CN108753505A - Dark burnt malt, preparation method and its beer of preparation of low free radical content - Google Patents
Dark burnt malt, preparation method and its beer of preparation of low free radical content Download PDFInfo
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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Abstract
The present invention proposes a kind of dark burnt malt of low free radical content, preparation method and its beer of preparation, belong to malt manufacturing technology field, the preparation method can be under the premise of ensureing that malt coloration is met the requirements, significantly reduce the content of free radical in malt, meanwhile the malt prepared is in brewing, not only can flavouring it is hyperchromic, and the beer freshness obtained is good, and shelf life wine liquid flavor is relatively stable.The preparation method includes selecting wheat, barley pretreatment, leaching wheat, germination, green malt saccharification, baking and remove root step in existing dark burnt malt preparation method, wherein：It selects in wheat step, selects barley of the fat content less than 2.5% as raw material；In green malt saccharification step, green malt is saccharified in a nitrogen atmosphere；It bakes in step, green malt is baked in a nitrogen atmosphere, and baking temperature is 85-90 DEG C, baking times 180-210min, and high-pressure fog is carried out during baking.
Description
Technical field
The invention belongs to malt manufacturing technology field more particularly to a kind of dark burnt malt of low free radical content, systems
Preparation Method and its beer of preparation.
Background technology
Nowadays beer type becomes more diverse, and for the typical flavor characteristic of prominent beer, winemaker selects addition, and some are special
Color, differentiation malt, these malt are commonly known as Special Malt.Special Malt can assign beer with special property, shadow
Ring production process, color, smell and taste and the stability etc. to beer.Special Malt is generally divided into burnt malt and non-burnt malt two is big
Class, burnt malt can be divided into Vienna malt (coloration according to the difference of coloration again<24EBC), medium shade burnt malt (color
Spend 24-120EBC) and dark burnt malt (coloration>120EBC).
Free radical refers to the atom with unpaired electron, atomic group, molecule or ion, has very active chemistry
Property, such as：·O2 -、·OH、1O2、H2O2, RO, ROO, ROOH etc., these free radicals can almost participate in each substance
Oxidation reaction can react with unsaturated fatty acid, the higher alcohol etc. in beer and generate Cooked Taste, thus, free radical index
(AERA values) is to influence the decisive element of beer freshness.As shown in table 1, when prepared by burnt malt, generally use is far above
The drying temperature of basic malt is dried, moreover, with the intensification of burnt malt coloration, drying temperature also needs accordingly to improve,
This high intensity baking technology inevitably promotes a large amount of generations of free radical, the free-radical contents of burnt malt to be far above
Basic malt, dark burnt malt free-radical contents are even more several times of basic malt, and the free radical of the characteristic beer of production contains
Amount is also far above common light refreshing beer, influences the freshness of beer.
The baked coke technique and key index of 1 malt of table
| Kind | Baked coke technique | Coloration (EBC) | AERA values |
| Basic malt | 80-85℃、2.5-4.0hr | 3-5.5 | 50203 |
| Vienna malt | 110-120℃、1-2hr | <24 | 71740 |
| Medium shade burnt malt | 120-150℃、1-2hr | 24-120 | 101373 |
| Dark burnt malt | 150-180℃、1-2hr | >120 | 286105 |
Routinely refer to currently, focusing primarily on malt coloration, leaching rate, moisture etc. for the research of burnt malt preparation method
Mark, is not yet deeply related to free radical field, is even more to be in space state to how to reduce burnt malt free-radical contents.Cause
And the preparation method of dark burnt malt how is improved, on the basis of ensureing dark burnt malt chromaticity requirements, it is greatly reduced
Its free-radical contents has the production of characteristic beer extremely heavy to obtain the dark burnt malt of low free radical content
The meaning wanted.
Invention content
The present invention prepares dark burnt malt there are the high deficiency of free-radical contents for above-mentioned using existing method, carries
Go out a kind of low free radical content dark color burnt malt preparation method, can ensure malt coloration meet the requirements in advance under, show
Writing reduces the content of free radical in malt, meanwhile, the malt being prepared is applied in brewing, not only can flavouring increasing
Color, moreover, the free-radical contents of the finished beer obtained are substantially reduced, sensory evaluation wine liquid freshness score significantly improves, goods
Frame phase wine liquid flavor is relatively stable.
