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Wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content

A technology of filtration performance and fermentable sugar, which is applied in the field of malt and wort manufacturing, can solve the problems of low fermentable sugar content and poor wort filtration performance, and can reduce the content of β-glucan and shorten the time of malting. Simple effect of cycle, process technology

Inactive Publication Date: 2013-03-20
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention solves the technical problems of poor filtration performance and low fermentable sugar content of wort made from domestic barley by rationally controlling the type and concentration of exogenous additives in the two stages of malt immersion and saccharification of malt and wort preparation

Method used

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  • Wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content
  • Wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The domestic malt malt Supi No. 4 (provided by Jiangsu Jielong Malt Co., Ltd.) was used as the main raw material for the experimental operation. The process flow is: barley cleaning and impurity removal → soaking → adding malting additives (NaOH and Gibberella Sour)→germination→drying→root removal→finished malt→crushing→saccharification→filtering→boiling→adding hops→spinning→filtering→cooling.

[0023] The key steps are as follows:

[0024] The first step is to soak the wheat

[0025] The barley is sent to the husk treatment machine for pretreatment, and then the barley after husk is sent to the barley soaking tank and soaked in water. The method of soaking three times and breaking three times is carried out. The total soaking time is 14 hours, and the total water cut time is 16 hours. When immersing barley, control the temperature at 14°C and pass in compressed air at the same time; then release the water in the barley soaking tank to cut off the water from the barley...

Embodiment 2

[0038] The main raw material is Supi No. 4 (provided by Jiangsu Jielong Malt Co., Ltd.), which is domestically produced along the coast of Jiangsu. acid and NaCl)→germination→roasting→root removal→finished malt→crushing→saccharification→filtering→boiling→adding hops→spinning→filtering→cooling. The specific operation of its key steps is the same as that in Example 1, except that in the soaking step, except that NaOH with a total weight of 800 ppm of barley is added to the water for soaking wheat for the second time and NaOH with a total weight of barley of 0.1 ppm is added to water for soaking wheat for the third time. In addition to the ppm of gibberellic acid, 80ppm of the total weight of barley was added to the water for the third soaking of barley. Finally, the soaking degree and dew point rate of the barley reached 43.2% and 54% respectively.

Embodiment 3

[0040] The main raw material is Supi No. 4 (provided by Jiangsu Jielong Malt Co., Ltd.), which is domestically produced along the coast of Jiangsu. acid and CaCl 2 )→germination→roasting→root removal→finished malt→crushing→saccharification→filtering→boiling→adding hops→spinning→filtering→cooling. The specific operation of its key steps is the same as that in Example 1, except that in the soaking step, except that NaOH with a total weight of 800 ppm of barley is added to the water for soaking wheat for the second time and NaOH with a total weight of barley of 0.1 ppm is added to water for soaking wheat for the third time. In addition to the ppm of gibberellic acid, 50ppm of the total barley weight of CaCl was added to the water for the third soaking of barley 2 , finally making the barley soaking degree and dew point rate reach 44.1% and 56% respectively.

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Abstract

The invention discloses a wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content. In the barley steeping stage, by the combined use of a malt growth promoter at a certain concentration and promoters for relevant enzyme systems in the malt growth process, the expressions and activities of the relevant enzyme systems in the wort manufacturing process are regulated, the malt quality is improved, and the key point is that the beta-glucan content in the malt is reduced; and, in the malt saccharifying stage, the concentrations of the promoters for the relevant enzyme systems are controlled, so that the synergetic effect of the relevant enzyme systems in the saccharifying stage is strengthened to the greatest extent to effectively decompose starch and protein. By carrying out the above steps, the beta-glucan content in comparison with that of a control malt finished product is significantly reduced, the viscosity and the turbidity of a wort finished product are significantly reduced, the filtration performance of the wort is greatly improved, and the fermentable sugar content of the wort is significantly increased, too. By the wort manufacturing method, the cost is largely saved to achieve a certain economic benefit.

Description

technical field [0001] The invention belongs to the field of malt and wort production, in particular to a malt and wort production method for improving the filtration performance of wort and the content of fermentable sugar. Background technique [0002] Malt is the raw material of the beer industry, and its quality is directly related to the quality of beer and the brewing cost of beer. With my country's reform and opening up and the improvement of people's living standards, my country's "barley-malt-beer" industry chain has developed rapidly. The coastal area of ​​Jiangsu is one of the three major production areas planned by the state for the cultivation of barley, the raw material for beer. The "barley-malt-beer" industrial chain is the most distinctive comprehensive industrial chain of planting, processing and manufacturing in the coastal areas of Jiangsu. The output value of the malt industry exceeds 10 billion yuan, and it is one of the important industrial chains dev...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/125C12C7/04
Inventor 方维明饶胜其顾林徐鑫汪志君
Owner YANGZHOU UNIV
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