Production process of soft wheat malt

A soft wheat and production technology technology, applied in the preparation of malt, beer brewing, biochemical equipment and methods, etc. The effect of high enzymatic power, good dissolution, and small difference in thickness and fineness

Inactive Publication Date: 2019-01-11
甘肃祥永啤酒原料有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The currently produced wheat malt has a low extraction rate, low saccharification enzyme power, large difference between coarse and fine powder, and poor solubility

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A. Raw material processing: 70t of soft wheat raw materials were screened and graded, and the dust, impurities, wheat husks, stones and grass seeds in the soft wheat raw materials were cleaned by a destoner to obtain 68t of soft wheat.

[0020] B. Wheat immersion: The soft wheat after the raw material treatment is soaked by the "three immersion and three break" process, that is, immersion in water for 3 hours and water cut off for 2 hours, then soaked in water for 3 hours and water cut off for 8 hours, and soaked again in water for 3 hours and cut off water for 8 hours. Process, the total soaking time is 27 hours, the soaking water temperature is 10°C, continuous ventilation during soaking, overflow for 20 minutes before each water cut-off, during the overflow process, water, ventilate, and drain, some of the wheat Sediment impurities are removed by ventilation and drainage, and 15kg of food grade sodium hydroxide is added to the second soaking to remove polyphenols, ant...

Embodiment 2

[0025] A. Raw material processing: 75t of soft wheat raw materials were screened and graded, and the dust, impurities, wheat husks, stones, and grass seeds in the soft wheat raw materials were cleaned through a destoner to obtain 73.5t of soft wheat.

[0026] B. Wheat immersion: The soft wheat after the raw material treatment is soaked by the "three immersion and three breaking" process, that is, immersion in water for 3 hours and water cut off for 3 hours, then soaked in water for 3 hours and water cut off for 8 hours, and then soaked in water for 3 hours and cut off water for 8 hours. Process, the total wheat soaking time is 28 hours, the soaking water temperature is 12°C, continuous ventilation during soaking, and overflow for 20 minutes before each water cut-off. Sediment and impurities are removed through ventilation and drainage, and 18kg of food-grade sodium hydroxide is added to the second soaking to remove polyphenols, anthocyanins, tannins in the wheat husk and mold i...

Embodiment 3

[0031] A. Raw material processing: 80t of soft wheat raw materials are screened and graded, and the dust, impurities, wheat husks, stones, and grass seeds in the soft wheat raw materials are cleaned by a destoner to obtain 78.5t of soft wheat.

[0032] B. Wheat immersion: The soft wheat after the raw material treatment is soaked by the "three immersion and three break" process, that is, immersion in water for 3 hours and water cut off for 2 hours, then soaked in water for 3 hours and water cut off for 8 hours, and soaked again in water for 3 hours and cut off water for 8 hours. Process, the total soaking time is 27 hours, the soaking water temperature is 11°C, the ventilation is continuous during the soaking, and the overflow is 20 minutes before each water cut-off. Sediment and impurities are removed by ventilation and drainage, and 20kg of food-grade sodium hydroxide is added to the second soaking to remove polyphenols, anthocyanins, tannins and molds in the wheat husk. Carb...

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PUM

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Abstract

The invention discloses a production process of soft wheat malt, which screens, classifies, removes impurities, soaks wheat, germinates, dries, removes root leaf bud, removes ash, and packages to obtain high-quality soft wheat malt. as the wheat malt extract rate is high, the extract content is high, the saccharifying enzyme pow is far higher than that of barley, and the prepared wheat beer has soft taste, fine foam and rich foam; the content of polyphenols and anthocyanins is low, which can prolong the shelf lifting e of beer and reduce the astringency of beer. The invention has the advantages of simple process, lower energy consumption in the production process flow and high yield of the finished product, provides high-quality raw materials for the production of wheat beer, and the wheatbeer prepared from soft wheat malt has mellow taste, good quality and unique flavor, and is liked by consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing and production, and in particular relates to a production process of soft wheat malt. Background technique [0002] Beer is one of the oldest alcoholic beverages for human beings, and it is the third most consumed beverage in the world after water and tea. Beer contains carbon dioxide. There is a cool and comfortable feeling when drinking, and it can promote appetite. Hops contain tannins, vitamins, hop oil, etc., and have medical effects such as strengthening the heart and stomach, diuresis, and analgesia. It has good auxiliary curative effect on high blood pressure, heart disease and tuberculosis, and it is a refreshing drink for summer and autumn to prevent heatstroke, cool down and stop perspiration. According to the research of medical and beverage experts, beer contains 4% alcohol, which can promote blood circulation. Beer also has the function of beautifying the body. Beer uses bar...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/02C12C1/047C12C1/067C12C1/16
CPCC12C1/02C12C1/047C12C1/067C12C1/16C12C2200/01
Inventor 葛军
Owner 甘肃祥永啤酒原料有限责任公司
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