Dark caramel malt with low free radical content, preparation method and beer prepared therefrom
A technology of caramel malt and free radicals, applied in the field of malt manufacturing, can solve the problem of reducing the content of free radicals in caramel malt, and achieve the effects of low free radical content, reduced free radical content and good freshness
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Embodiment 1
[0037] 1. Dark caramel malt with low free radical content-Aomai Compass
[0038] (1) Wheat selection: Aomali Compass with a fat content of 2.0% (less than 2.5%) and a protein content of 9.8% (less than 10%) is selected as a raw material, the barley grains are plump, and the barley germination rate is 99% (above 97%);
[0039] (2) Barley 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 2.5-2.8 mm;
[0040] (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 13°C using the t...
Embodiment 2
[0066] 1. Dark caramel malt with low free radical content-Planet
[0067] The difference from Example 1 is: (1) French malt Planet is selected as the raw material in the malt selection step; (2) the soaking step is carried out at a water temperature of 14°C, and the final soaking degree reaches 46%; (3) in the germination step , the germination temperature is 15°C, the germination time is 114h, the water content of the prepared green malt is 50%, the average leaf bud length is 3 / 5-4 / 5 of the grain length, accounting for 95% of the total malt, and the germination rate reaches 99%; (4) In the green malt saccharification step, the green malt is saccharified at 67°C for 110min; (5) In the roasting step, the roasting temperature is 88°C, the roasting time is 200min, and the spray amount of each high-pressure spray is the mass of green malt 6%. Except for the above-mentioned differences, the remaining steps of malt preparation are the same as in Example 1.
[0068] The sensory eva...
Embodiment 3
[0081] 1. Dark caramel malt with low free radical content-Aomai Flinders
[0082] The difference from Example 1 is: (1) in the wheat selection step, Australian wheat Flinders with a fat content of 2.2% and a protein content of 9.6% is selected as the raw material; (2) the soaking step is carried out at a water temperature of 15°C, and the final soaking degree reach 44%; (3) in the germination step, the germination temperature is 13°C, the germination time is 108h, the water content of the green malt is 49%, and the average leaf bud length is 3 / 5-4 / 5 of the grain length, accounting for The proportion of total malt is 95%, and the germination rate reaches 99%; (4) in the green malt saccharification step, the green malt is saccharified at 65°C for 100min; (5) in the roasting step, the roasting temperature is 90°C, and the roasting time is 210min, The spray volume of the sub-high pressure spray is 8% of the green malt mass. Except for the above-mentioned differences, the remainin...
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