CN107760503A - A kind of wheat germ preparation method - Google Patents
A kind of wheat germ preparation method Download PDFInfo
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- CN107760503A CN107760503A CN201711055783.3A CN201711055783A CN107760503A CN 107760503 A CN107760503 A CN 107760503A CN 201711055783 A CN201711055783 A CN 201711055783A CN 107760503 A CN107760503 A CN 107760503A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/18—Preparation of malt extract or of special kinds of malt, e.g. caramel, black malt
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Abstract
The invention provides a kind of wheat germ preparation method, comprise the following steps：Select wheat, clean removal of impurities, leaching wheat, germination, drying, baked coke, except root pack；The high malt fragrance malt of the present invention is using the barley that quality is high-quality, taste is pure as raw material, soak the continuous Wind Volume ventilation of wheat process, acidic materials caused by effectively suppressing malt anuerobic respiration, suitable pH conditions are provided for Maillard reaction, improve malt Aromatic Matter Contents.Germination technology uses low temperature long-time germination technology, significantly improves the enzyme system enzyme activity such as amylase, protease, forms substantial amounts of reduced sugar and amino acid, and the substrate of abundance is provided for Maillard reaction.Under the conditions of Maillard reaction optimum moisture activity, pH etc., gradient baked coke technique is carried out, is enriched with maillard reaction product rapidly, malt Aromatic Matter Contents is improved, makes malt fragrance apparently higher than common malt and burnt malt.
Description
Technical field
The present invention relates to malt manufacturing field, more particularly to a kind of wheat germ preparation method with high malt fragrance.
Background technology
With the fast development of Beer, the demand of high-end product is increasingly increased, but mouth between different beer varieties
Taste difference unobvious, product homogeneity phenomenon is more serious, is badly in need of carrying out breakthrough and innovation on brewing technique, and exploitation has typical case
Flavour characteristic new product, strengthen the core competitiveness of enterprise.
The primary raw material of brewing is malt, water, hops, yeast.Malt is one of main raw material of brewing,
The flavor of its quality and beer, color and luster, stability, sensory evaluation etc. are closely related, and its chemical composition and quality are to wheat juice and beer
Quality of Liquors plays guidance quality.
The malt fragrance of malt is the main source of brewers malt fragrance, and Pilsen malt slightly has malt perfume in the prior art
Gas, but far from the typical flavor characteristic for meeting its malt fragrance, and burnt malt, black malt, coloring malt, chocolate malt
Even if Deng Special Malt with certain malt fragrance, but due to the limitation of its preparation technology, malt is caused to produce malt
Can be produced while fragrance it is obvious be charred other smells such as taste, the smell of burning, bitter taste, chocolate flavoured, influence the pure of malt fragrance
Property,
The content of the invention
Based on this, it is necessary to provide a kind of wheat germ preparation method fragrant with high malt.
A kind of wheat germ preparation method, comprises the following steps：
(1) wheat is selected：Selecting protein content, barley of the barley germination rate more than 98% is raw material 12~14%, and
Barley is concentrated into stored dry；
(2) removal of impurities is cleaned：By the barley of storage successively by vibrating cleaning sieve, stone removing machine by use of principle, remove in barley
Stone, branch, the impurity such as plastic optical fibre, then by cylindrical pre-cleaning screen, Low-Pressure Pulse Bag Filter, remove the wheat in barley
The accessory substances such as bran, wheat ash, wheat bran；
(3) wheat is soaked：Carry out soaking wheat processing, including immersion stage and dry leaching stage using the immersion method of cutting off the water supply, make leaching Mai Duda
To 46~48%；
(4) germinate：Using low temperature long-time germination technology, germination temperature is controlled at 11-15 DEG C；Development stage carries out some
Wheat is turned in secondary stirring, and the 3/4-1 that the average leaf bud length of green malt is wheat length is made, accounts for more than the 85% of total malt ratio, germination
Rate reaches more than 98%；
(5) dry：The humidity discharging stage excludes unbound water in green malt using the ventilation humidity discharging of Wind Volume short time, constant speed,
Malt draught capacity >=97m per ton3/ min, the humidity discharging time≤10hr, wheat floor height low spot difference≤7cm in drying oven is controlled, dried
Total time 34-38hr；
(6) baked coke：It is divided into four-stage：
The baked coke first stage, when malt moisture is reduced to 10.0-12.0%, wheat layer is delayed with 0.2-1.0 DEG C/hr speed
Slowly 82 ± 0.5 DEG C are at the uniform velocity warming up to, constant temperature baked coke 3hr；
Baked coke second stage, wheat layer are at the uniform velocity warming up to 87 ± 0.5 DEG C with 1.5-2.0 DEG C/hr speed, constant temperature baked coke 1.5-
2hr；
Baked coke phase III, wheat layer are at the uniform velocity warming up to 95 ± 0.5 DEG C with 2.0-4.0 DEG C/hr speed, constant temperature baked coke 1-
1.5hr；
Baked coke fourth stage, wheat layer are brought rapidly up to 99 ± 0.5 DEG C with 5.0-6.0 DEG C/hr speed, constant temperature baked coke 0.5-
1hr；
(7) except root is packed：The malt of step (6) was carried out in 12 hours to remove root, that is, obtains high fragrance malt.
