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Extraction method of raw malt

An extraction method and raw malt technology, applied in the field of raw malt extraction, can solve problems such as the decrease of digestion effect

Inactive Publication Date: 2013-02-27
KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Stir-frying or decocting of malt results in a significant decline in its digestive efficacy. In view of the current clinical usage of malt is decoction, and the dosage is relatively large, the present invention aims to provide a cold extraction method of raw malt to retain its digestive enzymes function, reduce its dosage and improve its effect of digestion and invigorating the stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment １

[0011] Raw malt 100g, crushed into coarse powder, extracted twice with 6 times of water, 6 hours each time, filtered, the extracts were combined and concentrated under reduced pressure below 60°C, the outlet temperature was 75°C, spray-dried to obtain the raw malt extract things.

Embodiment 2

[0013] Raw malt 100g, crushed into coarse powder, extracted twice with 8 times of water stirring, 4 hours each time, filtered, the extracts were combined and concentrated under reduced pressure at 50°C, the outlet temperature was 70°C, spray-dried to obtain the raw malt extract .

Embodiment 3

[0015] 100g of raw malt, crushed into a coarse powder, ultrasonically extracted twice with 6 times water, 1 hour each time, filtered, the extracts were combined and concentrated under reduced pressure below 55°C, the outlet temperature was 60°C, and spray-dried to obtain the raw malt extract.

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Abstract

The invention provides an extraction method of raw malt, comprising the following steps of: smashing raw malt into coarse powder, dynamically extracting for 1-3 times (each time of extraction is 1-6hours) by a 2-8 times water-cooling method,, filtering, merging the extracting solutions and carrying out concentration in a pressure reducing way under the temperature which is less than 60 DEG C, wherein the outlet temperature is less than 75 DEG C, and performing spray drying to obtain the raw malt extractive. Compared with the conventional thermal extraction method of the fired or raw malt, the technology prevents digestive enzyme in the raw malt from being destroyed, so that the functions of the raw malt such as digestion helping, qi circulation promoting and depression relieving can be obviously improved, the use level of the malt can be greatly saved, and a method for producing the ferment at high efficiency can be provided for the food industry.

Description

Technical field: [0001] The invention belongs to the field of food, and in particular relates to a method for extracting raw malt. Background technique: [0002] Raw malt, also known as barley malt, is germinated and dried mature fruit of barley, a grass family plant. It is sweet and non-toxic. Pain, spleen deficiency, lack of food, milk sweat stagnation, breast distending pain, women's weaning, etc. Malt is rich in starch, protein, vitamins A, B, D, and E, which can strengthen the antiseptic function in the stomach and enhance the digestion of enzymes. Zhang Xichun said: "Although raw malt is a medicine for the spleen and stomach, it is really good at soothing the liver qi, so raw malt is also a wonderful product for soothing the liver. [0003] Stir-frying or decocting of malt results in a significant decline in its digestive efficacy. In view of the fact that malt is currently clinically used for decoction and is used in a large amount, the present invention aims to pro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/29A23L1/185A23L33/00A23L7/20
Inventor 程永现吕青胡敏
Owner KUNMING INST OF BOTANY - CHINESE ACAD OF SCI
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