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Method for promoting barley to germinate in beer brewing process by using alga oligosaccharides

A technology of seaweed oligosaccharide and trehalose, which is applied in the field of beer production, can solve the problems of deep wort color, affect the appearance quality of beer, increase costs, food safety and environmental pollution, etc. Period, β-glucan content reduction effect

Inactive Publication Date: 2018-04-06
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, most malting additives are not accepted by malting companies and beer brewing companies due to problems such as increased costs, food safety and environmental pollution
Although adding gibberellin can improve enzyme activity and promote malt dissolution, it will make the wort too dark and affect the appearance quality of beer. Now it has been restricted or banned in foreign countries

Method used

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  • Method for promoting barley to germinate in beer brewing process by using alga oligosaccharides

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Wheat washing: Weigh 1 kg of barley, soak it in 1 liter of 3% sodium hypochlorite for 10 minutes, and then wash it with deionized water for 3 times;

[0014] Barley soaking: Soak the barley in 1.5 liters of water for 6 hours, then cut off the water for 16 hours, then add 1.5 liters of barley in water, soak the barley for 4 hours, and cut off the water for 4 hours. The ambient temperature is 15°C and the humidity is 100%. Add 10 mg of seaweed oligosaccharides to the first barley soaking water.

[0015] Germination: During the germination process, turn the wheat and replenish water every other day. The germination time is 120 hours, so that the water content of the malt is kept at 45%, and the starch and protein in the wheat grains are basically dissolved.

[0016] Roasting: Put the fermented green malt into the oven for drying: the air inlet temperature is 45°C, the temperature is raised to 50°C within 1 hour, the temperature is raised to 2°C per hour, the temperature i...

Embodiment 2

[0019] Wheat washing: Weigh 1 kg of barley, soak it in 1 liter of 3% sodium hypochlorite for 10 minutes, and then wash it with deionized water for 3 times;

[0020] Barley soaking: Soak the barley in 1.5 liters of water for 6 hours, then cut off the water for 16 hours, then add 1.5 liters of barley in water, soak the barley for 4 hours, and cut off the water for 4 hours. The ambient temperature is 15°C and the humidity is 100%. Add 1 mg algae oligosaccharides to two barley soaks.

[0021] Germination: During the germination process, turn the wheat and replenish water every other day. The germination time is 120 hours, so that the water content of the malt is kept at 45%, and the starch and protein in the wheat grains are basically dissolved.

[0022] Roasting: Put the fermented green malt into the oven for drying: the air inlet temperature is 45°C, the temperature is raised to 50°C within 1 hour, the temperature is raised to 2°C per hour, the temperature is raised to 60°C for...

Embodiment 3

[0024] Embodiment 3 (blank sample)

[0025] Wheat washing: Weigh 1 kg of barley, soak it in 1 liter of 3% sodium hypochlorite for 10 minutes, and then wash it with deionized water for 3 times;

[0026] Barley soaking: Soak the barley in 1.5 liters of water for 6 hours, then cut off the water for 16 hours, then add 1.5 liters of barley in water, soak the barley for 4 hours, and cut off the water for 4 hours. The ambient temperature is 15°C and the humidity is 100%.

[0027] Germination: During the germination process, turn the wheat and replenish water every other day. The germination time is 120 hours, so that the water content of the malt is kept at 45%, and the starch and protein in the wheat grains are basically dissolved.

[0028] Roasting: Put the fermented green malt into the oven for drying: the air inlet temperature is 45°C, the temperature is raised to 50°C within 1 hour, the temperature is raised to 2°C per hour, the temperature is raised to 60°C for 3 hours, and th...

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Abstract

The invention discloses a method for promoting barley to germinate in the beer brewing process by using alga oligosaccharides. According to the method, alga oligosaccharides are added in the barley soaking process, the hydrolase activity of malt is improved, malt dissolution is promoted, and the barley treatment cycle is shortened. By adopting the method, the barley treatment efficiency and the malt quality are improved. Meanwhile, the method is simple and feasible and beneficial to industrial popularization and application.

Description

technical field [0001] The invention belongs to the technical field of beer production, and relates to a production method of beer barley malt, in particular to a new malting method using seaweed oligosaccharides as a barley germination accelerator. Background technique [0002] Malt is the main raw material for beer brewing, which is made from barley that has been macerated, germinated and roasted. Barley synthesizes or activates hydrolytic enzymes through the malting process. Hydrolase hydrolyzes macromolecules in barley, including starch, protein and polysaccharides, into small molecules that can be used by yeast. Therefore, barley malting, hydrolysis of macromolecules and malt quality all play an important role in beer quality. In order to promote barley germination and improve malt quality, various malting additives are used in the malting process. However, most malting additives are not accepted by malting companies and beer brewing companies due to problems such as...

Claims

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Application Information

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IPC IPC(8): C12C1/047
CPCC12C1/047
Inventor 俞志敏李宪臻
Owner DALIAN POLYTECHNIC UNIVERSITY