Malt flour and preparation method thereof

Abstract

The invention relates to the field of food processing, and in particular relates to malt flour and a preparation method thereof. The EBC color value of the malt flour is 6-7 + / -20-1400, L is 25-90, a is 1-10 and b is 5-30 in the Minolta Lab value of the malt flour, and the moisture content of the malt flour is less than 3-5%. The malt flour provided by the invention has fragrant fresh smell and wheat smell and various colors, can replace synthetic pigments, cocoa powder, chocolate powder and the like, enriches assortments of bread products and can meet different needs of food processing. According to the actual needs, the malt flours of different colors are mixed according to a certain proportion so as to achieve different effects. The invention also provides a preparation method of the malt flour. The wheat smell of the malt flour can be fully released by roasting and other steps, and simultaneously various colors and flavors of malt flours are obtained to meet the needs of different consumers.

Description

technical field

[0001] The invention relates to the field of food processing, in particular to malt powder and a preparation method thereof. Background technique

[0002] Barley is a cereal plant of the genus Hordeum in the family Poaceae (Gramineae). Barley has a nutty aroma, is high in carbohydrates, moderate in protein, calcium, phosphorus, and contains a small amount of B vitamins. Because barley contains little glutenin (an elastic protein), it cannot be used to make porous bread, but it can be used as unleavened food. In North Africa and parts of Asia, barley flour is especially preferred for porridge. Barley is the main food in these areas one.

[0003] Barley can be divided into three types according to its uses: brewing barley, feed barley, and edible barley (including food processing). With the improvement of my country's beer quality and output, the requirements for the appearance, color and quality of beer barley malt are becoming more and more stringent. The...

Examples

Embodiment 1

[0030] The preparation of embodiment 1 malt powder

[0031] Soak the barley malt at 37°C for 6 hours until the soaking degree is 42-46% (turn the wheat every 20-40 minutes when soaking), drain it for 4-6 hours (turn the wheat every 20-40 minutes when draining) ), rest at 45-55°C for 0.5h, saccharify at 60-70°C for 0.5h, roast at 80-100°C for 2h, grind to 60-200 mesh, and obtain The color EBC value is 6-7+ / -20, the Minolta Lab value L is 90, a is 1, b is 13, the moisture content is less than 5%, the malt powder has a creamy fragrance and a saccharifying power of 14.000UP.

Embodiment 2

[0032] The preparation of embodiment 2 malt powder

[0033] Soak the barley malt at 30°C for 4 hours until the soaking degree is 42-46% (turn the wheat every 20-40 minutes when soaking), drain it for 4-6 hours (turn the wheat every 20-40 minutes when draining) ), rest at 45-55°C for 0.5h, saccharify at 60-70°C for 1h, roast at 130-150°C for 1.5h, grind to 60-200 mesh, and obtain The color EBC value is 230, the Minolta Lab value L is 58, a is 9, b is 30, the moisture content is <3-5%, and it is dry and baked biscuit-flavored malt powder.

Embodiment 3

[0034] Example 3 Preparation of malt powder

[0035] Soak barley malt at 45°C until the soaking degree is 42-46% (turn over the malt every 20-40 minutes during soaking), drain for 4-6 hours (turn over the wheat every 20-40 minutes during draining) Finally, rest the protein at 45-55°C for 1 hour, saccharify at 60-70°C for 2 hours, roast at 150-170°C for 1 hour, and grind to 60-200 mesh to obtain the color EBC value 400, Minolta Lab value L is 47, a is 10, b is 21, moisture <3%, dry taste, baked biscuit flavor malt powder.

technical field

[0001] The invention relates to the field of food processing, in particular to malt powder and a preparation method thereof. Background technique

[0002] Barley is a cereal plant of the genus Hordeum in the family Poaceae (Gramineae). Barley has a nutty aroma, is high in carbohydrates, moderate in protein, calcium, phosphorus, and contains a small amount of B vitamins. Because barley contains little glutenin (an elastic protein), it cannot be used to make porous bread, but it can be used as unleavened food. In North Africa and parts of Asia, barley flour is especially preferred for porridge. Barley is the main food in these areas one.

[0003] Barley can be divided into three types according to its uses: brewing barley, feed barley, and edible barley (including food processing). With the improvement of my country's beer quality and output, the requirements for the appearance, color and quality of beer barley malt are becoming more and more stringent. The...

Examples

Embodiment 1

[0030] The preparation of embodiment 1 malt powder

[0031] Soak the barley malt at 37°C for 6 hours until the soaking degree is 42-46% (turn the wheat every 20-40 minutes when soaking), drain it for 4-6 hours (turn the wheat every 20-40 minutes when draining) ), rest at 45-55°C for 0.5h, saccharify at 60-70°C for 0.5h, roast at 80-100°C for 2h, grind to 60-200 mesh, and obtain The color EBC value is 6-7+ / -20, the Minolta Lab value L is 90, a is 1, b is 13, the moisture content is less than 5%, the malt powder has a creamy fragrance and a saccharifying power of 14.000UP.

Embodiment 2

[0032] The preparation of embodiment 2 malt powder

[0033] Soak the barley malt at 30°C for 4 hours until the soaking degree is 42-46% (turn the wheat every 20-40 minutes when soaking), drain it for 4-6 hours (turn the wheat every 20-40 minutes when draining) ), rest at 45-55°C for 0.5h, saccharify at 60-70°C for 1h, roast at 130-150°C for 1.5h, grind to 60-200 mesh, and obtain The color EBC value is 230, the Minolta Lab value L is 58, a is 9, b is 30, the moisture content is <3-5%, and it is dry and baked biscuit-flavored malt powder.

Embodiment 3

[0034] Example 3 Preparation of malt powder

[0035] Soak barley malt at 45°C until the soaking degree is 42-46% (turn over the malt every 20-40 minutes during soaking), drain for 4-6 hours (turn over the wheat every 20-40 minutes during draining) Finally, rest the protein at 45-55°C for 1 hour, saccharify at 60-70°C for 2 hours, roast at 150-170°C for 1 hour, and grind to 60-200 mesh to obtain the color EBC value 400, Minolta Lab value L is 47, a is 10, b is 21, moisture <3%, dry taste, baked biscuit flavor malt powder.

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