CN109401870A - A method of improving crystal malt flavor - Google Patents
A method of improving crystal malt flavor Download PDFInfo
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- CN109401870A CN109401870A CN201811374185.7A CN201811374185A CN109401870A CN 109401870 A CN109401870 A CN 109401870A CN 201811374185 A CN201811374185 A CN 201811374185A CN 109401870 A CN109401870 A CN 109401870A
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- malt
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- saccharification
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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 141
- 239000013078 crystal Substances 0.000 title claims abstract description 39
- 238000000034 method Methods 0.000 title claims abstract description 35
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 20
- 235000019634 flavors Nutrition 0.000 title claims abstract description 20
- 241000209140 Triticum Species 0.000 claims abstract description 61
- 235000021307 Triticum Nutrition 0.000 claims abstract description 61
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 13
- 235000013405 beer Nutrition 0.000 claims abstract description 9
- 239000004382 Amylase Substances 0.000 claims abstract description 8
- 102000013142 Amylases Human genes 0.000 claims abstract description 8
- 108010065511 Amylases Proteins 0.000 claims abstract description 8
- 235000019418 amylase Nutrition 0.000 claims abstract description 8
- 240000005979 Hordeum vulgare Species 0.000 claims abstract 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 58
- 230000003020 moisturizing effect Effects 0.000 claims description 11
- 238000002791 soaking Methods 0.000 claims description 11
- 239000002253 acid Substances 0.000 claims description 3
- 238000002360 preparation method Methods 0.000 claims description 2
- 230000002269 spontaneous effect Effects 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 239000002352 surface water Substances 0.000 claims 1
- 239000000126 substance Substances 0.000 abstract description 12
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 10
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 10
- 238000000227 grinding Methods 0.000 abstract description 10
- 238000002386 leaching Methods 0.000 abstract description 10
- 230000015572 biosynthetic process Effects 0.000 abstract description 5
- 239000002994 raw material Substances 0.000 abstract description 3
- 229920002472 Starch Polymers 0.000 abstract description 2
- 235000019698 starch Nutrition 0.000 abstract description 2
- 239000008107 starch Substances 0.000 abstract description 2
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 abstract 1
- 238000005119 centrifugation Methods 0.000 abstract 1
- 235000000346 sugar Nutrition 0.000 description 17
- 239000000243 solution Substances 0.000 description 13
- 241000209219 Hordeum Species 0.000 description 11
- 238000005406 washing Methods 0.000 description 10
- 238000011161 development Methods 0.000 description 9
- 230000018109 developmental process Effects 0.000 description 9
- 238000005303 weighing Methods 0.000 description 8
- 238000002425 crystallisation Methods 0.000 description 6
- 230000008025 crystallization Effects 0.000 description 6
- 230000000052 comparative effect Effects 0.000 description 5
- 238000004519 manufacturing process Methods 0.000 description 5
- XPFVYQJUAUNWIW-UHFFFAOYSA-N furfuryl alcohol Chemical compound OCC1=CC=CO1 XPFVYQJUAUNWIW-UHFFFAOYSA-N 0.000 description 3
- 238000005259 measurement Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- -1 since former barley Chemical compound 0.000 description 3
- BYGQBDHUGHBGMD-UHFFFAOYSA-N 2-methylbutanal Chemical compound CCC(C)C=O BYGQBDHUGHBGMD-UHFFFAOYSA-N 0.000 description 2
- MIDXCONKKJTLDX-UHFFFAOYSA-N 3,5-dimethylcyclopentane-1,2-dione Chemical compound CC1CC(C)C(=O)C1=O MIDXCONKKJTLDX-UHFFFAOYSA-N 0.000 description 2
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- HUMNYLRZRPPJDN-UHFFFAOYSA-N benzaldehyde Chemical compound O=CC1=CC=CC=C1 HUMNYLRZRPPJDN-UHFFFAOYSA-N 0.000 description 2
- 235000013736 caramel Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- KSMVZQYAVGTKIV-UHFFFAOYSA-N decanal Chemical compound CCCCCCCCCC=O KSMVZQYAVGTKIV-UHFFFAOYSA-N 0.000 description 2
