CN108753505B - Dark burnt malt with low free radical content, preparation method and beer prepared from dark burnt malt - Google Patents
Dark burnt malt with low free radical content, preparation method and beer prepared from dark burnt malt Download PDFInfo
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- CN108753505B CN108753505B CN201810630527.0A CN201810630527A CN108753505B CN 108753505 B CN108753505 B CN 108753505B CN 201810630527 A CN201810630527 A CN 201810630527A CN 108753505 B CN108753505 B CN 108753505B
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 196
- 235000013405 beer Nutrition 0.000 title claims abstract description 62
- 150000003254 radicals Chemical class 0.000 title claims abstract description 57
- 238000002360 preparation method Methods 0.000 title claims abstract description 30
- 241000209140 Triticum Species 0.000 claims abstract description 72
- 235000021307 Triticum Nutrition 0.000 claims abstract description 72
- 241000209219 Hordeum Species 0.000 claims abstract description 51
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 51
- 230000035784 germination Effects 0.000 claims abstract description 45
- 238000002791 soaking Methods 0.000 claims abstract description 41
- 238000000034 method Methods 0.000 claims abstract description 38
- 238000005507 spraying Methods 0.000 claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000012299 nitrogen atmosphere Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 15
- 235000013339 cereals Nutrition 0.000 claims description 14
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000005520 cutting process Methods 0.000 claims description 6
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 claims description 5
- 235000013736 caramel Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 235000005135 Micromeria juliana Nutrition 0.000 claims 3
- 241000246354 Satureja Species 0.000 claims 3
- 235000007315 Satureja hortensis Nutrition 0.000 claims 3
- 239000000796 flavoring agent Substances 0.000 description 20
- 238000011156 evaluation Methods 0.000 description 14
- 235000019634 flavors Nutrition 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 11
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 238000012360 testing method Methods 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 5
- 238000007254 oxidation reaction Methods 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
- 230000032683 aging Effects 0.000 description 3
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 230000002349 favourable effect Effects 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- -1 malt free radical Chemical class 0.000 description 3
- 239000001301 oxygen Substances 0.000 description 3
- 229910052760 oxygen Inorganic materials 0.000 description 3
- 239000007921 spray Substances 0.000 description 3
- 102000003820 Lipoxygenases Human genes 0.000 description 2
- 108090000128 Lipoxygenases Proteins 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000002955 isolation Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 239000002184 metal Substances 0.000 description 2
- 229910052751 metal Inorganic materials 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000012216 screening Methods 0.000 description 2
- 239000004575 stone Substances 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- 239000002023 wood Substances 0.000 description 2
- 108010005094 Advanced Glycation End Products Proteins 0.000 description 1
- 238000004435 EPR spectroscopy Methods 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000012298 atmosphere Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000009413 insulation Methods 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 235000021440 light beer Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- DOTMOQHOJINYBL-UHFFFAOYSA-N molecular nitrogen;molecular oxygen Chemical compound N#N.O=O DOTMOQHOJINYBL-UHFFFAOYSA-N 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007873 sieving Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
Classifications
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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
-
- 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
- C12C11/00—Fermentation processes for beer
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- Biochemistry (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention provides dark burnt aroma malt with low free radical content, a preparation method and beer prepared by the dark burnt aroma malt, and belongs to the technical field of malt preparation. The preparation method comprises the steps of wheat selection, barley pretreatment, wheat soaking, germination, green malt saccharification, baking and root removal in the existing preparation method of the dark color burnt malt, wherein: in the step of selecting wheat, selecting barley with fat content less than 2.5% as a raw material; in the green malt saccharification step, green malt is saccharified in a nitrogen atmosphere; in the baking step, the green malt is baked in a nitrogen atmosphere, the baking temperature is 85-90 ℃, the baking time is 180-210min, and high-pressure spraying is carried out in the baking process.
Description
Technical Field
The invention belongs to the technical field of malt manufacturing, and particularly relates to dark-color burnt malt with low free radical content, a preparation method and beer prepared by the dark-color burnt malt.
