CN101642215A - Technique for manufacturing highland barley malts - Google Patents
Technique for manufacturing highland barley malts Download PDFInfo
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- CN101642215A CN101642215A CN200910164311A CN200910164311A CN101642215A CN 101642215 A CN101642215 A CN 101642215A CN 200910164311 A CN200910164311 A CN 200910164311A CN 200910164311 A CN200910164311 A CN 200910164311A CN 101642215 A CN101642215 A CN 101642215A
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Abstract
The invention relates to malts, in particular to a technique for manufacturing highland barley malts by Zangqing 320#. The highland barley malts are manufactured by the original wheat of highland barley under manual control through seven procedures of washing/grading, barley dipping, sprouting, drying, root removal with a rooter and packaging. The highland barley malts provided by the invention are a first-choice raw material for brewing highland barley beer, highland barley sake and highland barley white spirit and are also used for manufacturing the extracting raw materials of highland barley malted milk and beta-glucan. A product processed by the highland barley and the highland barley malts contains abundant nutrient substances and mineral substances and has a unique health-care function in the aspects of lowering the level of the cholesterol and the tumour LDL-C of a human body, resisting cancers, preventing anaemia and angiopathy, preventing atherosclerosis and the like.
Description
Technical field
The present invention relates to a kind of manufacturing process of Fructus Hordei Germinatus, particularly a kind of manufacturing process of dark blue 320# Fructus Hordei Germinatus.
Background technology
Highland barley is a kind of of barley, claims hull-less barley, highland barley again, in Tibet, Qinghai one band common name highland barley.It is people from Tibetan a staple food crop, is used to make zanba, roasted qingke barley flour and barley wine traditionally.Along with the progress of science and technology and the quickening of process of industrialization, the nutritive value that highland barley is outstanding and the notion of green non-pollution, great exploitation potential for its, existing highland barley is often used as industrialization brew highland barley pure mellow wine or liquor, highland barley beer, highland barley cereals, the highland barley extract of malt and milk, highland barley fine dried noodles, even make the extraction raw material of beta glucan.Highland barley Fructus Hordei Germinatus is the preferred raw materials of brew highland barley beer, highland barley pure mellow wine, highland barley liquor, also is used to make the extraction raw material of the highland barley extract of malt and milk and beta glucan.Highland barley and highland barley Fructus Hordei Germinatus product processed contain rich nutrient substances and mineral matter, to the level that reduces body's cholesterol and tumour LDL-C, anticancer, prevention anaemia and vascular diseases, prevent that aspect such as atherosclerotic all has unique health-care effect.Up to the present, Shang Weijian has the relevant patent of highland barley Fructus Hordei Germinatus to occur.
Summary of the invention
The present invention is development and use and the added value that further improves highland barley, and a kind of manufacturing process of highland barley Fructus Hordei Germinatus is provided.The present invention can improve the development and use of highland barley to a great extent, can effectively improve highland barley grower's enthusiasm, also useful health.
Technical scheme of the present invention is as follows:
A kind of manufacturing process of highland barley Fructus Hordei Germinatus is characterized in that: dark blue 320# crude highland barley is chosen, cleaned/classification, soak wheat, germination, drying, stump extractor and dig up the roots, pack seven operations and make highland barley Fructus Hordei Germinatus by former wheat under Artificial Control; Its Central Plains wheat is chosen and is meant and chooses dark blue 320# crude highland barley, clean/classification be by slightly/foreign material such as dust in the crude highland barley after refiner and grader will be chosen, the awn of wheat, iron filings, stone, ruderal species, assorted wheat and half or damage wheat are removed clean and classification.
Describedly soak wheat and adopt " discontinuous infusion method ", being specially and wetly soaking temperature 12-17 ℃, driedly soak temperature 15-21 ℃, be controlled at total time 28-34 hour, the immersion degree is controlled at 40-44%, when soaking wheat per hour air blast 30-40 minute, when cutting off the water supply per hour air blast 30-45 minute, CO was taken out in air draught
25-15 minute; Wherein wash wheat and want abundant, effective, to reduce the astringent taste of highland barley Fructus Hordei Germinatus.
