CN117660129A - Barley hardness and water absorbability based wheat preparation process adjustment method - Google Patents
Barley hardness and water absorbability based wheat preparation process adjustment method Download PDFInfo
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Abstract
The invention provides a barley hardness and water absorbability-based barley manufacturing process adjustment method, and belongs to the technical field of barley manufacturing process adjustment. The method can determine the adjustment method of the barley making process in advance by measuring the indexes of barley, can obviously shorten the time, is simple to operate, does not need complex instruments, and can meet the requirement of adjusting the process in the barley making process in time according to the measurement result.
Description
Technical Field
The invention belongs to the technical field of wheat making process adjustment, and particularly relates to a wheat making process adjustment method based on barley hardness and water absorption.
Background
Barley is a main raw material for beer brewing, various hydrolytic enzyme activities are activated by making barley, and water-insoluble substances in malt are gradually hydrolyzed into small molecular water-soluble nutrient substances in the saccharification process, so that alcohol and various flavor substances are produced by yeast fermentation.
The hardness of barley kernels during the malting process limits the transport of moisture and enzymes in the endosperm, which is considered to be one of the factors affecting endosperm solubilization.
When the seeds germinate, water is firstly absorbed. After soaking the seeds, the seed coats are expanded and softened, so that more oxygen can enter the seeds through the seed coats, and meanwhile, carbon dioxide is discharged through the seed coats, and the physical state of the seeds is changed. The barley soaking induces the generation of endogenous GA in barley embryo, which further degrades the stored substances in endosperm for germination.
The existing wheat making process optimization mainly comprises the steps of finishing wheat making by a standard process, making malt, measuring related indexes, and optimizing the related processes according to the indexes. This method requires a long time and requires specialized equipment. The method can not be used for predicting the most suitable process in the barley stage, has certain hysteresis, is tedious in process and is time-consuming.
Disclosure of Invention
The invention provides a barley hardness and water absorbability-based barley manufacturing process adjusting method, which can determine the barley manufacturing process adjusting method in advance by measuring the barley index, can obviously shorten the time, is simple to operate, does not need a complex instrument, and can meet the requirement of adjusting the process in the barley manufacturing process in time according to the measurement result.
In order to achieve the above object, the present invention provides a method for adjusting a malting process based on hardness and water absorption of barley, which determines the performance of barley based on the hardness and water absorption of barley, and adjusts the malting process based on the determination result.
Preferably, the performance of the barley is judged based on the hardness and water absorption of the barley specifically as follows:
when the hardness of the barley is less than 160N and the water absorption is more than 33%, the barley is evaluated to be class I, and the performance is excellent;
when the hardness of the barley is 160-180N and the water absorption is 30-33%, the barley is evaluated to be class II, and the performance is good;
when the hardness of barley was >180N and the water absorption was <30%, the barley was evaluated as class III and the performance was poor.
Preferably, the method for measuring the hardness of barley is as follows:
opening a texture analyzer, and selecting barley grains with consistent appearance to be placed under the cylindrical probe;
after clicking to start measurement, the probe is pressed against the test sample from the initial position at a specified speed before testing, and after contacting the surface of the sample, the sample is compressed at a specified test speed for a specified distance or deformation amount, and then returns to a compressed trigger point;
then, after beginning the second squeeze or dwell for a period of time, continuing to compress down the same distance, and then returning to the starting position at the specified post-test speed;
the hardness results were recorded, and at least 10 barley grains were measured for each variety, and the average value was calculated.
Preferably, the speed before the test is 1mm/s, the test speed is 0.2mm/s, the speed after the test is 1mm/s, and the deformation amount is 50%.
Preferably, the trigger force is used to determine whether the probe is in contact with the sample.
Preferably, the trigger force is 10g.
Preferably, the water absorption of barley is measured as follows:
taking 5g of barley, adding 20ml of sterile water, incubating for 8 hours at 20-25 ℃, taking out, wiping off surface moisture by using filter paper, weighing W, and calculating the water absorption rate:
water absorption (%) = (W-5)/5×100
Preferably, based on the determination result, the wheat making process is adjusted specifically as follows:
when the barley is of class I and the performance is excellent, the wheat making process does not need to be adjusted;
when the barley is of class II and has good performance, ultrasonic treatment is needed before barley soaking;
when barley is class III and has poor performance, ultrasonic treatment is required before barley soaking, and glucanase is added in saccharification.
