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Preparation method of malt

A malt and barley technology, applied in the field of malt preparation with high malt aroma, can solve the problems that cannot meet the typical flavor characteristics of malt aroma, affect the purity of malt aroma, etc.

Inactive Publication Date: 2018-03-06
江苏钰丰麦芽制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The malt aroma of malt is the main source of beer malt aroma. In the prior art, Pilsner malt has a slight malt aroma, but it is far from satisfying the typical flavor characteristics of its malt aroma. Caramel malt, black malt, colored malt, chocolate malt, etc. Even if the special malt has a certain malt aroma, due to the limitations of its preparation process, the malt will produce obvious burnt, burnt, bitter, chocolate and other odors while producing the malt aroma, which will affect the purity of the malt aroma. sex,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A malt preparation method, comprising the following steps:

[0024] (1) Wheat selection: choose barley with a protein content of 12% and a barley germination rate of more than 98% as a raw material, and store the barley in a concentrated dry manner;

[0025] (2) Cleaning and removing impurities: the stored barley is passed through a vibrating cleaning sieve and a gravity grading destoner to remove impurities such as stones, branches, plastic fibers, etc. Dust collector to remove by-products such as wheat bran, wheat ash and wheat bran in barley;

[0026] (3) Wheat soaking: Wheat soaking treatment is carried out by soaking in water and cutting off water, including first soaking, dry soaking and re-immersing, using cellulase during the first soaking or re-immersing, so that the soaking degree reaches 46-48%;

[0027] (4) Germination: The germination process is adopted for a long time at low temperature, the germination temperature is controlled at 11°C, and the germinati...

Embodiment 2

[0036] A malt preparation method, comprising the following steps:

[0037] (1) wheat selection: select barley with a protein content of 13% and a barley germination rate of more than 98% as a raw material, and store the barley in a concentrated dry manner;

[0038] (2) Cleaning and removing impurities: the stored barley is passed through a vibrating cleaning sieve and a gravity grading destoner to remove impurities such as stones, branches, plastic fibers, etc. Dust collector to remove by-products such as wheat bran, wheat ash and wheat bran in barley;

[0039] (3) Wheat soaking: Wheat soaking treatment is carried out by soaking in water and cutting off water, including first soaking, dry soaking and re-immersing, using cellulase during the first soaking or re-immersing, so that the soaking degree reaches 46-48%;

[0040] (4) Germination: The germination process is adopted for a long time at low temperature, the germination temperature is controlled at 13.5°C, and the germina...

Embodiment 3

[0049] A malt preparation method, comprising the following steps:

[0050] (1) Wheat selection: select barley with a protein content of 14% and a barley germination rate of more than 98% as raw material, and store the barley in a concentrated dry manner;

[0051] (2) Cleaning and removing impurities: the stored barley is passed through a vibrating cleaning sieve and a gravity grading destoner to remove impurities such as stones, branches, plastic fibers, etc. Dust collector to remove by-products such as wheat bran, wheat ash and wheat bran in barley;

[0052](3) Wheat soaking: Wheat soaking treatment is carried out by soaking in water and cutting off water, including first soaking, dry soaking and re-immersing, using cellulase during the first soaking or re-immersing, so that the soaking degree reaches 46-48%;

[0053] (4) Germination: The germination process is adopted for a long time at low temperature, the germination temperature is controlled at 15°C, and the germination ...

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Abstract

The invention provides a preparation method of malt. The preparation method comprises the following steps: selecting malt; cleaning the malt and removing impurities; soaking the malt; carrying out germination; carrying out drying; carrying out kilning; and removing roots and carrying out packaging. By taking barley which is high in quality and pure in taste as a raw material of high malt-flavoredmalt, ventilation of a large blast capacity is continuously carried out in the malt soaking process, so that acidic substances generated under the anaerobic respiration of the malt are inhibited effectively to provide a proper pH condition for Maillard reaction, and the content of malt-flavored substances is increased. The germinating process is a low-temperature long-time germinating process, sothat the enzymic activity of an enzyme system such as amylase and protease are improved remarkably to form a lot of revertose and amino acids, thereby providing sufficient substrates for Maillard reaction. Under the condition of the most proper water activity, pH and the like of the Maillard reaction, a gradient kilning process is carried out to enrich Maillard reaction products quickly, so that the content of malt-flavored substances is improved, and the malt flavor is obviously better than that of common malt and scorch-flavored malt.

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. 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 malt is the main ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/18
CPCC12C1/18
Inventor 李培
Owner 江苏钰丰麦芽制造有限公司
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