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Malt preparation method

A malt and barley technology, which is applied in the field of malt preparation with high malt aroma, can solve the problems that the typical flavor characteristics of malt aroma cannot be satisfied, and the purity of malt aroma is affected.

Inactive Publication Date: 2019-10-15
江苏钰丰麦芽制造有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The malt aroma of malt is the main source of beer malt aroma. In the prior art, Pilsner malt has a slight malt aroma, but it is far from satisfying the typical flavor characteristics of its malt aroma. Caramel malt, black malt, colored malt, chocolate malt, etc. Even if the special malt has a certain malt aroma, due to the limitations of its preparation process, the malt will produce obvious burnt, burnt, bitter, chocolate and other odors while producing the malt aroma, which will affect the purity of the malt aroma. sex,

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] A malt preparation method, comprising the following steps:

[0024] (1) Wheat selection: choose barley with a protein content of 12% and a barley germination rate of more than 98% as a raw material, and store the barley in a concentrated dry manner;

[0025] (2) Cleaning and removing impurities: the stored barley is passed through a vibrating cleaning sieve and a gravity grading destoner to remove impurities such as stones, branches, plastic fibers, etc. Dust collector to remove by-products such as wheat bran, wheat ash and wheat bran in barley;

[0026] (3) Wheat soaking: Wheat soaking treatment is carried out by soaking in water and cutting off water, including first soaking, dry soaking and re-immersing, using cellulase during the first soaking or re-immersing, so that the soaking degree reaches 46-48%;

[0027] (4) Germination: The germination process is adopted for a long time at low temperature, the germination temperature is controlled at 11°C, and the germinati...

Embodiment 2

[0036] A malt preparation method, comprising the following steps:

[0037] (1) wheat selection: select barley with a protein content of 13% and a barley germination rate of more than 98% as a raw material, and store the barley in a concentrated dry manner;

[0038] (2) Cleaning and removing impurities: the stored barley is passed through a vibrating cleaning sieve and a gravity grading destoner to remove impurities such as stones, branches, plastic fibers, etc. Dust collector to remove by-products such as wheat bran, wheat ash and wheat bran in barley;

[0039] (3) Wheat soaking: Wheat soaking treatment is carried out by soaking in water and cutting off water, including first soaking, dry soaking and re-immersing, using cellulase during the first soaking or re-immersing, so that the soaking degree reaches 46-48%;

[0040] (4) Germination: The germination process is adopted for a long time at low temperature, the germination temperature is controlled at 13.5°C, and the germina...

Embodiment 3

[0049] A malt preparation method, comprising the following steps:

[0050] (1) Wheat selection: select barley with a protein content of 14% and a barley germination rate of more than 98% as raw material, and store the barley in a concentrated dry manner;

[0051] (2) Cleaning and removing impurities: the stored barley is passed through a vibrating cleaning sieve and a gravity grading destoner to remove impurities such as stones, branches, plastic fibers, etc. Dust collector to remove by-products such as wheat bran, wheat ash and wheat bran in barley;

[0052](3) Wheat soaking: Wheat soaking treatment is carried out by soaking in water and cutting off water, including first soaking, dry soaking and re-immersing, using cellulase during the first soaking or re-immersing, so that the soaking degree reaches 46-48%;

[0053] (4) Germination: The germination process is adopted for a long time at low temperature, the germination temperature is controlled at 15°C, and the germination ...

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Abstract

The invention provides a malt preparation method. The malt preparation method comprises the steps of wheat selection, cleaning and impurity removal, wheat soaking, germination, drying, roasting burning and root removing packaging. The malt with high malt aroma adopts high-quality and pure-taste barley as a raw material, continuous high air flow ventilation is carried out in the soaking wheat process, acidic substances produced by the anaerobic respiration of the malt are effectively suppressed, suitable pH conditions are provided for a Maillard reaction, and the substance content of the malt aroma is increased. The germination process adopts a low-temperature long-term germination process, the enzyme activities of enzyme systems such as amylase and protease are significantly increased, a large amount of reducing sugars and amino acids are formed, and sufficient substrates are provided for the Maillard reaction. Under the conditions such as optimum moisture activity and pH of the Maillard reaction, the gradient roasting burning process is carried out, Maillard reaction products are rapidly enriched, and the substance content of the malt aroma is increased, so that the malt aroma issignificantly higher than that of common malt and empyreumatique malt.

Description

technical field [0001] The invention relates to the field of malt production, in particular to a method for preparing malt with high malt aroma. Background technique [0002] With the rapid development of the beer market, the demand for high-end products is increasing day by day, but the taste difference between different beer varieties is not obvious, and the phenomenon of product homogeneity is relatively serious. It is urgent to make breakthroughs and innovations in brewing technology and develop beer with typical flavor characteristics. New products enhance the core competitiveness of enterprises. [0003] The main raw materials for beer brewing are malt, water, hops and yeast. Malt is one of the most important raw materials for beer brewing. Its quality is closely related to the flavor, color, stability, and sensory evaluation of beer. Its chemical composition and quality play a guiding role in the quality of wort and beer. [0004] The malt aroma of malt is the main ...

Claims

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Application Information

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IPC IPC(8): C12C1/02C12C1/027C12C1/067
CPCC12C1/02C12C1/027C12C1/067
Inventor 李培
Owner 江苏钰丰麦芽制造有限公司
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