Malt preparation lowering beta-dextran in malt

Abstract

The invention provides a malt preparation method which can lower the content of beta-hyskon in malt. The method mainly comprises the following steps: A. malt immersion: a small amount of NaOH can be added to lower active levels of microbes, and gibberellic acid is added to treat barley, which can further speed up the related enzymic reaction, and the ventilation and the oxygen supply must be paid attention in the process of the malt immersion and the germination, which facilitates the generation of beta-dextranase, endopeptidase and alfa-amylase; B. germinating: firstly intermediate temperature air, secondly high temperature air and thirdly low temperature air are continuously transferred to supply fresh air; and C. drying: the low temperature long-time moisture expelling method adopted can continuously exert effects of the beta-dextranase and other enzymes. In the invention, three steps of preparing the malt are organically combined, all indexes of the malt are in a proper range, so that the high quality malt which has the advantages of lower content of beta-hyskon and good indexes of leaching rate, ammonia nitrogen and glycation rate, etc. can be prepared.

Description

technical field

[0001] The invention relates to a malt preparation method, in particular to a malt preparation method for reducing β-glucan in malt. Background technique

[0002] Malt is the raw material of the beer industry, and its quality is directly related to the quality of beer and the brewing cost of beer. The variety of malting barley in my country is relatively complex, and the climate and geographical properties of different regions are quite different. The quality of domestic barley is uneven. Compact structure, difficult to dissolve, low germination rate and many other disadvantages. Of course, there are many reasons that affect the quality of malt. Apart from the variety of malting barley, the malting process is a more important factor. At present, the improvement of malting process by domestic malting enterprises is mainly carried out around the improvement of indicators such as malt extraction rate and α-amino nitrogen. However, β-glucan in malt (β-glucan mai...