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Malt preparation process capable of stably controlling Canadian beer malt

A technology for stable control and malting, which is applied in the field of malting technology to stably control the malt color of Canadian beer, can solve the problem of not being able to significantly improve the color stability, so as to improve the color stability, prolong the germination time, and reduce the production cost. Effect

Inactive Publication Date: 2017-11-21
粤海永顺泰(广州)麦芽有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the preparation method of Canadian beer malt cannot significantly improve the color stability. This field needs a low malt color and stable color Canadian beer malt preparation process, and the color stable Canadian beer malt is applied to beer brewing to meet the great market demand

Method used

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  • Malt preparation process capable of stably controlling Canadian beer malt
  • Malt preparation process capable of stably controlling Canadian beer malt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A malting process that stably controls the color of Canadian beer malt. The cleaned and added malt is soaked, germinated and dried to make Canadian beer malt with stable color. The drying process includes withering, roasting and blowing cold air process. in:

[0023] The wheat soaking process adopts the low-temperature and water-cut wheat soaking method. Four wet soaks and four dry soaks are carried out alternately in sequence. The four wet soaks adopt continuous blowing and overflow. The total soaking time is 30 hours, including: The second dry immersion is carried out alternately in sequence. The four times of wet immersion adopt continuous blowing and overflow. The water temperature for leaching wheat is 11°C, 12°C, 12°C and 13°C in sequence, and the soaking time is: 3 hours, 4 hours. Hours, 3 hours and 2 hours; the four times of dry immersion per ton of barley continuously pumped CO2 under the air volume of not less than 1.23m3 / min, the soaking time was 6 hours, 7 ...

Embodiment 2

[0030] A malting process that stably controls the color of Canadian beer malt. The cleaned and added malt is soaked, germinated and dried to make Canadian beer malt with stable color. The drying process includes withering, roasting and blowing cold air process. in:

[0031] The wheat soaking process adopts the low-temperature water-cut wheat soaking method, four times of wet soaking and four times of dry soaking are carried out alternately, and the fourth wet soaking adopts continuous blast and overflow, and the soaking water temperature is 12°C, 13°C, 13°C and 14°C. ℃, the soaking time is as follows: 3 weeks, 4 weeks, 3 weeks and 2 weeks; the air volume per ton of barley for four times of dry soaking is not less than 1.23m 3 Continuous pumping of CO at / min 2 , the soaking time is 6 days, 7 days, 4 days and 1 day in turn, and the fresh air ratio is 70%; after the soaking, the wheat soaking degree is 44.2%, and the outcropping rate is not less than 85%;

[0032] The germina...

Embodiment 3

[0038] A malting process that stably controls the color of Canadian beer malt. The cleaned and added malt is soaked, germinated and dried to make Canadian beer malt with stable color. The drying process includes withering, roasting and blowing cold air process. in:

[0039] The wheat soaking process adopts the low-temperature water-cut wheat soaking method, four times of wet soaking and four times of dry soaking are carried out alternately, and the fourth wet soaking adopts continuous blast and overflow, and the soaking water temperature is 11°C, 12°C, 12°C and 13°C. ℃, the soaking time is as follows: 3 weeks, 4 weeks, 3 weeks and 2 weeks; the air volume per ton of barley for four times of dry soaking is not less than 1.23m 3 Continuous pumping of CO at / min 2 , the soaking time is 6 days, 7 days, 4 days and 1 day in turn, and the fresh air ratio is 70%; after the soaking, the wheat soaking degree is 43%, and the outcropping rate is not less than 85%;

[0040] The germinati...

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Abstract

The invention discloses a malt preparation process capable of stably controlling chroma of Canadian beer malt. The Canadian beer malt is subjected to malt soaking, germination and a drying process to be made into beer malt with stable chroma, wherein the drying process further comprises the procedures of whithering, kilning and cold air blowing. The drying process is optimized to guarantee sufficient dissolution and the homogeneity of malt and to improve the chroma stability of the out-furnace malt; a germination time prolonging mode is not adopted to improve the dissolution, so that the production cost is lowered while the product quality is improved; and when applied to beer brewing, the Canadian beer malt with low malt chroma and stable chroma can greatly meet market demands.

Description

technical field [0001] The invention belongs to the technical field of malt production, and in particular relates to a malting process for stably controlling the chroma of Canadian beer malt. Background technique [0002] Canadian beer malt has good brewing performance and has the following advantages: 1) High enzyme activity, high proportion of auxiliary materials can be added; 2) Low β-glucan; 3) Fast filtration speed; 4) Low turbidity, clear wort High brightness; 5) Wort flavor is good; the protein content of added wheat is generally high, and the total nitrogen generally exceeds 12%, and customers generally require that added wheat should be fully dissolved, and the storage value is required to be 42%-46%. In recent years, the competition among various beer groups has intensified, and the quality and cost control of malt raw materials have become more stringent. Budweiser, Yanjing, China Resources and other beer groups have an increasing demand for added malt. [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/125
CPCC12C1/125
Inventor 邹继劲李珍珍温球张琳韩永红
Owner 粤海永顺泰(广州)麦芽有限公司
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