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Process for producing beer wheat malt

A technology of wheat malt and production process, applied in the field of beer, which can solve the problems of small pores, fast water absorption, and difficult air flow

Inactive Publication Date: 2005-02-16
河南维雪啤酒集团有限公司
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  • Summary
  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This will result in wheat absorbing water faster than malting barley, with greater water uptake and a higher natural packing density - less porosity within the pile and less air flow

Method used

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Examples

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Embodiment Construction

[0006] Cleaning and grading process: including granulation, impurity removal and classification. There is no particular difference between this process and the same process in the malting production process of malting barley, except that the objects are wheat and malting barley.

[0007] Wheat soaking process: including wet soaking, dry soaking, ventilation, and CO extraction 2 , dosing, and cycles of these methods. Because wheat belongs to rye, and malting barley has not only a seed coat, but also a layer of husk on the outside of the seed coat. This will result in wheat that absorbs water faster, absorbs more water, and has a higher natural packing density than malting barley—smaller pores and more difficult air flow in the pile. The difference between this process and the same process in the malting production process of malting barley is: a. The malting degree of wheat is 38-40%, while the malting degree of malting barley is 42-45%; b. Ventilation is strengthened.

[00...

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PUM

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Abstract

The invention is a kind of craft to produce to wheat germ for beer. The whole process contains election and classification, dipping wheat, budding and baking. The procedure is the same to procedure to produce barley germ. wheat belongs to rye, However, the outside of barley is wrapped by bran and content of albumen in wheat is higher in barley. So the character of the craft follows this. 1, the wheaten dipping degree is 38%-40% in dipping procedure. 2, the temperature should below 18 degree in budding procedure. In dipping wheat, budding and baking procedure, compared with barley craft, it remains to strengthen air conditioning, besides, some process parameter and method of operation should be adjust minutely to guarantee division albumen swell fourth advisablely.

Description

technical field [0001] The invention belongs to the technical field of beer, in particular to a production process of beer wheat malt. Background technique [0002] Since my country's current beer industry uses beer barley malt to produce beer, only the production process of beer barley malt and its related standards. Of course, the production process of malting barley is quite mature, which mainly includes cleaning and grading, soaking, germination, and drying processes. The main differences between wheat and barley are: 1. Wheat belongs to rye, while beer barley Then there is not only the seed coat, but also a layer of palea shell outside the seed coat. This will result in wheat that absorbs water faster, absorbs more water, and has a higher natural packing density than malting barley—smaller pores and more difficult air flow in the pile. 2. The protein content of wheat is higher than that of malting barley. This will lead to the need for more suitable process parameter...

Claims

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Application Information

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IPC IPC(8): C12C1/00
Inventor 韦万根冯振扬邹德庆张新举李忠
Owner 河南维雪啤酒集团有限公司
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