CN102978052B - Wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content - Google Patents
Wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content Download PDFInfo
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- CN102978052B CN102978052B CN201210501278.8A CN201210501278A CN102978052B CN 102978052 B CN102978052 B CN 102978052B CN 201210501278 A CN201210501278 A CN 201210501278A CN 102978052 B CN102978052 B CN 102978052B
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Abstract
The invention discloses a wort manufacturing method capable of improving wort filtration performance and increasing fermentable sugar content. In the barley steeping stage, by the combined use of a malt growth promoter at a certain concentration and promoters for relevant enzyme systems in the malt growth process, the expressions and activities of the relevant enzyme systems in the wort manufacturing process are regulated, the malt quality is improved, and the key point is that the beta-glucan content in the malt is reduced; and, in the malt saccharifying stage, the concentrations of the promoters for the relevant enzyme systems are controlled, so that the synergetic effect of the relevant enzyme systems in the saccharifying stage is strengthened to the greatest extent to effectively decompose starch and protein. By carrying out the above steps, the beta-glucan content in comparison with that of a control malt finished product is significantly reduced, the viscosity and the turbidity of a wort finished product are significantly reduced, the filtration performance of the wort is greatly improved, and the fermentable sugar content of the wort is significantly increased, too. By the wort manufacturing method, the cost is largely saved to achieve a certain economic benefit.
Description
Technical field
The invention belongs to Fructus Hordei Germinatus and mashing field, particularly a kind of Fructus Hordei Germinatus and mashing method that improves wort filtration performance and fermentable sugar content.
Background technology
Fructus Hordei Germinatus is the raw material of brewing industry, and the fine or not direct relation of its quality the cost of brewageing of the quality of beer and beer.Along with the raising of China's reform and opening-up and living standards of the people, China's " barley-Fructus Hordei Germinatus-beer " industrial chain is developed rapidly.Littoral Jiangsu Province is one of the three large main producing regions of the beer raw material barley cultivation of national planning." barley-Fructus Hordei Germinatus-beer " industrial chain is the most characteristic plantation in Littoral Jiangsu Province, processing, manufacture comprehensive industry chain, and the beer wheat industry output value surpasses 10,000,000,000 yuan, is one of important industry chain of coastland exploitation.But the barley Industry chain in Jiangsu exists obvious problem, compare with import brewer's barley raw material, Jiangsu brewer's barley beta-glucan content is high, protein content is high, cot is thick, leaching yield is low, water sensitivity is serious, add variety and quality heterogeneity, Fructus Hordei Germinatus overall target satisfactory degree is poor.In addition, Jiangsu brewer's barley is compared with northeast, beer wheat spring wheat producing region, northwest, and its moisture impurity is high, color and luster is partially dark, reguarity is poor, percentage of germination is low, enzyme is that integrity is poor, therefore lacks market competitive power.
The reason that affects malt quality is a lot, and the reason on malting barley variety, wheat technique processed is an even more important factor.At present, domestic Zhi Mai enterprise is mainly to carry out around indexs such as improving Fructus Hordei Germinatus leaching yield, alpha-amino nitrogen to the improvement of wheat technique processed, yet ignores the control to beta-glucan content in Fructus Hordei Germinatus in technique.Beta-glucan solution viscosity is high, therefore too high beta-glucan can cause wort converted mash viscosity excessive, filtration difficulty, and wheat juice is muddy, raw material leaching yield the is on the low side series of problems of Denging, finally impacts the non-biostability of the fermentation of wort and finished beer.Large quantity research shows in the use expression that stimulus related enzyme is largely of barley germination source additive outside the stage and strengthens its action intensity, shortens wheat-make cycle, improves the quality of Fructus Hordei Germinatus, wheat juice and beer.For development of new wheat additive processed and promote its application in beer industry, contriver seminar has carried out a large amount of pilot plant tests, research is found by controlling kind and the concentration thereof of metal ion in saccharification react system, can significantly improve the action intensity of related enzyme systems, promote the carrying out of saccharification react, improve wheat juice fermentable sugar content.The present invention is based on the reasonable control of soaking wheat and two stage China and foreign countries' source additive kinds of saccharification and concentration to Fructus Hordei Germinatus and wort preparation, to address the technical problem that the prepared wort filtration performance of domestic barley is not good and fermentable sugar content is low.
