Production method for coffee malt extract

A production method and technology of malt essence, applied in the direction of coffee substitutes, etc., can solve the problems of insufficient application fields, single flavor, and restrictions on the application of malt essence, and achieve the effect of enriching nutrition, enhancing nutritional value, and ensuring flavor and taste

Inactive Publication Date: 2012-08-22
上海金山德乐食品配料有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0002] The current malt extracts are produced from raw materials (barley and malt) through crushing, saccharification, filtration, and concentration processes. They are rich in nutrients and easy to digest and absorb for the human body. However, the traditional pr

Method used

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Embodiment Construction

[0013] Production steps of the present invention are as follows:

[0014] a. Roast the malt at low temperature for a long time or high temperature for a short time, at 105°C for 200 minutes or at 160°C for 120 minutes;

[0015] b, pulverized and sent to the saccharification tank;

[0016] c. Add three times the amount of water, stir continuously at 40-50°C for 80-90 minutes, add food-grade protease, food-grade dextranase, and food-grade glucoamylase at the same time, and enzymatically hydrolyze for one and a half hours;

[0017] d, heat up to 75°C and keep warm for 50min;

[0018] e, heat up to 80°C to inactivate the enzyme;

[0019] f, after filtering and concentrating to obtain liquid malt essence;

[0020] g, to obtain solid malt extract after drying.

[0021] Through continuous roasting (105°C, 200min or 160°C, 120min), the ordinary malt can gradually present a coffee-like aroma during the roasting process. According to the needs of different aroma intensity, the roast...

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PUM

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Abstract

The present invention provides a production method for coffee malt extract which has a peculiar flavour and a coffee taste, and can retain original nutritional ingredients. The production method includes the following steps: a. baking malt for a long time at a low temperature or for a short time at a high temperature, 105 DEG C, 200 min or 160 DEG C, 120 min; b. smashing the baked malt and feeding to a saccharifying tank; c. adding threefold water and stirring continuously from 80 to 90 min at the temperature of from 40 to 50 DEG C, and simultaneously adding a food grade protease, a food grade glucanase and a food grade glucoamylase to enzymatic hydrolysis for an hour and a half; d. rising temperature to 75 DEG C and keeping the temperature for 50 min; e. rising temperature to 80 DEG C to kill enzymes; f. filtering and concentrating to obtain the liquid malt extract; g. drying to obtain the solid malt extract.

Description

technical field [0001] The invention relates to the field of nutritious food production, in particular to a production method of coffee malt essence. Background technique [0002] The current malt extracts are produced from raw materials (barley and malt) through crushing, saccharification, filtration, and concentration processes. They are rich in nutrients and easy to digest and absorb for the human body. However, the traditional product flavor is relatively single (mainly malt flavor), and the application field is not enough. widely. When used in foods that require special flavor (coffee chocolate flavor), there are certain limitations, which restricts the application of malt essence in food. Therefore, using other means in the production process of malt essence to make it have a strong coffee flavor, so that it can be used in chocolate, cocoa powder and other industries, enriching the flavor of malt essence and expanding its influence has become an urgent market demand. ...

Claims

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Application Information

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IPC IPC(8): A23F5/44
Inventor 孙希瑶
Owner 上海金山德乐食品配料有限公司
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