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Method for improving malt extract quality of domestic barley material by pretreatment

A pretreatment and raw material technology, applied in the direction of food preparation, application, food science, etc., can solve the problems of lack of market competitiveness, polluted saccharification mash, bad smell of malt essence, etc., to increase raw material pretreatment process, reduce dissolution, The effect of good market potential

Active Publication Date: 2011-05-11
JIANGSU HUAJIA FOODS TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since the domestic barley is mostly dried in the open air, dust and germs adhere to the wheat husk, and the same production process as that of foreign and foreign-funded enterprises is adopted, the saccharification process will pollute the saccharification mash, causing malt essence to produce bad smell, thus affect product quality
At the same time, the content of domestic barley husk is relatively high, and the polyphenols in the barley husk will be dissolved in the malt extract too much during saccharification, causing the appearance of bitter taste and bad smell in the malt extract
In this way, although the cost can be reduced, the quality of the product is also seriously reduced, and there is no market competitiveness

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] (1) Selection of raw materials: domestic barley produced by farmers in Shandong Province, non-malting barley;

[0025] (2) Pretreatment:

[0026] (1) Impurity removal and stone removal: feed the barley to the impurity removal machine to remove various impurities in the raw material;

[0027] (2) Spraying water: the raw materials after impurity removal and cleaning are sprayed with water, and the water rate is controlled at 0.65%;

[0028] (3) Stand still: the raw material after spraying water, stand still for 35 minutes;

[0029] (4) peeling: the barley after standing is fed into the peeling machine for peeling, and the peeling rate is controlled at 65%;

[0030] (3) Pulverization: the raw materials after peeling are fed into the pulverizer hopper for pulverization, and the pulverized powder is 20 mesh powder, and the powder is stored in the hopper (the volume of the hopper is 10m 3 , can be divided into 2 batches of saccharification material after filling. );

[0...

Embodiment 2

[0037] (1) Selection of raw materials: domestic barley produced by farmers in northern Jiangsu Province, non-malting barley;

[0038] (2) Pretreatment:

[0039] The (second) pretreatment step is to remove impurities and stones, spray water, stand still, and peel the process steps in the production line; firstly, the barley is fed to the impurity remover to remove various impurities in the raw material The barley raw materials cleaned by the impurity remover are discharged on the conveyor belt for spraying water, and the water rate is controlled at 0.55%; the raw materials after spraying water need to be transported for 25 minutes before they enter the peeling machine for peeling and peeling. The rate is controlled at 55%;

[0040] By setting the speed of spraying water and the speed of the peeling machine above, the barley raw material after watering is allowed to stand still for 25 minutes during the transmission process before entering the peeling step.

[0041] (3) Pulver...

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PUM

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Abstract

The invention relates to a method for improving malt extract quality of domestic barley material by pretreatment. The method is characterized in that domestic barley is selected as raw material and impurities and stones are removed; then water is sprayed on the barley; then the barley is stood, desquamated and cracked; water with the weight of 3 to 5 times of the barley powder and calcium chloride with the weight of 0.01 to 0.05 percent of the barley powder are added; the pH value is adjusted to 5.8-6.4 by sodium carbonate, and size mixing is completed; neutral prolease with the weight of 0.01 to 0.1 percent of the barley powder is added; the temperature is raised to 45-55 DEG C, the temperature is maintained for 1 to 3 hours; high temperature resistant starch complex enzyme with the weight of 0.01 to 0.1 percent of the barley powder and maltogenic amylase with the weight of 0.005 to 0.05 percent of the barley powder are added; the temperature is raised to 55-65 DEG C, the temperatureis maintained for 3 to 10 hours; then the temperature is raised to 80-90 DEG C; then the temperature is maintained for 1 to 2 hours, and saccharification is completed; and then the mixture thereof isfiltered, condensed and filled. In the invention, the domestic barley is used for producing malt extract with high quality and a pretreatment technique is carried out on the raw material, thus lowering the strict requirements of malt extract production on the raw material quality and saving the cost by about 30 percent than the cost of imported barley.

Description

Technical field: [0001] The invention relates to a production method of malt essence, in particular to a method for improving the quality of malt essence through pretreatment of domestic farmer-produced barley and non-beer barley. Background technique: [0002] Malt extract is a pure natural nutrient extracted from barley and malt, and its main components are maltose, maltooligosaccharides, fructose, low molecular weight protein peptides and 8 kinds of amino acids necessary for human body, soluble dietary fiber (β-glucan) , a variety of vitamins and minerals, high nutritional value. Regular consumption can prevent diabetes, high blood pressure, liver disease, cardiovascular disease and other diseases. In addition, it also has application characteristics such as natural malt aroma, full and soft taste. At present, malt essence has been widely used as an additive in food and beverages such as liquid milk, bread, biscuits, cereals, candies, solid drinks, milk powder, ice crea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/10A23L1/28A23L1/29A23L1/30A23L1/03A23L1/22A23L7/10A23L27/00A23L29/00A23L33/00
Inventor 缪宝华薛建光丁文平
Owner JIANGSU HUAJIA FOODS TECH