CN104629966A - Technology for producing malt for brewing beer - Google Patents

Abstract

The invention provides a technology for producing malt for brewing beer, which comprises the steps of selecting malt, immersing malt, germinating, drying, removing roots, and storing, grains abdominal diameter can be accurately controlled in a malt selection phase, temperature at steps of immersing malt, germinating and storing can be controlled, ventilation is realized at the germination phase, GA3 or H2O2 is added, low molecular nitrogen content in grains can be increased, protein dissolvability is good, protein is conversed to more nitrogen and flavour materials, content of nitrogen with solidifiability is reduced during the anaphase making process of beer, beer turbidity is reduced, ester, acetate and citric acid formation can be enhanced, and the beer has the advantages of tasty mouth feeling, and the beer has good taste.

Description

The malt-making technique of beer brewing

Technical field

The present invention relates to a kind of beer brewing technique, especially the malt-making technique of beer brewing .

Background technology

The main raw material of brewing beer is barley, and barley first will be made the technique that Fructus Hordei Germinatus could use brew operation later, barley to make Fructus Hordei Germinatus and is called for short malt-making technique.The quality of Fructus Hordei Germinatus and composition all play conclusive effect, so malt-making technique is most important in whole beer brewing process to the color of beer, foam and biologically stable and recovery rate.

Malt-making technique generally comprises and selects wheat, leaching wheat, germination, dries, digs up the roots and store several operation, every procedure all will control correlation parameter well, as wheat abdomen footpath, leaching wheat water temperature etc., current malt-making technique leaching wheat temperature is high, and cause absorption speed too fast, the dipping Fructus Hordei Germinatus time is short, leaching wheat is uneven, the wheat that easy formation is gone rotten, nutritive substance decomposes too much, affects the nutritive ingredient in beer fermentation process and fragrance matter.

Summary of the invention

The object of the invention is the above-mentioned shortcoming for overcoming current malt-making technique.

For achieving the above object, the technical solution used in the present invention is as follows:

A kind of malt-making technique of beer brewing is provided, comprises the following steps:

(1) select wheat: first the raw material barley of beer brewing is sent into barley primary election machine, utilize the wheat head that upper strata large-holed sieve tray removing is larger, straw, withered grass and stone, little particle leaks on the sieve plate of lower floor's smaller aperture due, and the grains of sand and dust spill from lower floor's sieve plate, elect at the beginning of wheat; Barley through primary election sends into preparator, removes damaged wheat and confused flour beetle; Send into grading machine through selected barley, remove the wheat that abdomen footpath is less than 2.2mm;

(2) wheat is soaked: the barley chosen is put into wheat impregnating tank, from the watering of wheat impregnating tank top, rinsing is carried out to barley, hydraulic pressure is entered wheat impregnating tank and carries out leaching wheat by the water intaking valve bottom wheat impregnating tank, compressed air pipe generation pressurized air is around the void column in the middle of the inspiration of bottom by wheat and water, gush out from the screw type branch pipeline at top again, rinsing is carried out in circulation, and remove the dust on wheat surface, impurity and microorganism, the sewage produced after rinsing is discharged by outlet valve; Again in wheat impregnating tank, put into clean water, water temperature controls, at 15 DEG C, to soak, soak time 40-42 hour to the barley after rinsing, makes wheat water content reach 43%-48%;

(3) germinate and dry: the barley after immersion proceeds to germinating box, and in germinating box, water temperature controls at 13-18 DEG C and in water, adds additive GA ₃or H ₂o ₂, constantly ventilate with to the sufficient oxygen of wheat supply, make wheat carry out eupnea, with agitator, the wheat piled up is stirred, to promote shedding and ensureing the homogeneity of germination, germinating time 5-6 days of heat; Germination is dried after reaching standard immediately, and the temperature of oven dry, from 50 DEG C, is incubated 3 hours after being warmed up to 85 DEG C;

(4) dig up the roots: Fructus Hordei Germinatus after oven dry sends into malt rootdozer, the rotor that re-packs of malt rootdozer stirs wheat, makes wheat and wheat friction, and wheat and screen drum clash into and rub, and makes to do, crisp wheat root comes off, fall within spiral slot discharge through screen drum; Fructus Hordei Germinatus exit air draught removing light impurity, and make it be cooled to 20 DEG C;

(5) store: the Fructus Hordei Germinatus storage 40-60 days after digging up the roots, storage temperature controls at 13-17 DEG C.