In order to achieve the above object, the technical solution adopted by the present invention is：
The present invention provides a kind of low free radical content dark color burnt malt preparation methods, including existing dark burnt malt
Selecting wheat, barley pretreatment, leaching wheat, germination, green malt saccharification, baking and remove root step in preparation method, wherein：It is described to select wheat
In step, select barley of the fat content less than 2.5% as raw material；In the green malt saccharification step, green malt is in nitrogen
It is saccharified under atmosphere；Described to bake in step, green malt is baked in a nitrogen atmosphere, and baking temperature is 85-90 DEG C, roasting
The roasting time is 180-210min, and high-pressure fog is carried out during baking.
As a preferred embodiment, it is described bake in step carry out high-pressure fog the specific steps are：Bake after 20min every
10min carries out a high-pressure fog, bakes and carries out a high-pressure fog every 5min after 100min, each spray amount is green malt
The 5%-8% of quality.
As a preferred embodiment, described bake in step, heated up with the rate of 4.5 DEG C/min when baking；It bakes in Roasting oven
Middle progress, Roasting oven is with the speed uniform rotation of 9r/min when baking.
As a preferred embodiment, described select in wheat step, the protein content of the barley of selection is less than 10%, and germinates
Rate is 97% or more.
As a preferred embodiment, the barley pre-treatment step is specially：Barley is cleaned and is classified, retains length and exists
The barley of 2.5-2.8mm.
As a preferred embodiment, the leaching wheat step is specially：Wheat, control leaching are soaked using the disconnected immersions of three leachings two method of cutting off the water supply
Wheat water temperature makes finally to soak wheat degree and reaches 44%-46% within the scope of 13-15 DEG C；It needs once float wheat behaviour before carrying out leaching wheat
Make.
As a preferred embodiment, in the sprouting step, germination temperature control is humidified in 13-15 DEG C, germination process
And wheat operation, germinating time 108-120h are turned in stirring, the moisture that green malt is made is 50 ± 1%, average leaf bud length
For the 3/5-4/5 of wheat length, total malt ratio is accounted for 90% or more, germination percentage reaches 97% or more；The humidification and stirring are turned over
Wheat operation the specific steps are：It is sprayed and is stirred when respectively in germination 8h, 16h and for 24 hours and turn over wheat, in germination animated period per 4-
6h carries out a uniform stirring and turns over wheat.
As a preferred embodiment, in the green malt saccharification step, saccharification temperature is 66 ± 1 DEG C, saccharificatinn period 100-
120min；Saccharification carries out in Roasting oven, and Roasting oven is with the speed uniform rotation of 6r/min when saccharification.
The present invention also provides utilize the low free radical content dark color burnt malt system described in any of the above-described technical solution
The dark burnt malt that Preparation Method prepares.
Invention further provides a kind of IPA beer of low free radical content, by adding the above-mentioned of 10%-15%
Dark burnt malt is prepared.
Compared with prior art, the advantages and positive effects of the present invention are：
1, low free radical content dark color burnt malt preparation method provided by the invention is made using the barley of low-fat content
For raw material, leaching wheat process provides moisture sufficient inside wheat to obtain higher leaching wheat degree, low temperature germinate for a long time promote starch,
Protein is uniformly degraded, and malt quality homogeneity is improved；Further Maillard reaction substrate sugar is improved using suitable for Mashing process
And amino acid concentration, while it is effectively oxygen barrier to malt progress using nitrogen, it avoids malt from being aoxidized in saccharification, effectively reduces malt
Free-radical contents；In addition, baking process uses low temperature long-time baking technology, reduced by reducing baking temperature and oxygen barrier measure
Freeradical yield, while increasing high-pressure fog technique and carrying out appropriate moisturizing, to promote the generation of present-color material, ensure malt color
Degree reaches standard；
2, the dark burnt malt prepared using preparation method provided by the invention, free-radical contents are low, by it
Saccharification wort is made according to agreement act, is in amber through national level teacher of the judge'ing subjective appreciation appearance, there is apparent malt fragrance, mouth
Feel pure, is no different miscellaneous smell；
3, the I PA beer that the dark burnt malt of the addition above-mentioned low free radical contents of 10%-15% prepares, outside
It is in amber to see, and has apparent malt fragrance, can meet coloration, the malt fragrance demand of I PA beer, beer indices
Reach the national standard of GB4927-2008 quality liquors；Moreover, free-radical contents are low in wine liquid, freshness is good, and Cooked Taste obtains
It is obviously improved, beer flavor is stablized when shelf life stores, and freshness score is higher than the wine liquid for adding commercially available dark burnt malt.
