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Preparation method of malt with caramel sweetness and aroma

A sweetness and aroma technology, applied in the field of preparation of caramel sweetness and aroma malt, can solve problems such as lack of accurate determination standards, and achieve the effects of smooth taste, sweet taste, and clear and transparent appearance

Active Publication Date: 2019-04-12
中粮麦芽(大连)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the prior art, the "saccharification" time and temperature of caramel malt are judged by experience, and there is no accurate determination standard

Method used

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  • Preparation method of malt with caramel sweetness and aroma
  • Preparation method of malt with caramel sweetness and aroma
  • Preparation method of malt with caramel sweetness and aroma

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing malt with caramel sweetness and aroma, comprising the steps of wheat selection, barley raw material pretreatment, malt soaking, germination, green malt mashing, drying and unloading. The specific steps are as follows:

[0030] (1) Wheat selection: select barley of the Australian wheat scope variety with a protein content between 9.8-10.5%;

[0031] (2) Barley raw material pretreatment:

[0032] a. Screening: remove bean miscellaneous, large miscellaneous, and grass miscellaneous;

[0033] b. Selection: remove half grains and oats;

[0034] c, winnowing: remove wheat husk and wheat ash;

[0035] Barley with a diameter of 2.2mm and above is screened through a 2.2mm sieve for production;

[0036] (3) Wheat soaking: use the method of water inflow and water cutoff, 3 soaks and 3 breaks, of which the cone bottom soaks wheat 2 soaks and 1 break, the specific time is soaking wheat for 3.5 hours, water cutting for 5 hours, soaking wheat for 3 hours, wat...

Embodiment 2

[0054] A method for preparing malt with caramel sweetness and aroma, comprising the steps of wheat selection, barley raw material pretreatment, malt soaking, germination, green malt mashing, drying and unloading. The specific steps are as follows:

[0055] (1) Wheat selection: select the barley of the Australian wheat bass variety with a protein content between 9.8-10.5%;

[0056] (2) Barley raw material pretreatment:

[0057] a. Screening: remove bean miscellaneous, large miscellaneous and grass miscellaneous;

[0058] b. Selection: remove half grains and oats;

[0059] c, winnowing: remove wheat husk and wheat ash;

[0060] Barley with a diameter of 2.2mm and above is screened through a 2.2mm sieve plate for production;

[0061] (3) Wheat soaking: use the method of water inflow and water cutoff, 3 soaks and 3 breaks, of which the cone bottom soaks wheat 2 soaks and 1 break, the specific time is soaking wheat for 3.5 hours, water cutting for 5 hours, soaking wheat for 3 ho...

Embodiment 3

[0079] A method for preparing malt with caramel sweetness and aroma, comprising the steps of wheat selection, barley raw material pretreatment, malt soaking, germination, green malt mashing, drying and unloading. The specific steps are as follows:

[0080] (1) Wheat selection: select barley of the Australian wheat scope variety with a protein content between 9.8-10.5%;

[0081] (2) Barley raw material pretreatment:

[0082] a. Screening: remove bean miscellaneous, large miscellaneous and grass miscellaneous;

[0083] b. Selection: remove half grains and oats;

[0084] c, winnowing: remove wheat husk and wheat ash;

[0085] Barley with a diameter of 2.2mm and above is screened through a 2.2mm sieve plate for production;

[0086] (3) Wheat soaking: use the method of water inflow and water cutoff, 3 soaks and 3 breaks, of which the cone bottom soaks wheat 2 soaks and 1 break, the specific time is soaking wheat for 3.5 hours, water cutting for 5 hours, soaking wheat for 3 hours...

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Abstract

The invention belongs to the field of malt manufacturing, and specifically relates to a preparation method of malt with caramel sweetness and aroma. The preparation method of the malt with caramel sweetness and aroma comprises the following steps: selecting barley as a raw material; performing pretreatment on the barley raw-material; soaking the barley material after the pretreatment; carrying outgermination so as to obtain green malt; saccharifying the green malt; and then, carrying out drying and unloading. The malt with caramel sweetness and aroma prepared by adopting the preparation method disclosed by the invention has obviously higher caramel aroma substance DMHF content compared with common malt and caramel malt on the market; and thus, wort and fermented beer prepared by using themalt with caramel sweetness and aroma have significant caramel aroma, so that, caramel aroma and flavor of the beer are prominent. For the beer fermented with the malt with caramel sweetness and aroma provided by the invention, the caramel aroma of the beer can be significantly increased by adding 2-15% of the malt with caramel sweetness and aroma; moreover, full taste and foam stability of the beer are also improved with clear, bright and transparent appearance as well as fine and smooth taste of the beer ensured. Thus, all indexes of the beer meet the national standard GB4927-2008 for high-quality liquor.

Description

technical field [0001] The invention belongs to the field of malt production, in particular to a method for preparing malt with caramel sweetness and aroma. Background technique [0002] In recent years, the consumption of craft beer has grown significantly, and the industry has developed rapidly. Consumers' pursuit of beer flavor is not limited to light and refreshing beer, but they prefer multi-flavored and characteristic beer. In order to improve the competitiveness of enterprises, various beer companies and craft beer houses are competing to develop unique craft beer. [0003] There are only four basic components of beer: malt, hops, yeast and water. As one of the main raw materials for beer brewing, malt is rich in precursor substances that determine the sensory indicators such as beer flavor, foam and color. Caramel malt is suitable for brewing red beer, stout, pale ale, red / brown ale, brown / black ale, strong lager. Gives the beer a full-bodied mouthfeel, a special ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/18
CPCC12C1/18
Inventor 佟恩杰于忠钊唐燕霞陈霞苏红旭宫雪刘日平
Owner 中粮麦芽(大连)有限公司
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