Saccharification method of extruded and puffed wheat berry serving as beer brewing auxiliary material

Abstract

The invention relates to a saccharification method of extruded and puffed wheat berry serving as a beer brewing auxiliary material. The method comprises the following steps: crushing wheat berry and sieving by using a sieve with the aperture being 20 to 40 meshes; adjusting the weight percentage of water of the wheat berry crushed material to be 29.5 to 30.5 percent; extruding the wheat berry crushed material; cutting up the wheat berry extrudate, cooling to room temperature, drying at the temperature being less than or equal to 45 DEG C so as to enable the weight percentage of water of the wheat berry extrudate to be 12.0 to 14.0 percent, crushing, and sieving by using a sieve of 30 to 40 meshes for later use; and throwing the wheat berry extruded and crushed material and a barley malt crushed material into a gelatinizing container simultaneously and performing saccharification treatment. By the method, the puffing performance of the wheat berry serving as the beer brewing auxiliary material is improved, the saccharification time is reduced and the production cost is reduced.

Description

technical field [0001] The invention relates to the field of beer brewing, in particular to the technical field of low-temperature extrusion and saccharification of wheat kernels used for beer brewing. Background technique [0002] Wheat is the second largest grain crop in my country. Due to the extensive sources of wheat, local resources can be used to take advantage of local resources, reduce the transportation costs of raw materials, and use wheat kernels for beer brewing, which will also help stimulate domestic demand for wheat and increase farmers’ income. This has great economic and social significance for the healthy development of the beer industry. Wheat has a wide range of sources and is cheap. Using wheat as an auxiliary material can save costs and is easy to purchase. If it is used in conjunction with barley malt, it can improve quality, reduce costs, and relieve the tension of barley malt raw materials. [0003] Wheat has high soluble polymer protein content an...

AI Technical Summary

Problems solved by technology

[0003] Wheat has high soluble polymer protein content and good foam, because it is not easy to be further decomposed, it is easy to cause non-biological stability problems

If wheat and malt are fed together for protein rest, during saccharification, the rich enzyme system in the malt will bring coagulable nitrogen in the wheat into the wort, thus making it difficult to filter the wort; the content of wheat polyphenols is low, and It is beneficial to the stability of beer, but the protein precipitation effect is poor when boiling, and the wort has a high viscosity; wort contains more soluble nitrogen (compared with rice as an auxiliary material), and the fermentation is faster, the final pH value of beer is low, but the protein content High; combining the above factors, if the brewing shortcomings of wheat can be solved, then wheat will become a good auxiliary material for brewing beer