Background
Today, the variety of beer is becoming more diverse and in order to highlight the typical flavour profile of beer, brewers choose to add some distinctive, differentiated malt, which is often referred to as specialty malt. The special malt can endow beer with special properties, and influence the production process, color, flavor, taste, stability and the like of the beer. The special malt is generally classified into burnt malt and non-burnt malt, and the burnt malt is classified into light-colored burnt malt (color number <24EBC), medium-colored burnt malt (color number 24-120EBC) and dark-colored burnt malt (color number >120EBC) according to the difference of color number.
Free radicals are atoms, groups of atoms, molecules or ions with unpaired electrons, which have very reactive chemical properties, such as: o2 -、·OH、1O2、H2O2RO, ROO, ROOH, etc., which can almost participate in the oxidation reaction of various substances and can react with unsaturated fatty acid, higher alcohol, etc. in beer to generate aging flavor, and thus, the index of free radicals (AERA value) is a decisive factor for influencing the freshness of beer. As shown in Table 1, when preparing the burnt malt, the burnt malt is usually dried at a temperature far higher than the drying temperature of the basic malt, and the drying temperature is correspondingly increased along with the increase of the chromaticity of the burnt malt, the high-intensity baking process inevitably promotes the generation of a large amount of free radicals, the free radical content of the burnt malt is far higher than that of the basic malt, the free radical content of the dark burnt malt is several times higher than that of the basic malt, and the free radical content of the produced special beer is far higher than that of the common light beer, thereby affecting the freshness of the beer.
TABLE 1 roasting Process and Key indices of malt
| Variety of (IV) C | Coke baking process | Chroma (EBC) | AERA value |
| Basic malt | 80-85℃、2.5-4.0hr | 3-5.5 | 50203 |
| Light-colored burnt malt | 110-120℃、1-2hr | <24 | 71740 |
| Middle-chroma scorched malt | 120-150℃、1-2hr | 24-120 | 101373 |
| Dark burnt malt | 150-180℃、1-2hr | >120 | 286105 |
At present, researches on a preparation method of the scorched malt mainly focus on conventional indexes such as malt chroma, leaching rate, water and the like, and the field of free radicals is not deeply involved, so that the method is in a blank state on how to reduce the free radical content of the scorched malt. Therefore, how to improve the preparation method of the dark-color burnt-flavor malt and greatly reduce the free radical content of the dark-color burnt-flavor malt on the basis of ensuring the chromaticity requirement of the dark-color burnt-flavor malt so as to obtain the dark-color burnt-flavor malt with low free radical content has extremely important significance for the production of special beer.
Disclosure of Invention
Aiming at the defect of high free radical content in the dark burnt fragrant malt prepared by the existing method, the invention provides the preparation method of the dark burnt fragrant malt with low free radical content, which can obviously reduce the free radical content in the malt in advance of ensuring the chromaticity of the malt to meet the requirement, and meanwhile, the malt prepared by the method is applied to beer brewing, so that the aroma and the color can be enhanced, the free radical content of the obtained finished product beer is obviously reduced, the freshness score of the sensory evaluation liquor is obviously improved, and the flavor of the liquor in the shelf life is more stable.
In order to achieve the purpose, the invention adopts the technical scheme that:
the invention provides a preparation method of dark burnt malt with low free radical content, which comprises the steps of wheat selection, barley pretreatment, wheat soaking, germination, green malt saccharification, baking and root removal in the existing preparation method of dark burnt malt, wherein the steps comprise: in the wheat selection step, barley with fat content less than 2.5% is selected as a raw material; in the green malt saccharification step, green malt is saccharified in a nitrogen atmosphere; in the baking step, the green malt is baked in a nitrogen atmosphere, the baking temperature is 85-90 ℃, the baking time is 180-210min, and high-pressure spraying is carried out in the baking process.
