A kind of method of producing Jiangsu barley malt
A barley malt and barley technology, applied in the field of barley malt production in Jiangsu, can solve the problems of reduced yeast number, slowed diacetyl reduction, and non-biological stability of finished beer, etc.
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Embodiment 1
[0022] Example 1 The method for isolating and preparing α-amylase from Bacillus licheniformis (Bacillus licheniformis) fermentation broth
[0023] Inoculate Bacillus licheniformis in the Erlenmeyer flask containing the seed medium, shake culture at 37°C, 200RPM until the logarithmic growth phase, insert 5% inoculum into the Erlenmeyer flask containing the fermentation medium, shake culture at 37°C, 350rpm After 140 hours, the fermented liquid was centrifuged at 5000g for 30 minutes to obtain the crude enzyme liquid of high temperature resistant α-amylase. Treat the crude enzyme solution with 70% saturated ammonium sulfate, centrifuge at 5000g for 30 minutes, redissolve the precipitate in 0.1M sodium acetate buffer solution with pH 5.0, and treat it with a dialysis membrane with a molecular weight cut-off of 8000Da for 48 hours for desalination. Finally, the enzyme powder of high-temperature resistant α-amylase (SEQ ID NO: 1) was obtained by freeze-drying method.
Embodiment 2
[0024] Example 2 Preparation of low turbidity Jiangsu-produced barley malt
[0025] (1) Barley immersion: Add water to the screened barley for immersion at a temperature of 16°C. The wheat immersion process is: wet immersion for 8 hours-dry immersion for 13 hours-wet immersion for 6 hours-dry immersion for 4 hours.
[0026] (2) Germination: transfer the macerated barley prepared in step (1) into a germination box, and add 0.01% (w / w, the percentage of enzyme to barley mass) α-amylase solution (20000U / mL) was evenly sprayed on the surface of barley malt. The temperature of the germination box was controlled at 18° C., and humid air with a humidity of 16° C. and a humidity exceeding 95% was passed in for 15 minutes every hour, and the germination time was 5 days to obtain green malt.
[0027] (3) Drying: transfer the germinated barley obtained in step (2) into a drying furnace, and the drying temperature curve is: 45°C for 10 hours; 55°C for 4 hours; 65°C for 4 hours; 75°C for ...
Embodiment 3
[0034] Example 3 Preparation of low turbidity barley malt produced in Jiangsu
[0035] (1) Barley immersion: Add water to the screened barley for immersion at a temperature of 16°C. The wheat immersion process is: wet immersion for 8 hours-dry immersion for 13 hours-wet immersion for 6 hours-dry immersion for 4 hours.
[0036] (2) Germination: The macerated barley prepared in step (1) is transferred to the germination box, and 0.025% (w / w, the percentage of enzyme and barley mass) The α-amylase solution is evenly sprayed on the surface of the barley malt. The temperature of the germination box was controlled at 18° C., and humid air with a humidity of 16° C. and a humidity exceeding 95% was passed in for 15 minutes every hour, and the germination time was 5 days to obtain green malt.
[0037] (3) Drying: transfer the germinated barley obtained in step (2) into a drying furnace, and the drying temperature curve is: 45°C for 10 hours; 55°C for 4 hours; 65°C for 4 hours; 75°C fo...
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