Method for extracting roasted and fermented malt extract by ethanol and application of malt extract in tobacco
A technology for extraction of malt extract and ethanol, which is applied in the field of extraction and application of biotechnology and natural spices, can solve the problems of undiscovered application technology of roasted and fermented malt extract, and achieve rich and delicate aroma, easy operation and stable performance Effect
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Embodiment 1
[0023] Weigh 100g of malt with an electronic balance, add 50g of water by spraying it evenly, keep it at 25°C for 12 hours, crush it by rolling, stir evenly at 40°C, add 0.5% cellulase and 0.5% hemicellulase to the malt weight , 0.05% pectinase with water to make a mixed solution and spray it on the malt evenly, after 2 hours, make a mixed solution of 0.5% α-amylase and 0.05% β-glucosidase by the weight of the malt with water and spray it on the malt evenly for 2 hours Finally, spray a solution of 0.05% malt weight protease on malt enzymolysis, adjust the temperature at 29-33°C after 2 hours, and then evenly spray into the solution made up of 0.2% malt weight yeast, and ferment for 12 hours. After the enzymatic hydrolysis fermentation is completed, the malt is placed in an oven, and the temperature is raised from room temperature to 125° C. for 6 hours. After the malt is cooled, transfer it to a flask, add 2000g of 95% ethanol, soak it naturally at a temperature of 25°C for 24...
Embodiment 2
[0026] Weigh 100g of malt with an electronic balance, add 25g of water by spraying it evenly, keep it at 40°C for 4 hours, crush it by rolling, stir evenly at 65°C, add 0.1% cellulase and 0.1% hemicellulase to the malt weight , 0.01% pectinase with water to make a mixed solution and spray it on the malt evenly, after 4 hours, make a mixed solution of the malt weight 0.1% α-amylase and 0.01% β-glucosidase with water and spray it evenly on the malt, 4 hours Finally, a solution made of 0.01% malt weight protease is sprayed on the malt enzymolysis, and after 4 hours, the temperature is adjusted at 29-33°C, and then evenly sprayed with a solution made up of 0.02% malt weight yeast, and the fermentation time is 24 hours. After the enzymatic hydrolysis fermentation is completed, the malt is placed in an oven, and the temperature is raised from room temperature to 125° C. for roasting, and the whole heating and roasting process takes 1 hour. After the malt is cooled, transfer it to a ...
Embodiment 3
[0029] Weigh 100g of malt with an electronic balance, add 40g of water by spraying it evenly, keep it at 35°C for 8 hours, crush it by rolling, stir evenly at 50°C, add 0.3% cellulase and 0.3% hemicellulase to the malt weight , 0.03% pectinase with water to make a mixed solution and spray it on the malt evenly, after 3 hours, make the malt weight 0.3% α-amylase, 0.03% β-glucosidase with water to make a mixed solution and spray it on the malt evenly for 3 hours Finally, spray a solution of 0.03% malt weight protease on the malt enzymolysis, adjust the temperature at 29-33°C after 3 hours, then evenly spray the malt weight 0.08% aroma yeast solution, and ferment for 18 hours. After the enzymatic hydrolysis fermentation is completed, the malt is placed in an oven, and the temperature is raised from room temperature to 125°C for 4 hours. After the malt is cooled, transfer it to a flask, add 1200g of 85% ethanol, reflux at a temperature of 50°C for 12 hours, separate the solid and ...
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