Summary of the invention
The invention provides a kind of Fructus Hordei Germinatus and mashing method that improves wort filtration performance and fermentable sugar content, the method practicality is wide, can significantly reduce the beta-glucan content in Fructus Hordei Germinatus, improve the strainability of wheat juice and the fermentable sugar content of raising wheat juice, improved wheat juice output and quality.
The present invention solves by the reasonable control of soaking wheat and two stage China and foreign countries' source additive kinds of saccharification and concentration to Fructus Hordei Germinatus and wort preparation the technical problem that the prepared wort filtration performance of domestic barley is not good and fermentable sugar content is low.
The Fructus Hordei Germinatus of raising wort filtration performance of the present invention and fermentable sugar content and mashing method, comprise and soak wheat, germination, baked coke, saccharification, filter, boil, add hops, revolve heavy, filtration and the key step such as cooling, wherein committed step is: when soaking second from the bottom time of wheat stage, with dipping form, add the NaOH of barley gross weight 800ppm, and with dipping form, add the gibberic acid of barley gross weight 0.1ppm, NaCl and the 50ppm CaCl of 80ppm while soaking wheat the last time
2; In the saccharification initial period of wort preparation, add and control KCl, CaCl
2and MgCl
2final concentration be respectively 60ppm, 80ppm and 40ppm.
In aforesaid method, external source additive types and activity thereof screen by following method:
(1) soak wheat: take certain type barley is main raw material, adopt the cut off the water supply mode of alternate intervals of immersion to soak wheat, while in the end soaking wheat twice, with dipping form, add respectively the wheat additive processed of certain final concentration; After first adding NaOH, add gibberic acid and metal ion, screening concentration is respectively 0～1000ppm, 0～0.15ppm and the 0～100ppm of barley gross weight;
(2) germinate: above-mentioned barley after wheat additive treating processed is carried out to temperature control germination (can reference example 1), and investigate the impact of above-mentioned additive on Fructus Hordei Germinatus related enzyme systems (comprising amylase, limit dextrinase, proteolytic enzyme, beta-glucanase, cellulase, oxydo-reductase etc.) and malt quality in the germination stage, preferentially investigate the impact of above-mentioned treatment condition on beta-glucan content in Fructus Hordei Germinatus;
(3) baked coke: the Fructus Hordei Germinatus of above-mentioned preparation is carried out to baked coke under a certain condition (can reference example 1), measure the content of beta-glucan in finished product Fructus Hordei Germinatus, and utilize the metal ion residual content in atomic absorption spectrophotometry monitoring finished product Fructus Hordei Germinatus;
(4) saccharification: the finished product Fructus Hordei Germinatus of above-mentioned low beta-glucan content of take is research object, when saccharification is initial, add and control some concentration of metal ions, and carry out saccharification to produce mash under a certain condition (can reference example 1), investigate the combination treatment of soaking in wheat and the saccharification step impact on fermentable sugar content in obtained mash;
(5) filter: the mash after saccharification is put into brew kettle and under a certain condition (can reference example 1), filter, and investigate the impact of the described processing of step (1) on wort filtration speed, wort viscosity and wheat juice turbidity;
(6) according to step (1)～(5), consider the impact on Fructus Hordei Germinatus and wheat juice index of correlation of NaOH, gibberic acid and metal ion and concentration thereof, strainability and the wheat juice fermentable sugar content that reduces beta-glucan content in Fructus Hordei Germinatus, improves wheat juice of take is target, and through further optimizing to determine additive and the activity thereof that soaks the suitable interpolation of wheat stage, and in the malt amylase stage by the form added to control suitable metal ion of this stage and activity thereof.
By the enforcement of above step, the beta-glucan content in Fructus Hordei Germinatus significantly reduces, and the strainability of wheat juice is greatly improved, and wheat juice fermentable sugar content significantly promotes.
Described wheat stage of soaking addition manner of outer source additive is: when soaking wheat second from the bottom time, with dipping form, add NaOH, and with dipping form, add gibberic acid and metal ion while soaking wheat the last time simultaneously; Soaking for the last time wheat water is slant acidity pH5.8～6.8.
The addition manner of described saccharification stage metal ion is: according to metal ion and the concentration thereof of determined this suitable use of stage of step (6), the mother liquor by adding high density is to reach required activity.
Described metal ion can be K
+, Na
+, Mg
2+, Zn
2+, Ca
2or Cu
2+, all with the form of oxymuriate, add; Can singly plant interpolation also can compoundly add.
