小麦主要浸麦工艺的研究

STADIES ON THE MAIN STEEPING TECHNOLOGY OF WHEAT

本文对小麦主要浸麦工艺进行了研究。根据颗粒污染程度，甲醛添加量为0.05-0.1‰；浸麦度达到约39%时入发芽箱，最终浸麦度为42-45%，最高不超过46%；采用浸水断水浸麦法，在空气休止期间排除CO2；浸麦度一定时，随着浸麦温度的提高，浸麦时间缩短。

In this paper, the main steeping technology of wheat is studied. According to the contaminated degree of grains formaldehyde added is between 0.05-0.1‰. When the steeping degree reaches about 39%, it is transferred into Saladin. The final steeping degree is 42-45%, the highest not over 46%. Steeping with dry rests is used. During the dry rests CO2 is removed. Under given steeping degree steeping time is reduced with raising of steeping temperature.