Preferably, wet soak temperature 14-16 ℃, driedly soak temperature 18-20 ℃, be controlled at total time 30 hours, the immersion degree is controlled at 42%, per hour air blast 35 minutes when soaking wheat, and when cutting off the water supply per hour air blast 35-40 minute, CO was taken out in air draught
29-12 minute; Wherein wash wheat and want abundant, effective, to reduce the astringent taste of highland barley Fructus Hordei Germinatus.
Described germinating time 5-6 days, germination temperature was controlled at 18-12 ℃; Humidity is controlled at 42-47%.
Preferably, germinating time 5.5 days, germination temperature are controlled at 14-16 ℃; Humidity is controlled at 44-45%.
The wilting process of described drying makes moisture drop to below 10% rapidly by 25-55 ℃ big air blast; Pass through 60-75 ℃ of progressively drying again; Carry out 78-82 ℃ (black malt is controlled at 100-102 ℃) baked coke 2.0-4.0 hour at last.
Preferably, the big air blast of the wilting process of described drying by 35-45 ℃ makes moisture drop to below 10% rapidly; Pass through 65-70 ℃ of progressively drying again; Carry out 80 ℃ (black malt is controlled at 100-102 ℃) baked coke 3.0-3.5 hour at last.
The present invention chooses dark blue 320# crude highland barley, clean/classification, soaks wheat, germination, drying, the operation of digging up the roots and make highland barley Fructus Hordei Germinatus by former wheat under Artificial Control, simple and the easy operating of whole technology, soak wheat and adopt " discontinuous infusion method ", former wheat can be soaked and fully clean more fully, the astringent taste of highland barley Fructus Hordei Germinatus can be effectively reduced; Dry wilting process makes moisture drop to below 10% rapidly by 25-55 ℃ big air blast; Pass through 60-75 ℃ of progressively drying again; Carry out 78-82 ℃ (black malt is controlled at 100-102 ℃) baked coke 2.0-4.0 hour at last, can be rapidly and reach dry purpose efficiently, do not influence the nutrition and the mouthfeel of highland barley Fructus Hordei Germinatus; The highland barley Fructus Hordei Germinatus product processed that makes by technology of the present invention contains rich nutrient substances and mineral matter, to the level that reduces body's cholesterol and tumour LDL-C, anticancer, prevention anaemia and vascular diseases, prevent that aspect such as atherosclerotic all has unique health-care effect.
Figure of description
Fig. 1 is highland barley germination technology figure.
Fig. 2 is a highland barley undertint malt drying artwork.
The specific embodiment
A kind of manufacture craft of highland barley Fructus Hordei Germinatus is characterized in that: described system wheat technology comprises the steps:
1. clean/classification:
With 40 tons dark blue 320# crude highland barley, by barley coarse classifier, refiner, grader dust, the awn of wheat, iron filings, stone, ruderal species, assorted wheat and half or damage wheat are removed totally, select 30 tons of qualified crude highland barleys.
2. soak wheat
Adopt " discontinuous infusion method " promptly " soak the disconnected 13hr/ of 8hr/ soak the 3hr/ 5hr/ that breaks soak the 3hr formula " soak wheat technology, always soak 32 hours wheat time.Temperature is controlled at 14 ℃ during wet soaking, and soaks the wheat process and per hour ventilates 35 minutes; Temperature is controlled at 16 ℃ during dried soaking, per hour air blast air draught 5 minutes after 35 minutes when cutting off the water supply, and repetitive operation is controlled at below 25 ℃ the dried wheat layer temperature of soaking.Add for the first time water and dragged for behind the swimmer beginning spilling water 25 minutes, spilling water is 25 minutes before anhydrating, and second and third time gone up behind the water each spilling water 20 minutes.Soak Mai Shuizhong and add 8Kg lime or sodium carbonate, with the tannins of effectively separating out the wheat top layer, mould class material, soak when finishing, wheat immersion degree generally reaches 41%, and germination dew point rate is more than 90%.
