Maize malt e.g. for whisky prodn. - is prepd. by washing, wet-dry steeping, treating with preservative soln. during germination and drying

摘要

Maize malting comprises washing a graded maize, capable of germination, first with water at 10-12 deg.C and then with water at 13-15 deg.C. After a wet-dry steeping, the germinating maize is either (a) dipped into an aq. preservative soln. for 1-1.5 hrs. on the 5th or 6th day of germination or (b) sprayed on the 2nd or 3rd day of germination with an aq. preservative soln., pref. at 15 deg.C, until the moisture content increases by 2-3%. Spraying is repeated twice. The maize is then left to germinate for 7 days at 12-15 deg.C under constant aeration, and finally kiln-dried. Maize malt having diastatic force 30-40 deg. WK can be obtd. in 65-75% yield. Moulding during germination is prevented. The malt can be used as a baking auxiliary, in beer prepn. and in whisky prodn. .