Production of malt

Abstract

Production of malt is carried out by immersing for wheat grain, germinating and drying. It can supply sufficient hydrolase for saccharification to decompose protein into soluble nitrogen; it can supply alpha-amino-nitrogen and dissolve albuminous cell wall to degrade starch grain. It's controllable, has better physical-bio-chemical reaction and quality.

Description

technical field [0001] The invention belongs to the preparation process of agricultural products, in particular to a malt preparation process. Background technique [0002] Malt is the main raw material for beer production, and its quality directly affects the development of the beer industry. Since the 1980s, my country's beer industry has developed rapidly, with an annual increase rate of more than 30%, and its output has jumped to the second place in the world. With the continuous increase of output, my country's beer industry is fully aware of the importance of beer quality in the fierce competition with each other. Therefore, the raw material quality of beer has also gradually obtained the attention of numerous beer factories and beer brewing workers. In recent years, due to the shortage of domestic malting barley and the quality problems, a large amount of barley imported from abroad has entered the Chinese market, and entered the malting industry and beer industry of ...

AI Technical Summary

Problems solved by technology

Due to non-variety genetic background, barley, which is produced by small farmers and circulated in the market, finally enters the malting enterprise as a raw material. There are also problems in different degrees in the production. First, the products in some origins have weak water absorption and low dew point rate. 1. Long soaking time leads to high soaking degree, which affects the subsequent process control; second, many commercial barley from origins are not uniformly germinated, dissolved unevenly, and the germination cycle is long, resulting in large malting losses; third, malting enterprises The drying time is too long, which leads to the deterioration of indicators such as chroma

These problems have caused many manufacturers' malt to have defects in some quality indicators to varying degrees, such as a high proportion of full glass and half glass grains, greater than 20%; high saccharification power, greater than 420WK; low a-amino nitrogen, less than 140Mg / 100g; library value and soluble nitrogen instability, etc., comprehensive bad performance makes the leaching rate low

When we adopt the original process, we often treat a certain index in isolation for the quality index system of light-colored malt, and solve it alone in a certain process stage. , or even take care of one thing and lose another, the gain outweighs the gain

Images