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A method for preparing malt with high malt aroma and beer thereof

A malt and aroma technology, which is applied in the preparation of malt, biochemical equipment and methods, and beer brewing, etc., achieves the effects of cool and transparent appearance, white and delicate foam, and improving the content of malt aroma substances

Active Publication Date: 2016-03-02
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] There is no malt preparation method that can significantly improve the aroma of malt in the current malt preparation method

Method used

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  • A method for preparing malt with high malt aroma and beer thereof
  • A method for preparing malt with high malt aroma and beer thereof
  • A method for preparing malt with high malt aroma and beer thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] 1. High malt aroma malt-Aomai Gairdner

[0047] (1) Wheat selection: select high-quality barley as the raw material, the selected barley suitable for beer brewing has plump grains, the protein content of barley is 12.4%, and the germination rate of barley is 98%;

[0048] (2) Raw material pretreatment: After cleaning, grading, and storage, the moisture content of the barley is reduced to 13%, and the barley is stored dry at 15°C;

[0049] (3) Barley soaking: The barley soaking process is carried out by soaking water and cutting off the water. First, after the feeding is completed, overflow rinse or change the water quality. The barley is soaked at a low water temperature of 9°C for 6 hours, and continuous ventilation should be paid attention to during the soaking process. The ventilation temperature is 11.5 ℃, the ventilation pressure is 0.07Mpa, and the dissolved oxygen content in the soaking wheat water reaches 8mg / L. After wet immersion, dry immerse for 3 hours, and...

Embodiment 2

[0071] 1. High malt aroma malt - Jiamai Copeland

[0072] (1) Wheat selection: select high-quality barley as raw material, the selected barley suitable for beer brewing has full grains, the protein content of barley is 12.8%, and the germination rate of barley is 99%;

[0073] (2) Raw material pretreatment: After cleaning, grading, and storage, the moisture content of the barley is reduced to 15%, and the barley is stored dry at 15°C;

[0074] (3) Barley soaking: The soaking process is carried out by soaking in water and cutting off the water. First, after the feeding is completed, perform overflow rinsing or change the water quality. The barley is soaked at a water temperature of 9.5°C for 6 hours, and the soaking process pays attention to continuous ventilation, and the ventilation temperature is 11°C , the ventilation pressure is 0.06Mpa, and the dissolved oxygen content in the soaking wheat water reaches 7mg / L. After wet soaking, dry soaking for 3 hours, 2.00m per ton of ...

Embodiment 3

[0096] 1. High malt aroma malt - Guomai

[0097](1) Wheat selection: choose domestic high-quality Northwest barley as raw material, the selected barley suitable for beer brewing has full grains, the protein content of barley is 11.2%, and the germination rate of barley is 98%;

[0098] (2) Raw material pretreatment: After cleaning, grading, and storage, the moisture content of the barley is reduced to 15%, and the barley is stored dry at 15°C;

[0099] (3) Barley soaking: The soaking process is carried out by soaking in water and cutting off the water. First, after feeding, perform overflow rinsing or change the water quality. The barley is soaked in water at 10°C for 6 hours, and continuous ventilation should be paid attention to during the soaking process. The ventilation temperature is 12.5°C , the ventilation pressure is 0.07Mpa, and the dissolved oxygen content in the soaking wheat water reaches 7mg / L. After wet immersion, dry immerse for 3 hours, and use 2.20m per ton o...

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Abstract

The invention relates to the field of malting and in particular relates to a method for preparing malts with high malt aroma and beer thereof. The method mainly comprises the following steps: selecting wheat, raw material pretreatment, steeping, sprouting, green malt drying, kilning and removing roots. According to the steeping and sprouting process, the sprouting uniformity is improved, lots of amino acids and reducing sugars are generated under the optimum water activity conditions, the degree of a Maillard reaction is controlled through the drying and gradient temperature rise kilning process, specific malt aroma components are generated, and due to sensory evaluation, the malt has pure and strong aroma, is clean and coordinative and does not have burnt taste and other odors. The method is used for improving the content of malt aroma substances in the malt, the defects that the malt prepared in the prior art is not obvious in aroma and partial specific malts have obvious burnt taste except certain malt aroma are overcome, the technical problem that the malt is aromatic but easily burnt is effectively solved, pure and strong malt aroma is presented, the malt can be used for preparing high-malt aroma wort or high-malt aroma beer, and the typical flavor characteristics of the malt aroma of the beer are reflected.

Description

technical field [0001] The invention relates to the field of malt production, in particular to a method for preparing malt with high malt aroma and beer thereof. Background technique [0002] With the rapid development of the beer market, the demand for high-end products is increasing day by day, but the taste difference between different beer varieties is not obvious, and the phenomenon of product homogeneity is relatively serious. It is urgent to make breakthroughs and innovations in brewing technology and develop beer with typical flavor characteristics. New products enhance the core competitiveness of enterprises. [0003] The main raw materials for beer brewing are malt, water, hops and yeast. Malt is one of the most important raw materials for beer brewing. Its quality is closely related to the flavor, color, stability, and sensory evaluation of beer. Its chemical composition and quality play a guiding role in the quality of wort and beer. [0004] The malt aroma of ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C1/18
Inventor 董建军尹花常宗明李华瞿峻刘明丽郝俊光陈华磊房莉王书谦
Owner TSINGTAO BREWERY
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