Preferably, the specific steps of high-pressure spraying in the baking step are as follows: high-pressure spraying is carried out every 10min after baking for 20min, and every 5min after baking for 100min, wherein the spraying amount is 5-8% of the mass of the green malt each time.
Preferably, in the baking step, the temperature is increased at a rate of 4.5 ℃/min during baking; baking is carried out in a baking oven which rotates at a constant speed of 9r/min during baking.
Preferably, in the step of selecting barley, the protein content of the selected barley is less than 10%, and the germination rate is more than 97%.
Preferably, the barley pretreatment step is specifically as follows: cleaning and grading the barley, and reserving the barley with the length of 2.5-2.8 mm.
Preferably, the wheat steeping step specifically comprises the following steps: soaking wheat by adopting a water soaking and water cutting method of three-soaking and two-cutting, wherein the temperature of the wheat soaking water is controlled within the range of 13-15 ℃, so that the final wheat soaking degree reaches 44% -46%; one floating wheat operation is needed before wheat soaking.
Preferably, in the germination step, the germination temperature is controlled to be 13-15 ℃, the humidifying and stirring wheat turning operation is carried out in the germination process, the germination time is 108-120h, the moisture content of the prepared green malt is 50 +/-1%, the average leaf bud length is 3/5-4/5 of the wheat grain length, the proportion of the green malt in the total malt is more than 90%, and the germination rate is more than 97%; the specific steps of the humidifying and stirring wheat turning operation are as follows: spraying and stirring the wheat for turning over when the wheat sprouts for 8 hours, 16 hours and 24 hours respectively, and uniformly stirring the wheat for turning over every 4-6 hours in the vigorous germination period.
Preferably, in the green malt saccharification step, the saccharification temperature is 66 +/-1 ℃, and the saccharification time is 100-120 min; saccharification is carried out in a baking oven, and the baking oven rotates at a constant speed of 6r/min during saccharification.
The invention also provides the dark-color scorched aroma malt prepared by the preparation method of the dark-color scorched aroma malt with the low free radical content according to any one technical scheme.
The invention further provides IPA beer with low free radical content, which is prepared by adding 10-15% of the dark color burnt malt.
Compared with the prior art, the invention has the advantages and positive effects that:
1. according to the preparation method of the low-free-radical-content dark-color burnt malt, the barley with low fat content is used as a raw material, sufficient moisture in the barley grains is provided in the barley steeping process to obtain high steeping degree, the barley grains germinate at low temperature for a long time to promote uniform degradation of starch and protein, and the quality uniformity of the malt is improved; further adopting a proper saccharification process to improve the concentration of Maillard reaction substrate sugar and amino acid, and simultaneously using nitrogen to effectively isolate oxygen from malt, so that oxidation of malt during saccharification is avoided, and the content of malt free radicals is effectively reduced; in addition, a low-temperature long-time baking process is adopted in the baking process, the generation amount of free radicals is reduced by reducing the baking temperature and taking oxygen insulation measures, and meanwhile, a high-pressure spraying process is added for supplementing water to promote the generation of color-developing substances and ensure that the chromaticity of the malt reaches the standard;
2. the deep-color scorched-aroma malt prepared by the preparation method provided by the invention has low free radical content, is prepared into saccharified wort according to a synergistic method, is amber in appearance through sensory evaluation of national grade evaluators, has obvious malt aroma and pure taste, and has no foreign odor;
3. the I PA beer prepared by adding 10-15% of the deep-color burnt aroma malt with low free radical content has amber appearance and obvious malt aroma, can meet the requirements of chromaticity and malt aroma of the I PA beer, and each index of the beer reaches the national standard of GB4927-2008 high-quality wine; moreover, the wine has low free radical content, good freshness, obviously improved aging taste, stable beer flavor during shelf life storage, and the freshness score is higher than that of the wine added with the commercial dark burnt fragrant malt.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention provides a preparation method of dark-color burnt malt with low free radical content, which comprises the steps of wheat selection, barley pretreatment, wheat soaking, germination, green malt saccharification, baking and root removal in the existing preparation method of dark-color burnt malt, wherein in the wheat selection step, barley with the fat content of less than 2.5 percent is selected as a raw material; in the green malt saccharification step, green malt is saccharified in a nitrogen atmosphere; in the baking step, the green malt is baked in a nitrogen atmosphere, the baking temperature is 85-90 ℃, the baking time is 180-210min, and high-pressure spraying is carried out in the baking process.