3. germinate
Adopt 5 days germination technologies,, make germination wheat later stage humidity reach 45% to atomizing moisturizing in 30 hours 1 to 2 time; Germination temperature: the 1st day 17 ℃/the 2nd day 16 ℃/the 3rd day 15 ℃/the 4th day 14 ℃/the 5th day 14 ℃ (precise control to ± 1 ℃), the germination technology of low temperature behind the first high temperature is with the solubility of guaranteeing highland barley Fructus Hordei Germinatus and the formation of enzyme.Can suitably add 0.13ppm gibberellin during the atomizing moisturizing, to improve the germination percentage of highland barley; Feed the air and about 2 ℃ of the temperature difference between the dung heap layer temperature of wheat layer, and can not surpass dung heap layer temperature, so germinate and played return air amount from 40% to 85% in first day and progressively improve; Because highland barley belongs to naked barley, it is very exquisite that it turns over the wheat operation, turns over and consider on wheat number of times and the mode that barley germ is not injured.
Attached: highland barley Fructus Hordei Germinatus examining report attached (two)
4. dry
On the green malt after the germination during stove moisture reach 46%, therefore as early as possible under 30 ℃ big air blast the wilting moisture that makes drop to as early as possible below 10%, the time was controlled in 8 hours, return air amount 80%; At dry 6 hours (the return air amount is from 0%-100%) under air blast under 55 ℃ of environment, make moisture further drop to 4% then; The wheat layer is warmed up to 80 ℃ of baked coke 2.0hr (return air amount 40%), make its fragrance that can give prominence to highland barley Fructus Hordei Germinatus at 18hr total drying time, keeps the vigor of its enzyme again preferably again.
The Fructus Hordei Germinatus of coming out of the stove behind dry the end digs up the roots through stump extractor, and reinstalling becomes finished product highland barley Fructus Hordei Germinatus in the packaging bag.
A kind of manufacture craft of highland barley Fructus Hordei Germinatus is characterized in that: described system wheat technology comprises the steps:
1. clean/classification:
With 40 tons dark blue 320# crude highland barley, by barley coarse classifier, refiner, grader dust, the awn of wheat, iron filings, stone, ruderal species, assorted wheat and half or damage wheat are removed totally, select 30 tons of qualified crude highland barleys.
2. soak wheat
Adopt " soak the disconnected 13hr/ of 8hr/ soak the disconnected 5hr/ of 3hr/ soak the 3hr formula " to soak wheat technology, always soak 32 hours wheat time.Temperature is controlled at 14-17 ℃ during wet soaking, and soaks the wheat process and per hour ventilates 35 minutes; Temperature is controlled at 16-21 ℃ during dried soaking, per hour air blast air draught 5 minutes after 35 minutes when cutting off the water supply, and repetitive operation is controlled at below 25 ℃ the dried wheat layer temperature of soaking.Add for the first time water and dragged for behind the swimmer beginning spilling water 25-30 minute, the first anhydrating spilling water 25-30 minute, second and third time gone up behind the water each spilling water 20 minutes.Soak Mai Shuizhong and add 8-10Kg lime or sodium carbonate, with the tannins of effectively separating out the wheat top layer, mould class material, soak when finishing, wheat immersion degree generally reaches 41-42%, and germination dew point rate is more than 90%.
3. germinate
This adopts 5 days germination technologies, to atomizing moisturizing in 30-60 hour 1 to 2 time, makes germination wheat later stage humidity reach 45%; Germination temperature: the 1st day 17 ℃/the 2nd day 16 ℃/the 3rd day 15 ℃/the 4th day 14 ℃/the 5th day 14 ℃ (precise control to ± 1 ℃), the germination technology of low temperature behind the first high temperature is with the solubility of guaranteeing highland barley Fructus Hordei Germinatus and the formation of enzyme.Can suitably add 0.13ppm gibberellin during the atomizing moisturizing, to improve the germination percentage of highland barley; Feed the air and about 2 ℃ of the temperature difference between the dung heap layer temperature of wheat layer, and can not surpass dung heap layer temperature, so germinate and played return air amount from 40% to 85% in first day and progressively improve; Because highland barley belongs to naked barley, it is very exquisite that it turns over the wheat operation, turns over and consider on wheat number of times and the mode that barley germ is not injured.
