malt starch is measured starch viscosity according to step method 3..In addition, put into baking oven according to the green malt that 1. step obtains, behind 50 ℃ of dry 24h, remove malt root, obtain Fructus Hordei Germinatus; Take by weighing 50g Fructus Hordei Germinatus, in the brittleness instrument, measure its Fructus Hordei Germinatus brittleness.The method that concrete Fructus Hordei Germinatus brittleness assay method is put down in writing with reference to QB/T 1686-2008 " brewers malt " standard.
Green malt starch viscosity in the barley germination process and the data of Fructus Hordei Germinatus brittleness see Table 1, and the correlationship between the two is shown in Fig. 5 a and Fig. 5 b.Fig. 5 a and Fig. 5 b as can be known, Australia barley (Fig. 5 a) and domestic barley (Fig. 5 b) when germinateing starch viscosity increase with brittleness and reduce.Test figure is carried out correlation analysis, and 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.The Fructus Hordei Germinatus brittleness can directly reflect the loose situation [E.Karababa through Fructus Hordei Germinatus structure behind the wheat processed, P.B.Schwarz, R.D.Horsley.Effect of kiln schedule on micromalt quality parameters.Journal of the American Society of Brewing Chemists, 1993,51:163-167], relevant with the content of beta glucan significantly, be one of the index [QB/T 1686-2008 " brewers malt "] of weighing the Fructus Hordei Germinatus dissolving.The result shows that the green malt starch viscosity is relevant with Fructus Hordei Germinatus brittleness highly linear in the Barley Seeds during Germination, so the green malt starch viscosity can be weighed the Fructus Hordei Germinatus porousness preferably.Take Fructus Hordei Germinatus brittleness (y) as dependent variable, take green malt starch viscosity (x) as independent variable, Australia barley and domestic barley represent that with the green malt starch viscosity 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 the embodiment 5 barley germination processes
According to embodiment 1 described method 1. Australia barley is soaked wheat and germination according to step, every 24h gets green malt, 2. obtains green malt starch according to step, and green malt starch is measured starch viscosity according to step method 3..In addition, put into baking oven according to the green malt that 1. step obtains, after removing malt root behind 50 ℃ of dry 24h, obtain Fructus Hordei Germinatus, measure with the following method the low molecular sugar ratio in the Fructus Hordei Germinatus.
Low molecular sugar accounts for the analysis of over dry Fructus Hordei Germinatus ratio in the Fructus Hordei Germinatus: get Fructus Hordei Germinatus pulverizing sample 10g and place distilling flask, add 85% ethanol 50mL, extracting 20min in 80 ℃ of water-baths, condensing reflux.Lixiviate is complete filters supernatant in the beaker, and other changes 85% ethanol extracting once, and whole ethanol and residue one are reinstated Filter paper filtering, and then with residue on the 85% ethanol washing filter paper, makes not loss of sugar as far as possible.In 80 ℃ of water-baths, distill ethanol, add an amount of ultrapure water dissolving, with the centrifugal 20min of solution 10000r/min, get supernatant and be settled to 25ml, dilute 10 times, by 0.22 μ m water system filter membrane, adopt high effective liquid chromatography for measuring low molecular sugar concentration.The selection of chromatographic condition: chromatographic column: Kromasil NH
2(4.6mm * 25cm), mobile phase: acetonitrile-water (80:20), flow velocity: 0.8ml/min, column temperature: 30 ℃, sample size: 20 μ l.
The 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:
M: Fructus Hordei Germinatus water percentage, %
10: the Sample Dilution multiple
In the present embodiment, low molecular sugar is glucose, maltose or sucrose; Low molecular sugar concentration is the concentration of the glucose, maltose or the sucrose that obtain with above-mentioned high effective liquid chromatography for measuring; Fructus Hordei Germinatus extract volume is 25ml; Malt quality is 10g; The Fructus Hordei Germinatus water cut is 3%.
