| 摘要 |
FIELD: food industry. ^ SUBSTANCE: lentil malt production method involves grains purification and sorting, their soaking with introduction of additives into the steep water, alternation of soaking at a temperature of 10-16C and air rest due to the grains maintenance now under water during 2-4 hours then without water during 12-14 hour, malting, drying freshly prepared malt, clearing malt from sprouts. Prior to soaking lentil grains an additive represented by colloidal gold solution (with concentration 0.00325 nmol/l) is introduced into the steep water at the following components ratio, wt %: colloidal gold solution with concentration 0.00325 nmol/l - 10%; steep water -90%. ^ EFFECT: enhancement of fermentative activity and energy of lentil grains sprouting, ready malt production terms reduction and extension of the field of lentil malt application. ^ 2 tbl, 1 ex |