Further, step (3) leaching wheat process includes soaking first, dry leaching and soaked again, wherein in immersion first or
Cellulase is used when soaking again.
Further, the germinating time of step (4) is 20~80h, and composite enzyme solution is added in green malt, by dry big
Wheat meter, barley per ton add 1.1L~3.3L composite enzyme solutions.
Above-mentioned wheat germ preparation method, high malt fragrance malt is using the barley that quality is high-quality, taste is pure as raw material, leaching
The continuous Wind Volume ventilation of wheat process, acidic materials effectively caused by suppression malt anuerobic respiration, is provided for Maillard reaction
Suitable pH conditions, improve malt Aromatic Matter Contents.Germination technology uses low temperature long-time germination technology, significantly improves starch
The enzyme system enzyme activity such as enzyme, protease, substantial amounts of reduced sugar and amino acid are formed, the substrate of abundance is provided for Maillard reaction.
Under the conditions of Maillard reaction optimum moisture activity, pH etc., gradient baked coke technique is carried out, maillard reaction product is enriched with rapidly, carries
High malt Aromatic Matter Contents, make malt fragrance apparently higher than common malt and burnt malt.
Embodiment
Presently preferred embodiments of the present invention is described in detail below so that advantages and features of the invention can be easier to by
It will be appreciated by those skilled in the art that apparent clearly defined so as to be made to protection scope of the present invention.
Embodiment 1
A kind of wheat germ preparation method, comprises the following steps：
(1) wheat is selected：Selecting protein content, barley of the barley germination rate more than 98% be raw material 12%, and will be greatly
Wheat concentrates stored dry；
(2) removal of impurities is cleaned：By the barley of storage successively by vibrating cleaning sieve, stone removing machine by use of principle, remove in barley
Stone, branch, the impurity such as plastic optical fibre, then by cylindrical pre-cleaning screen, Low-Pressure Pulse Bag Filter, remove the wheat in barley
The accessory substances such as bran, wheat ash, wheat bran；
(3) wheat is soaked：Carry out soaking wheat processing using the immersion method of cutting off the water supply, including soak first, do leaching and soak again, first
Cellulase is used when immersion or again immersion, leaching wheat degree is reached 46~48%；
(4) germinate：Using low temperature long-time germination technology, germination temperature is controlled at 11 DEG C, and germinating time is 20~80h；
Development stage carries out stirring several times and turns over wheat, and the 3/4-1 that the average leaf bud length of green malt is wheat length is made, accounts for total malt ratio
More than 85%, and composite enzyme solution is added in green malt, based on dry barley, barley per ton adds 1.1L~3.3L complex enzymes
Solution, germination percentage reach more than 98%；
(5) dry：The humidity discharging stage excludes unbound water in green malt using the ventilation humidity discharging of Wind Volume short time, constant speed,
Malt draught capacity >=97m3/min per ton, the humidity discharging time≤10hr, wheat floor height low spot difference≤7cm in drying oven is controlled, dried
Total time 34-38hr；
(6) baked coke：It is divided into four-stage：
The baked coke first stage, when malt moisture is reduced to 10.0-12.0%, wheat layer is delayed with 0.2-1.0 DEG C/hr speed
Slowly 82 ± 0.5 DEG C are at the uniform velocity warming up to, constant temperature baked coke 3hr；
Baked coke second stage, wheat layer are at the uniform velocity warming up to 87 ± 0.5 DEG C with 1.5-2.0 DEG C/hr speed, constant temperature baked coke 1.5-
2hr；
Baked coke phase III, wheat layer are at the uniform velocity warming up to 95 ± 0.5 DEG C with 2.0-4.0 DEG C/hr speed, constant temperature baked coke 1-
1.5hr；
Baked coke fourth stage, wheat layer are brought rapidly up to 99 ± 0.5 DEG C with 5.0-6.0 DEG C/hr speed, constant temperature baked coke 0.5-
1hr；
(7) except root is packed：The malt of step (6) was carried out in 12 hours to remove root, that is, obtains high fragrance malt.
