| تعداد نشریات | 286 |
| تعداد نشریات سازمان | 84 |
| تعداد شماره‌ها | 3,005 |
| تعداد مقالات | 33,631 |
| تعداد مشاهده مقاله | 44,479,949 |
| تعداد دریافت فایل اصل مقاله | 30,145,675 |
بررسی اختلاط مالت منابع غلاتی جهت استفاده در صنایع پخت و تولید نوشابه‌های مالتی غیر الکلی | ||
| تحقیقات مهندسی صنایع غذایی | ||
| مقاله 5، دوره 11، شماره 3، آذر 1389، صفحه 55-70 اصل مقاله (336.89 K) | ||
| نوع مقاله: مقاله پژوهشی | ||
| نویسنده | ||
| علیرضا قدس ولی* | ||
| استادیار پژوهش بخش تحقیقات فنی و مهندسی مرکز تحقیقات کشاورزی و منابع طبیعی استان گلستان | ||
| چکیده | ||
| ویژگی‌های کمّی و کیفی (راندمان استخراج عصارة گرم، راندمان استخراج عصارة سرد،قدرت دیاستاتیک، پروتئین کل و پروتئین انحلالپذیر، شاخص تغییرات اصلاحی نیتروژن یا شاخص کلباچ، میزان رنگ و فعالیت بتاگلوکاناز) مالت‌های تهیه شده از دانه‌های غلاتی جو رقم صحرا، گندم رقم تجن، و تریتیکاله و نیز مخلوط‌های مالتی تهیه شده از آنها در قالب طرح کاملاً تصادفی با هشت تیمار به منظور تعیین تیمارهای بهینه از نظر قدرت دیاستاتیک و راندمان تولید عصاره و تولید مادة اولیة مناسب صنایع نوشابه‌های مالتی و صنایع پخت بررسی و مشخص شد که مالت تریتیکاله و مالت جو صحرا به ترتیب حاوی بیشینه و کمینة شاخص کلباچ هستند (05/0>P). مالت تریتیکاله و مالت حاصل از مخلوط مالت جو- مالت تریتیکاله (90 به 10 درصد) حاوی بیشینه و مالت حاصل از مخلوط مالت جو- مالت گندم (90 به 10 درصد) حاوی کمینة (05/0>P) راندمان استخراج عصارة گرم هستند. مالت حاصل از مخلوط مالت جو- مالت گندم- مالت تریتیکاله (80:10:10) و مالت حاصل از مخلوط مالت جو- مالت گندم (80 به 20 درصد) به ترتیب بیشینه و کمینة (05/0>P) قدرت دیاستاتیک را دارند. نتایج همچنین نشان داد که افزودن مالت تریتیکاله (10درصد)، و افزودن مالت گندم و مالت تریتیکاله (هر یک 10درصد) به ترتیب منجر به تولید مادة اولیة مناسب صنایع نوشابه‌های مالتی و صنایع پخت میشود. | ||
| عنوان مقاله [English] | ||
| Admixing Green Malt Cereal Resources to Produce Malts for the Baking and Non-Alcoholic Malt Beverage Industries | ||
| چکیده [English] | ||
| In this project, the quantitative and qualitative characteristics of malt obtained from barley, (var. Sahra), wheat (var Tajan) and Triticale, and their admixtured malts were investigated in a completely randomized design with eight treatments to determine the optimal treatment using diastatic power, hot water extract and production of suitable raw materials for the malt beverage and bakery industries. The characteristics were hot water extract, cold water extract, diastatic power, total and soluble protein, nitrogen modification index, color and β-glucanase activity. Triticale and barley malts had the maximum and minimum Kolbach indices (p<0.05), respectively. Malt obtained from Triticale and the admixture of barley-Triticale (90:10) malts, and barley-wheat (90:10) malt had maximum and minimum (p<0.05) hot water extract, respectively. Malt obtained from an admixture of barley-wheat-Triticale (80:10:10) malt and a mix of barley-wheat (90:10) malt had the maximum and minimum (p<0.05) diastatic powers, respectively. The results showed that the addition of Triticale malt (10%) led to the production of suitable raw materials for the malts beverage industry and the addition of both Triticale and wheat (each 10%) malt for the bakery industry. | ||
| کلیدواژه‌ها [English] | ||
| Adjuncts, Admixture, Malting, triticale | ||
| مراجع | ||
|
Agu, R. C. 2002. A Comparison of maize, sorghum and barley as brewing adjuncts. J. Inst. Brew. 108(1):19-22.
Agu, R. C. 2003. Some relationships between malted barleys of different nitrogen levels and the wort properties. J. Inst. Brew.109(2):106-109.
Angold, R., Beech, G. and Jaggart, J. 1989. Food Biochemistry. Cambridge University Press. Cambridge.
Anon. 1975. Analysis Committee of the European Brewery Convention. Analytica-EBC. Schweitzer Brauerei-Rundschau. Zurich. Swiss.
