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A rapid malting method for reducing the activity of pyf factor in finished malt

A malt and barley technology, applied in the field of rapid malting, can solve problems such as the ineffective effect of malt PYF factor activity, achieve high-efficiency residue-free cleaning and sterilization, reduce production consumption, and achieve obvious effects

Active Publication Date: 2017-07-07
BEIJING YANJING BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The methods for reducing the activity of malt PYF factors in the prior art mainly use irritating substances such as bleaching powder and sodium hypochlorite for sterilization, but they can only sterilize the environment, and the effect of reducing the activity of malt PYF factors is not obvious

Method used

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  • A rapid malting method for reducing the activity of pyf factor in finished malt
  • A rapid malting method for reducing the activity of pyf factor in finished malt
  • A rapid malting method for reducing the activity of pyf factor in finished malt

Examples

Experimental program
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Effect test

Embodiment 1

[0024] Embodiment 1: the preparation of malt

[0025] Prepare malt as follows:

[0026] (1) Wheat selection: the raw barley is Omai Beisi, the protein content is 10%, the water content is 10.5%, and the thousand-grain weight is 45g.

[0027] (2) Soaking wheat: including three processes, washing wheat, soaking wheat, and ventilating. Food-grade sodium hydroxide is added for disinfection during the wheat washing process, and ventilation and spraying are alternately performed during the wheat soaking process. The soaking water temperature is 16°C, the soaking time is 20 hours, the water soaking is 11 hours, and the dry soaking is 9 hours. The soaking method is long and short water. After soaking the wheat, the soaking degree reaches 39-41%.

[0028] (3) Germination: use 3wt% neutral oxidation potential water to ventilate and humidify the whole process (the air humidity is 95%). Water replenishment in the germination process: add 3wt% neutral oxidation potential water online w...

Embodiment 2

[0035] Embodiment 2: the preparation of malt

[0036] Prepare malt as follows:

[0037] (1) Wheat selection: the raw barley is Omai Beisi, the protein content is 10%, the water content is 10.5%, and the thousand-grain weight is 45g.

[0038] (2) Soaking wheat: including three processes, washing wheat, soaking wheat, and ventilating. Food-grade sodium hydroxide is added for disinfection during the wheat washing process, and ventilation and spraying are alternately performed during the wheat soaking process. The soaking water temperature is 16°C, the soaking time is 20 hours, the water soaking is 11 hours, and the dry soaking is 9 hours. The soaking method is long and short water. After soaking the wheat, the soaking degree reaches 39-41%.

[0039](3) Germination: use 5wt% neutral oxidation potential water to ventilate and humidify the whole process (the air humidity is 95%). Water replenishment in the germination process: add 5wt% neutral oxidation potential water online wh...

Embodiment 3

[0047] Embodiment 3, the mensuration of malt PYF factor value

[0048] The PYF values ​​of the malts prepared in the three batches in the above-mentioned examples were measured respectively, and the malts were divided into two groups in each batch, which were respectively experimental groups (the malts prepared in Example 1 or Example 2, the malting process The concentration of oxidation potential water in the medium is 3wt% or 5wt%) and the control group (the concentration of oxidation potential water in the malting process is 0%, which is ordinary water), and the measurement method is according to the literature: "The 4th Beer Science and Technology in 2008" Establishment and application of the rapid fermentation method for the determination of yeast early flocculation (PYF) caused by malt using the method disclosed in "Shanlianju Tsingtao Brewery Research Center" for determination, the specific operations are as follows:

[0049] (1) Wort preparation: Weigh 50g of fine powd...

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Abstract

The invention discloses a rapid malting method for reducing the activity of PYF factor of finished malt, and discloses a malting method. The method comprises the steps of immersing barley, germinating, drying and removing roots sequentially, wherein, in the germination process, the air humidity is controlled by using oxidation potential water; Potential water is used for hydration, and oxidized potential water is added again at any time within 48 to 96 hours of germination for hydration. The malting method of the present invention can shorten the germination time and reduce production consumption; the inventive malting method can not only sterilize the environment, but also kill the microorganisms produced in the germination process during the germination and water replenishment process, and the effect of reducing the malt PYF factor is more obvious, Thereby preventing the yeast from flocculating ahead of time.

Description

technical field [0001] The invention relates to a rapid malting method for reducing the activity of PYF factor in finished malt, and belongs to the technical field of malting. Background technique [0002] Barley is the main raw material for brewing beer, but it must first be malted before it can be used for brewing. Malting is the process of macerating, germinating, and drying under artificial control conditions to make malt: (1) Malting: Soak the selected barley in water to make the barley absorb water and meet the requirements for germination. It is called soaking wheat; (2) Germination: The process of barley soaking, absorbing a certain amount of water, and making it produce green malt in a certain way is called germination. The purpose of germination is to activate the zymogen in the grain and produce various enzymes. With the formation of the enzyme system in the wheat grains, the starch, protein and hemifibers in the wheat grains are decomposed, and the substances i...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C1/053C12C1/02C12C11/00
Inventor 王红霞贾凤超宋玉梅王薇张伶杨宏珍
Owner BEIJING YANJING BREWERY