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Preparation method of burnt malt with high caramel aroma and beer

A caramel malt and aroma technology, which is applied in the field of caramel malt preparation, can solve the problems of mixed aroma and affecting the purity of caramel aroma, and achieve the effect of increasing concentration, pure and rich aroma, and sweet taste

Active Publication Date: 2018-06-01
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, although special malts such as caramel malt, amber malt, and chocolate malt have caramel aroma, due to the limitation of their preparation process, only relying on high-temperature Maillard reaction to increase the DMHF content will inevitably produce Obvious burnt, burnt and other bad flavors affect the purity of caramel aroma, resulting in a more complex aroma
[0004] At present, among the existing caramel malt preparation methods, there is no malt preparation method that can significantly improve the caramel aroma of malt

Method used

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  • Preparation method of burnt malt with high caramel aroma and beer
  • Preparation method of burnt malt with high caramel aroma and beer
  • Preparation method of burnt malt with high caramel aroma and beer

Examples

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preparation example Construction

[0032] The embodiment of the present invention provides a method for preparing caramel-flavored malt with high caramel aroma, which includes the steps of wheat selection, raw material pretreatment, wheat soaking, germination, green malt mashing, roasting and root removal. The specific steps are as follows:

[0033] (1) Wheat selection: select barley with a protein content between 10% and 11% and a germination rate above 97% as raw materials. In this step, it should be noted that the protein content of barley selected in this embodiment is the optimum range. If the protein content is too low, the enzymatic reaction will generate a low content of amino compounds, which will affect the efficiency of the Maillard reaction; if the protein content If the temperature is too high, the protein and starch granules will be tightly wrapped, and the malt content will not be easily decomposed, and the long dissolution time will affect the efficiency of malt preparation. In addition, when ch...

Embodiment 1

[0055] 1. High caramel aroma caramel malt-Aomai Compass

[0056] (1) Wheat selection: select the Australian wheat Compass with a protein content of 10.8% (between 10% and 11%) as raw material, the barley grains are plump, and the barley germination rate is 99% (above 97%);

[0057] (2) Raw material pretreatment: clean the barley, remove the straw, bag rope, wood, nails, screws, metal wires, stones, miscellaneous wheat grains, broken barley grains, etc.; Uniformly sized barley with a length of 2.5mm-2.8mm;

[0058] (3) Wheat soaking: add the wheat soaking water into the wheat soaking tank, then feed the barley into the wheat soaking tank, and a small part of the floating wheat and impurities floating on the liquid surface are collected through the collection port to complete the floating wheat operation; After the floating wheat was finished, the water quality was changed, and the wheat was soaked at a water temperature of 17°C using a multi-stage soaking and water-cutting met...

Embodiment 2

[0077] 1. High caramel aroma caramel malt-Farmer Irina

[0078] (1) Wheat selection: select the French wheat Irina with a protein content of 10.2% (between 10% and 11%) as a raw material, the barley grains are plump, and the barley germination rate is 97% (above 97%);

[0079] (2) Raw material pretreatment: clean the barley, remove the straw, bag rope, wood, nails, screws, metal wires, stones, miscellaneous wheat grains, broken barley grains, etc.; Uniformly sized barley with a length of 2.5mm-2.8mm;

[0080](3) Wheat soaking: add the wheat soaking water into the wheat soaking tank, then feed the barley into the wheat soaking tank, and a small part of the floating wheat and impurities floating on the liquid surface are collected through the collection port to complete the floating wheat operation; After the floating wheat was finished, the water quality was changed, and the wheat was soaked at a water temperature of 16°C using a multi-stage soaking and water-cutting method of...

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Abstract

Belonging to the malt manufacturing field, the invention provides a preparation method of burnt malt with high caramel aroma and beer. The malt preparation method includes the steps of: barley selection, raw material pretreatment, wheat dipping, germination, green malt saccharification, baking and root removal. Specifically, during barley selection, barley with moderate protein content is adoptedas the raw material; the wheat dipping process provides barley grains sufficient internal moisture content to fully stimulate the vitality of the endogenous enzyme system of malt, thus providing sufficient conditions for subsequent acquisition of a Maillard reaction substrate; the saccharification process is carried out in four stages, so that green malt can effectively degrade cellulose, proteinand starch under an appropriate water condition, and the concentration of the Maillard reaction substrate is increased; and then baking is carried out at an appropriate generation temperature of DMHFso as to enrich DMHF product substantially. The obtained malt has significant caramel aroma, the aroma is pure and strong, sensory evaluation indicates that the malt is free of scorched flavor, burntflavor and other foreign and miscellaneous smell, and can be used for production of beer with high caramel aroma.

Description

technical field [0001] The invention belongs to the field of malt production, in particular to a method for preparing caramel malt with high caramel aroma and beer. Background technique [0002] In recent years, with the rapid development of the craft beer industry, more and more beer categories have emerged on the market. Modernized beer has become the core element for the beer industry to enhance the competitiveness of enterprises, and major beer companies are vying to develop special beer. [0003] The main raw materials for beer brewing are malt, water, hops, and yeast. As one of the most important raw materials for beer brewing, malt is closely related to the flavor, color, stability, and sensory evaluation of beer. The caramel aroma is a typical flavor characteristic of caramel malt, and the strength of the malt caramel aroma has a guiding effect on the caramel flavor of beer. 4-Hydroxy-2,5-dimethyl-3(2H)-furanone (DMHF) is the main flavor substance of malt caramel a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/18C12C12/00
CPCC12C1/18C12C12/00
Inventor 尹花余俊红刘明丽岳杰胡孝丛邢磊张志军祁明霞房莉周月南
Owner TSINGTAO BREWERY
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