Effect of enzyme preparation Ceramics 6XMG on indicators of oat malt quality

Abstract

One of the effective ways to increase the malt capacity of existing plants is the use of complex enzyme preparations. The enzyme preparation of complex action, penetrating into the grain during soaking or germination, affect its powdery body, contributing to the loosening of the cell membranes and the endosperm itself, thereby accelerating the process of malting. A purpose of researches is development of technology of fermented oat malt with the use of enzyme drug Ceramics 6ХМG. This enzyme preparation with complex action, has ?-amylase, protease, ?-glucanase, pentosanase, cellulose activities. As the object of study was taken oats Kozyr’ variety. Amylolytic ability of malt was determined by colorimetric method, proteolytic-refractometric method (according to Petrov). It was established that as a result of the use of Ceremix 6XMG in an amount of 0.1–0.5 kg per ton of grain, a more pronounced increase in amylolytic and proteolytic ability compared to the control (without the use of an enzyme preparation) occurs at a dosage of 0.5 kg per ton of grain. It is impractical to introduce Ceremix 6HMG in the amount of 0.5 kg per ton of grain, because the enzymatic activity of oat malt is only 6.4–6.6% higher than that of malt treated with an enzyme preparation in the amount of 0.3 kg per ton of grain. It was found that the use of the enzyme preparation Ceremix 6HMG allows to improve the quality of oat malt by improving organoleptic characteristics, increasing the mass fraction of extractives, as well as to intensify the process by reducing the drying time by 10-12 hours, which is important for the preservation of biologically active substances and energy resources.