- HFJRKMMYBMWEAD-UHFFFAOYSA-N dodecanal Chemical compound CCCCCCCCCCCC=O HFJRKMMYBMWEAD-UHFFFAOYSA-N 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- HYBBIBNJHNGZAN-UHFFFAOYSA-N furfural Chemical compound O=CC1=CC=CO1 HYBBIBNJHNGZAN-UHFFFAOYSA-N 0.000 description 2
- 238000002290 gas chromatography-mass spectrometry Methods 0.000 description 2
- DTUQWGWMVIHBKE-UHFFFAOYSA-N phenylacetaldehyde Chemical compound O=CCC1=CC=CC=C1 DTUQWGWMVIHBKE-UHFFFAOYSA-N 0.000 description 2
- 229920000642 polymer Polymers 0.000 description 2
- 239000001893 (2R)-2-methylbutanal Substances 0.000 description 1
- 239000001625 (E)-5-methyl-2-propan-2-ylhex-2-enal Substances 0.000 description 1
- IOLQAHFPDADCHJ-POHAHGRESA-N (e)-5-methyl-2-propan-2-ylhex-2-enal Chemical compound CC(C)C\C=C(\C=O)C(C)C IOLQAHFPDADCHJ-POHAHGRESA-N 0.000 description 1
- DYAOGZLLMZQVHY-MBXJOHMKSA-N 2-Phenyl-2-butenal Chemical compound C\C=C(\C=O)C1=CC=CC=C1 DYAOGZLLMZQVHY-MBXJOHMKSA-N 0.000 description 1
- AMIMRNSIRUDHCM-UHFFFAOYSA-N Isopropylaldehyde Chemical compound CC(C)C=O AMIMRNSIRUDHCM-UHFFFAOYSA-N 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 241000533293 Sesbania emerus Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 150000001299 aldehydes Chemical class 0.000 description 1
- IMNFDUFMRHMDMM-UHFFFAOYSA-N anhydrous n-heptane Natural products CCCCCCC IMNFDUFMRHMDMM-UHFFFAOYSA-N 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000019219 chocolate Nutrition 0.000 description 1
- 235000021551 crystal sugar Nutrition 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 238000003795 desorption Methods 0.000 description 1
- 239000004205 dimethyl polysiloxane Substances 0.000 description 1
- 235000013870 dimethyl polysiloxane Nutrition 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000035784 germination Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- JARKCYVAAOWBJS-UHFFFAOYSA-N hexanal Chemical compound CCCCCC=O JARKCYVAAOWBJS-UHFFFAOYSA-N 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 238000002347 injection Methods 0.000 description 1
- 239000007924 injection Substances 0.000 description 1
- 150000002692 maltoses Chemical class 0.000 description 1
- 238000004949 mass spectrometry Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- GYHFUZHODSMOHU-UHFFFAOYSA-N nonanal Chemical compound CCCCCCCCC=O GYHFUZHODSMOHU-UHFFFAOYSA-N 0.000 description 1
- CXQXSVUQTKDNFP-UHFFFAOYSA-N octamethyltrisiloxane Chemical compound C[Si](C)(C)O[Si](C)(C)O[Si](C)(C)C CXQXSVUQTKDNFP-UHFFFAOYSA-N 0.000 description 1
- QNGNSVIICDLXHT-UHFFFAOYSA-N para-ethylbenzaldehyde Natural products CCC1=CC=C(C=O)C=C1 QNGNSVIICDLXHT-UHFFFAOYSA-N 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 238000004987 plasma desorption mass spectroscopy Methods 0.000 description 1
- 229920000435 poly(dimethylsiloxane) Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 238000005070 sampling Methods 0.000 description 1
- 238000002470 solid-phase micro-extraction Methods 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
Classifications
-
- 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
- C12C1/125—Continuous or semi-continuous processes for steeping, germinating or drying
-
- 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
- C12C5/00—Other raw materials for the preparation of beer
-
- 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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a kind of methods for improving crystal malt flavor, belong to beer brewing technology field.This method, by wheat processed, saccharification, grinding, leaching, centrifugation, obtains the extracting solution of malt since raw material barley.Method of the invention make malt in itself amylase (pH=3~5 within the scope of optimum condition, temperature be 50~55 DEG C) decompose malt in starch, improve the saccharification capability of malt, maltose content is set to reach 36.8g/L or more, obtain more maltose, facilitate in subsequent step, the formation of endosperm that the internal junction of crystal malt is crystalline and the formation of flavor substance.
