Method for preparing pale malt containing high-activity limit dextrinase

Abstract

The invention relates to a method for preparing pale malt containing high-activity limit dextrinase, which comprises the following five steps: selecting barley, pretreating a barley raw material, soaking barley, germinating, and drying green malt. The germination step is carried out in low-temperature and ventilation conditions, metal ions and a germination accelerator are added in the initial stage of germination, and the germination process is regulated and controlled, so that pale malt containing high-activity limit dextrinase is prepared. The method provided by the invention has the advantages of simple process and is stable in operation, and the limit dextrinase, alpha-amylase and beta-amylase in the malt finished product have high activity and proper proportion. The invention provides a new route for producing high-fermentation degree beer with industrial production scale and commercial value.

Description

technical field [0001] The invention belongs to the technical field of beer, in particular to a method for preparing malt for beer production. Background technique [0002] Beer malt is obtained from malting barley through pretreatment of barley raw materials, soaking, germination and drying of green malt. It is a main semi-finished product in beer production to achieve moderate dissolution and form certain beer "color, aroma, taste, body" precursor substances. [0003] The beer malt preparation process can be divided into light-colored malt, dark-colored malt and special malt preparation process. The difference between light-colored malt and dark-colored malt preparation process is shown in Table 1. And special malt can endow malt with special effects, affect the color, aroma, taste and stability of beer, so as to meet the needs of different types of beer preparation and flavor. [0004] Table 1. Preparation process of light-colored malt and dark-colored malt [0005] ...

AI Technical Summary

Problems solved by technology

In the general light-colored malt roasting process, the differences in enzyme heat resistance and enzyme heat loss rate are not considered, resulting in low amylase activity in the finished malt

[0011] 2. Generally, the lack of limit dextrin enzyme in malt results in high limit dextrin content in wort, often resulting in low beer fermentation degree or high content of non-fermentable sugar

Because the limit dextrin remains in the saccharified wort, the beer produced with this kind of wort has a low degree of fermentation

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