CN103099133A - Malt flour and preparation method thereof - Google Patents
Malt flour and preparation method thereof Download PDFInfo
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- CN103099133A CN103099133A CN2012105293584A CN201210529358A CN103099133A CN 103099133 A CN103099133 A CN 103099133A CN 2012105293584 A CN2012105293584 A CN 2012105293584A CN 201210529358 A CN201210529358 A CN 201210529358A CN 103099133 A CN103099133 A CN 103099133A
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Abstract
The invention relates to the field of food processing, and in particular relates to malt flour and a preparation method thereof. The EBC color value of the malt flour is 6-7 +/ -20-1400, L is 25-90, a is 1-10 and b is 5-30 in the Minolta Lab value of the malt flour, and the moisture content of the malt flour is less than 3-5%. The malt flour provided by the invention has fragrant fresh smell and wheat smell and various colors, can replace synthetic pigments, cocoa powder, chocolate powder and the like, enriches assortments of bread products and can meet different needs of food processing. According to the actual needs, the malt flours of different colors are mixed according to a certain proportion so as to achieve different effects. The invention also provides a preparation method of the malt flour. The wheat smell of the malt flour can be fully released by roasting and other steps, and simultaneously various colors and flavors of malt flours are obtained to meet the needs of different consumers.
Description
Technical field
The present invention relates to food processing field, particularly a kind of malt flour and preparation method thereof.
Background technology
Barley, annual bluegrass section (Poaceae, i.e. grass family (Gramineae)) Hordeum (Hordeum) cereal.Barley tool nutty flavor, carbohydrate content is higher, and protein, calcium, phosphorus content are medium, contain a small amount of B family vitamin.Because it is few that barley contains glutelin (a kind of resilient protein) amount, so can not do porous bread, can do azymic food, in north African and the outstanding happiness of Asia Desk region-by-region cook oatmeal porridge with pearling cone meal, barley is one of these regional Major Foods.
Barley is divided by purposes, can be divided into malting barley, feeding barley, edible barley (containing food processing) three types.Along with the raising of China's beer quality and output, more and more stricter to the requirement of the outward appearance of malting barley bud, color and luster, quality.Current fructus hordei germinatus technique of curing is all used for beer industry, and some is to produce in beer fermentation process for Fructus Hordei Germinatus fragrance, and the other disagreeable taste can be consumed during the fermentation.And for other food-processing industries, as making bread, biscuit, ice cream etc., local flavor, color and effect that its required Fructus Hordei Germinatus provides differ widely.Therefore need to improve the Fructus Hordei Germinatus baking process, other food-processing industries that make it to be more suitable for except Beer Brewage use.
Summary of the invention
In view of this, the invention provides a kind of malt flour and preparation method thereof.This malt flour delicate flavour, wheat aromatic flavour, color is various, can substitute synthetic food color and cocoa power, chocolate powder etc., enriches the designs and varieties of bread product, can satisfy the needs of different food products processing.
In order to realize the foregoing invention purpose, the invention provides following technical scheme:
The invention provides a kind of malt flour, the color EBC value of malt flour is 6-7+/-20～1400, and in the Minolta Lab value of malt flour, L is 25～90, a is 1～10, b is 5～30, the moisture of malt flour＜3～5%.
Colour code is a kind of color standard of approving through Europe wine brewing association, is used for measuring the colourities such as beer, maltose and saccharide solution.The scope of colour code is 2 to 27, and lurid plant and beer are in the minimum of a value of colour code, and dark plant, beer and syrup are at the peak of colour code.If color sample is (as inspissated juice) not within measurement category, can adopt dilute sample and use different light path cuvettes to solve.
The Lab colour model is a by brightness L and relevant color, and three key elements of b form.L represents brightness (Luminosity), and a represents that from carmetta to green scope, b represents from yellow to blue scope.The codomain of L by 0 to 100, L=50 the time, just be equivalent to 50% black; The codomain of a and b is all by+127 to-128, and wherein+127a is exactly carmetta, gradually is transitioned into-just becomes when 128a green; Same principle ,+127b are yellow, and-128b is blue.All color relations are formed with these three the mutual variations of value.
The present invention also provides a kind of preparation method of malt flour, gets fructus hordei germinatus through soaking, drain, after protein hydrolysis, saccharification, after roasting 0.5～2h under the condition of 80～230 ℃, pulverizing and get final product.
