Trace Elements And Malt Spirit Malting Effects

Malt modification during malting has significant effect on quality of malt, brewingand quality of beer. Now in the industry used gibberellin acid GA3 as the additive inmalt at home and abroad. But the drawback of GA3 was enhanced the color of malt. Inthis paper Used biotechnology to over come the drawback. GA3 was replaced bymaiyaling and trace element. As trace element was effective in enzyme, it couldstimulate the active of the enzyme in barley, promote the dissolution of protein andstarch. Maryaling was the analogy of groWth regulator, it could short days ofgerminating time, enhance extract rate and Q -AN content. At the same time, decrease orkeep the color, improve the quality of malt.On the basis of experiment in this paper, used optimal technology of steeping andgerminating and baking to get high-quality malt. The steeping regime was 2 hourswet(change water once hour),followed by 4 hours air-rest(turn over the barley onceevery two hours).soaking degree was up to 42%-44%,the rate of dew point was>90%,Attlle first stage of gerInil1atio11, the temperature was loW in the middle of stage, enhancedthe ventilation. At the end of stage, advanced the wither of malt and shortened thegerminating time. sprinkled water at 8 hours in the two days. baking temperature waslow and high wind-fOrce to remove the water in earlier stage. Improved the temperaturesteadily in the middle stage, Controlled the temperature and time strictly at the end ofstage. So tl1e speed of removing water was quickly, the active of enzyme was retainedquite good. Saccharific ability and o -AN content and extract rate were all increased.At the same time, used various concentration of trace element(Ca. Mg. Zn. Se.Cr) and MaiYaling to the steeping water to observe the effects of malt. According to thestandard of china ((Malt Used in beer}) QB l686-93 and ((Handbook of beer)) and((Experiments in plant physiology)) to measure the index. By the method of physicaland chemical, measured the length of shoot, respiration rate, dizastic power, color,extract, Q -AN, respectiveIy.The results showed that a -AN and extract of malt was increased by using optimal trace elements, decreased the germination time and increased the enzyme production and improved the quality of malt. When added Maiyaling ,could decrease the color effectively. The optimal measurement and proportion was as follows.@.Maiyaling 2mg/kg and 50mg/kg ZnSO4 ?Maiyaling 2mg/kg and 200mg/kg Ca~ Mg ?Maiyaling 2mg/kg and 50mg/kg Na2SeO3 @Maiyaling 2mg/kg and 50mg/kg KCr(S04)2...