Anon. 1976. Technical and Editorial Committees of the American Society of Brewing Chemists. Methods of Analysis of the American Society of Brewing Chemists. ASBC. St Paul. Minnesota.
Anon. 1977. Institute of Brewing Analysis Committee. Recommended Methods of Analysis. The Institute of Brewing. London.
Anon. 1980. Pauls and Whites Brewing Room Book. Pauls and Whites. Ipswich. UK.
Anon. 1997. ASAE Standards. America Society of Agricultural Engineers. Josephs St. MI. USA
Anon. 2003. Approved Methods of the American Association of Cereal Chemists. American Association of Cereal Chemists. AACC. Paul St. MN.
Anon. 2005. Official methods of Analyses. 14th Ed. Association of Official Analytical Chemists. Washington. D.C.
Anon. 2008. Megazyme International Ireland. Malt and Bacterial Beta-Glucanase and Cellulase. Wicklow. Bray Co.
Anon. 2009. United States Department of Agriculture. Foreign Agricultural Service. Office of Global Analysis. International Production Assessment Division. Washington. DC. USA.
Briggs, D. E., Hough, J. S., Stevens, R. and Young, T. W. 1990. Malting and Brewing Science (Malt and Sweet Wort). 2nd Edn. Chapman & Hall. London.
Buch, G. J. 1986. Malt β-glucanase: a collaborative test on a new rapid assay. J. Inst. Brew. 92, 513-514.
Coors, J. 1976. Practical experiments with different adjuncts. Master Brewers Association of the Americas Technical Quarterly. 13(2):117-123.
Ghodsvali, A. 1996a. Project of comparison of superior barley varieties and lines to extraction of malt extract. Department of Agricultural Engineering. Gorgan Agricultural and Natural Resource Center. 117-20-74043. (in Farsi)
Ghodsvali, A. 1996b. Project of determination of the best barley variety in Gorgan and Gonbad region to extraction of malt extract. Department of Agricultural Engineering. Gorgan Agricultural and Natural Resource Center. 117-20-72018. (in Farsi)
Glatthar, J., Heinisch, J. J. and Senn, T. 2003. The Use of Unmalted Triticale in Brewing and Its Effect on Wort and Beer Quality. J. Ame. Soc. Brewing Chemists. 61(14): 182-190.
Harris, G. 1962. The Enzyme Content and Enzymatic Transformation of Malt. In: Cook, A. H. (Ed) Barley and Malt: Biology, Biochemistry, Technology. London: Academic Press.
Kay, S. 2006. Miller Brewing Company Malt Strategy. http://www.brewingtechniques.com/ bmg/grain.html.
Kent-Jones, D. W. and Amons, A. J. 1992. Modern Cereal Chemistry. 6th Ed. Food Trade Press LTD. London UK.
Kihara, M., Saito, W., Okada, Y., Kaneko, T., Asakura, T. and Ito, K. 2002. Relationship between proteinase activity during malting and malt quality. J. Inst. Brew. 108(3):371-376.
Koszyk, P. F. and Lewis M. J. 1977. Unmalted Grains as Maltsters, Adjuvant and Brewers, Adjunct. J. Ame. Soc. Brew. Chem. 35, 0077.
McCleary, B. V. and Shameer, I. 1987. Assay of β-glucanase using Azo Barley Glucan: an improved precipitant. J. Inst. Brew. 93, 87-90.
McGregor, A. W., Bazin, S. L., Macri, L. J. and Babb, J. C. 1999. Modeling the contribution of alpha-amylase, beta-amylase and limit dextrinase to starch degradation during mashing. J. Cereal Sci. 29, 161-169.
Osman, A. M. 2002. The advantages of using natural substrate-based on methods in assessing the role and synergistic and competetive interaction of barley malt starch-degrading enzymes. J. Inst. Brew. 108(2): 204-214.
Owens, G. 2001. Cereal processing technology. Wood Head Pub. Cambridge. England. 173-203.
Palmer, G. H. 1989. Cereals processing technology. Wood Head Pub. Cambridge. England. 173-203.
Pollock, J. R. 1962. The Analytical Examination of Barley and Malt. In: Cook, A. H. (Eds) Barley and Malt: Biology, Biochemistry. Technology Academic Press. London. UK.
Pomeranz, Y. 1974. Malting of Triticale. Ame. Assoc. Cereal Chem. Paul St. Minnesota.
Shewry, P. R. 1992. Barley: Genetics, Biochemistry, Molecular Biology. C. A. B. International. The Alden Press LTD. Oxford.
Wang, J., Zhang, G., Chen, J. and Wu, F. 2004. The changes of β–glucan and β–glucanase activity in barley before and after malting and their relationship to malt quality. Food Chem. 86, 223-228.
| ||
|
آمار تعداد مشاهده مقاله: 1,122 تعداد دریافت فایل اصل مقاله: 559 |
||