It is understood that the water absorption rate is slow due to poor water absorption or high hardness of the class II barley, and thus the water absorption rate can be improved by ultrasonic waves. For class III barley, although the ultrasonic treatment can accelerate the water absorption rate of the barley, the requirement cannot be met, so that glucanase needs to be added in the saccharification process, the viscosity of wort is reduced, the filtering performance is improved, the malt dissolution rate is improved, the turbidity of beer is prevented, and the wort can reach the standard.
Preferably, the ultrasonic treatment power is 37kHz and the time is 30 minutes.
Preferably, the amount of glucanase added during saccharification is 0.0075% -0.015%.
Compared with the prior art, the invention has the advantages and positive effects that:
compared with the existing process adjustment method, the barley process adjustment method based on barley hardness and water absorbability provided by the invention can be used for determining the adjustment method of the barley process in advance by measuring the indexes of barley, and can be used for remarkably shortening the time. The method is simple to operate, does not need complex instruments, and can meet the requirement of adjusting the process in the wheat making process in time according to the measurement result.
Detailed Description
The following description of the technical solutions in the embodiments of the present invention will be clear and complete, and it is obvious that the described embodiments are only some embodiments of the present invention, but not all embodiments. All other embodiments, which can be made by those skilled in the art based on the embodiments of the invention without making any inventive effort, are intended to be within the scope of the invention.
Example 1
3 different varieties of barley were taken, and hardness and water absorbability in the different varieties of barley were measured, respectively, and the test results are shown in Table 1. The measurement method of each index is as follows:
method for measuring hardness of barley, e.g.The following steps:
opening a texture analyzer, and selecting barley grains with consistent appearance to be placed under the cylindrical probe;
after clicking to start measurement, the probe is pressed against the test sample from the initial position at a specified speed before testing, and after contacting the surface of the sample, the sample is compressed at a specified test speed for a specified distance or deformation amount, and then returns to a compressed trigger point;
then, after beginning the second squeeze or dwell for a period of time, continuing to compress down the same distance, and then returning to the starting position at the specified post-test speed;
the hardness results were recorded, and at least 10 barley grains were measured for each variety, and the average value was calculated.
Wherein, the speed before testing is 1mm/s, the testing speed is 0.2mm/s, the speed after testing is 1mm/s, the deformation amount is 50%, and the triggering force is 10g.
The water absorption of barley was measured as follows:
taking 5g of barley, adding 20ml of sterile water, incubating for 8 hours at 20-25 ℃, taking out, wiping off surface moisture by using filter paper, weighing W, and calculating the water absorption rate:
water absorption (%) = (W-5)/5×100.
The mass of barley was judged based on hardness and water absorbability of barley specifically as follows:
when the hardness of the barley is less than 160N and the water absorption is more than 33%, the barley is evaluated to be class I, and the performance is excellent;
when the hardness of the barley is 160-180N and the water absorption is 30-33%, the barley is evaluated to be class II, and the performance is good;
when the hardness of barley was >180N and the water absorption was <30%, the barley was evaluated as class III and the performance was poor.
Based on the judging result, the wheat making process is specifically:
when the barley is of class I and the quality is excellent, the barley making process does not need to be adjusted;
when the barley is of class II and the quality is good, ultrasonic treatment is needed before barley soaking;
when the barley is class III and the quality is poor, ultrasonic treatment is needed before barley soaking, and glucanase is added in the saccharification process.
TABLE 1
Method verification
Wheat preparation experiments of varieties 1, 2 and 3 were performed according to the standard wheat process, and then the content thereof was measured according to the standard dextran determination method, and the results are shown in table 2.
