Method for improving flavor of crystalline malt

A malting and crystallization technology, which is applied in the field of beer brewing, can solve problems such as inability to break malt and limit the improvement of malt quality, and achieve the effect of improving saccharification capacity

Pending Publication Date: 2019-03-01
JIANGSU NONGKEN MALT +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

During the production of crystallized malt, the malt cannot be broken, thus limiting the improvement of the quality of the malt

Method used

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  • Method for improving flavor of crystalline malt
  • Method for improving flavor of crystalline malt

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (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.

[0034] (2) Soak wheat: at 15°C, soak wheat for 4 hours for the first time, cut off water for 12 hours for the first time; soak wheat for 5 hours for the second time, cut off water for 2 hours for the second time;

[0035] (3) Germination: During the germination stage, water needs to be replenished many times, and the germination lasts for 3 days;

[0036] (4) Saccharification: Soak green malt in water with a pH of 3 and heat at 50°C for 2 hours;

[0037] (5) Roasting the malt at 120°C for 45 minutes to obtain crystallized malt;

[0038] (6) Grinding: the saccharified green malt is pulled out from the water, ground and broken;

[0039] (7) Leaching: Soak the broken malt in water for leaching;

[0040] (8) centrifuge to obtain the extract of malt;

[0041] The content of reducing sugar in the malt after saccharification in...

Embodiment 2

[0043] (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.

[0044] (2) Soak wheat: at 15°C, soak wheat for 4 hours for the first time, cut off water for 12 hours for the first time; soak wheat for 5 hours for the second time, cut off water for 2 hours for the second time;

[0045] (3) Germination: During the germination stage, water needs to be replenished many times, and the germination lasts for 3 days;

[0046] (4) Saccharification: Soak the green malt in water with a pH of 4 and heat at 50°C for 2 hours;

[0047] (5) Roasting the malt at 120°C for 45 minutes to obtain crystallized malt;

[0048] (6) Grinding: the saccharified green malt is pulled out from the water, ground and broken;

[0049] (7) Leaching: Soak the broken malt in water for leaching;

[0050] (8) centrifuge to obtain the extract of malt;

[0051] The content of reducing sugar in the malt after saccharificatio...

Embodiment 3

[0053] (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.

[0054] (2) Soak wheat: at 15°C, soak wheat for 4 hours for the first time, cut off water for 12 hours for the first time; soak wheat for 5 hours for the second time, cut off water for 2 hours for the second time;

[0055] (3) Germination: During the germination stage, water needs to be replenished many times, and the germination lasts for 3 days;

[0056] (4) Saccharification: Soak green malt in water with a pH of 5 and heat at 50°C for 2 hours;

[0057] (5) Roasting the malt at 120°C for 45 minutes to obtain crystallized malt;

[0058] (6) Grinding: the saccharified green malt is pulled out from the water, ground and broken;

[0059] (7) Leaching: Soak the broken malt in water for leaching;

[0060] (8) centrifuge to obtain the extract of malt;

[0061] The content of reducing sugar in the malt after saccharification in...

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Abstract

The invention discloses a method for improving flavor of crystalline malt, and belongs to the technical field of beer brewing. The method comprises the steps of taking barley as a raw material, and carrying out barley processing, saccharifying, grinding, leaching and centrifuging to obtain a malt extracting solution. By the method, starch in the malt is decomposed in the most suitable condition range (pH= 3-5, and the temperature is 50-55 DEG C) of amylase of the malt, the saccharifying ability of the malt is improved, the maltose content reaches 36.8 g / L or above, more maltose is obtained, and formation of crystalline endosperm and formation of flavor substances in the crystalline malt are facilitated in followed-up steps.

Description

technical field [0001] The invention relates to a method for improving the flavor 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 research on the prod...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/125C12C7/04C12C5/00
CPCC12C1/125C12C5/00C12C7/04
Inventor 张明潘贺鹏顾宏蔡国林陆健张朋范新蕾郁海东朱冬梅邴梅凤周国娟王寿华
Owner JIANGSU NONGKEN MALT
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