Description
Technical field
The present invention relates to a kind of methods for improving crystal malt flavor, belong to beer brewing technology field.
Background technique
Either at home or external, craft beer, which has become, cannot be neglected developing direction, have considerable city
Field prospect.And requirement of the craft beer for raw material is also above industrial beer.Malt is the primary raw material of brewing,
Common malt and Special Malt can be divided into.Craft beer is in addition to that will use common malt, it is necessary to Special Malt is added, such as
Crystal malt.With the rise of craft beer, the demand of crystal malt also increasingly increases.But crystallization used in domestic at present
Malt relies primarily on import, and the ability of domestic autonomous production high-quality crystal malt is there are also to be hoisted, in order to break external ridge
Disconnected, quickening is essential to the paces of the PRODUCTION TRAITS of this kind of Special Malt of crystal malt.
Crystal malt, also known as caramel, belong to and bake malt, are to refer to show stable crystal, vitreous
Malt particle.Baking malt is a kind of " special " malt, it is by (baking middle use similar to coffee bean in drum-type baking machine
Design) in bake completion, such as 130-230 DEG C at high temperature.Crystal malt is in the process of germination with common malt
Similar, different from drying process required for common malt, crystal malt needs to bake by high temperature, direct by process is baked
Instead of drying.The green malt made by when baking, glucide therein produces crystallization, the crystal sugar of generation have by
The long-chain molecule of caramelization, during carrying out brewing, these long-chain molecules will not be decomposed by yeast, can be retained
In wine body, make the sweet taste with malty fragrance and caramel in led to beer.
The manufacture craft of crystal malt mainly since former barley, obtain green malt by wheat processed, using saccharification with
It bakes to obtain crystal malt.In the manufacturing process of crystal malt, there is the step of saccharification.It is exactly by the shallow lake in green malt
Powder is hydrolyzed into maltose under the action of its own amylase.Hydrolyze produced by maltose number be also crystal malt can
It forms crystallization and is formed by the key of flavor substance in the stage of baking.Currently, being able to produce out the higher crystallization of percent crystallization in massecuite
Malt, but its flavor substance is not also enough.Its reason is to be formed by germinatus sugar amount deficiency, and the formation of flavor substance lacks bottom
Object.In the manufacturing process of crystal malt, malt can not be crushed, thus limit the quality-improving of malt.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of method for improving crystal malt flavor, the method is processed
Malt in maltose content be obviously improved, flavor substance also obviously increases.
The first purpose of the invention is to provide a kind of methods for improving crystal malt flavor, and the method is that malt exists
It is spontaneous in soaking process to be saccharified；The saccharification is that malt is immersed in solution environmental, control saccharification temperature be malt from
Optimum temperature ± 5 DEG C of body amylase, or/and control saccharification pH are optimal pH ± 1 of malt itself amylase.
In one embodiment of the invention, the malt includes but is not limited to green malt, finished product malt.
In one embodiment of the invention, the method control saccharification pH is 3~5.
In one embodiment of the invention, the method control saccharification temperature is 48~52 DEG C.
In one embodiment of the invention, described method includes following steps:
(1) it washes wheat: by the barley that cleaned, washing wheat 3 times, 10min is stood when washing wheat every time, then changes water.
(2) it soaks wheat: at 14-15 DEG C, soaking wheat 4h for the first time, cut off the water supply 12h for the first time；Second of leaching wheat 5h, second disconnected
Water 2h；
(3) it germinates: needing multiple moisturizing in the development stage, germinate 3 days；
(4) it is saccharified: green malt being immersed in the water that pH is 5, heat 2h at 50 DEG C；
(5) malt is baked into 45min at 120 DEG C and obtains crystal malt；
(6) it grinds: the green malt being saccharified is pulled out from water, it is broken to carry out grinding；
(7) it leaches: the malt being crushed being impregnated in water, is leached；
(8) it is centrifuged, obtains the extracting solution of malt.
Further, the moisture for the green malt that the step (3) obtains is 42%-44%.
Further, step (3) moisturizing needs to spray water in barley surface, keeps wet.
Further, using newborn acid for adjusting pH in the step (4).
Further, for guarantee malt water content and quality it is uniform, saccharifying be by green malt impregnate in water
It carries out.
A second object of the present invention is to provide the crystal malts of the method preparation.
Third object of the present invention is to provide application of the method in terms of preparing malt product.
