A method for preparing caramel malt with high caramel aroma and beer

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...

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

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