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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 can overcome the gap in barley quality at home and abroad, increase the variety of beer raw materials, reduce the production cost of beer and produce Production method of beer malt essence of high-quality beer

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0021] b. Remove 50% of the barley husk with a hulling machine;

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

[0023] d. Add water with 1 times the weight of wheat flour, calcium chloride with 0.02% of the weight of wheat flour, and add neutral protease and β-glucanase respectively at a ratio of 10 units / gram of wheat flour, and keep it at 45°C for 1 ~10 hours, keep at 55°C for 1 hour, keep at 68°C for 1 hour, complete the mixing;

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

[0025] f. Lower the temperature of the feed liquid at 100°C to 50°C, add amylase, neutral protease and β-glucanase to the feed liquid at a ratio of 10 units / g of raw materials, keep it for 10 hours, then raise the temperature to 60°C, Keep it for 1 hour, then raise the temperature to...

Embodiment 2

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

[0030] b. Remove 90% of the barley husks with a hulling machine;

[0031] c. Grinding the hulled wheat grains into powder by wet powder method, which can be 20 mesh powder;

[0032] d. Add water that is 8 times the weight of wheat flour, calcium chloride of 0.1% of the weight of wheat flour, and add neutral protease and β-glucanase respectively at a rate of 100 units / gram of wheat flour, at a rate of temperature rise of 1°C Raise the temperature at a speed of 55°C for 10 hours, then raise the temperature at a rate of 1°C / min, raise the temperature to 68°C and keep for 10 hours, then keep the temperature at a rate of 1°C Raise the temperature at a speed of 1 / min, and keep it at 78°C for 10 hours to complete the slurry mixing;

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

Embodiment 3

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

[0039] b. Remove 80% of the barley husks with a hulling machine;

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

[0041] d. Add water with 1 times the weight of wheat flour, calcium chloride with 0.05% of the weight of wheat flour, and add neutral protease and β-glucanase respectively according to the ratio of 50 units / gram of wheat flour, and the temperature rise rate is 1°C / min Raise the temperature at a rate of 50°C and keep it for 5 hours, then raise the temperature at a rate of 1°C / min, raise the temperature to 60°C and keep it for 5 hours, then press the rate of temperature rise to 1°C / min Heat up at a high speed, rise to a temperature of 70°C and keep for 5 hours to complete the pulping;

[0042] e. Add high-temperature-resistant α-amylase to the slurry for liquefaction. The liquefaction is carried out by boiling for 2 hours ...

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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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