Specific implementation mode
The technical scheme in the embodiments of the invention will be clearly and completely described below, it is clear that described implementation
Example is only a part of the embodiment of the present invention, instead of all the embodiments.Based on the embodiments of the present invention, this field is common
The every other embodiment that technical staff is obtained without making creative work belongs to the model that the present invention protects
It encloses.
An embodiment of the present invention provides a kind of low free radical content dark color burnt malt preparation methods, including existing dark coke
Selecting wheat, barley pretreatment, leaching wheat, germination, green malt saccharification, baking and remove root step in fragrant wheat germ preparation method, wherein institute
It states and selects in wheat step, select barley of the fat content less than 2.5% as raw material；In the green malt saccharification step, green malt
It is saccharified in a nitrogen atmosphere；Described to bake in step, green malt is baked in a nitrogen atmosphere, baking temperature 85-
90 DEG C, baking times 180-210min, high-pressure fog is carried out during baking.
In the above preparation method, it should be noted that the barley that low-fat content is selected when selecting wheat, it can be in certain journey
The progress that lipid oxidation reaction is reduced on degree effectively reduces malt free-radical contents, at the same can avoid lipid by autoxidation or
Person generates the substance for being unfavorable for malt and beer flavor under the action of lipoxygenase (LOX).Further, in green malt sugar
During change, since saccharification temperature is higher, the increase of free-radical contents in malt is may result in, therefore, using nitrogen to wheat
Bud carries out oxygen barrier, it is possible to reduce the degree of oxidation of malt effectively reduces the content of free radical in malt.In addition, baking stage meeting
A large amount of enrichment maillard reaction products, generate colour generation taste compound, while being also the free-radical contents amplification highest stage, existing
Generally use high temperature, short time bakes in dark burnt malt preparation method, and the embodiment of the present invention using low temperature it is long when bake, and
Coordinate nitrogen oxygen barrier, the free-radical contents of burnt malt can be significantly reduced.However, it can be caused due to baking malt when low temperature is long
Moisture is substantially reduced, thus only by extending baking times, can not be continued the progress for promoting Maillard reaction, be caused dark color
Burnt malt coloration be difficult to reach standard (>120EBC), it and bakes for a long time and easily leads to malt and be seriously carbonized, malt is caused to soak
Extracting rate is extremely low.In the embodiment of the present invention, high-pressure fog is carried out during baking, certain moisture can be provided for malt, promote
Into the generation of present-color material, its coloration is made to reach standard, the final dark burnt malt for obtaining low free radical content.In addition, also
It should be noted that in existing dark burnt malt preparation method described in above-mentioned preparation method select wheat, barley pretreatment,
Leaching wheat, green malt saccharification, bakes and removes root step, in particular to those skilled in the art in the dark burnt malt of preparation germination
When the used prior art.
In a preferred embodiment, it is described bake in step carry out high-pressure fog the specific steps are：It bakes every after 20min
A high-pressure fog is carried out every 10min, bakes and carries out a high-pressure fog every 5min after 100min, each spray amount is green wheat
The 5%-8% of bud quality.In the preferred embodiment, the frequency for baking high-pressure fog early period is low, and bakes the later stage and improve spraying
Frequency, while coordinating above-mentioned suitable spray amount, can with bake during the moisture loss situation of malt match, preferably
Promote the generation of present-color material.
In a preferred embodiment, described to bake in step, it is heated up with the rate of 4.5 DEG C/min when baking.Using this speed
Rate heats up, and is conducive to avoid to generate free radicals in temperature-rise period.Further, baking can carry out in Roasting oven, when baking
Roasting oven advantageously ensures that malt is heated evenly with the speed uniform rotation of 9r/min.
In a preferred embodiment, described to select in wheat step, the protein content of the barley of selection is less than 10%, and
Germination percentage is 97% or more, and such barley is more suitable for the raw material as brewing.
