A method for producing crystallized malt with strong fragrance

A malt and crystallization technology, which is applied in the production field of crystalline malt with rich aroma, can solve the problems of pasty skin, rough bitterness, and pasty skin, etc., and achieve the effect of rich caramel sweetness and rich malt aroma.

Active Publication Date: 2019-12-10
SHANDONG ZINBACH BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the production process of crystallized malt is cumbersome and requires strict process parameters. Improper operation is prone to non-crystallization, paste skin, and dry shrinkage of the malt, resulting in poor malt quality and defects such as burnt and bitter taste, which eventually leads to unrefined beer entrance. Bitter and rough, with paste smell, etc.
At present, high-quality crystallized malt relies on imports, which are expensive and have a long delivery cycle. Especially in the past two years, with the popularity of craft beer, domestic demand has increased, and stock outs often occur.

Method used

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  • A method for producing crystallized malt with strong fragrance
  • A method for producing crystallized malt with strong fragrance
  • A method for producing crystallized malt with strong fragrance

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] The green malt is obtained by using high-quality French imported two-row barley as raw material and germinating according to conventional techniques. The physical and chemical indicators of two-row barley are shown in Table 1 below:

[0032] Table 1

[0033]

[0034] The method for producing crystalline malt by adopting green malt, the steps are as follows:

[0035] 1. Protein rest: select green malt that has been fully dissolved after germination and has a moisture content of 42%, put it in a roasting converter, slowly heat it up to 48°C at a heating rate of 1°C / min, and keep it for 1 hour, and protein will be produced inside the malt Rest, carboxypeptidase, endopeptidase, etc. decompose protein to generate low-molecular nitrogen-containing substances;

[0036] 2. Saccharification: heat up to 68°C at a heating rate of 0.5°C / min, keep it for 1 hour, use the internal enzyme system of malt to carry out saccharification, the α-amylase and β-amylase in the malt will fu...

Embodiment 2

[0048] The method for producing crystallized malt using green malt shown in Example 1, the difference is:

[0049] Step 1. Protein rest: After germination, green malt that has been fully dissolved and has a moisture content of 43% is selected, placed in a roasting converter, and slowly heated to 49°C at a heating rate of 1°C / min, and kept for 1 hour;

[0050] Step 3, dehumidification; after saccharification, heat up to 96°C, keep warm for 2 minutes, quickly cool down to 69°C, then raise the temperature to 96°C, keep warm for 2 minutes, repeat the above dehumidification steps 3 times;

Embodiment 3

[0052] The method for producing crystallized malt using green malt shown in Example 1, the difference is:

[0053] Step 1. Protein rest: select green malt that has been fully dissolved after germination and has a water content of 45%, put it in a coke converter, and slowly heat it up to 50°C at a heating rate of 1°C / min, and keep it for 1h;

[0054] Step 3. Dehumidification; after saccharification, heat up to 92°C, keep warm for 2 minutes, cool down to 70°C, then raise the temperature to 92°C, keep warm for 2 minutes, and repeat the above moisture removal steps 3 times.

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Abstract

The invention relates to a method for producing crystal malt with aromatic flavor. The method has the advantages that sufficiently dissolved green malt proteins are subjected to resting, glycation, moisture elimination and high-temperature kilning to obtain the crystal malt, grains of the obtained crystal malt are plump, the crystal malt is internally caramelized to be vitric, has rich malt flavor and fragrant and sweet characteristics of caramel and can be used for producing craft beer, and accordingly the beer tastes fine, smooth and mellow and has obvious caramel sweet taste of the crystal malt.

Description

technical field [0001] The invention relates to a production method of special malt for beer, in particular to a production method of crystalline malt with strong fragrance. Background technique [0002] Beer is the third most consumed drink in the world after water and tea. Although my country's beer industry has only a history of more than 100 years, it has developed rapidly and the market demand is strong. Statistics show that in 2014, my country's per capita annual consumption of beer reached 34.2 liters, slightly higher than the world average of 33 liters. [0003] With the improvement of consumption level, highly consistent industrial beer has been difficult to meet people's needs. This kind of low-wort beer brewed with auxiliary materials is called "water beer". On the contrary, some diversified and personalized craft beers have begun to be favored by consumers. This kind of beer with rich color and special flavor occupies a special position in the market. Compared ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C1/18
CPCC12C1/18
Inventor 金兴军刘俊杰李哲
Owner SHANDONG ZINBACH BIOTECH CO LTD
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