Embodiment 2
A kind of wheat germ preparation method, comprises the following steps：
(1) wheat is selected：Selecting protein content, barley of the barley germination rate more than 98% be raw material 13%, and will be greatly
Wheat concentrates stored dry；
(2) removal of impurities is cleaned：By the barley of storage successively by vibrating cleaning sieve, stone removing machine by use of principle, remove in barley
Stone, branch, the impurity such as plastic optical fibre, then by cylindrical pre-cleaning screen, Low-Pressure Pulse Bag Filter, remove the wheat in barley
The accessory substances such as bran, wheat ash, wheat bran；
(3) wheat is soaked：Carry out soaking wheat processing using the immersion method of cutting off the water supply, including soak first, do leaching and soak again, first
Cellulase is used when immersion or again immersion, leaching wheat degree is reached 46~48%；
(4) germinate：Using low temperature long-time germination technology, germination temperature control at 13.5 DEG C, germinating time is 20~
80h；Development stage carries out stirring several times and turns over wheat, and the 3/4-1 that the average leaf bud length of green malt is wheat length is made, accounts for total malt
More than the 85% of ratio, and composite enzyme solution is added in green malt, based on dry barley, barley addition 1.1L~3.3L per ton is multiple
Synthase solution, germination percentage reach more than 98%；
(5) dry：The humidity discharging stage excludes unbound water in green malt using the ventilation humidity discharging of Wind Volume short time, constant speed,
Malt draught capacity >=97m3/min per ton, the humidity discharging time≤10hr, wheat floor height low spot difference≤7cm in drying oven is controlled, dried
Total time 34-38hr；
(6) baked coke：It is divided into four-stage：
The baked coke first stage, when malt moisture is reduced to 10.0-12.0%, wheat layer is delayed with 0.2-1.0 DEG C/hr speed
Slowly 82 ± 0.5 DEG C are at the uniform velocity warming up to, constant temperature baked coke 3hr；
Baked coke second stage, wheat layer are at the uniform velocity warming up to 87 ± 0.5 DEG C with 1.5-2.0 DEG C/hr speed, constant temperature baked coke 1.5-
2hr；
Baked coke phase III, wheat layer are at the uniform velocity warming up to 95 ± 0.5 DEG C with 2.0-4.0 DEG C/hr speed, constant temperature baked coke 1-
1.5hr；
Baked coke fourth stage, wheat layer are brought rapidly up to 99 ± 0.5 DEG C with 5.0-6.0 DEG C/hr speed, constant temperature baked coke 0.5-
1hr；
(7) except root is packed：The malt of step (6) was carried out in 12 hours to remove root, that is, obtains high fragrance malt.