The stage of roasting is when being flavor substance and color formation, for affecting the key point of product quality.At the inner Maillard reaction that occurs of this operation fructus hordei germinatus.Maillard reaction is called again " non enzymatic browning reacton ", Maillard reaction is a kind of non-enzymatic browning that extensively is present in food industry, it is the reaction between carbonyls (recuding sugars) and amino-compound (amino acid and protein), generate the macromolecular substances melanoidin of brown or even black or claim to intend melanocyte through complicated course is final, so claim again the reaction of carbonyl amine.Along with temperature rising color burn, begin painted, formation flavor substance in this stage.Select suitable temperature and time according to product performance.
Protein hydrolysis is to utilize in Fructus Hordei Germinatus carboxypeptidase to decompose polypeptide to form amino acid (AAN) and utilize inscribe peptase decomposing protein formation polypeptide and amino acid.Protease effect in Fructus Hordei Germinatus, the hydrolysis high molecular weight protein forms low dinitrogen, and low dinitrogen is the main component that forms local flavor.The high molecular weight nitroxide of temperature is higher, and the low molecular weight nitroxide of temperature is on the low side.Therefore, in some embodiments of the invention, the temperature of protein hydrolysis is 45～55 ℃, and the time of protein hydrolysis is 0.5～2h.
The saccharification stage is to utilize amylase contained in fructus hordei germinatus, and the hydrolyzed starch grain becomes monose under preference temperature.Monose is the main matter of Maillard reaction, and the amount of monose controlled well is to control the key of colourity.Therefore, in other embodiment of the present invention, the temperature of saccharification is 60～70 ℃, and the time of saccharification is 0.5～2h.
Increase fructus hordei germinatus moisture, possess by self enzymatic environment, make the dissolving of fructus hordei germinatus endosperm.Soaking wet concentration gets final product with running water.Soak the wheat temperature when higher soak time shorten, amylase plays a role, and is conducive to the reduced sugar stripping to soaking in water, is charred flavor when reducing high temperature.In other embodiment of the present invention, the temperature of immersion is 30～65 ℃, and soaking the wheat degree is 42～46%.
Soak quality * 100% after wheat degree (%)={ (soak wheat after quality-former barley quality)+former barley moisture }/soak wheat.
As preferably, when soaking wheat, every 20～40min turns over wheat once.
Drain appearance moisture is reduced, prevent from soaking transition, when the above deliquescing of wheat 80%, it is relatively good that wheat is pinched can go out white slurry the time effect with hand.In other embodiment of the present invention, the time that drains is 4～6h.As preferably, when draining, every 20～40min turns over wheat once.
Product is Powdered, more easily uses.Therefore, in other embodiment of the present invention, the particle diameter of pulverizing is 60～200 orders.
The malt flour that the present invention also provides above-mentioned preparation method to make; The preparation method is specially and gets fructus hordei germinatus through soaking, drain, after protein hydrolysis, saccharification, after roasting 0.5～2h under the condition of 80～230 ℃, pulverizing and get final product.
In some embodiments of the invention, in the preparation method of malt flour provided by the invention, the temperature of protein hydrolysis is 45～55 ℃, and the time of protein hydrolysis is 0.5～2h.
In other embodiment of the present invention, in the preparation method of malt flour provided by the invention, the temperature of saccharification is 60～70 ℃, and the time of saccharification is 0.5～2h.
In other embodiment of the present invention, the temperature of soaking in the preparation method of malt flour provided by the invention is 30～65 ℃, and soaking the wheat degree is 42～46%.As preferably, when soaking wheat, every 20～40min turns over wheat once.
In other embodiment of the present invention, the time that drains in the preparation method of malt flour provided by the invention is 4～6h.As preferably, when draining, every 20～40min turns over wheat once.
In other embodiment of the present invention, the particle diameter of pulverizing in the preparation method of malt flour provided by the invention is 60～200 orders.
The present invention also provides the application of above-mentioned malt flour in food processing; The color EBC value of malt flour provided by the invention is 6-7+/-20～1400, and in the Minolta Lab value of malt flour, L is 25～90, a is 1～10, b is 5～30, the moisture of malt flour＜3～5%.