Described external source additive control concentration is: NaOH is 0～1000ppm of barley gross weight, and gibberic acid is 0～0.15ppm of barley gross weight, soaks the wheat stage and saccharification stage metal ion is 0～150ppm of barley gross weight.
The present invention is by soaking wheat stage and the certain density outer source additive of malt amylase stage interpolation, during with adjusting barley germination and wort preparation, the vigor of related enzyme systems, reaches and not only reduces Fructus Hordei Germinatus beta-glucan content but also improve wort filtration performance and the object of fermentable sugar content.This fabricating technology is simple, cheap, environmental protection, can reduce enterprise cost, shortens wheat-make cycle, and save energy and capital, have significant economic benefit.
Embodiment
In order to understand better the present invention, below in conjunction with embodiment, the present invention is further illustrated, but the scope of protection of present invention is not limited to the scope that embodiment represents.
Embodiment 1:
The domestic beer wheat of the jiangsu coast of take Supi No.4 (Jie Long Fructus Hordei Germinatus company limited provides by Jiangsu) carries out test operation as main raw material, and its technical process is: barley clean removal of impurities → soak wheat → interpolation wheat additive processed (NaOH and the gibberic acid) → dry → dig up the roots → finished product Fructus Hordei Germinatus → pulverizing → saccharification of germinateing → roast → filter → boil → add hops → revolve heavy → filter → cooling.
Its committed step is as follows:
The first step is soaked wheat
Barley is sent into and wipes picoprocessor and carry out pre-treatment, then by wiping barley after skin, send into and soak the water filling of wheat tank and soak, adopt three disconnected three the mode of soaking to carry out, always soaking the wheat time is 14h, and total water-cut-off is 16h.While soaking wheat, temperature is controlled to 14 ℃, passes into pressurized air simultaneously; Then emit and soak moisture in wheat tank, allow barley cut off the water supply, open vacuum fan simultaneously and extract the CO that barley breathing produces
2.Wherein, when soaking wheat for the second time, in soaking wheat water, add the NaOH of barley gross weight 800ppm and stir; While soaking wheat for the third time, in soaking wheat water, add the gibberic acid of barley gross weight 0.1ppm, stir.Finally make the wheat degree that soaks of barley reach 42.7%, dew point rate is 52%;
Second step germinates
Barley after soaking is well sent into germinating box, first temperature is controlled to 16 ℃, middle temperature germination 48h, in germination process, continual air-supply is to carry fresh air, and adopt spray water moisturizing once, make barley moisture peak value reach 45%,, then temperature is increased to 20 ℃, continual air-supply simultaneously, high temperature germination 48h; Finally temperature is reduced to 12 ℃, continual air-supply simultaneously, low temperature germination 48h, obtains malted barley;
The 3rd step baked coke
Adopt temperature programming method, 46 ℃ of 3h rise to 55 ℃, constant temperature 6h, and 3h rises to 64 ℃, constant temperature 4h, 1h rises to 77 ℃, constant temperature 1h, 1h rises to 84 ℃ and carries out baked coke;
The 4th step saccharification
Fructus Hordei Germinatus after utilizing pulverizer to baked coke is pulverized, after the Fructus Hordei Germinatus crushing and 46～47 ℃ of water put into brew kettle by material quality than 1:3.8 mix, 45 ℃ of protein 40min that stops, 65 ℃ of saccharification 50min;
The 5th step is filtered
Mash after saccharification is put into brew kettle and at 75 ℃, heat 40min, subsequently the mash after heating is squeezed in filter vat, through ploughing the step of groove (stirring mash in filter vat), standing, backflow, washing trough, obtain the wheat juice of clarification, and make wort concentration be controlled at 11% left and right;
The 6th step aftertreatment
Wheat juice in the 5th step is progressively warming up to 100 ℃ and boils, boiling total time is 60min, adds the hops of wheat juice weight percent 1.5% in boiling part; Wheat juice after boiling is revolved to heavy, filtration and cooling, obtain the good wheat juice of finished product that meets production requirement.
The committed step of this test is: soaking the wheat stage and add when adding the NaOH of barley gross weight 800ppm and soaking wheat for the third time while soaking wheat for the second time the gibberic acid of barley gross weight 0.1ppm.