Wherein:
1. the traditional wheat technology comprises the following specific steps:
malt preparation:
wheat selection: selecting barley with full seeds and 99% germination rate;
pretreatment of barley: cleaning barley, and removing wheat straw, bag rope, wood block, iron nail, screw, metal wire, stone, miscellaneous wheat grain, crushed barley grain, etc.; screening and grading, and reserving barley with uniform size and length of 2.5-2.8 mm;
wheat soaking: adding barley soaking water into a barley soaking tank, then discharging barley to the barley soaking tank, collecting floating barley and impurities of which the small part floats to the liquid surface through a collecting port, and finishing the operation of floating barley; after finishing the wheat floating, changing the water quality, soaking the wheat by adopting a three-soaking two-breaking multi-stage soaking water-breaking method, controlling the water temperature of the wheat soaking at 16-17 ℃, adopting continuous ventilation and oxygen supply in the wheat soaking process, and sequentially comprising a first soaking stage (soaking for 4 hours), a first dry soaking stage (soaking for 7 hours), a second soaking stage (soaking for 5 hours), a second dry soaking stage (soaking for 5 hours) and a third soaking stage (soaking for 1 hour), wherein the process is adjusted according to varieties, and the final wheat soaking degree reaches 39%;
sprouting: the germination process is carried out in ventilated type germination equipment, the first stage of germination is the 0 th to 24 th hours, and the germination temperature is controlled to be 16 to 17 ℃; the second stage of germination is 24-72 h, and the germination temperature is controlled at 15-16 ℃; 72 to 96 hours is a third stage of germination, and the germination temperature is controlled between 17 and 18 ℃; in the germination process, stirring and wheat turning operation is carried out every 8 hours; after germination for 96 hours, the water content of the prepared green malt is 42%, the average leaf bud length is 2/5-5/5 of the wheat grain length, the total malt proportion is 80%, and the germination rate reaches 99%;
drying green malt: comprising the following five successive stages:
drying the first stage: delivering the green malt obtained in the above steps into a drying furnace for ventilation and moisture removal, wherein the ventilation capacity of each ton of green malt is 100m 3 The difference between the height of the wheat layer in the drying furnace is kept within 6cm during ventilation for/min, and the moisture content of the green malt is reduced to 11.8% after moisture is removed for 6 h;
and (3) a second stage of drying: maintaining ventilation, heating to 79.5 ℃ at a constant speed of 1.5 ℃/h, and baking at constant temperature for 1h;
and a third stage of drying: maintaining ventilation, heating to 87.5 ℃ at a constant speed of 2.5 ℃/h, and baking at constant temperature for 1h;
and a fourth stage of drying: maintaining ventilation, naturally cooling to 82 ℃, and baking at constant temperature for 2h;
and a fifth stage of drying: maintaining ventilation, heating to 87.5 ℃ at a constant speed of 4.5 ℃/h, and baking at constant temperature for 0.5h;
root removal: and removing roots from the dried malt in 12 hours to obtain the finished malt.
Preparing wort:
the saccharification instrument is heated to 45 ℃ + -0.2 ℃.
Weighing malt samples: 50.0g of the fine malt sample is weighed into a mashing cup of known mass for later use.
200mL of distilled water at 46-47 ℃ is measured and added into a saccharification cup, after the mixture is gently stirred uniformly by a stirring rod, the saccharification cup is immediately placed into a saccharifying device which is heated to 45+/-0.2 ℃ to start saccharification, and timing is carried out.
Saccharifying and preserving the mash at 45+/-0.2 ℃ for 30min, and then heating to 70 ℃ at a speed of 1 ℃ per minute. The mash needs to be continuously stirred in the saccharification process. The rotation speed of the stirrer is 80r/min-100r/min.
When the mash temperature reached 70 ℃, 100mL of 70 ℃ distilled water was immediately added to the mashing cup.
After the temperature is kept at 70+/-0.2 ℃ for 1 hour, the mixture is rapidly cooled to room temperature within 10-15 min, the stirring rod is washed by distilled water, and the saccharification cup is taken out.
The outer wall of the mashing cup was wiped dry, and distilled water was added to bring the mass of the mashing cup contents to 450.0g.
Mixing the liquid in the cup with a glass rod, filtering with a double-layer medium-speed filter paper, and drying in a triangular flask to obtain the prepared wort which can be used for measuring the beta-glucan.
2. Measurement method of dextran (mg/L):
beta-glucan has important significance for beer, the excessive content can affect the wort filtration speed and cause wort turbidity, but proper beta-glucan is an important substance for forming beer body and foam performance. The wort beta-glucan was thus selected for evaluation as follows:
preparation of a standard curve group: taking 7 groups of colorimetric tubes, except for one tube with the number 0, and the rest are 3 parallel tubes, and diluting the beta-glucan standard solution with the constant temperature to 20 ℃ according to the following table.
Drawing a standard curve with the measured absorbance A as abscissa and the beta-glucan concentration as ordinate, and establishing a regression equation (R is required 2 ：>0.99 Calculate the conversion factor K (beta-glucan content per ml sample at absorbance of 1)
Taking 3 25ml colorimetric tubes with plugs and respectively identifying numbers: the tubes No. 1 (blank), no. 2 (sample), no. 3 (sample), and No. 2 and No. 3 are parallel samples.
Accurately sucking 2ml of distilled water into a No. 1 tube (blank), and respectively sucking 2ml of diluted sample into No. 2 and No. 3 tubes (samples).
Placing 3 colorimetric tubes into a constant-temperature water bath with the temperature of 20+/-0.1 ℃ for 5min.
