Production method for clarifying malt extract for beer

Abstract

The invention discloses a production method for clarifying malt extract for beer. The method comprises the steps that (1), hulls of 60-70% of barley are removed, the barley is ground until the barleyreaches 200 mesh or above, and water is added to obtain mixed fluid; (2), an acid fermentation enzyme, proteaseamylaseandmaltase are added, the mixture is stirred and is subjected to enzymolysis underthetemperature preservation condition, and after enzymolysis, heating and high-temperatureenzyme deactivation are conducted; enzymolysisbarley fluid is obtained, and then after standing and filtering, clear liquid of the barley fluid is obtained; (3), water 8-10 times the mass of filtered residues is added into the filtered residues, the mixture is put in an extracting pot, heated, boiled for 30-60 minutes, concentrated to be 1/3-1/5 of the original content and filtered, and clear liquid of the filtered residues is obtained; (4), the clear liquid of the barley fluid and the clear liquid of the filtered residues are mixed uniformly and subjected to centrifugal separation, the rotating speed of a centrifugal machine is more than 2000 revolution per minute, and the clarifying malt extract for beer is obtained. The beer produced by adopting theclarifying malt extract for beer has good taste and aroma.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a production method of clarified malt essence for beer. Background technique [0002] The current beer production method is to make barley into malt and then ferment it into beer. The quality of barley directly affects the quality of beer. If there is a slight deficiency in the links of breeding, planting and management of barley, it will lead to the decline of beer quality. This is also the reason why the quality of beer produced from barley in my country is far inferior to that produced from barley from some foreign countries. For this reason, in order to ensure the quality of beer, the quality of barley must be strictly controlled, which will inevitably lead to an increase in the production cost of beer. And if barley can be made into beer malt essence and then fermented to produce beer, the gap in barley quality at home and abroad can be overcome, the variety of beer...

AI Technical Summary

Problems solved by technology

However, the beer produced with malt essence has the problems of insufficient aroma and insufficient mellow taste. Although the Chinese patent (CN104938870A) discloses adding acid ferment enzyme into the corn stalk mixture as a straw decomposing agent, and adding amylase, lipase, etc. to enzymatically to promote the enzymatic hydrolysis of corn stalks, but the technology it solves is to promote the decomposition of corn stalks