Embodiment 2
The domestic beer wheat of the jiangsu coast of take Supi No.4 (Jie Long Fructus Hordei Germinatus company limited provides by Jiangsu) carries out test operation as main raw material, and its technical process is: barley clean removal of impurities → soak wheat → interpolation wheat additive processed (NaOH, gibberic acid and the NaCl) → dry → dig up the roots → finished product Fructus Hordei Germinatus → pulverizing → saccharification of germinateing → roast → filter → boil → add hops → revolve heavy → filter → cooling.The concrete operations of its committed step are with embodiment 1, different is, in soaking wheat step, except adding the NaOH of barley gross weight 800ppm and soak for the third time the gibberic acid that adds barley gross weight 0.1ppm in wheat water in soaking for the second time wheat water, also in soaking for the third time wheat water, added the NaCl of barley gross weight 80ppm, finally make barley soak Mai Du and dew point rate reaches respectively 43.2% and 54%.
Embodiment 3
The domestic beer wheat of the jiangsu coast of take Supi No.4 (Jie Long Fructus Hordei Germinatus company limited provides by Jiangsu) carries out test operation as main raw material, and its technical process is: barley is cleaned removal of impurities → soak wheat → interpolation wheat additive (NaOH, gibberic acid and CaCl processed
2) → germinate → roast be dry → and dig up the roots → finished product Fructus Hordei Germinatus → pulverizing → saccharification → filter → boil → add hops → revolve are heavy → filter → cooling.The concrete operations of its committed step are with embodiment 1, different is, in soaking wheat step, except adding the NaOH of barley gross weight 800ppm and soak for the third time the gibberic acid that adds barley gross weight 0.1ppm in wheat water in soaking for the second time wheat water, also in soaking for the third time wheat water, added the CaCl of barley gross weight 50ppm
2, finally make barley soak Mai Du and dew point rate reaches respectively 44.1% and 56%.
Embodiment 4
The domestic beer wheat of the jiangsu coast of take Supi No.4 (Jie Long Fructus Hordei Germinatus company limited provides by Jiangsu) carries out test operation as main raw material, and its technical process is: barley is cleaned removal of impurities → soak wheat → interpolation wheat additive (NaOH, gibberic acid, NaCl and CaCl processed
2) → germinate → roast be dry → and dig up the roots → finished product Fructus Hordei Germinatus → pulverizing → saccharification → filter → boil → add hops → revolve are heavy → filter → cooling.The concrete operations of its committed step are with embodiment 1, different is, in soaking wheat step, except adding the NaOH of barley gross weight 800ppm and soak for the third time the gibberic acid that adds barley gross weight 0.1ppm in wheat water in soaking for the second time wheat water, also in soaking for the third time wheat water, added NaCl and the 50ppm CaCl of barley gross weight 80ppm
2, finally make barley soak Mai Du and dew point rate reaches respectively 45% and 60%.
Embodiment 5
The domestic beer wheat of the jiangsu coast of take Supi No.4 (Jie Long Fructus Hordei Germinatus company limited provides by Jiangsu) carries out test operation as main raw material, and its technical process is: barley is cleaned removal of impurities → soak wheat → interpolation wheat additive (NaOH, gibberic acid, NaCl and CaCl processed
2) → germinate → roast be dry → and dig up the roots → finished product Fructus Hordei Germinatus → pulverize → add and control KCl concentration → saccharification → filter → boil → add hops → revolve are heavy → filter → cooling.The concrete operations of its committed step are with embodiment 4, different, at malt amylase initial period, add and the final concentration of controlling KCl is 60ppm.
Embodiment 6
The domestic beer wheat of the jiangsu coast of take Supi No.4 (Jie Long Fructus Hordei Germinatus company limited provides by Jiangsu) carries out test operation as main raw material, and its technical process is: barley is cleaned removal of impurities → soak wheat → interpolation wheat additive (NaOH, gibberic acid, NaCl and CaCl processed
2) → germinate → roast be dry → dig up the roots → finished product Fructus Hordei Germinatus → pulverize → add and control KCl and CaCl
2concentration → saccharification → filtration → boiling → interpolation hops → revolve are heavy → filter → cooling.The concrete operations of its committed step are with embodiment 4, different, at malt amylase initial period, add and control KCl and CaCl
2final concentration be respectively 60ppm and 80ppm.