In the above-mentioned preparation method, it should be noted that, when barley having a low fat content is selected for selection, the progress of lipid oxidation reaction can be reduced to some extent, the malt free radical content can be effectively reduced, and substances unfavorable for the flavors of malt and beer due to the auto-oxidation of lipids or the action of Lipoxygenase (LOX) can be prevented from being generated. Furthermore, in the green malt saccharification process, the saccharification temperature is higher, so that the content of free radicals in the malt can be increased, and therefore, the oxygen isolation of the malt by using nitrogen can reduce the oxidation degree of the malt and effectively reduce the content of the free radicals in the malt. In addition, the baking stage can enrich Maillard reaction products in a large amount to generate color and flavor development substances, and is also the stage with the highest increase of the content of free radicals. However, since the moisture content of malt is significantly reduced by long-time baking at a low temperature, the Maillard reaction cannot be further promoted by merely prolonging the baking time, so that the color of dark burnt malt is difficult to reach the standard (>120EBC), and the malt is easily carbonized by long-time baking, resulting in a very low malt extraction rate. In the embodiment of the invention, high-pressure spraying is carried out in the baking process, so that certain moisture can be provided for the malt, the generation of color development substances is promoted, the chromaticity of the color development substances reaches the standard, and finally the dark-color burnt-flavor malt with low free radical content is obtained. In addition, the steps of wheat selection, barley pretreatment, wheat soaking, germination, green malt saccharification, baking and root removal in the existing dark burnt malt preparation method described in the preparation method specifically refer to the prior art adopted by those skilled in the art in preparing dark burnt malt.
In a preferred embodiment, the specific steps of high-pressure spraying in the baking step are as follows: high-pressure spraying is carried out every 10min after baking for 20min, and every 5min after baking for 100min, wherein the spraying amount is 5-8% of the mass of the green malt each time. In the preferred embodiment, the high-pressure spraying frequency is low in the early stage of baking, and the spraying frequency is increased in the later stage of baking, and the proper spraying amount is matched with the moisture loss condition of the malt in the baking process, so that the generation of the coloring matter can be better promoted.
In a preferred embodiment, in the baking step, the temperature is increased at a rate of 4.5 ℃/min during baking. The temperature rise at this rate is beneficial to avoiding the generation of free radicals during the temperature rise. Furthermore, baking can be carried out in a baking oven, and the baking oven rotates at a constant speed of 9r/min during baking, so that the malt is heated uniformly.
In a preferred embodiment, in the step of selecting barley, the barley is selected to have a protein content of less than 10% and a germination rate of 97% or more, such barley being more suitable as a raw material for beer brewing.
In a preferred embodiment, the barley pretreatment step is specifically: cleaning and grading the barley, and reserving the barley with the length of 2.5-2.8 mm. It should be noted that cleaning refers to the removal of all non-barley material from barley, such as: straw, rope, wood block, iron nail, screw, metal wire, stone block, wheat grains, broken barley grains, etc. Grading refers to grading screening of the wheat grains by using grading sieves with different sieve meshes, and is favorable for screening the barley with uniform size. After the steps are adopted to pretreat the barley raw material, the method is more favorable for obtaining green malt with uniform leaf bud length and ensuring the germination rate.