4. dry
On the green malt after the germination during stove moisture reach 46%, therefore as early as possible under 30 ℃ to 50 ℃ big air blast the wilting moisture that makes drop to as early as possible below 10%, the time was controlled at 7 hours, return air amount 80%; From 55 ℃ to 75 ℃ under the air blast dry 8 hours then, return air amount 10% made moisture further drop to 4%; Again the wheat layer is warmed up to 80 ℃ of baked coke 2.0hr, return air amount 40%, make its fragrance that can give prominence to highland barley Fructus Hordei Germinatus at 19hr total drying time, keeps the vigor of its enzyme again preferably.
The Fructus Hordei Germinatus of coming out of the stove behind dry the end digs up the roots through stump extractor, and reinstalling becomes finished product highland barley Fructus Hordei Germinatus in the packaging bag.
A kind of manufacture craft of highland barley Fructus Hordei Germinatus is characterized in that: described system wheat technology comprises the steps:
1. clean/classification:
With 50 tons dark blue 320# crude highland barley, by barley coarse classifier, refiner, grader dust, the awn of wheat, iron filings, stone, ruderal species, assorted wheat and half or damage wheat are removed totally, select 30 tons of qualified crude highland barleys.
2. soak wheat
Adopt " soak the disconnected 13hr/ of 8hr/ soak the disconnected 5hr/ of 3hr/ soak the 3hr formula " to soak wheat technology, always soak 32 hours wheat time.Temperature is controlled at 17 ℃ during wet soaking, and soaks the wheat process and per hour ventilates 35 minutes; Temperature is controlled at 21 ℃ during dried soaking, per hour air blast air draught 5 minutes after 35 minutes when cutting off the water supply, and repetitive operation is controlled at below 25 ℃ the dried wheat layer temperature of soaking.Add for the first time water and dragged for behind the swimmer beginning spilling water 30 minutes, spilling water is 30 minutes before anhydrating, and second and third time gone up behind the water each spilling water 20 minutes.Soak Mai Shuizhong and add 10Kg lime or sodium carbonate, with the tannins of effectively separating out the wheat top layer, mould class material, soak when finishing, wheat immersion degree generally reaches 42%, and germination dew point rate is more than 90%.
3. germinate
This adopts 5 days germination technologies, to atomizing moisturizing in 60 hours 1 to 2 time, makes germination wheat later stage humidity reach 47%; Germination temperature: the 1st day 17 ℃/the 2nd day 16 ℃/the 3rd day 15 ℃/the 4th day 14 ℃/the 5th day 14 ℃ (precise control to ± 1 ℃), the germination technology of low temperature behind the first high temperature is with the solubility of guaranteeing highland barley Fructus Hordei Germinatus and the formation of enzyme.Can suitably add 0.13ppm gibberellin during the atomizing moisturizing, to improve the germination percentage of highland barley; Feed the air and about 2 ℃ of the temperature difference between the dung heap layer temperature of wheat layer, and can not surpass dung heap layer temperature, so germinate and played return air amount from 40% to 85% in first day and progressively improve; Because highland barley belongs to naked barley, it is very exquisite that it turns over the wheat operation, turns over and consider on wheat number of times and the mode that barley germ is not injured.
4. dry
On the green malt after the germination during stove moisture reach 48%, therefore as early as possible under 30 ℃ to 50 ℃ big air blast the wilting moisture that makes drop to below 10% 10 hours time, return air amount 80% as early as possible; From 55 ℃ to 75 ℃ under the air blast dry 10 hours then, return air amount 100% made moisture further drop to 5%; Again the wheat layer is warmed up to 80 ℃ of baked coke 2.5hr, return air amount 40%, make its fragrance that can give prominence to highland barley Fructus Hordei Germinatus at 24hr total drying time, keeps the vigor of its enzyme again preferably.
The Fructus Hordei Germinatus of coming out of the stove behind dry the end digs up the roots through stump extractor, and reinstalling becomes finished product highland barley Fructus Hordei Germinatus in the packaging bag.