And respectively adding 4ml of Congo red solution with constant temperature to 20 ℃ into a blank sample, shaking uniformly, starting to accurately time after adding and shaking uniformly the Congo red solution, and accurately preserving the temperature in a constant-temperature water bath with the temperature of (20+/-0.1) ℃ for 10min.
And (3) carrying out color comparison immediately after accurately preserving heat for 10min, and measuring the absorbance of the sample by using a 10mm glass cuvette and taking a blank as a reference at the wavelength of 550 nm.
The result of the spectrophotometer reading was recorded. The concentration of beta-glucan in the sample was calculated.
3. According to the fractionation criteria for beta-glucan:
when the beta-glucan is less than 120mg/L, the evaluated barley is class I barley, and the performance is excellent;
when the content of the beta-glucan is between 120 and 180mg/L, the barley is evaluated to be class II barley, and the performance is good;
when the content of beta-glucan is more than 180mg/L, the evaluated barley is class III barley, and the performance is poor;
TABLE 2
As can be seen from the data in table 2, when varieties 1, 2 and 3 are not subjected to process optimization, the three varieties are classified according to the content of the wort beta-glucan, namely, excellent, good and poor; carrying out process optimization on the variety 2 and the variety 3, namely placing a sample into a 37kHz ultrasonic processor for 30 minutes before the variety 2 starts to dip, placing a sample into the 37kHz ultrasonic processor for 30 minutes before the variety 3 starts to dip, and simultaneously adding 0.0075% -0.015% dextranase in the saccharification process, wherein the result shows that the content of beta-glucan is reduced after the variety 2 is subjected to ultrasonic treatment, and the grading is excellent; the variety 3 is treated by ultrasonic treatment, and 0.0075% -0.015% of glucanase is added in the saccharification process, so that the beta-glucan content of wort is reduced, and the grading is excellent. The results are consistent with those in the present application in Table 1, which demonstrates that the hardness and water absorption based malting process adjustment scheme in this application is effective and accurate.
Claims (10)
1. A method for adjusting a barley manufacturing process based on the hardness and the water absorption of barley, characterized in that the performance of barley is judged based on the hardness and the water absorption of barley, and the barley manufacturing process is adjusted based on the judgment result.
2. The adjustment method according to claim 1, characterized in that the determination of the performance of the barley based on the hardness and the water absorption of the barley is specifically:
when the hardness of the barley is less than 160N and the water absorption is more than 33%, the barley is evaluated to be class I, and the performance is excellent;
when the hardness of the barley is 160-180N and the water absorption is 30-33%, the barley is evaluated to be class II, and the performance is good;
when the hardness of barley was >180N and the water absorption was <30%, the barley was evaluated as class III and the performance was poor.
3. The adjustment method according to claim 1 or 2, characterized in that the method for measuring the hardness of barley is as follows:
opening a texture analyzer, and selecting barley grains with consistent appearance to be placed under the cylindrical probe;
after clicking to start measurement, the probe is pressed against the test sample from the initial position at a specified speed before testing, and after contacting the surface of the sample, the sample is compressed at a specified test speed for a specified distance or deformation amount, and then returns to a compressed trigger point;
then, after beginning the second squeeze or dwell for a period of time, continuing to compress down the same distance, and then returning to the starting position at the specified post-test speed;
the hardness results were recorded, and at least 10 barley grains were measured for each variety, and the average value was calculated.
4. A method of adjusting as claimed in claim 3, wherein the speed before testing is 1mm/s, the speed after testing is 0.2mm/s, the speed after testing is 1mm/s, and the deformation amount is 50%.
5. The method of claim 3, wherein the trigger force is used to determine if the probe is in contact with the sample.
6. The method of claim 5, wherein the trigger force is 10g.
7. The adjustment method according to claim 1 or 2, characterized in that the water absorption rate of barley is determined as follows:
taking 5g of barley, adding 20ml of sterile water, incubating for 8 hours at 20-25 ℃, taking out, wiping off surface moisture by using filter paper, weighing W, and calculating the water absorption rate:
water absorption (%) = (W-5)/5×100.
8. The adjustment method according to claim 1 or 2, characterized in that the adjustment of the wheat making process based on the determination result is specifically:
when the barley is of class I and the quality is excellent, the barley making process does not need to be adjusted;
when the barley is of class II and the quality is good, ultrasonic treatment is needed before barley soaking;
when the barley is class III and the quality is poor, ultrasonic treatment is needed before barley soaking, and glucanase is added in the saccharification process.
9. The conditioning method of claim 8, wherein the sonication power is 37kHz for 30 minutes.
10. The method according to claim 8, wherein the amount of glucanase added during saccharification is 0.0075% -0.015%.
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