The present invention also provides the application of above-mentioned malt flour in food processing; The preparation method of malt flour provided by the invention is specially and gets fructus hordei germinatus through soaking, drain, after protein hydrolysis, saccharification, after roasting 0.5～2h under the condition of 80～230 ℃, pulverizing and get final product.
The invention provides a kind of malt flour, the color EBC value of malt flour is 6-7+/-20～1400, and in the Minolta Lab value of malt flour, L is 25～90, a is 1～10, b is 5～30, the moisture of malt flour＜3～5%.Malt flour delicate flavour provided by the invention, wheat aromatic flavour, color is various, can substitute synthetic food color and cocoa power, chocolate powder etc., enriches the designs and varieties of bread product, satisfies the product demand of operator's seeking new thoughts.Can also be according to needs of production, the malt flour of different colours provided by the invention is mixed according to a certain percentage, thereby reach different effects.The present invention also provides a kind of preparation method of malt flour, by the step such as roasting, the wheat fragrance of malt flour is discharged fully, obtains simultaneously color is various, fragrance is different malt flour to satisfy different consumer demands.
The specific embodiment
The invention discloses a kind of malt flour and preparation method thereof, those skilled in the art can use for reference this paper content, suitably improve technological parameter and realize.Special needs to be pointed out is, all similarly replace and change apparent to those skilled in the art, and they all are deemed to be included in the present invention.Method of the present invention and application are described by preferred embodiment, the related personnel obviously can change methods and applications as herein described within not breaking away from content of the present invention, spirit and scope or suitably change and combination, realizes and use the technology of the present invention.
Raw materials usedly in a kind of malt flour provided by the invention and preparation method thereof all can be buied by market.
Below in conjunction with embodiment, further set forth the present invention:
The preparation of embodiment 1 malt flour
Get fructus hordei germinatus soak under the condition of 37 ℃ 6h to soak the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 0.5h under the condition of 45～55 ℃, after saccharification 0.5h under the condition of 60～70 ℃, after roasting 2h under the condition of 80～100 ℃, be crushed to 60～200 orders, obtaining color EBC value is 6-7+/-20, in Minolta Lab value, L is 90, a is 1, b is 13, moisture＜5%, cream delicate fragrance local flavor, saccharifying power are the malt flour of 14.000UP.
The preparation of embodiment 2 malt flours
Get fructus hordei germinatus soak under the condition of 30 ℃ 4h to soak the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 0.5h under the condition of 45～55 ℃, after saccharification 1h under the condition of 60～70 ℃, after roasting 1.5h under the condition of 130～150 ℃, be crushed to 60～200 orders, obtaining color EBC value is 230, in Minolta Lab value, L is 58, a is 9, b is 30, moisture＜3～5%, the malt flour of dry and comfortable flavor, the dried taste of flapjack.
The preparation of embodiment 3 malt flours
Get fructus hordei germinatus be dipped under the condition of 45 ℃ the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 1h under the condition of 45～55 ℃, after saccharification 2h under the condition of 60～70 ℃, after roasting 1h under the condition of 150～170 ℃, be crushed to 60～200 orders, obtaining color EBC value is 400, in Minolta Lab value, L is 47, a is 10, b is 21, moisture＜3%, the malt flour of dry and comfortable flavor, roasting biscuity.
The preparation of embodiment 4 malt flours
Get fructus hordei germinatus be dipped under the condition of 60 ℃ the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 1.5h under the condition of 45～55 ℃, after saccharification 0.5h under the condition of 60～70 ℃, after roasting 0.5h under the condition of 200～215 ℃, be crushed to 60～200 orders, obtaining color EBC value is 1000, in Minolta Lab value, L is 32, a is 8, b is 14, moisture＜3%, the malt flour of burnt odor local flavor.
The preparation of embodiment 5 malt flours
Get fructus hordei germinatus be dipped under the condition of 65 ℃ the wheat degree be 42～46%(when soaking wheat every 20～40min turn over wheat once), after 4～6h drains (when draining, every 20～40min turns over wheat once), protein hydrolysis 2h under the condition of 45～55 ℃, after saccharification 0.5h under the condition of 60～70 ℃, after roasting 0.5h under the condition of 215～230 ℃, be crushed to 60～200 orders, obtaining color EBC value is 1400, in Minolta Lab value, L is 25, a is 6, b is 5, moisture＜3%, the malt flour that the burnt odor flavor is heavier.