A kind of manufacture craft of highland barley Fructus Hordei Germinatus is characterized in that: described system wheat technology comprises the steps:
1. clean/classification:
With 45 tons dark blue 320# crude highland barley, by barley coarse classifier, refiner, grader dust, the awn of wheat, iron filings, stone, ruderal species, assorted wheat and half or damage wheat are removed totally, select 30 tons of qualified crude highland barleys.
2. soak wheat
Adopt " soak the disconnected 13hr/ of 8hr/ soak the disconnected 5hr/ of 3hr/ soak the 3hr formula " to soak wheat technology, always soak 32 hours wheat time.Temperature is controlled at 16 ℃ during wet soaking, and soaks the wheat process and per hour ventilates 35 minutes; Temperature is controlled at 18 ℃ during dried soaking, per hour air blast air draught 5 minutes after 35 minutes when cutting off the water supply, and repetitive operation is controlled at below 25 ℃ the dried wheat layer temperature of soaking.Add for the first time water and dragged for behind the swimmer beginning spilling water 28 minutes, spilling water is 28 minutes before anhydrating, and second and third time gone up behind the water each spilling water 20 minutes.Soak Mai Shuizhong and add 9Kg lime or sodium carbonate, with the tannins of effectively separating out the wheat top layer, mould class material, soak when finishing, wheat immersion degree generally reaches 41%, and germination dew point rate is more than 90%.
3. germinate
This adopts 5 days germination technologies, to atomizing moisturizing in 30-60 hour 1 to 2 time, makes germination wheat later stage humidity reach 46%; Germination temperature: the 1st day 17 ℃/the 2nd day 16 ℃/the 3rd day 15 ℃/the 4th day 14 ℃/the 5th day 14 ℃ (precise control to ± 1 ℃), the germination technology of low temperature behind the first high temperature is with the solubility of guaranteeing highland barley Fructus Hordei Germinatus and the formation of enzyme.Can suitably add 0.13ppm gibberellin during the atomizing moisturizing, to improve the germination percentage of highland barley; Feed the air and about 2 ℃ of the temperature difference between the dung heap layer temperature of wheat layer, and can not surpass dung heap layer temperature, so germinate and played return air amount from 40% to 85% in first day and progressively improve; Because highland barley belongs to naked barley, it is very exquisite that it turns over the wheat operation, turns over and consider on wheat number of times and the mode that barley germ is not injured.
4. dry
On the green malt after the germination during stove moisture reach 47%, therefore as early as possible under 30 ℃ to 50 ℃ big air blast the wilting moisture that makes drop to 10% as early as possible, the time was controlled at 8 hours, return air amount 80%; From 55 ℃ to 75 ℃ under the air blast dry 10 hours then, return air amount 60% made moisture further drop to 4.5%; Again the wheat layer is warmed up to 80 ℃ of baked coke 2.5hr, return air amount 40%, make its fragrance that can give prominence to highland barley Fructus Hordei Germinatus at 22hr total drying time, keeps the vigor of its enzyme again preferably.
The Fructus Hordei Germinatus of coming out of the stove behind dry the end digs up the roots through stump extractor, and reinstalling becomes finished product highland barley Fructus Hordei Germinatus in the packaging bag.
A kind of manufacture craft of highland barley Fructus Hordei Germinatus is characterized in that: described system wheat technology comprises the steps:
1. clean/classification:
With 50 tons dark blue 320# crude highland barley, by barley coarse classifier, refiner, grader dust, the awn of wheat, iron filings, stone, ruderal species, assorted wheat and half or damage wheat are removed totally, select 30 tons of qualified crude highland barleys.
