Study On High Protein Barley Malt Production In Inner Mongolia

In recent years it was found that protein content of inner mongolian barley fluctuated veryseriously, which was affected by production and climate. In some year the content was over14%,which was not inconformity with material standard of barley production. As the result most ofthem was rejected by processing enterprises and had to be processed as feed, which caused farmersendure serious losses. At the same time, malt processing enterprises had to import massive maltingbarley, which made supplying market unstable. So according to the character of innermongolian barley, it has very important significance to study optimalprocessing technique and putit to malt production, which is beneficial to stabilize malt production and material supply, enhancethe utilization of domestic malt barley and improve the benefits of enterprises and farmers.Actually, not only inner mongolian barley has the high-protein character, it is a common problemfor all domestic barley, so this study has the general meaning for domestic barley production.In this study inner mongolian high protein barley was used for raw material,low-proteinpresent technology was used as the reference plan to process inner mongolian highprotein barley, some deficiency was found out by data analysis. Through a single factorcomparison experiment,4gradient tests(4key factors for malt index: steeping degree，germination temperature，highest germination water，germination time) were executed to findout the best processing technology for inner mongolian high protein barley.1st cycledifferentsteeping degrees were used, it indicated that steeping degree should reach44.5%for highprotein barley. A44.5%steeping degree was used in the2nd cycle, different temperatures wereused in the experiment, the result indicated that lower malt technology should be used, and thehighest temperature shouldn’t over15℃. In the3rd cycle,4level of highest water contentfor germination water supplement were used and the result indicated that watersupplement shouldincrease for high protein barley. In the4th cycle, different germination times were used and theresult indicated that a germination time of120h could be appropriatefor high protein barley.The processing technology (named experimental technology)for inner mongolian high proteinbarley was obtained through4cycle experiments on miniature processingequipments.3batchproducts were obtained in the producing workshop, the result indicated that the technology couldmatch the processing characters of inner mongolian high protein barley and ideal malt could beobtained, after mixed with the malt from low protein barley, it could meet the requirement ofbeer manufacturers.