In a preferred embodiment, the barley pre-treatment step is specially：Barley is cleaned and is classified, length is retained
Spend the barley in 2.5-2.8mm.It should be noted that clean refer to remove barley in all non-barleys substance, such as：Wheat
Bar, bag rope, wooden unit, iron nail, screw, metal wire, stone, miscellaneous wheat, broken barley corn etc..Classification refers to using different points of sieve pore
Grade sieve carries out grade screening to wheat size, is conducive to filter out barley of uniform size.Using above-mentioned steps to barley material
After being pre-processed, it is more advantageous to and obtains the uniform green malt of leaf bud length, and advantageously ensure that germination percentage.
In a preferred embodiment, the leaching wheat step is specially：Wheat, control are soaked using the disconnected immersions of three leachings two method of cutting off the water supply
System leaching wheat water temperature makes finally to soak wheat degree and reaches 44%-46% within the scope of 13-15 DEG C.It should be noted that leaching wheat degree refers to leaching
The moisture of barley after bubble.Using above-mentioned leaching wheat method and temperature, it can give and adequate moisture is provided inside wheat, make in barley
Original enzyme rejuvenates and starts the life process of germination, when soaking wheat degree in the range of this preferred embodiment limits, more
Be conducive to obtain follow-up germination.Further, it can carry out once floating wheat operation before carrying out leaching wheat, it is miscellaneous in barley to remove
Matter, it is ensured that the pure property of malt taste.
In a preferred embodiment, in the sprouting step, germination temperature control carries out in 13-15 DEG C, germination process
Wheat operation, germinating time 108-120h are turned in humidification and stirring, and the moisture that green malt is made is 50 ± 1%, average leaf bud
Length is the 3/5-4/5 of wheat length, accounts for total malt ratio 90% or more, germination percentage reaches 97% or more.Using the present embodiment
In preferred germination condition, the green malt of better quality can be obtained.Further, the tool of wheat operation is turned in the humidification and stirring
Body step is：It is sprayed and is stirred when respectively in germination 8h, 16h and for 24 hours and turn over wheat, carried out once per 4-6h in germination animated period
Uniform stirring turns over wheat.It is humidified and is stirred using above-mentioned specific steps and turn over wheat operation, be more advantageous to barley germination.
In a preferred embodiment, in the green malt saccharification step, saccharification temperature is 66 ± 1 DEG C, and saccharificatinn period is
100-120min.Using preferred saccharification temperature and saccharificatinn period in the present embodiment, advantageously ensure that malt has pure wheat
Bud fragrance.Further, saccharification carries out in Roasting oven, and Roasting oven is conducive to the speed uniform rotation of 6r/min when saccharification
Ensure that malt is heated evenly.
The embodiment of the present invention additionally provides a kind of dark burnt using the low free radical content described in any of the above-described embodiment
The dark burnt malt that fragrant wheat germ preparation method prepares.The coloration of the dark color burnt malt>120EBC meets dark burnt odor
The color standard of malt, meanwhile, free-radical contents are low.
The embodiment of the present invention further additionally provides a kind of IPA beer of low free radical content, by adding 10%-15%
Above-mentioned dark burnt malt be prepared.Free-radical contents are low in the IPA beer wine liquids, and freshness is good, and Cooked Taste obtains
It is obviously improved, beer flavor is stablized when shelf life stores.Meanwhile the coloration and other indexs such as malt fragrance of the IPA beer are equal
Meet the national standard of GB4927-2008 quality liquors.
In order to become apparent from the dark burnt malt for introducing the low free radical content that the embodiment of the present invention is provided in detail, system
Preparation Method and its beer of preparation, are described below in conjunction with specific embodiment.