Embodiment 7
The domestic beer wheat of the jiangsu coast of take Supi No.4 (Jie Long Fructus Hordei Germinatus company limited provides by Jiangsu) carries out test operation as main raw material, and its technical process is: barley is cleaned removal of impurities → soak wheat → interpolation wheat additive (NaOH, gibberic acid, NaCl and CaCl processed
2) → germinate → roast be dry → dig up the roots → finished product Fructus Hordei Germinatus → pulverize → add and control KCl, CaCl
2and MgCl
2concentration → saccharification → filtration → boiling → interpolation hops → revolve are heavy → filter → cooling.The concrete operations of its committed step are with embodiment 4, different, at malt amylase initial period, add and control KCl, CaCl
2and MgCl
2final concentration be respectively 60ppm, 80ppm and 40ppm.
Comparative example 1
The domestic beer wheat of the jiangsu coast of take Supi No.4 (Jie Long Fructus Hordei Germinatus company limited provides by Jiangsu) carries out test operation as main raw material, and its technical process is: barley clean removal of impurities → the soak wheat → dry → dig up the roots → finished product Fructus Hordei Germinatus → pulverizing → saccharification of germinateing → roast → filter → boil → add hops → revolve heavy → filter → cooling.Same above-described embodiment of concrete operations of its committed step, different, in wheat processed stage and malt amylase initial period, all do not add any additive.
In order to verify effect of the present invention, by the prepared finished product Fructus Hordei Germinatus of above-described embodiment 1-7 and wheat juice and adopt Fructus Hordei Germinatus that traditional method (comparative example 1) makes and the main quality index of wheat juice to contrast, it the results are shown in Table 1.
The main quality index of table 1 Fructus Hordei Germinatus and wheat juice
Note: each index is all measured according to the operation instructions on < < brewing industry handbook > > (Guan Dunyi, 1998).
Conclusion: can find out according to table 1 data, adopt beta-glucan content in embodiment 1-7 operation gained Fructus Hordei Germinatus to be significantly less than comparative example gained Fructus Hordei Germinatus beta-glucan content, and the main Fructus Hordei Germinatus index such as alpha-amino nitrogen, leaching yield, storehouse value and saccharogenic power all have improvement in various degree compared with comparative example; Compare ratio, turbidity, the viscosity that operates gained wheat juice by embodiment significantly reduces and wort filtration speed significantly improves; Compare ratio, by embodiment, operating gained wheat juice fermentable sugar content all has raising in various degree.Wherein, the quality of embodiment 7 gained Fructus Hordei Germinatus and wheat juice is best, compare photograph (without additive treating), the beta-glucan content of this finished product Fructus Hordei Germinatus has reduced nearly 30%, turbidity and the viscosity of finished product wheat juice are significantly reduced, the filtration velocity of wheat juice has improved 215%, and the fermentable sugar content of finished product wheat juice has improved 16%.Test-results explanation, by processing in the synergy of wheat processed stage and saccharification stage China and foreign countries' source additive, can significantly improve the quality of Fructus Hordei Germinatus and wheat juice.
Claims (2)
1. improve a mashing method for wort filtration performance and fermentable sugar content, comprise and soak wheat, germination, baked coke, saccharification, filter, boil, add hops, revolve heavy, filtration and cooling key step, it is characterized in that:
The gibberic acid of NaOH, 0.1 ppm that adds barley gross weight 800 ppm with dipping form in soaking wheat step is, the NaCl of 80 ppm and 50 ppm CaCl
2, then carry out barley germination;
In saccharification step, initial period adds and controls KCl, CaCl
2and MgCl
2final concentration be respectively 60 ppm, 80 ppm and 40 ppm.
2. method according to claim 1, is characterized in that the order of addition of soaking wheat step China and foreign countries source additive is: the NaOH that adds barley gross weight 800 ppm when soaking wheat second from the bottom time with dipping form; And while soaking wheat the last time, add the gibberic acid of barley gross weight 0.1 ppm, the NaCl of 80 ppm and 50 ppm CaCl
2.
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| CN106596763B (en) * | 2016-12-08 | 2019-05-14 | 贵州大学 | A method of improving malt beer flavor substance |
| CN113355178B (en) * | 2021-06-30 | 2023-03-28 | 江苏省农垦麦芽有限公司 | Method for reducing crystallization temperature of crystallized malt |
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| CN101328458B (en) * | 2008-07-02 | 2011-06-29 | 湖北金威麦芽有限公司 | Malt preparation method for lowering beta-dextran in malt |
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