It is that the present invention obtains the utility model has the advantages that the present invention by adjust green malt present environment in saccharifying pH,
Make its starch in itself amylase within the scope of optimum condition in (pH=3~5, temperature are 50~55 DEG C) decomposition malt, mentions
The saccharification capability of high malt, makes maltose content reach 36.8g/L or more, obtains more maltose, facilitates subsequent step
In, the formation of endosperm that the internal junction of crystal malt is crystalline and the formation of flavor substance.
Specific embodiment
After saccharification in malt maltose content measurement: wheat contained in malt after saccharification is measured using DNS method
Bud sugared content.
The measurement of flavor substance: it is measured using GC-MS.
GC-MS condition: it SPME extracting method: is inhaled with 50/30 μm of DVB/CAR/PDMS extracting head on tool plug ml headspace bottle top
Attached extraction 50min is desorbed at 250 DEG C of gas chromatographic sample introduction mouth, desorbs 1min.
Chromatographic condition: DB-WAX (30m × 0.25mm, 0.25 μm)；Temperature program: 45 DEG C of holding 1min, with 6 DEG C of min-
1 speed rises to 230 DEG C, keeps 6min；Carrier is He, flow velocity 1.5mLmin-1；250 DEG C of injector temperature, desorption time
1min；It does not shunt.
Mass Spectrometry Conditions: the source ion source EI；Ion source temperature: 200 DEG C；Level four bars temperature: 150 DEG C；Electron energy: 70eV,
Scanning quality range 33-400u；Sample injection method: hand sampling.
The present invention is described in further detail below, to enable those skilled in the art's refer to the instruction text being capable of evidence
To implement.
Embodiment 1
(1) it washes wheat: weighing 200g and cleaned barley, wash wheat 3 times, 10min is stood when washing wheat every time, then changes water.
(2) it soaks wheat: at 15 DEG C, soaking wheat 4h for the first time, cut off the water supply 12h for the first time；Second of leaching wheat 5h, cuts off the water supply for the second time
2h；
(3) it germinates: needing multiple moisturizing in the development stage, germinate 3 days；
(4) it is saccharified: green malt being immersed in the water that pH is 3, heat 2h at 50 DEG C；
(5) malt is baked into 45min at 120 DEG C and obtains crystal malt；
(6) it grinds: the green malt being saccharified is pulled out from water, it is broken to carry out grinding；
(7) it leaches: the malt being crushed being impregnated in water, is leached；
(8) it is centrifuged, obtains the extracting solution of malt；
Content of reducing sugar in malt after step (4) saccharification is measured, the results show that content of reducing sugar reaches
36.8g/L, appraisal report are shown in Table 1.
Embodiment 2
(1) it washes wheat: weighing 200g and cleaned barley, wash wheat 3 times, 10min is stood when washing wheat every time, then changes water.
(2) it soaks wheat: at 15 DEG C, soaking wheat 4h for the first time, cut off the water supply 12h for the first time；Second of leaching wheat 5h, cuts off the water supply for the second time
2h；
(3) it germinates: needing multiple moisturizing in the development stage, germinate 3 days；
(4) it is saccharified: green malt being immersed in the water that pH is 4, heat 2h at 50 DEG C；
(5) malt is baked into 45min at 120 DEG C and obtains crystal malt；
(6) it grinds: the green malt being saccharified is pulled out from water, it is broken to carry out grinding；
(7) it leaches: the malt being crushed being impregnated in water, is leached；
(8) it is centrifuged, obtains the extracting solution of malt；
Content of reducing sugar in malt after step (4) saccharification is measured, the results show that content of reducing sugar reaches
39.86g/L, appraisal report are shown in Table 1.
Embodiment 3
(1) it washes wheat: weighing 200g and cleaned barley, wash wheat 3 times, 10min is stood when washing wheat every time, then changes water.
(2) it soaks wheat: at 15 DEG C, soaking wheat 4h for the first time, cut off the water supply 12h for the first time；Second of leaching wheat 5h, cuts off the water supply for the second time
2h；
(3) it germinates: needing multiple moisturizing in the development stage, germinate 3 days；
(4) it is saccharified: green malt being immersed in the water that pH is 5, heat 2h at 50 DEG C；
(5) malt is baked into 45min at 120 DEG C and obtains crystal malt；
(6) it grinds: the green malt being saccharified is pulled out from water, it is broken to carry out grinding；
(7) it leaches: the malt being crushed being impregnated in water, is leached；
(8) it is centrifuged, obtains the extracting solution of malt；
Content of reducing sugar in malt after step (4) saccharification is measured, the results show that content of reducing sugar reaches
42.76g/L, appraisal report are shown in Table 1.