In a preferred embodiment, the wheat steeping step specifically comprises: wheat is soaked by adopting a water soaking and water cutting method of three-soaking and two-cutting, and the temperature of the wheat soaking water is controlled within the range of 13-15 ℃, so that the final wheat soaking degree reaches 44% -46%. Note that the barley-steeping degree refers to the moisture content of the barley after steeping. By adopting the wheat steeping method and the temperature, proper moisture can be provided for the interior of the wheat grains, so that the original enzymes in the barley can be restored to activity and the life process of germination is started, and when the steeping degree is within the range defined by the preferred embodiment, the subsequent germination is more favorably obtained. Furthermore, the floating wheat operation can be carried out before the soaking of the wheat to remove impurities in the barley and ensure the purity of the taste of the malt.
In a preferred embodiment, in the germination step, the germination temperature is controlled to be 13-15 ℃, the humidifying and stirring wheat turning operation is carried out in the germination process, the germination time is 108-120h, the moisture content of the prepared green malt is 50 +/-1%, the average leaf bud length is 3/5-4/5 of the wheat grain length, the proportion of the green malt in the total malt is more than 90%, and the germination rate is more than 97%. By using the germination conditions preferred in this example, green malt with better quality can be obtained. Further, the humidifying and stirring wheat turning operation comprises the following specific steps: spraying and stirring the wheat for turning over when the wheat sprouts for 8 hours, 16 hours and 24 hours respectively, and uniformly stirring the wheat for turning over every 4-6 hours in the vigorous germination period. The operations of humidifying, stirring and turning over the barley are carried out by adopting the specific steps, so that the barley germination is facilitated.
In a preferred embodiment, in the green malt saccharification step, the saccharification temperature is 66 + -1 ℃, and the saccharification time is 100-120 min. The preferred saccharifying temperature and saccharifying time in this embodiment are favorable for ensuring that the malt has a pure malt aroma. Furthermore, saccharification is carried out in a baking furnace, and the baking furnace rotates at a constant speed of 6r/min during saccharification, so that the malt is uniformly heated.
The embodiment of the invention also provides the dark-color burnt malt prepared by the preparation method of the dark-color burnt malt with the low free radical content. The color intensity of the dark burnt malt is more than 120EBC, the color intensity standard of the dark burnt malt is satisfied, and simultaneously, the free radical content is low.
The embodiment of the invention further provides IPA beer with low free radical content, which is prepared by adding 10-15% of the dark burnt malt. The IPA beer has low free radical content, good freshness, improved aging taste, and stable beer flavor during shelf life storage. Meanwhile, other indexes of the IPA beer, such as chromaticity, malt aroma and the like, all meet the national standard of GB4927-2008 high-quality wine.
In order to more clearly and specifically describe the dark burnt malt with low free radical content, the preparation method and the beer prepared by the method provided by the embodiment of the invention, the following description is given by combining with the specific embodiment.
Example 1
1. Low free radical content dark brown burnt malt-Australian wheat Compass
(1) Selecting wheat: selecting Australian wheat Compass with fat content of 2.0% (less than 2.5%) and protein content of 9.8% (less than 10%) as raw material, wherein barley seeds are full, and barley germination rate is 99% (more than 97%);
(2) barley pretreatment: cleaning barley, and removing straw, bag rope, wood block, iron nail, screw, metal wire, stone, impurity wheat grains, broken barley grains, etc.; sieving and grading, and retaining barley with length of 2.5-2.8mm and uniform size;
(3) wheat soaking: adding the barley soaking water into a barley soaking tank, then blanking barley into the barley soaking tank, and collecting a small part of floating barley and impurities floating on the liquid surface through a collecting port to finish floating barley operation; after floating wheat is finished, water quality is changed, wheat is soaked by adopting a water soaking and breaking method of three-soaking and two-breaking at the water temperature of 13 ℃, the method sequentially comprises a first wet soaking stage (wet soaking for 5 hours), a first dry soaking stage (dry soaking for 7 hours), a second wet soaking stage (wet soaking for 5 hours), a second dry soaking stage (dry soaking for 3 hours) and a third wet soaking stage (wet soaking for 1.5 hours), and the final wheat soaking degree reaches 45%;
