Unlock instant, AI-driven research and patent intelligence for your innovation.

Quinoa malt for beer brewing and preparation method and application thereof

A technology of quinoa and malt, which is applied in the field of quinoa malt and its preparation, can solve the problems of low yield of quinoa wort, inability to dissolve quinoa protein and nutrients, and poor quality, so as to facilitate industrial promotion and application, excellent The effect of brewing characteristics

Pending Publication Date: 2020-05-15
DALIAN POLYTECHNIC UNIVERSITY
View PDF2 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, quinoa beer mainly uses quinoa grains as auxiliary materials for beer brewing, which cannot fully dissolve the protein and nutrients in quinoa, the yield of quinoa wort is low, and the wort is turbid and viscous, which leads to beer Low fermentation and poor quality

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Quinoa malt for beer brewing and preparation method and application thereof
  • Quinoa malt for beer brewing and preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] Wheat selection: choose quinoa grains with plump, red quinoa grains, quinoa thousand grain weight 4.1 grams, protein content 15.5%, germination rate 91%;

[0041] Soak wheat: Weigh 1 kg of quinoa and immerse in 1 liter of water, soak the wheat for 1 hour, drain for 5 hours, add 1 liter of water again, soak the wheat for 1 hour, and drain for 1 hour. Keep the ambient temperature at 13°C and the air humidity at 100%. At the end of soaking, the quinoa has a water content of 48%;

[0042] Germination: transfer the soaked quinoa into the germination box, turn the wheat and replenish water every 24 hours during the germination process, keep the moisture content of the malt at 47-49%, keep the environment stable at 13°C, and ventilate the air with a humidity of 100% every 4 hours 10 minutes, germination time 60 hours, made germinated quinoa;

[0043] Drying and roasting: Transfer the germinated quinoa to a drying oven for drying: keep the air inlet temperature at 45°C for 4 ...

Embodiment 2

[0049] Wheat selection: choose quinoa grains with plump, black quinoa grains, quinoa thousand grain weight 4.6 grams, protein content 16.8%, germination rate 90%;

[0050] Soak wheat: Weigh 1 kg of quinoa and immerse in 1.5 liters of water, soak for 2 hours, drain for 8 hours, add 1.5 liters of water again, soak for 2 hours, and drain for 2 hours. Keep the ambient temperature at 15°C and the air humidity at 100%. At the end of soaking, the quinoa has a water content of 46%;

[0051] Germination: Transfer the soaked quinoa into the germination box, turn the wheat and replenish water every 24 hours during the germination process, keep the moisture content of the malt at 45-48%, keep the environment stable at 15°C, and ventilate the air with a humidity of 100% every 4 hours 15 minutes, germination time 60 hours, made germinated quinoa;

[0052] Drying and roasting: transfer the germinated quinoa to a drying oven for drying: keep the air inlet temperature at 40°C for 6 hours, ra...

Embodiment 3

[0058] Wheat selection: Choose quinoa grains with plump, white quinoa grains, quinoa thousand grain weight 3.2 grams, protein content 14.2%, germination rate 88%;

[0059] Soak wheat: Weigh 1 kg of quinoa and soak it in 1.5 liters of water, soak the wheat for 6 hours and drain for 2 hours. Keep the ambient temperature at 15°C and the air humidity at 100%. At the end of soaking the quinoa has a water content of 45%;

[0060] Germination: transfer the soaked quinoa into the germination box, turn the wheat and replenish water every 24 hours during the germination process, keep the moisture content of the malt at 44-46%, keep the environment stable at 15°C, and ventilate the air with a humidity of 100% every 6 hours 15 minutes, germination time 72 hours, made germinated quinoa;

[0061] Drying and roasting: Transfer the germinated quinoa to a drying oven for drying: keep the air inlet temperature at 50°C for 6 hours, raise the temperature to 65°C and keep it for 1 hour, then rai...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses quinoa malt for beer brewing and a preparation method and application thereof, and belongs to the technical field of beer production. According to the invention, through stepsof quinoa selection, quinoa soaking, germination, drying, roasting and root removal, weight and protein content of each thousand grains of quinoa in the quinoa selection stage are precisely controlled, temperature and humidity in the quinoa soaking and germination steps are controlled, ventilation and quinoa turning are carried out during the germination stage to promote full dissolution of endosperm of the quinoa grains, and temperature and time for drying and roasting are controlled to impart chromaticity and fragrance to the malt. Using the method of the invention, the quinoa malt with excellent various indexes is obtained, and the quinoa malt can be subjected to wort preparation and beer brewing, and characteristic quinoa malt beer is produced by controlling a saccharification processand brewing conditions to meet the market demand.

Description

technical field [0001] The invention belongs to the technical field of beer production, and in particular relates to a quinoa malt used for beer brewing, a preparation method and application thereof. Background technique [0002] Quinoa (Chenopodium quinoa Willd L.) is an annual dicotyledonous plant of the genus Chenopodium in the family Amaranthaceae. Because of its rich nutritional value, it has become the main traditional food of the Inca indigenous people, so it is called "mother of allgrains". Since the 1990s, quinoa has been widely planted in my country's Tibet, Shanxi, Jilin, Qinghai, Gansu and other places. Studies have shown that quinoa contains a large amount of high-quality protein, and its protein mass fraction is higher than that of rice, barley, corn and other crops, with an average mass fraction of 12% to 23%. The ratio of essential amino acids determines the nutritional quality of protein, and quinoa protein contains 8 kinds of essential amino acids that are...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/02C12C1/027C12C11/02
CPCC12C1/02C12C1/027C12C11/02
Inventor 俞志敏李宪臻
Owner DALIAN POLYTECHNIC UNIVERSITY