| 摘要 |
FIELD: food industry.SUBSTANCE: method involves grains washing, disinfection and soaking with subsequent malt sprouting; one uses wheat grains being soaked in 20-19°C water in two stages, each stage lasts 4 hours and is separated with air rest lasting 15-18 hours; during air rest grains are periodically stirred and sprayed with water. Grains soaking is performed till moisture content is equal to 38%; then, during 68 hours, one performs the grains sprouting process at temperatures decreasing from 17 to 13°C and reduced every 24 hours by 2°C; grains are periodically stirred and sprayed with water.EFFECT: malting raw material base expansion, the malting process duration reduction to 91-94 hours, the possibility to reduce content of protein substances in the ready malt (in the process of grains soaking and malting) as compared to initial content of protein substances in wheat grains used, dry substances losses decrease.2 cl, 2 tbl |