(4) and (3) germination: the germination temperature is 14 ℃, 80mL of water is uniformly sprayed when the wheat sprouts are germinated for 8 hours, 16 hours and 24 hours respectively, the corresponding stirring and turning operation is carried out, and the uniform stirring and turning operation is carried out every 6 hours after the wheat sprouts are germinated for 24 hours (namely after the germination is vigorous); after 120h of germination, the prepared green malt has the water content of 50 percent, the average leaf bud length is 3/5-4/5 of the grain length, the proportion of the green malt in the total malt is 92 percent, and the germination rate reaches 99 percent;
(5) green malt saccharification: placing green malt in a baking furnace, introducing nitrogen with the purity of 99.99% into the baking furnace for 3min, and replacing the air in the furnace; the baking furnace rotates at a constant speed of 6r/min, and the green malt is saccharified for 120min at 66 ℃;
(6) baking: after the saccharification is finished, increasing the rotating speed of the roasting furnace to 9r/min, heating the green malt to 85 ℃ at a constant speed of 4.5 ℃/min, and roasting for 180 min; in the baking process, high-pressure spraying is carried out every 10min after baking for 20min, and high-pressure spraying is carried out every 5min after baking for 100min, wherein the spraying amount of each time is 5% of the mass of the green malt;
(7) removing roots: and (4) removing roots of the malt obtained in the step (6) immediately to obtain the dark burnt malt with low free radical content.
2. IPA beer with low free radical content
10% of the dark burnt malt prepared in example 1 is added into brewing raw materials to prepare the IPA beer, and the physicochemical index of the IPA beer meets the GB4927-2008 standard.
Comparative example 1
The difference from example 1 is that: in the baking step, high pressure spraying was not performed. Except for the above differences, the remaining steps of malt preparation were the same as in example 1.
Comparative example 2
The difference from example 1 is that: no nitrogen was introduced to replace the air in the baking oven, and both the green malt saccharification and baking processes were carried out under an air atmosphere. Except for the above differences, the remaining steps of malt preparation were the same as in example 1.
Comparative example 3
The difference from example 1 is that: in the baking step, high-temperature short-time baking is adopted, the baking temperature is 150 ℃, and the baking time is 40 min. Except for the above differences, the remaining steps of malt preparation were the same as in example 1.
Comparison of physical and chemical indexes of malt
The dark burnt-aroma malt, the base malt, and the commercially available dark burnt-aroma malt prepared in example 1 and comparative examples 1 to 3 were subjected to sensory evaluation and tested for physicochemical indices, and the results are shown in Table 2. The AERA value was obtained by analyzing and detecting with an electron spin resonance spectrometer.
TABLE 2 malt organoleptic evaluation and physicochemical indices
As can be seen from Table 2, the deep-color burnt malt prepared by the method provided by the embodiment of the invention has a radical content significantly lower than that of the commercially available deep-color burnt malt, and the chroma of the dark-color burnt malt can reach the chroma standard (>120EBC) of the deep-color burnt malt. As can be seen from the comparison of the example 1 and the comparative examples 1 to 3, the preparation method provided by the embodiment of the invention prepares the dark-colored burnt-flavor malt with low free radical content and standard chromaticity by high-temperature short-time baking, high-pressure spraying and nitrogen oxygen isolation.
Beer index comparison
The results of the AERA value test of the IPA beer prepared in example 1 and the IPA beer prepared by adding 10% of commercial dark-colored burnt malt are shown in Table 3, and the results of the sensory evaluation of the freshness and flavor of the beer in shelf life are shown in Table 4.
TABLE 3 AERA value test results for IPA beer
TABLE 4 sensory evaluation results of freshness and flavor of IPA beer in shelf life
As can be seen from Table 3, the AERA value of the IPA beer provided in example 1 of the present invention is significantly lower than that of a similar color IPA beer obtained by adding commercially available caramel malt. Further, as can be seen from table 4, the IPA beer provided in example 1 of the present invention has a high and stable shelf-life freshness score as evaluated by the national graduator.
