Method for increasing crystallization ratio of crystallized malt

A technology of crystallization rate and malt, which is applied in the field of increasing the crystallization rate of crystallized malt, can solve the problems of low crystallization rate of crystallized malt, achieve high reducing sugar content, high leaching rate, and reduce production costs

Active Publication Date: 2018-12-25
JIANGNAN UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Due to the blockade of foreign technology and the lack of domestic research on the preparation process of crystallized malt, at present, the crystallization rate of crystallized malt produced by ordinary processes is low, only about 20%, and it is very important to find a method for the preparation of crystallized malt with a high crystallization rate

Method used

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  • Method for increasing crystallization ratio of crystallized malt

Examples

Experimental program
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Effect test

Embodiment 1

[0028] (1) Wheat washing: Weigh 200g of impurity-removed barley, wash the barley 3 times, let stand for 10 minutes each time, and then change the water.

[0029] (2) Wheat immersion: at 14°C, soak wheat for 6 hours for the first time, cut off water for 8 hours for the first time; soak wheat for 4 hours for the second time; cut off water for 6 hours for the second time; soak wheat for 3 hours for the third time.

[0030] (3) Germination: During the germination stage, water needs to be replenished many times, and the germination lasts for 4 days.

[0031] (4) Protein decomposition: Soak the green malt in water, and heat it at 40°C for 40 minutes with an electric heating constant temperature water tank.

[0032] (5) Saccharification: continue to soak the green malt in water, raise the temperature to 70°C and keep it for 2 hours.

[0033] (6) Drying: Take the saccharified green malt out of the water, drain, and dry at 85°C for 30 minutes.

[0034] (7) Scorching: Put the malt int...

Embodiment 2

[0038] (1) Wheat washing: Weigh 200g of impurity-removed barley, wash the barley twice with water, let stand for 10 minutes each time, and then change the water.

[0039] (2) Soak wheat: at 14°C, soak wheat for 6 hours for the first time, cut off water for 8 hours for the first time, soak for 4 hours for the second time, cut off water for 6 hours for the second time, and soak for 3 hours for the third time.

[0040] (3) Germination: During the germination stage, water needs to be replenished many times, and the germination lasts for 4 days.

[0041] (4) Proteolysis: Soak the green malt in water, and heat it at 50°C for 40 minutes with an electric heating constant temperature water tank.

[0042] (5) Saccharification: continue to soak the green malt in water, raise the temperature to 65°C and keep it for 2 hours.

[0043] (6) Drying: The saccharified green malt is taken out of the water, drained, and dried at 95°C for 30 minutes.

[0044] (7) Scorching: put the malt into an e...

Embodiment 3

[0048] (1) Wheat washing: Weigh 200g of impurity-removed barley, wash the barley twice with water, let stand for 10 minutes each time, and then change the water.

[0049] (2) Soak wheat: at 15°C, soak wheat for 6 hours for the first time, cut off water for 8 hours for the first time, soak for 4 hours for the second time, cut off water for 6 hours for the second time, and soak for 3 hours for the third time.

[0050] (3) Germination: During the germination stage, water needs to be replenished many times, and the germination lasts for 4 days.

[0051] (4) Proteolysis: Soak the green malt in water, and heat it at 50°C for 40 minutes with an electric heating constant temperature water tank.

[0052] (5) Saccharification: continue to soak the green malt in water, raise the temperature to 60°C and keep it for 2 hours.

[0053] (6) Drying: The saccharified green malt is taken out of the water, drained, and dried at 95°C for 30 minutes.

[0054] (7) Burning: put the malt into an ele...

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Abstract

The invention discloses a method for increasing the crystallization ratio of crystallized malt, and belongs to the technical field of beer brewing. According to the method, barley serving as a raw material is malted, saccharified, baked and charred to obtain the full crystallized malt with glass plastids inside. In the malting process, steeping temperature (14-15 DEG C) is slightly increased, water is repeatedly supplemented in the germination process, and the water content of the green malt is increased and about 42%-44%. In the proteolysis and saccharification process, in order to ensure uniformity of the water content and the quality of the malt, about 200g of green malt is directly soaked in 1L of water and saccharified. At present, the crystallization ratio of the crystallized malt can be only about 20%, but the crystallization ratio of the crystallized malt prepared by the method can reach 80% or more.

Description

technical field [0001] The invention relates to a method for increasing the crystallization rate of crystallized malt, which belongs to the technical field of beer brewing. Background technique [0002] Whether at home or abroad, craft beer has become a development direction that cannot be ignored, and has considerable market prospects. Craft beer has higher requirements for raw materials than industrial beer. Malt is the main raw material for beer brewing, which can be divided into common malt and special malt. In addition to ordinary malt, craft beer must also add special malt, such as crystallized malt. With the rise of craft beer, the demand for crystallized malt is also increasing. However, the crystallized malt currently used in China mainly relies on imports, and the domestic ability to independently produce high-quality crystallized malt still needs to be improved. In order to break the monopoly of foreign countries, it is essential to accelerate the pace of resea...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/18
CPCC12C1/18
Inventor 蔡国林陆健顾宏张明潘贺鹏李晓敏
Owner JIANGNAN UNIV
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