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Variability of brewer's spent grain within a brewery

机译：啤酒厂中啤酒厂的废谷物的变异性

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摘要

Brewer's spent grain (BSG) is the residue left after separation of the wort during the brewing process. Composition of BSG may vary with barley variety, time of harvest, characteristics of hops and other adjuncts added, and brewery technology. This paper, demostrates the variability in composition (moisture, protein, fat, ash and total phenolics) of eight lots of spent grain supplied by a brewery. Fresh samples were oven-dried (60℃, 18 h) to ensure preservation. The eight lots of BSG were found to be homogeneous in protein and fat contents, with slight variations in ash and total phenolics. In order to evaluate the possible effects of oven-drying, results from oven-dried samples were compared with those from freeze-dried and frozen samples. Oven drying of BSG gave rise small decreases in protein and fat contents in comparison with the wet (frozen) sample. Oven drying was similar to freeze-drying, a less-harsh preservation method. However, oven drying is indeed the method of lowest economic cost, which make it more suitable for preserving the BSG for exploitation in different processes.
机译：啤酒厂的废谷物（BSG）是在酿造过程中麦芽汁分离后剩下的残留物。 BSG的组成可能会因大麦品种，收获时间，啤酒花和其他添加剂的特性以及啤酒酿造技术而异。本文介绍了啤酒厂提供的八批废谷物的成分（水分，蛋白质，脂肪，灰分和总酚）的变异性。将新鲜样品烘干（60℃，18小时）以确保保存。发现八批BSG的蛋白质和脂肪含量均一，灰分和总酚含量略有变化。为了评估烤箱干燥的可能效果，将烤箱干燥样品的结果与冷冻干燥和冷冻样品的结果进行了比较。与湿的（冷冻的）样品相比，BSG的烤箱干燥使蛋白质和脂肪含量的下降很小。烤箱干燥类似于冷冻干燥，一种较不苛刻的保存方法。但是，烤箱干燥确实是最低经济成本的方法，这使其更适合保存BSG以在不同过程中使用。

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