The sense evaluation of the food that embodiment 6 malt flour provided by the invention is made
Choose at random respectively 1080 altogether of each age group, every profession and trade personages in national northwest, southwest, northeast, North China, the southeast, Central China, be divided into 36 groups according to age, engaged in trade, every group of 30 surveyees, the food (not adding other color additives and flavor additives useful) that the malt flour that the embodiment of the present invention 1 to 5 any one is provided is made carries out the sense evaluation, the sense evaluation criterion sees Table 1, and evaluation result sees Table 2, table 3.
Table 1 official can evaluation criterion
Table 2 malt flour color evaluation provided by the invention result
Table 3 malt flour flavor evaluation provided by the invention result
Shown by investigation result, from national northwest, southwest, northeast, North China, the southeast, Central China's each age group, every profession and trade personage altogether in 1080 surveyees, fragrance satisfaction rate to malt flour provided by the invention is 91.78%, and the local flavor satisfaction rate is 93.78%.
The above is only the preferred embodiment of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (9)
1. a malt flour, is characterized in that, the color EBC value of described malt flour is 6-7+/-20～1400, and in the Minolta Lab value of described malt flour, L is 25～90, a is 1～10, b is 5～30, the moisture of described malt flour＜3～5%.
2. the preparation method of a malt flour, is characterized in that, gets fructus hordei germinatus through soaking, drain, after protein hydrolysis, saccharification, after roasting 0.5～2h under the condition of 80～230 ℃, pulverizing and get final product.
3. preparation method according to claim 2, is characterized in that, the temperature of described protein hydrolysis is 45～55 ℃, and the time of described protein hydrolysis is 0.5～2h.
4. preparation method according to claim 2, is characterized in that, the temperature of described saccharification is 60～70 ℃, and the time of described saccharification is 0.5～2h.
5. preparation method according to claim 2, is characterized in that, the temperature of described immersion is 30～65 ℃, and the described wheat degree that soaks is 42～46%.
6. preparation method according to claim 2, is characterized in that, the described time that drains is 4～6h.
7. preparation method according to claim 2, is characterized in that, the particle diameter of described pulverizing is 60～200 orders.
8. the malt flour that makes of the described preparation method of according to claim 2 to 7 any one.
9. according to claim 1 or 8 application of described malt flour in food processing.
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Cited By (4)
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| CN103750166A (en) * | 2014-01-08 | 2014-04-30 | 北京中科百瑞能工程技术有限责任公司 | Method for producing wheat germ powder through wheat germ treatment by utilizing steam explosion technology |
| CN105361112A (en) * | 2015-11-13 | 2016-03-02 | 合肥杠岗香食品有限公司 | Bread food seasoning sauce and preparation method thereof |
| CN106221979A (en) * | 2016-08-09 | 2016-12-14 | 山东辛巴赫生物科技有限公司 | A kind of production method of aromatic flavor crystal malt |
| CN111011816A (en) * | 2020-01-15 | 2020-04-17 | 湖南景然绿生态农业科技有限公司 | Production method of burnt fragrance alcohol |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103750166A (en) * | 2014-01-08 | 2014-04-30 | 北京中科百瑞能工程技术有限责任公司 | Method for producing wheat germ powder through wheat germ treatment by utilizing steam explosion technology |
| CN103750166B (en) * | 2014-01-08 | 2016-04-06 | 北京中科百瑞能工程技术有限责任公司 | A kind of method utilizing steam explosion technology process wheat embryo to produce wheat germ powder |
| CN105361112A (en) * | 2015-11-13 | 2016-03-02 | 合肥杠岗香食品有限公司 | Bread food seasoning sauce and preparation method thereof |
| CN106221979A (en) * | 2016-08-09 | 2016-12-14 | 山东辛巴赫生物科技有限公司 | A kind of production method of aromatic flavor crystal malt |
| CN106221979B (en) * | 2016-08-09 | 2019-12-10 | 山东金酿生物科技有限公司 | production method of aromatic crystallized malt |
| CN111011816A (en) * | 2020-01-15 | 2020-04-17 | 湖南景然绿生态农业科技有限公司 | Production method of burnt fragrance alcohol |
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Application publication date: 20130515 |