The data that green malt starch viscosity in the barley germination process and Fructus Hordei Germinatus low molecular sugar account for over dry Fructus Hordei Germinatus ratio see Table 2, and the correlationship between the two as shown in Figure 6.At Fig. 6 as can be known, Australia barley green malt starch viscosity reduces with the increase of low molecular sugar amount.Test figure is carried out correlation analysis, and 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.The result shows in the 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 relevant, therefore the green malt starch viscosity can be weighed the Fructus Hordei Germinatus dissolution degree preferably in the 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 and improve along with germinating time, germinate above 5 days, glucose, sucrose and maltose account for over dry Fructus Hordei Germinatus ratio to begin to reduce, reduced respectively 3.9%, 8.2% and 20% compared with the 5th day at the 6th day, shown that Fructus Hordei Germinatus growth and breather loss increase.Be green malt proportion of starch broken rate and Fructus Hordei Germinatus brittleness in activity change and the table 1 in conjunction with Fig. 1 maltase, consider to improve barley germination efficient and reduce sprout damage, selecting suitable germinating time is 5 days, and 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 the starch granules breakage rate reaches 64.1%, brittleness is 79%, the Fructus Hordei Germinatus grade for good above (annotate: 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%, deficiency).According to this green malt starch viscosity, in conjunction with starch granules breakage rate and brittleness, the domestic barley germinating time should be 6 days, its green malt starch viscosity 1.056mPa.S, the starch granules breakage rate reaches 70.2%, and brittleness is 80.5%, the Fructus Hordei Germinatus grade is for more than getting well, and Fructus Hordei Germinatus solubleness is good.
To sum up, with the green malt that method of the present invention is taked, measure its green malt starch viscosity in the barley germination step of barley process, and then judge the Fructus Hordei Germinatus dissolution degree.Think that when Fructus Hordei Germinatus viscosity was 1.03-1.05mPaS, Fructus Hordei Germinatus solubleness was good, during Fructus Hordei Germinatus viscosity＜1.03mPaS, the Fructus Hordei Germinatus dissolving excessively, during Fructus Hordei Germinatus viscosity＞1.05mPaS, the Fructus Hordei Germinatus solubilizing poorly.
Claims (3)
1. method that detects Fructus Hordei Germinatus dissolution degree in the barley process, described barley process comprises sprouting step, it is characterized in that: by measuring the starch viscosity of green malt in the described sprouting step, judge the Fructus Hordei Germinatus dissolution degree.
2. the method for Fructus Hordei Germinatus dissolution degree in the detection barley process according to claim 1, it is characterized in that: the method for the starch viscosity of green malt is as follows in the described mensuration sprouting step:
1. barley obtains green malt after soaking wheat, germinateing;
2. in step green malt 1., add deionized water, pulverize evenly, get slurries; The slurries strainer filtering discards solid impurity, and behind the filtrate standing demix, abandoning supernatant, lower floor's underflow obtain lower floor's starch at the centrifugal 5min of 3000r/min after abandoning supernatant and the middle level yellow solid precipitation part; Lower floor's starch through add deionized water and stirring evenly, the method washing of abandoning supernatant behind the standing demix, repeated washing lower floor starch can obtain green malt starch to white; Green malt starch places 45 ℃ of dry for standby of baking oven;
3. prepare the solution of the green malt starch after 2. step dries and measure its kinematic viscosity according to the method described in the GB/T5516-2011, measure the density of described green malt starch solution with pycnometer method, calculate the green malt starch viscosity with following formula: η=ν ρ;
η is the green malt starch viscosity in the formula, mPas; ν is green malt starch kinematic viscosity, mm
2/ s
2ρ is the density of green malt starch solution, g/cm
3
3. the method for Fructus Hordei Germinatus dissolution degree in the detection barley process according to claim 1 and 2 is characterized in that: when the starch viscosity of described green malt was 1.03-1.05mPaS, the Fructus Hordei Germinatus dissolving was good; During the starch viscosity of green malt＜1.03mPaS, the Fructus Hordei Germinatus dissolving excessively; The starch viscosity of green malt〉during 1.05mPaS, the Fructus Hordei Germinatus solubilizing poorly.
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