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Saccharifying technique for ungerminated barley
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A barley and technology technology, applied in the field of beer brewing, can solve the problems of high raw material price, large energy consumption, cumbersome malting process, etc.
Inactive Publication Date: 2018-03-06
CHENGDU INST OF BIOLOGY CHINESE ACAD OF S +1
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Abstract
Description
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Problems solved by technology
[0003] The purpose of the present invention is to provide a non-germinated barley saccharification technology, which solves the problem that the main raw material for beer brewing is barley malt at present, the raw material price is high, and the malting process is cumbersome, which will not only cause material loss, but also consume a large amount of energy. The problem
Method used
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[0019] 2. The protein content and β-glucan content of the waxy barley were determined to be 12% and 6.6% respectively.
[0020] 3. Cleaning, removing impurities, drying, and pulverizing to obtain coarse powder passing through a 50-mesh sieve;
[0021] 4. The water ratio of the total saccharification material is 1:4.5. Add water to the saccharification pot, preheat it to 45°C, add neutral protease, β-glucanase, xylanase, and α-amylase respectively. The mass ratios of ungerminated waxy barley flour were 250:1, 125:1, 1000:1, 250:1, respectively, and the pH was adjusted to 5.4.
[0022] 5. Keep the mash tun at 45°C and stir for 30 minutes, raise the temperature to 70°C (1°C / min), keep warm and stir for 60 minutes, cool to 20°C, and filter to obtain easy-to-filter wort.
[0026] 2. The protein content and β-glucan content of the waxy barley were determined to be 12% and 6.6% respectively.
[0027] 3. Cleaning, removing impurities, drying, and pulverizing to obtain coarse powder passing through a 50-mesh sieve;
[0028] 4. The water ratio of the total saccharification material is 1:4.5. Add water to the saccharification pot, preheat it to 45°C, add neutral protease, β-glucanase, xylanase, and α-amylase respectively. The mass ratios of ungerminated waxy barley flour were 250:0.5, 125:0.5, 1000:0.5, 250:0.5, and the pH was adjusted to 5.3.
[0029] 5. Keep the mash tun at 45°C and stir for 30 minutes, raise the temperature to 70°C (1°C / min), keep warm and stir for 60 minutes, cool to 20°C, and filter to obtain easy-to-filter wort.
[0030] 6. Evaluate the quality of the obtai...
Embodiment 3
[0032] 1. Through the dyeing of barley endosperm starch iodine-potassiumiodidereagent and the determination of amylose content, select high-quality waxy barley with 14% amylose content.
[0033] 2. The protein content and β-glucan content of the waxy barley were determined to be 15% and 9.2%, respectively.
[0034] 3. Cleaning, removing impurities, drying, and pulverizing to obtain coarse powder passing through a 50-mesh sieve.
[0035] 4. The water ratio of the total saccharification material is 1:4.5. Add water to the saccharification pot, preheat it to 45°C, add neutral protease, β-glucanase, xylanase, and α-amylase respectively. The mass ratios of ungerminated waxy barley flour were 250:1.5, 125:1.5, 1000:1.5, 250:1.5, and the pH was adjusted to 5.5.
[0036] 5. Keep the mash tun at 45°C and stir for 30 minutes, raise the temperature to 70°C (1°C / min), keep warm and stir for 60 minutes, cool to 20°C, and filter to obtain easy-to-filter wort.
[0037] 6. Evaluate the qu...
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Abstract
The invention discloses a saccharifying technique for ungerminated barley. The saccharifying technique comprises the following steps: selecting ungerminated glutinous barley; determining the protein content and beta-glucan content of the glutinous barley for the reference of the addition of a saccarifying enzyme preparation; carrying out cleaning, impurity removal, powdergrinding and sieving; respectively mixing the sieved ungerminated barley with neutral protease, beta-glucanase, xylanase and alpha-amylase, placing the mixtures into a saccharifying pot, and adjusting the pH value to be acidic; saccharifying: stirring, cooling, and filtering. The saccharifying technique has the beneficial effects that the saccharifying time of the glutinous barley is decreased to 1 / 6-1 / 2 that of each of common highland barley and malt, the filter back time of 100mL of wheat juice of each of the common highland barley and the malt is 2-5 times that of the glutinous barley, and the turbidity of the wheat juice of each of the common highland barley and the malt is 5-10 times of that of the glutinous barley; and the concentration and leaching rate of the wheat juice has no remarkable difference with the concentration and leaching rate of the wheat juice produced from the common highland barley and the malt.
Description
technical field [0001] The invention belongs to the technical field of beer brewing, and in particular relates to a technology for saccharification using raw malt instead of barley malt. Background technique [0002] At present, the main raw material for brewing beer is barley malt. Barley malt is made from barley kernels that have been macerated, germinated and dried. The malting process is cumbersome, which not only causes material loss, but also consumes a lot of energy. With the rapid development of the beer industry in recent years, how to reduce costs, increase profits, reduce energy consumption and reduce emissions of harmful substances has become a focus of attention of major enterprises. Using unmalted barley instead of malt for beer brewing is an effective way for beer-related industries to reduce energy consumption and cost. However, beer brewing with unmalted barley has technical bottlenecks such as insufficient starch saccharification, high wort turbidity, an...
Claims
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Application Information
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