Sugared content under the different embodiments of table 1 in malt extracted solution
Embodiment 4
The flavor substance in crystal malt extracting solution and commercially available crystal malt extracting solution that respectively prepared by measurement embodiment 3 contains
Amount, the results are shown in Table 2.
The flavor substance of the different crystalline maltoses of table 2
As known from Table 2, the flavor substance in obtained crystal malt and the commercially available crystallization wheat of business in the present inventive method
Bud is compared, main flavor (isopentyl aldehyde, 2 methyl butyraldehyde, isobutylaldehyde, furfural, n-hexyl aldehyde, capraldehyde, isodihydrolavandulal, aldehyde C-9, benzene
Acetaldehyde, furfuryl alcohol, can card aldehyde, 5- methylfuran aldehyde, benzaldehyde etc.) all have, and content is also slightly above commercially available crystal malt.Except this
Except, the chocolate and the flavor substance of butter aroma feature not having containing commercially available crystalline maltose also, such as lauric aldehyde, α-
Ethylidene-phenylacetaldehyde, 2,3- heptane diketone and a part of pyrazine substance.
Comparative example 1: newborn acid for adjusting pH is not added in saccharifying
(1) it washes wheat: weighing 200g and cleaned barley, wash wheat 3 times, 10min is stood when washing wheat every time, then changes water.
(2) it soaks wheat: at 15 DEG C, soaking wheat 4h for the first time, cut off the water supply 12h for the first time；Second of leaching wheat 5h, cuts off the water supply for the second time
2h；
(3) it germinates: needing multiple moisturizing in the development stage, germinate 3 days；
(4) it is saccharified: green malt being impregnated in water, under field conditions (factors) (H7~8 p) 50 DEG C of heating 2h；
(5) malt is baked into 45min at 120 DEG C and obtains crystal malt；
(6) it grinds: the green malt being saccharified is pulled out from water, it is broken to carry out grinding；
(7) it leaches: the malt being crushed being impregnated in water, is leached；
(8) it is centrifuged, obtains the extracting solution of malt；
Content of reducing sugar in malt after step (4) saccharification is measured, the results show that content of reducing sugar is only
28.16g/L。
Comparative example 2: saccharification temperature is improved in saccharifying
(1) it washes wheat: weighing 200g and cleaned barley, wash wheat 3 times, 10min is stood when washing wheat every time, then changes water.
(2) it soaks wheat: at 15 DEG C, soaking wheat 4h for the first time, cut off the water supply 12h for the first time；Second of leaching wheat 5h, cuts off the water supply for the second time
2h；
(3) it germinates: needing multiple moisturizing in the development stage, germinate 3 days；
(4) it is saccharified: green malt being impregnated in water, heats 2h at 60 DEG C；
(5) malt is baked into 45min at 120 DEG C and obtains crystal malt；
(6) it grinds: the green malt being saccharified is pulled out from water, it is broken to carry out grinding；
(7) it leaches: the malt being crushed being impregnated in water, is leached；
(8) it is centrifuged, obtains the extracting solution of malt；
Content of reducing sugar in malt after step (4) saccharification is measured, the results show that content of reducing sugar is only
33.98g/L。
Comparative example 3: saccharification temperature is reduced in saccharifying
(1) it washes wheat: weighing 200g and cleaned barley, wash wheat 3 times, 10min is stood when washing wheat every time, then changes water.
(2) it soaks wheat: at 15 DEG C, soaking wheat 4h for the first time, cut off the water supply 12h for the first time；Second of leaching wheat 5h, cuts off the water supply for the second time
2h；
(3) it germinates: needing multiple moisturizing in the development stage, germinate 3 days；
(4) it is saccharified: green malt being impregnated in water, heats 2h at 45 DEG C；
(5) malt is baked into 45min at 120 DEG C and obtains crystal malt；
(6) it grinds: the green malt being saccharified is pulled out from water, it is broken to carry out grinding；
(7) it leaches: the malt being crushed being impregnated in water, is leached；
(8) it is centrifuged, obtains the extracting solution of malt；
Content of reducing sugar in malt after step (4) saccharification is measured, the results show that content of reducing sugar is only
33.98g/L。
Comparative example 4: saccharificatinn period is reduced in saccharifying
(1) it washes wheat: weighing 200g and cleaned barley, wash wheat 3 times, 10min is stood when washing wheat every time, then changes water.