Example 2
1. Dark burnt malt-French wheat Planet with low free radical content
The difference from example 1 is that: (1) selecting French wheat Planet as a raw material in the wheat selection step; (2) the wheat steeping step is carried out at the water temperature of 14 ℃, and the final wheat steeping degree reaches 46 percent; (3) in the germination step, the germination temperature is 15 ℃, the germination time is 114h, the water content of the prepared green malt is 50%, the average leaf bud length is 3/5-4/5 of the grain length, the proportion of the prepared green malt in the total malt is 95%, and the germination rate reaches 99%; (4) in the green malt saccharification step, green malt is saccharified at 67 ℃ for 110 min; (5) in the baking step, the baking temperature is 88 ℃, the baking time is 200min, and the spray amount of each high-pressure spray is 6 percent of the mass of the green malt. Except for the above differences, the remaining steps of malt preparation were the same as in example 1.
The results of sensory evaluation and physicochemical index tests on example 2 and commercially available dark burnt malt are shown in Table 5.
TABLE 5 malt organoleptic evaluation and physicochemical indices
As can be seen from Table 5, the deep-color burnt malt prepared by the method provided by the embodiment of the invention has a radical content significantly lower than that of the commercially available deep-color burnt malt, and the chroma of the dark-color burnt malt can reach the chroma standard (>120EBC) of the deep-color burnt malt.
2. IPA beer with low free radical content
10% of the dark burnt malt prepared in example 2 is added into brewing raw materials to prepare the IPA beer, and the physicochemical index of the IPA beer meets the GB4927-2008 standard.
The results of the AERA value test of the IPA beer produced in example 2 and the IPA beer produced by adding 10% of commercial dark-colored burnt malt are shown in Table 6, and the results of the sensory evaluation of the freshness and flavor of the beer in shelf life are shown in Table 7.
TABLE 6 AERA value test results for IPA beer
TABLE 7 sensory evaluation results of freshness and flavor of IPA beer in shelf life
As can be seen from Table 6, the AERA value of the IPA beer provided in example 2 of the present invention is significantly lower than that of a similar color IPA beer obtained by adding commercially available caramel malt. Further, as can be seen from table 7, the IPA beer provided in example 2 of the present invention was evaluated by the national graduator and had a high and stable shelf life freshness score.
Example 3
1. Low free radical content dark brown malt-Aomei Flinders
The difference from example 1 is that: (1) selecting Australian wheat flanders with fat content of 2.2% and protein content of 9.6% as a raw material in the wheat selecting step; (2) the wheat soaking step is carried out at the water temperature of 15 ℃, and the final wheat soaking degree reaches 44%; (3) in the germination step, the germination temperature is 13 ℃, the germination time is 108 hours, the moisture content of the prepared green malt is 49%, the average leaf bud length is 3/5-4/5 of the grain length, the proportion of the prepared green malt in the total malt is 95%, and the germination rate reaches 99%; (4) in the green malt saccharification step, green malt is saccharified for 100min at 65 ℃; (5) in the baking step, the baking temperature is 90 ℃, the baking time is 210min, and the spraying amount of each high-pressure spray is 8% of the mass of the green malt. Except for the above differences, the remaining steps of malt preparation were the same as in example 1.
The results of sensory evaluation and physicochemical index tests on example 3 and commercially available dark burnt malt are shown in Table 8.
TABLE 8 malt organoleptic evaluation and physicochemical indices
As can be seen from Table 8, the dark burnt malt prepared by the method provided in the examples of the present invention has a radical content significantly lower than that of commercially available dark burnt malt, and at the same time, the color of the dark burnt malt can meet the color standard (>120EBC) of dark burnt malt.
2. IPA beer with low free radical content
The IPA beer is prepared by adding 15% of the dark burnt malt prepared in example 3 into the brewing raw materials, and the physicochemical index of the IPA beer meets the GB4927-2008 standard.
