| 摘要 |
Method of barley malting consists of the phase of soaking, phase of germination and the phase of drying on the kiln. To reach small contents of nitrosodimethylamine (NDMA) in the malt after the drying on the kiln, excluding addition of sulphur during drying, the barley is during the soaking acidified to pH in the range 3.5 to 4.6 during at least one sub-stage of soaking. The integral part of the used technique is lowering of dimethylamine (DMA) in green malt, what reduces later production of nitrosamines in the malt. The malt prepared by said method contains 81 - 82 % of the extract, 4 % to 5 % of soluble proteins and has viscosity in the range 1.4 - 1.5 mPas, homogeneity of maturity > 72 %, contents of NDMA < 1 % and contents of soluble beta-glucans < 200 mg.
|