Embodiment 1
1, low free radical content dark color burnt malt-Australia wheat Compass
(1) wheat is selected：The Australia wheat of selection fat content 2.0% (being less than 2.5%), protein content 9.8% (being less than 10%)
For Compass as raw material, barley grain is full, and barley germination rate is 99% (97% or more)；
(2) barley pre-processes：Barley is cleaned, removal straw, bag rope, wooden unit, iron nail, screw, metal wire, stone
Block, miscellaneous wheat, broken barley corn etc.；And sieve classification is carried out, retain the barley of uniform size that length is 2.5-2.8mm；
(3) wheat is soaked：Leaching Mai Shui is added in wheat impregnating tank, then by barley blanking to wheat impregnating tank, fraction floats to liquid level
On swimmer and impurity be collected by collection port, complete floating wheat operation；Water quality is replaced after floating wheat, at 13 DEG C
Leaching wheat is carried out using three leachings, the two disconnected immersion method of cutting off the water supply under water temperature, includes the first immersion stage (immersion 5h), the first dry leaching successively
Stage (dry leaching 7h), the second immersion stage (immersion 5h), the second dry leaching stage (dry leaching 3h) and third immersion stage (immersion
1.5h), finally leaching wheat degree reaches 45%；
(4) it germinates：Germination temperature is 14 DEG C, germinate 8h, 16h and for 24 hours when uniform spray 80mL water respectively, and carry out phase
It should stir and turn over wheat operation, carrying out a uniform stirring per 6h (after entering germination animated period) after germination for 24 hours turns over wheat；Germination
After 120h, the moisture that green malt is made is 50%, and average leaf bud length is the 3/5-4/5 of wheat length, accounts for total malt ratio
It is 92%, germination percentage reaches 99%；
(5) green malt is saccharified：Green malt is placed in Roasting oven, the nitrogen of purity 99.99% is passed through into Roasting oven
3min displaces furnace air；With the speed uniform rotation of 6r/min, green malt is saccharified 120min Roasting oven at 66 DEG C；
(6) it bakes：Roasting oven rotating speed is improved to 9r/min after saccharification, by green malt with the rate of 4.5 DEG C/min
Constant heating rates sintering bakes 180min to 85 DEG C；During baking, a high-pressure fog is carried out every 10min after baking 20min,
It bakes and carries out a high-pressure fog every 5min after 100min, each spray amount is the 5% of green malt quality；
(7) root is removed：The malt that step (6) obtains will be passed through and remove root immediately, the dark burnt odor wheat of low free radical content is made
Bud.
2, the IPA beer of low free radical content
The dark burnt malt that the preparation of 10% embodiment 1 is added in brewing materials, is prepared IPA beer, physics and chemistry refers to
Reference symbol closes GB4927-2008 standards.
Comparative example 1
With embodiment 1 difference lies in：In baking step, high-pressure fog is not carried out.In addition to above-mentioned difference, prepared by malt
Remaining step it is same as Example 1.
Comparative example 2
With embodiment 1 difference lies in：The air not being passed through in nitrogen displacement Roasting oven, green malt are saccharified and bake process
Carry out in air atmosphere.In addition to above-mentioned difference, remaining step prepared by malt is same as Example 1.
Comparative example 3
With embodiment 1 difference lies in：It in baking step, is baked using high temperature, short time, baking temperature is 150 DEG C, roasting
The roasting time is 40min.In addition to above-mentioned difference, remaining step prepared by malt is same as Example 1.
Malt physical and chemical index compares
To the dark burnt malt that embodiment 1 and comparative example 1-3 are prepared, basic malt and commercially available dark burnt odor
Malt carries out sensory evaluation and tests physical and chemical index, and Comparative result is as shown in table 2.It should be noted that AERA values are using electricity
Sub- spin resonance instrument analysis detection obtains.
2 malt sensory evaluation of table and physical and chemical index
As can be seen from Table 2, the dark burnt malt prepared using method provided in an embodiment of the present invention, free radical are contained
The more commercially available dark burnt malt of amount is substantially reduced, meanwhile, coloration can reach dark burnt malt color standard (>
120EBC).By comparing embodiment 1 and comparative example 1-3 as it can be seen that preparation method provided in an embodiment of the present invention, short by high temperature
When bake, coordinate high-pressure fog and nitrogen it is oxygen barrier, the depth that free-radical contents are low and coloration is up to standard is prepared in three's collective effect
Color burnt malt.
Beer index compares
The IPA beer that the commercially available dark burnt malt of IPA beer and addition 10% prepared to embodiment 1 is prepared into
Row comparison, the AERA value test results of beer are as shown in table 3, the freshness of beer shelf life and the sensory evaluation result of flavor
As shown in table 4.