The results of the AERA value test of the IPA beer produced in example 3 and the IPA beer produced by adding 15% of commercial dark-colored burnt malt are shown in Table 9, and the results of the sensory evaluation of the freshness and flavor of the beer in shelf life are shown in Table 10.
TABLE 9 AERA value test results for IPA beer
TABLE 10 sensory evaluation results of freshness and flavor of IPA beer in shelf life
As can be seen from Table 9, the AERA value of the IPA beer provided in example 3 of the present invention is significantly lower than that of a similar color IPA beer obtained by adding commercially available caramel malt. Further, as can be seen from table 10, the IPA beer provided in example 3 of the present invention was evaluated by the national graduator and had a high and stable shelf life freshness score.
Claims (9)
1. The preparation method of the dark color burnt scent malt with low free radical content comprises the steps of wheat selection, barley pretreatment, wheat soaking, germination, green malt saccharification, baking and root removal in the existing preparation method of the dark color burnt scent malt, and is characterized in that:
in the wheat selection step, barley with fat content less than 2.5% is selected as a raw material;
in the green malt saccharification step, the green malt is saccharified in a nitrogen atmosphere, the saccharification temperature is 66 +/-1 ℃, and the saccharification time is 100-120 min;
in the baking step, the green malt is baked in a nitrogen atmosphere, the baking temperature is 85-90 ℃, the baking time is 180-210min, and high-pressure spraying is carried out in the baking process; the specific steps of high-pressure spraying in the baking step are as follows: high-pressure spraying is carried out every 10min after baking for 20min, and every 5min after baking for 100min, wherein the spraying amount is 5-8% of the mass of the green malt each time.
2. The method of making dark brown savory malt with low free radical content according to claim 1, wherein: in the baking step, the temperature is increased at the speed of 4.5 ℃/min during baking; baking is carried out in a baking oven which rotates at a constant speed of 9r/min during baking.
3. The method of making dark brown savory malt with low free radical content according to claim 1, wherein: in the wheat selection step, the protein content of the selected barley is less than 10%, and the germination rate is more than 97%.
4. The method for preparing dark burnt malt with low free radical content according to claim 1, wherein the barley pretreatment step is specifically: cleaning and grading the barley, and reserving the barley with the length of 2.5-2.8 mm.
5. The method for preparing dark burnt malt with low free radical content according to claim 1, wherein the steeping step is specifically: soaking wheat by adopting a water soaking and water cutting method of three-soaking and two-cutting, wherein the temperature of the wheat soaking water is controlled within the range of 13-15 ℃, so that the final wheat soaking degree reaches 44% -46%; one floating wheat operation is needed before wheat soaking.
6. The method of making dark brown savory malt with low free radical content according to claim 1, wherein: in the germination step, the germination temperature is controlled to be 13-15 ℃, the humidifying and stirring wheat turning operation is carried out in the germination process, the germination time is 108-120h, the moisture content of the prepared green malt is 50 +/-1%, the average leaf bud length is 3/5-4/5 of the grain length, the proportion of the green malt in the total malt is more than 90%, and the germination rate is more than 97%; the specific steps of the humidifying and stirring wheat turning operation are as follows: spraying and stirring the wheat for turning over when the wheat sprouts for 8 hours, 16 hours and 24 hours respectively, and uniformly stirring the wheat for turning over every 4-6 hours in the vigorous germination period.
7. The method for producing dark caramelized malt with a low radical content according to claim 1, wherein in the green malt saccharification step, saccharification is carried out in a baking oven, and the baking oven is rotated at a constant speed of 6r/min during saccharification.
8. Dark caramel malt obtained by the process for preparing dark caramel malt having a low free radical content according to any one of claims 1 to 7.
9. A low free radical content IPA beer which is characterized in that: prepared by adding 10% to 15% of the dark burnt malt according to claim 8.
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