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A reassessment of sorghum for lager-beer brewing

机译：高粱酿造啤酒的重新评估

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The out-of-steep moisture of sorghum is lower than expected (33-36%), but is adequate for enzymic modification of endosperm substrates of sorghum, producing sufficient amylolytic enzymes for brewing lager-type beers. The 65 degrees C standard mashing procedure limited extract recovery from sorghum malt due to inadequate gelatinization of sorghum starch. The 65 degrees C mashing was, however optimal for nitrogen solubilization and hydrolysis sc the soluble proteins, yielding high levels of peptides and amino acids. In order to obtain optimal extract yield containing sufficient mashtun sugar/protein extracts from sorghum malt, a controlled temperature mashing regime would be required. A high germination temperature of 30 degrees C is required for optimal sorghum malt qualities, even though excessively high respiratory, and carbohydrate malting loss occurred at 30 degrees C germination. This notwithstanding, sorghum germinated at 30 degrees C contained higher nitrogen materials in the embryo than in the roots. Also the presence of minerals in the embryo of sorghum may, in part influence the enzyme producing potentials of the embryo of sorghum. (C) 1998 Elsevier Science Ltd. All rights reserved. [References: 82]
机译：高粱的陡峭水分低于预期（33-36％），但足以对高粱的胚乳底物进行酶促修饰，产生足够的淀粉分解酶来酿造更大型的啤酒。由于高粱淀粉的糊化不足，65摄氏度的标准糖化程序限制了从高粱麦芽中提取的提取物。但是，65℃糖化最适合于氮溶解和水解可溶性蛋白，产生高水平的肽和氨基酸。为了获得包含来自高粱麦芽的足够的mashtun糖/蛋白质提取物的最佳提取物产量，将需要可控温度的糖化方案。为了获得最佳的高粱麦芽品质，需要30摄氏度的高发芽温度，即使呼吸温度过高，在30摄氏度发芽时也会发生碳水化合物发芽损失。尽管如此，发芽在30摄氏度的高粱在胚中比在根中所含的氮含量更高。高粱胚胎中矿物质的存在也可能部分影响高粱胚胎产生酶的潜力。 （C）1998 Elsevier ScienceLtd。保留所有权利。 [参考：82]

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