The present invention, by accurately controlling the wheat abdomen footpath selecting the wheat stage, controls the temperature of leaching wheat, germination and storage period, ventilates and add GA in the germination stage ₃or H ₂o ₂, improve low molecule nitrogen content in wheat, protein solubility is good, and protein transduction is changed into more soluble nitrogen and local flavor material.In later stage beer making processes, decrease the content of solidifiability nitrogen, reduce beer turbidity, enhance ester class, the formation of acetic acid and citric acid, give the mouthfeel that beer is tasty and refreshing, make beer soft, taste is coordinated.

Embodiment

Below by two embodiments, the invention will be further described.

Embodiment 1

A malt-making technique for beer brewing, comprises the following steps:

(1) select wheat: first the raw material barley of beer brewing is sent into barley primary election machine, utilize the wheat head that upper strata large-holed sieve tray removing is larger, straw, withered grass and stone, little particle leaks on the sieve plate of lower floor's smaller aperture due, and the grains of sand and dust spill from lower floor's sieve plate, elect at the beginning of wheat; Barley through primary election sends into preparator, removes damaged wheat and confused flour beetle; Send into grading machine through selected barley, remove the wheat that abdomen footpath is less than 2.2mm;

(2) wheat is soaked: the barley chosen is put into wheat impregnating tank, from the watering of wheat impregnating tank top, rinsing is carried out to barley, hydraulic pressure is entered wheat impregnating tank and carries out leaching wheat by the water intaking valve bottom wheat impregnating tank, compressed air pipe generation pressurized air is around the void column in the middle of the inspiration of bottom by wheat and water, gush out from the screw type branch pipeline at top again, rinsing is carried out in circulation, and remove the dust on wheat surface, impurity and microorganism, the sewage produced after rinsing is discharged by outlet valve; Again in wheat impregnating tank, put into clean water, water temperature controls, at 15 DEG C, to soak the barley after rinsing, and soak time 40 hours makes wheat water content reach 43%;

(3) germinate and dry: the barley after immersion proceeds to germinating box, and in germinating box, water temperature controls at 13 DEG C and in water, adds additive GA ₃or H ₂o ₂, constantly ventilate with to the sufficient oxygen of wheat supply, make wheat carry out eupnea, with agitator, the wheat piled up is stirred, to promote shedding and ensureing the homogeneity of germination, germinating time 5 days of heat; Germination is dried after reaching standard immediately, and the temperature of oven dry, from 50 DEG C, is incubated 3 hours after being warmed up to 85 DEG C;

(4) dig up the roots: Fructus Hordei Germinatus after oven dry sends into malt rootdozer, the rotor that re-packs of malt rootdozer stirs wheat, makes wheat and wheat friction, and wheat and screen drum clash into and rub, and makes to do, crisp wheat root comes off, fall within spiral slot discharge through screen drum; Fructus Hordei Germinatus exit air draught removing light impurity, and make it be cooled to 20 DEG C;

(5) store: the Fructus Hordei Germinatus after digging up the roots stores 40 days, and storage temperature controls at 13 DEG C.

Embodiment 2

A malt-making technique for beer brewing, comprises the following steps:

(1) select wheat: first the raw material barley of beer brewing is sent into barley primary election machine, utilize the wheat head that upper strata large-holed sieve tray removing is larger, straw, withered grass and stone, little particle leaks on the sieve plate of lower floor's smaller aperture due, and the grains of sand and dust spill from lower floor's sieve plate, elect at the beginning of wheat; Barley through primary election sends into preparator, removes damaged wheat and confused flour beetle; Send into grading machine through selected barley, remove the wheat that abdomen footpath is less than 2.2mm;

