Production of distiller malt from barley cultivated in Thailand
1997
Charin Techapun
Barley cultivated in Thailand was investigated for the production of distillered malt. The optimum steeping condition was steeping for 60 hours in cold water 15 deg C. The water absorption rate of barley was 4.30 moisture content in granule per hour with moisture content 46.8 percent at the final stage. Germination process for 120 hours at 15 deg C was shown to be the best condition as compare to germination at 10 and 20 deg C. This condition yield malt with the highest diastatic power (167.8 deg L) highest amylase activity (286.6 unit/ml) with the lowest malting loss (31.9 percent by weight as dry basis). Malt extract content of green malt was 87.6 percent with wort color 1.56 EBC unit. Drying process of malt was also being studied. The best process was 4 hour at 35 deg C, 8 hour at 45 deg C, 8 hour at 55 deg C and 4 hour at 65 deg C respectively. Reducing sugar obtaind from infusion of 60 part of malt and 40 part of broken rice was the maximum (7.17 percent by weight). Fermentation by Saccharomyces cerevisiae at 25 deg C for 80 hour of this wort yielded 4.33 percent ethanol by volume. Whisky distilled from various ratio of malt and broken rice was analyse for flavor profile using gaschromatography. The data shown that acetaldehyde, ethylacetate and n-propanol increase with the increasing amount of malt. On the contrary, the amount of n-butanol and isoamyl alcohol decrease with the increasing of malt.
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Эту запись предоставил Kasetsart University