The AERA value test results of 3 IPA beer of table
The freshness of 4 IPA beer shelf life of table and the sensory evaluation result of flavor
By table 3 as it can be seen that the AERA values for the IPA beer that the embodiment of the present invention 1 provides are significantly lower than the commercially available burnt malt of addition
The IPA beer of obtained similar coloration.Moreover, by table 4 as it can be seen that the IPA beer that the embodiment of the present invention 1 provides is sampled wine through national level
Teacher's sensory evaluation, shelf life freshness score is high and stablizes.
Embodiment 2
1, low free radical content dark color burnt malt-Fa Mai Planet
With embodiment 1 difference lies in：(1) select in wheat step back-and-forth method wheat Planet as raw material；(2) leaching wheat step exists
It is carried out under 14 DEG C of water temperature, the final wheat degree that soaks reaches 46%；(3) in sprouting step, germination temperature is 15 DEG C, and germinating time is
114h, the moisture that green malt is made are 50%, and average leaf bud length is the 3/5-4/5 of wheat length, and accounting for total malt ratio is
95%, germination percentage reaches 99%；(4) in green malt saccharification step, green malt is saccharified 110min at 67 DEG C；(5) step is baked
In, baking temperature is 88 DEG C, baking times 200min, and the spray amount of each high-pressure fog is the 6% of green malt quality.Except upper
It states outside difference, remaining step prepared by malt is same as Example 1.
Sensory evaluation is carried out to embodiment 2 and commercially available dark burnt malt and tests physical and chemical index, Comparative result such as table 5
It is shown.
5 malt sensory evaluation of table and physical and chemical index
By table 5 as it can be seen that the dark burnt malt prepared using method provided in an embodiment of the present invention, free radical are contained
The more commercially available dark burnt malt of amount is substantially reduced, meanwhile, coloration can reach dark burnt malt color standard (>
120EBC)。
2, the IPA beer of low free radical content
The dark burnt malt that the preparation of 10% embodiment 2 is added in brewing materials, is prepared IPA beer, physics and chemistry refers to
Reference symbol closes GB4927-2008 standards.
The IPA beer that the commercially available dark burnt malt of IPA beer and addition 10% prepared to embodiment 2 is prepared into
Row comparison, the AERA value test results of beer are as shown in table 6, the freshness of beer shelf life and the sensory evaluation result of flavor
As shown in table 7.
The AERA value test results of 6 IPA beer of table
The freshness of 7 IPA beer shelf life of table and the sensory evaluation result of flavor
By table 6 as it can be seen that the AERA values for the IPA beer that the embodiment of the present invention 2 provides are significantly lower than the commercially available burnt malt of addition
The IPA beer of obtained similar coloration.Moreover, by table 7 as it can be seen that the IPA beer that the embodiment of the present invention 2 provides is sampled wine through national level
Teacher's sensory evaluation, shelf life freshness score is high and stablizes.
Embodiment 3
1, low free radical content dark color burnt malt-Australia wheat Flinders
With embodiment 1 difference lies in：(1) it selects and selects fat content 2.2%, protein content 9.6% in wheat step
Australia wheat Flinders is as raw material；(2) leaching wheat step carries out under 15 DEG C of water temperature, and the final wheat degree that soaks reaches 44%；(3) it germinates
In step, germination temperature is 13 DEG C, germinating time 108h, and the moisture that green malt is made is 49%, average leaf bud length
For the 3/5-4/5 of wheat length, it is 95% to account for total malt ratio, and germination percentage reaches 99%；(4) in green malt saccharification step, green wheat
Bud is saccharified 100min at 65 DEG C；(5) it bakes in step, baking temperature is 90 DEG C, baking times 210min, each high pressure spray
The spray amount of mist is the 8% of green malt quality.In addition to above-mentioned difference, remaining step prepared by malt is same as Example 1.
Sensory evaluation is carried out to embodiment 3 and commercially available dark burnt malt and tests physical and chemical index, Comparative result such as table 8
It is shown.
8 malt sensory evaluation of table and physical and chemical index
By table 8 as it can be seen that the dark burnt malt prepared using method provided in an embodiment of the present invention, free radical are contained
The more commercially available dark burnt malt of amount is substantially reduced, meanwhile, coloration can reach dark burnt malt color standard (>
120EBC)。
2, the IPA beer of low free radical content
The dark burnt malt that the preparation of 15% embodiment 3 is added in brewing materials, is prepared IPA beer, physics and chemistry refers to
Reference symbol closes GB4927-2008 standards.