Embodiment 3
A kind of wheat germ preparation method, comprises the following steps：
(1) wheat is selected：Selecting protein content, barley of the barley germination rate more than 98% be raw material 14%, and will be greatly
Wheat concentrates stored dry；
(2) removal of impurities is cleaned：By the barley of storage successively by vibrating cleaning sieve, stone removing machine by use of principle, remove in barley
Stone, branch, the impurity such as plastic optical fibre, then by cylindrical pre-cleaning screen, Low-Pressure Pulse Bag Filter, remove the wheat in barley
The accessory substances such as bran, wheat ash, wheat bran；
(3) wheat is soaked：Carry out soaking wheat processing using the immersion method of cutting off the water supply, including soak first, do leaching and soak again, first
Cellulase is used when immersion or again immersion, leaching wheat degree is reached 46~48%；
(4) germinate：Using low temperature long-time germination technology, germination temperature is controlled at 15 DEG C, and germinating time is 20~80h；
Development stage carries out stirring several times and turns over wheat, and the 3/4-1 that the average leaf bud length of green malt is wheat length is made, accounts for total malt ratio
More than 85%, and composite enzyme solution is added in green malt, based on dry barley, barley per ton adds 1.1L~3.3L complex enzymes
Solution, germination percentage reach more than 98%；
(5) dry：The humidity discharging stage excludes unbound water in green malt using the ventilation humidity discharging of Wind Volume short time, constant speed,
Malt draught capacity >=97m3/min per ton, the humidity discharging time≤10hr, wheat floor height low spot difference≤7cm in drying oven is controlled, dried
Total time 34-38hr；
(6) baked coke：It is divided into four-stage：
The baked coke first stage, when malt moisture is reduced to 10.0-12.0%, wheat layer is delayed with 0.2-1.0 DEG C/hr speed
Slowly 82 ± 0.5 DEG C are at the uniform velocity warming up to, constant temperature baked coke 3hr；
Baked coke second stage, wheat layer are at the uniform velocity warming up to 87 ± 0.5 DEG C with 1.5-2.0 DEG C/hr speed, constant temperature baked coke 1.5-
2hr；
Baked coke phase III, wheat layer are at the uniform velocity warming up to 95 ± 0.5 DEG C with 2.0-4.0 DEG C/hr speed, constant temperature baked coke 1-
1.5hr；
Baked coke fourth stage, wheat layer are brought rapidly up to 99 ± 0.5 DEG C with 5.0-6.0 DEG C/hr speed, constant temperature baked coke 0.5-
1hr；
(7) except root is packed：The malt of step (6) was carried out in 12 hours to remove root, that is, obtains high fragrance malt.
Embodiment described above only expresses the several embodiments of the present invention, and its description is more specific and detailed, but simultaneously
Therefore the limitation to the scope of the claims of the present invention can not be interpreted as.It should be pointed out that for one of ordinary skill in the art
For, without departing from the inventive concept of the premise, various modifications and improvements can be made, these belong to the guarantor of the present invention
Protect scope.Therefore, the protection domain of patent of the present invention should be determined by the appended claims.
Claims (3)
1. a kind of wheat germ preparation method, it is characterised in that comprise the following steps：
(1) wheat is selected：Selecting protein content, barley of the barley germination rate more than 98% be raw material 12~14%, and will be greatly
Wheat concentrates stored dry；
(2) removal of impurities is cleaned：By the barley of storage successively by vibrating cleaning sieve, stone removing machine by use of principle, the stone in barley is removed
Impurity such as block, branch, plastic optical fibre, then by cylindrical pre-cleaning screen, Low-Pressure Pulse Bag Filter, remove wheat bran in barley,
The accessory substances such as wheat ash, wheat bran；
(3) wheat is soaked：Carry out soaking wheat processing, including immersion stage and dry leaching stage using the immersion method of cutting off the water supply, leaching wheat degree is reached 46
~48%；
(4) germinate：Using low temperature long-time germination technology, germination temperature is controlled at 11-15 DEG C；Development stage is stirred several times
Mix and turn over wheat, the 3/4-1 that the average leaf bud length of green malt is wheat length is made, accounts for more than the 85% of total malt ratio, germination percentage reaches
To more than 98%；
(5) dry：The humidity discharging stage, constant speed excluded unbound water in green malt, per ton using the ventilation humidity discharging of Wind Volume short time
Malt draught capacity >=97m3/ min, the humidity discharging time≤10hr, wheat floor height low spot difference≤7cm in drying oven is controlled, when drying total
Between 34-38hr；
(6) baked coke：It is divided into four-stage：
The baked coke first stage, when malt moisture is reduced to 10.0-12.0%, wheat layer is slowly even with 0.2-1.0 DEG C/hr speed
Speed is warming up to 82 ± 0.5 DEG C, constant temperature baked coke 3hr；
Baked coke second stage, wheat layer are at the uniform velocity warming up to 87 ± 0.5 DEG C with 1.5-2.0 DEG C/hr speed, constant temperature baked coke 1.5-2hr；
Baked coke phase III, wheat layer are at the uniform velocity warming up to 95 ± 0.5 DEG C with 2.0-4.0 DEG C/hr speed, constant temperature baked coke 1-1.5hr；
Baked coke fourth stage, wheat layer are brought rapidly up to 99 ± 0.5 DEG C with 5.0-6.0 DEG C/hr speed, constant temperature baked coke 0.5-1hr；
(7) except root is packed：The malt of step (6) was carried out in 12 hours to remove root, that is, obtains high fragrance malt.