(2) wheat is soaked: the barley chosen is put into wheat impregnating tank, from the watering of wheat impregnating tank top, rinsing is carried out to barley, hydraulic pressure is entered wheat impregnating tank and carries out leaching wheat by the water intaking valve bottom wheat impregnating tank, compressed air pipe generation pressurized air is around the void column in the middle of the inspiration of bottom by wheat and water, gush out from the screw type branch pipeline at top again, rinsing is carried out in circulation, and remove the dust on wheat surface, impurity and microorganism, the sewage produced after rinsing is discharged by outlet valve; Again in wheat impregnating tank, put into clean water, water temperature controls, at 15 DEG C, to soak the barley after rinsing, and soak time 42 hours makes wheat water content reach 48%;

(3) germinate and dry: the barley after immersion proceeds to germinating box, and in germinating box, water temperature controls at 18 DEG C and in water, adds additive GA ₃or H ₂o ₂, constantly ventilate with to the sufficient oxygen of wheat supply, make wheat carry out eupnea, with agitator, the wheat piled up is stirred, to promote shedding and ensureing the homogeneity of germination, germinating time 6 days of heat; Germination is dried after reaching standard immediately, and the temperature of oven dry, from 50 DEG C, is incubated 3 hours after being warmed up to 85 DEG C;

(4) dig up the roots: Fructus Hordei Germinatus after oven dry sends into malt rootdozer, the rotor that re-packs of malt rootdozer stirs wheat, makes wheat and wheat friction, and wheat and screen drum clash into and rub, and makes to do, crisp wheat root comes off, fall within spiral slot discharge through screen drum; Fructus Hordei Germinatus exit air draught removing light impurity, and make it be cooled to 20 DEG C;

(5) store: the Fructus Hordei Germinatus after digging up the roots stores 60 days, and storage temperature controls at 17 DEG C.

Claims (1)

1. a malt-making technique for beer brewing, is characterized in that comprising the following steps:

(1) select wheat: first the raw material barley of beer brewing is sent into barley primary election machine, utilize the wheat head that upper strata large-holed sieve tray removing is larger, straw, withered grass and stone, little particle leaks on the sieve plate of lower floor's smaller aperture due, and the grains of sand and dust spill from lower floor's sieve plate, elect at the beginning of wheat; Barley through primary election sends into preparator, removes damaged wheat and confused flour beetle; Send into grading machine through selected barley, remove the wheat that abdomen footpath is less than 2.2mm;

(2) wheat is soaked: the barley chosen is put into wheat impregnating tank, from the watering of wheat impregnating tank top, rinsing is carried out to barley, hydraulic pressure is entered wheat impregnating tank and carries out leaching wheat by the water intaking valve bottom wheat impregnating tank, compressed air pipe generation pressurized air is around the void column in the middle of the inspiration of bottom by wheat and water, gush out from the screw type branch pipeline at top again, rinsing is carried out in circulation, and remove the dust on wheat surface, impurity and microorganism, the sewage produced after rinsing is discharged by outlet valve; Again in wheat impregnating tank, put into clean water, water temperature controls, at 15 DEG C, to soak, soak time 40-42 hour to the barley after rinsing, makes wheat water content reach 43%-48%;

(3) germinate and dry: the barley after immersion proceeds to germinating box, and in germinating box, water temperature controls at 13-18 DEG C and in water, adds additive GA ₃or H ₂o ₂, constantly ventilate with to the sufficient oxygen of wheat supply, make wheat carry out eupnea, with agitator, the wheat piled up is stirred, to promote shedding and ensureing the homogeneity of germination, germinating time 5-6 days of heat; Germination is dried after reaching standard immediately, and the temperature of oven dry, from 50 DEG C, is incubated 3 hours after being warmed up to 85 DEG C;

(4) dig up the roots: Fructus Hordei Germinatus after oven dry sends into malt rootdozer, the rotor that re-packs of malt rootdozer stirs wheat, makes wheat and wheat friction, and wheat and screen drum clash into and rub, and makes to do, crisp wheat root comes off, fall within spiral slot discharge through screen drum; Fructus Hordei Germinatus exit air draught removing light impurity, and make it be cooled to 20 DEG C;

(5) store: the Fructus Hordei Germinatus storage 40-60 days after digging up the roots, storage temperature controls at 13-17 DEG C.