The IPA beer that the commercially available dark burnt malt of IPA beer and addition 15% prepared to embodiment 3 is prepared into
Row comparison, the AERA value test results of beer are as shown in table 9, the freshness of beer shelf life and the sensory evaluation result of flavor
As shown in table 10.
The AERA value test results of 9 IPA beer of table
The freshness of 10 IPA beer shelf life of table and the sensory evaluation result of flavor
By table 9 as it can be seen that the AERA values for the IPA beer that the embodiment of the present invention 3 provides are significantly lower than the commercially available burnt malt of addition
The IPA beer of obtained similar coloration.Moreover, by table 10 as it can be seen that the IPA beer that provides of the embodiment of the present invention 3 is through national product
Wine teacher's sensory evaluation, shelf life freshness score is high and stablizes.
Claims (10)
1. low free radical content dark color burnt malt preparation method, including in existing dark burnt malt preparation method select wheat,
Barley pretreatment, germination, green malt saccharification, bakes and removes root step at leaching wheat, it is characterised in that：
It is described to select in wheat step, select barley of the fat content less than 2.5% as raw material；
In the green malt saccharification step, green malt is saccharified in a nitrogen atmosphere；
Described to bake in step, green malt is baked in a nitrogen atmosphere, and baking temperature is 85-90 DEG C, and baking times are
180-210min carries out high-pressure fog during baking.
2. low free radical content dark color burnt malt preparation method according to claim 1, which is characterized in that described to bake
In step carry out high-pressure fog the specific steps are：It bakes and carries out a high-pressure fog every 10min after 20min, bake
A high-pressure fog is carried out every 5min after 100min, each spray amount is the 5%-8% of green malt quality.
3. low free radical content dark color burnt malt preparation method according to claim 1 or 2, it is characterised in that：It is described
It bakes in step, is heated up with the rate of 4.5 DEG C/min when baking；It bakes and is carried out in Roasting oven, Roasting oven is with 9r/ when baking
The speed uniform rotation of min.
4. low free radical content dark color burnt malt preparation method according to claim 1, it is characterised in that：It is described to select wheat
In step, the protein content of the barley of selection is less than 10%, and germination percentage is 97% or more.
5. low free radical content dark color burnt malt preparation method according to claim 1, which is characterized in that the barley
Pre-treatment step is specially：Barley is cleaned and is classified, barley of the reservation length in 2.5-2.8mm.
6. low free radical content dark color burnt malt preparation method according to claim 1, which is characterized in that the leaching wheat
Step is specially：Wheat is soaked using the disconnected immersions of three leachings two method of cutting off the water supply, control leaching wheat water temperature makes final within the scope of 13-15 DEG C
Leaching wheat degree reaches 44%-46%；It needs once float wheat operation before carrying out leaching wheat.
7. low free radical content dark color burnt malt preparation method according to claim 1, it is characterised in that：The germination
In step, germination temperature control, which is humidified and is stirred in 13-15 DEG C, germination process, turns over wheat operation, germinating time 108-
120h, the moisture that green malt is made are 50 ± 1%, and average leaf bud length is the 3/5-4/5 of wheat length, accounts for total malt ratio
90% or more, germination percentage reaches 97% or more；It is described humidification and stirring turn over wheat operation the specific steps are：It is germinateing respectively
8h, 16h and for 24 hours when sprayed and stirred and turn over wheat, carrying out a uniform stirring per 4-6h in germination animated period turns over wheat.
8. low free radical content dark color burnt malt preparation method according to claim 1, which is characterized in that the green wheat
In bud saccharification step, saccharification temperature is 66 ± 1 DEG C, saccharificatinn period 100-120min；Saccharification carries out in Roasting oven, when saccharification
Roasting oven is with the speed uniform rotation of 6r/min.
9. the depth prepared using claim 1-8 any one of them low free radical content dark color burnt malt preparation methods
Color burnt malt.
10. a kind of IPA beer of low free radical content, it is characterised in that：By adding described in the claim 9 of 10%-15%
Dark burnt malt be prepared.
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| CN112753828A (en) * | 2021-02-01 | 2021-05-07 | 欧麦(保定)麦芽有限公司 | Method for preparing crystallized malt and malt tea |
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