2. soak wheat
Adopt " soak the disconnected 13hr/ of 8hr/ soak the disconnected 5hr/ of 3hr/ soak the 3hr formula " to soak wheat technology, always soak 32 hours wheat time.Temperature is controlled at 15 ℃ during wet soaking, and soaks the wheat process and per hour ventilates 35 minutes; Temperature is controlled at 19 ℃ during dried soaking, per hour air blast air draught 5 minutes after 35 minutes when cutting off the water supply, and repetitive operation is controlled at below 25 ℃ the dried wheat layer temperature of soaking.Add for the first time water and dragged for behind the swimmer beginning spilling water 27 minutes, spilling water is 29 minutes before anhydrating, and second and third time gone up behind the water each spilling water 20 minutes.Soak Mai Shuizhong and add 10Kg lime or sodium carbonate, with the tannins of effectively separating out the wheat top layer, mould class material, soak when finishing, wheat immersion degree generally reaches 41%, and germination dew point rate is more than 90%.
3. germinate
This adopts 5 days germination technologies, to atomizing moisturizing in 60 hours 2 times, makes germination wheat later stage humidity reach 47%; Germination temperature: the 1st day 17 ℃/the 2nd day 16 ℃/the 3rd day 15 ℃/the 4th day 14 ℃/the 5th day 14 ℃ (precise control to ± 1 ℃), the germination technology of low temperature behind the first high temperature is with the solubility of guaranteeing highland barley Fructus Hordei Germinatus and the formation of enzyme.Can suitably add 0.13ppm gibberellin during the atomizing moisturizing, to improve the germination percentage of highland barley; Feed the air and about 2 ℃ of the temperature difference between the dung heap layer temperature of wheat layer, and can not surpass dung heap layer temperature, so germinate and played return air amount from 40% to 85% in first day and progressively improve; Because highland barley belongs to naked barley, it is very exquisite that it turns over the wheat operation, turns over and consider on wheat number of times and the mode that barley germ is not injured.
4. dry
On the green malt after the germination during stove moisture reach 46%, therefore as early as possible under 30 ℃ to 50 ℃ big air blast the wilting moisture that makes drop to 8% as early as possible, the time was controlled at 9 hours, return air amount 80%; From 55 ℃ to 75 ℃ under the air blast dry 10 hours then, the return air amount made moisture further drop to 4% from 30%; Again the wheat layer is warmed up to 80 ℃ of baked coke 2.5hr, return air amount 40%, make its fragrance that can give prominence to highland barley Fructus Hordei Germinatus at 24hr total drying time, keeps the vigor of its enzyme again preferably.
The Fructus Hordei Germinatus of coming out of the stove behind dry the end digs up the roots through stump extractor, and reinstalling becomes finished product highland barley Fructus Hordei Germinatus in the packaging bag.
Embodiment 6
A kind of manufacture craft of highland barley Fructus Hordei Germinatus, wherein highland barley Fructus Hordei Germinatus clean/classification, immersion, germination technology are identical with embodiment 5.On the green malt after germinateing in the drying during stove moisture reach 47%, therefore as early as possible under 30 ℃ to 50 ℃ big air blast the wilting moisture that makes drop to 8% as early as possible, the time was controlled at 9 hours, return air amount 80%; From 50 ℃ to 95 ℃ under the air blast dry 5.5 hours then, the return air amount made moisture further drop to 5% from 20%-80%; Again the wheat layer is warmed up to 102 ℃ of baked coke 3.5hr, return air amount 40%, make its fragrance that can give prominence to highland barley Fructus Hordei Germinatus at 20hr total drying time, keeps the vigor of its enzyme again preferably.
Claims (7)
1, a kind of manufacturing process of highland barley Fructus Hordei Germinatus is characterized in that: dark blue 320# crude highland barley is chosen, cleaned/classification, soak wheat, germination, drying, stump extractor and dig up the roots, pack seven operations and make highland barley Fructus Hordei Germinatus by former wheat under Artificial Control; Its Central Plains wheat is chosen and is meant and chooses dark blue 320# crude highland barley, clean/classification be by slightly/foreign material such as dust in the crude highland barley after refiner and grader will be chosen, the awn of wheat, iron filings, stone, ruderal species, assorted wheat and half or damage wheat are removed clean and classification.
2, the manufacturing process of a kind of highland barley Fructus Hordei Germinatus according to claim 1, it is characterized in that: describedly soak wheat and adopt " discontinuous infusion method ", wet and soak temperature 12-17 ℃, driedly soak temperature 15-21 ℃, be controlled at total time 28-34 hour, the immersion degree is controlled at 40-44%, when soaking wheat per hour air blast 30-40 minute, when cutting off the water supply per hour air blast 30-45 minute, CO was taken out in air draught
25-15 minute.