(2) it soaks wheat: at 15 DEG C, soaking wheat 4h for the first time, cut off the water supply 12h for the first time；Second of leaching wheat 5h, cuts off the water supply for the second time
2h；
(3) it germinates: needing multiple moisturizing in the development stage, germinate 3 days；
(4) it is saccharified: green malt being impregnated in water, heats 1.5h at 50 DEG C；
(5) malt is baked into 45min at 120 DEG C and obtains crystal malt；
(6) it grinds: the green malt being saccharified is pulled out from water, it is broken to carry out grinding；
(7) it leaches: the malt being crushed being impregnated in water, is leached；
(8) it is centrifuged, obtains the extracting solution of malt；
Content of reducing sugar in malt after step (4) saccharification is measured, the results show that content of reducing sugar is only
31.5g/L。
Comparative example 5: change pH in saccharifying
(1) it washes wheat: weighing 200g and cleaned barley, wash wheat 3 times, 10min is stood when washing wheat every time, then changes water.
(2) it soaks wheat: at 15 DEG C, soaking wheat 4h for the first time, cut off the water supply 12h for the first time；Second of leaching wheat 5h, cuts off the water supply for the second time
2h；
(3) it germinates: needing multiple moisturizing in the development stage, germinate 3 days；
(4) it is saccharified: green malt is impregnated in water, under conditions of pH is 6, heat 1.5h at 50 DEG C；
(5) malt is baked into 45min at 120 DEG C and obtains crystal malt；
(6) it grinds: the green malt being saccharified is pulled out from water, it is broken to carry out grinding；
(7) it leaches: the malt being crushed being impregnated in water, is leached；
(8) it is centrifuged, obtains the extracting solution of malt；
Content of reducing sugar in malt after step (4) saccharification is measured, the results show that content of reducing sugar is only
29.1g/L。
As it can be seen that the environment of malt is adjusted in the saccharifying of malt, make it in the optimum temperature model of amylase
Enclose it is interior carry out saccharification and can significantly improve its saccharification capability, also can the more maltose of height.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclosing subject to the definition of the claims.
Claims (10)
1. a kind of method for improving crystal malt flavor, which is characterized in that be saccharified malt is spontaneous under soaking state；Institute
The preference temperature that saccharification control saccharification temperature is malt itself amylase is stated, or/and control saccharification pH is malt itself amylase
Appropriate pH.
2. the method according to claim 1, wherein the malt includes but is not limited to green malt or finished product wheat
Bud.
3. method according to claim 1 or 2, which is characterized in that the method control saccharification pH is 3~5.
4. method according to claim 1 or 4, which is characterized in that it is 48~52 DEG C that the method, which controls saccharification temperature,.
5. method according to any one of claims 1 to 4, which is characterized in that described method includes following steps:
(1) wheat is washed；
(2) wheat is soaked at 14-15 DEG C；
(3) it germinates；
(4) it is saccharified: malt being immersed in the water that pH is 3~5,1~3h is heated at 50~55 DEG C；
(5) malt is baked into 40~50min at 110~120 DEG C and obtains crystal malt.
6. according to the method described in claim 5, it is characterized in that, the moisture for the green malt that the step (3) obtains is
42%-44%.
7. according to the method described in claim 5, it is characterized in that, the moisturizing of the step (3) is protected to barley surface water spray
It holds wet.
8. according to the method described in claim 5, it is characterized in that, the step (4) is using newborn acid for adjusting pH.
9. the crystal malt of claim 1~8 either method preparation.
10. application of the crystal malt as claimed in claim 9 in terms of preparing flavor beer.
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| CN111808695A (en) * | 2020-06-18 | 2020-10-23 | 扬州大学 | Production method of crystallized malt with high crystallization rate |
| CN113355178A (en) * | 2021-06-30 | 2021-09-07 | 江苏省农垦麦芽有限公司 | Method for reducing crystallization temperature of crystallized malt |
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