2. wheat germ preparation method according to claim 1, it is characterised in that step (3) leaching wheat process includes soaking first, done
Soak and soak again, wherein using cellulase when soaking or soaking again first.
3. wheat germ preparation method according to claim 1, it is characterised in that the germinating time of step (4) is 20~80h, and
Composite enzyme solution is added in green malt, based on dry barley, barley per ton adds 1.1L~3.3L composite enzyme solutions.
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| CN201711055783.3A CN107760503A (en) | 2017-11-01 | 2017-11-01 | A kind of wheat germ preparation method |
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|---|---|---|---|
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109082347A (en) * | 2018-08-07 | 2018-12-25 | 江南大学 | A method of improving crystal malt percent crystallization in massecuite |
| CN110331060A (en) * | 2019-07-10 | 2019-10-15 | 江苏钰丰麦芽制造有限公司 | A kind of wheat germ preparation method |
| CN110628539A (en) * | 2019-10-31 | 2019-12-31 | 粤海永顺泰(广州)麦芽有限公司 | Preparation method of special malt with burnt aroma and sweet aroma |
| CN110777023A (en) * | 2019-12-03 | 2020-02-11 | 青岛啤酒股份有限公司 | Pearson malt, preparation method thereof and beer prepared from same |
| WO2020073350A1 (en) * | 2018-10-13 | 2020-04-16 | 徐根弟 | Processing technology of barley malt |
| CN111187685A (en) * | 2020-01-14 | 2020-05-22 | 大连工业大学 | Triticale malt for beer brewing and preparation method and application thereof |
| CN111808695A (en) * | 2020-06-18 | 2020-10-23 | 扬州大学 | Production method of crystallized malt with high crystallization rate |
| CN116656437A (en) * | 2023-07-03 | 2023-08-29 | 华润雪花啤酒（中国）有限公司 | Rice sprout for producing fermented beverage, its preparation method and beer prepared from the rice sprout |
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| UA68872A (en) * | 2003-11-13 | 2004-08-16 | Nat Univ Food Technologies | A method for grain pretreating for healing products |
| CN101029291A (en) * | 2006-02-28 | 2007-09-05 | 邱虎 | Malt preparation process |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109082347A (en) * | 2018-08-07 | 2018-12-25 | 江南大学 | A method of improving crystal malt percent crystallization in massecuite |
| CN109082347B (en) * | 2018-08-07 | 2020-12-01 | 江南大学 | Method for improving crystallization rate of crystallized malt |
| WO2020073350A1 (en) * | 2018-10-13 | 2020-04-16 | 徐根弟 | Processing technology of barley malt |
| CN110331060A (en) * | 2019-07-10 | 2019-10-15 | 江苏钰丰麦芽制造有限公司 | A kind of wheat germ preparation method |
| CN110628539A (en) * | 2019-10-31 | 2019-12-31 | 粤海永顺泰(广州)麦芽有限公司 | Preparation method of special malt with burnt aroma and sweet aroma |
| CN110777023A (en) * | 2019-12-03 | 2020-02-11 | 青岛啤酒股份有限公司 | Pearson malt, preparation method thereof and beer prepared from same |
| CN111187685A (en) * | 2020-01-14 | 2020-05-22 | 大连工业大学 | Triticale malt for beer brewing and preparation method and application thereof |
| CN111808695A (en) * | 2020-06-18 | 2020-10-23 | 扬州大学 | Production method of crystallized malt with high crystallization rate |
| CN116656437A (en) * | 2023-07-03 | 2023-08-29 | 华润雪花啤酒（中国）有限公司 | Rice sprout for producing fermented beverage, its preparation method and beer prepared from the rice sprout |
| CN116656437B (en) * | 2023-07-03 | 2024-04-19 | 华润雪花啤酒（中国）有限公司 | Rice sprout for producing fermented beverage, its preparation method and beer prepared from the rice sprout |
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