Method for producing beer malt extract

A production method and technology of malt essence, applied in the direction of beer brewing, biochemical equipment and method, malt preparation, etc., can solve the problems of increasing the variety of beer raw materials and greatly affecting the quality, and achieve reduced production costs, convenient filtration, and hydrolysis good effect

Inactive Publication Date: 2005-03-16
大连兴泽制麦有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention aims to solve the technical problem that the quality of barley has a great influence on the quality of beer existing in the existing beer production technology, and provides a method that

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0019] Example 1:

[0020] a. Take 10 tons of 100% barley as raw material to remove impurities;

[0021] b. Use a sheller to remove 50% of barley husks;

[0022] c. Crush the hulled wheat grains into powder by dry powder method, which can be 20 mesh powder;

[0023] d. Add water that is 1 times the weight of wheat flour, calcium chloride of 0.02% by weight of wheat flour, and add neutral protease and β-glucanase at the ratio of 10 units per gram of wheat flour, and keep it at a temperature of 45°C. ~10 hours, keep the temperature at 55°C for 1 hour, and keep the temperature at 68°C for 1 hour to complete the slurry adjustment;

[0024] e. Add high-temperature resistant α-amylase to the slurry for liquefaction, and use boiling for liquefaction for 1 hour;

[0025] f. Lower the temperature of the 100°C material solution to 50°C, add amylase, neutral protease and β-glucanase to the material solution at the ratio of 10 units / g of raw material, keep it for 10 hours, and increase the te...

Example Embodiment

[0028] Example 2:

[0029] a. Take 20 tons of 100% barley as raw material to remove impurities;

[0030] b. Use a sheller to remove 90% of barley husks;

[0031] c. The husked wheat grains are crushed into powder by wet powder method, which can be 20 mesh powder;

[0032] d. Add water 8 times the weight of wheat flour, 0.1% calcium chloride by weight of wheat flour, and add neutral protease and β-glucanase at the ratio of 100 units per gram of wheat flour, with a temperature rise rate of 1℃ The temperature rises at a rate of 55°C for 10 hours, and the temperature rises at a rate of 1°C / min. The temperature rises to 68°C for 10 hours, and the temperature rises at a rate of 1°C. The temperature rises at a rate of 1 / min, and the temperature is increased to 78°C and kept for 10 hours to complete the slurry adjustment;

[0033] e. Add high-temperature resistant α-amylase to the slurry for liquefaction, spray liquefaction from 80°C, and keep it at a temperature of 100-140°C for 3 hours ...

Example Embodiment

[0037] Example 3:

[0038] a. Take 30 tons of 100% barley as raw material to remove impurities;

[0039] b. Use a dehulling machine to remove 80% of barley husks;

[0040] c. Crush the hulled wheat grains into powder by dry powder method, which can be 20 mesh powder;

[0041] d. Add 1 times the weight of wheat flour and 0.05% calcium chloride by weight of wheat flour, and add neutral protease and β-glucanase at the ratio of 50 units per gram of wheat flour. The temperature rise rate is 1°C / min. The temperature rises at a rate of 50°C for 5 hours, then the temperature rises at a rate of 1°C / min, and the temperature rises to 60°C for 5 hours, and then the temperature rises at a rate of 1°C / min The temperature rises at a high speed, and the temperature is increased to 70℃ and kept for 5 hours to complete the slurry adjustment;

[0042] e. Add high-temperature resistant α-amylase to the slurry for liquefaction. The liquefaction adopts boiling liquefaction for 2 hours or jet liquefacti...

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Abstract

The invention provides a method for producing beer malt extract comprising the steps of screening barley raw material, unhusking the barley, disintegrating barley granules into powder form, charging water, calcium chloride, neutral proteinase and beta-dextranase, heat preserving 1-10 hours at 45-55 deg. C, heat preserving 1-10 hours at 55-68 deg. C, heat preserving 1-10 hours at 68-78 deg. C, thus completing grout conditioning, charging high temperature resistant alpha-amylase into slip for liquefaction, charging into slip by amylase, neutral proteinase and beta-dextranase, stewing 10-36 hours, elevating the temperature to 60-70 deg. C, stewing 1-10 hours, elevating the temperature to 75-80 deg. C, heat preserving 1-2 hours, thus finishing saccharifying, then filtering and condensing.

Description

Technical field: [0001] The invention relates to a production method of malt extract, in particular to a production method of beer malt extract which is mainly suitable for producing beer and can also be used for dairy products, beverages, health care products and baked foods. 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 ...

Claims

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Application Information

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IPC IPC(8): C12C1/18
Inventor 刘丰慧
Owner 大连兴泽制麦有限公司
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