3, the manufacturing process of a kind of highland barley Fructus Hordei Germinatus according to claim 1 is characterized in that: described germinating time 5-6 days, germination temperature was controlled at 18-12 ℃; Humidity is controlled at 42-47%.
4, the manufacturing process of a kind of highland barley Fructus Hordei Germinatus according to claim 1 is characterized in that: the wilting process of described drying makes moisture drop to below 10% rapidly by 25-55 ℃ big air blast; Pass through 60-75 ℃ of progressively drying again; Carry out 78-82 ℃ (black malt is controlled at 100-102 ℃) baked coke 2.0-4.0 hour at last.
5, the manufacturing process of a kind of highland barley Fructus Hordei Germinatus according to claim 2, it is characterized in that: wet and soak temperature 14-16 ℃, driedly soak temperature 18-20 ℃, be controlled at total time 30 hours, the immersion degree is controlled at 42%, per hour air blast 35 minutes when soaking wheat, when cutting off the water supply per hour air blast 35-40 minute, CO was taken out in air draught
29-12 minute.
6, the manufacturing process of a kind of highland barley Fructus Hordei Germinatus according to claim 3 is characterized in that: described germinating time 5.5 days, germination temperature are controlled at 14-16 ℃; Humidity is controlled at 44-45%.
7, the manufacturing process of a kind of highland barley Fructus Hordei Germinatus according to claim 4 is characterized in that: the wilting process of described drying makes moisture drop to below 10% rapidly by 35-45 ℃ big air blast; Pass through 65-70 ℃ of progressively drying again; Carry out 80 ℃ (black malt is controlled at 100-102 ℃) baked coke 3.0-3.5 hour at last.
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071854A (en) * | 2016-06-01 | 2016-11-09 | 中国科学院成都生物研究所 | The production method of the Semen avenae nudae Fructus Hordei Germinatus of Sync enrichment flavone and gamma aminobutyric acid |
| CN107474998A (en) * | 2017-08-30 | 2017-12-15 | 广州麦芽有限公司 | A kind of plus wheat malt energy-saving processing technique |
| CN107502496A (en) * | 2017-09-14 | 2017-12-22 | 广州麦芽有限公司 | The production technology of Australia's wheat malt |
| CN108740783A (en) * | 2018-06-08 | 2018-11-06 | 中国农业科学院农产品加工研究所 | The highland barley germination technology of enriching gamma-aminobutyric |
| CN109362836A (en) * | 2018-12-19 | 2019-02-22 | 四川托岗食品有限公司 | A kind of black highland barley cake and preparation method thereof |
| CN109609303A (en) * | 2019-01-03 | 2019-04-12 | 李宪臻 | A method of improving brewers malt antioxidant activity |
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2009
- 2009-09-01 CN CN200910164311A patent/CN101642215A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106071854A (en) * | 2016-06-01 | 2016-11-09 | 中国科学院成都生物研究所 | The production method of the Semen avenae nudae Fructus Hordei Germinatus of Sync enrichment flavone and gamma aminobutyric acid |
| CN107474998A (en) * | 2017-08-30 | 2017-12-15 | 广州麦芽有限公司 | A kind of plus wheat malt energy-saving processing technique |
| CN107502496A (en) * | 2017-09-14 | 2017-12-22 | 广州麦芽有限公司 | The production technology of Australia's wheat malt |
| CN108740783A (en) * | 2018-06-08 | 2018-11-06 | 中国农业科学院农产品加工研究所 | The highland barley germination technology of enriching gamma-aminobutyric |
| CN109362836A (en) * | 2018-12-19 | 2019-02-22 | 四川托岗食品有限公司 | A kind of black highland barley cake and preparation method thereof |
| CN109609303A (en) * | 2019-01-03 | 2019-04-12 | 李宪臻 | A method of improving brewers malt antioxidant activity |
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Application publication date: 20100210 |