CN109749903A - A kind of production method of the malt flour containing hops constituents - Google Patents
A kind of production method of the malt flour containing hops constituents Download PDFInfo
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- CN109749903A CN109749903A CN201910170204.2A CN201910170204A CN109749903A CN 109749903 A CN109749903 A CN 109749903A CN 201910170204 A CN201910170204 A CN 201910170204A CN 109749903 A CN109749903 A CN 109749903A
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- malt flour
- barley
- hops
- flour containing
- fructus hordei
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Abstract
The invention discloses a kind of production methods of malt flour containing hops constituents, the following steps are included: clean to barley and fructus hordei germinatus, barley and fructus hordei germinatus after crushing removal of impurities, and gained barley powder, fructus hordei germinatus powder and water after crushing are mixed evenly, it sizes mixing, obtains slurries；Alpha-amylase, 1,4 beta-glucanase, neutral proteinase are sequentially added into slurries and is mixed evenly, and are saccharified；After being saccharified, wheat juice is filtered to obtain, by Wort boiling and adds hops, after a period of time is boiled in holding, is filtered and is concentrated to give syrup；Dry syrup obtains malt flour.The invention has the benefit that the production of this malt flour simplifies the production technology and production cost of beer, that is, possess the malt flour, when producing beer without putting into large scale equipment and workshop and the in process of production discharge of contamination-free.Brewery needs low-temperature preservation hops product when producing beer, and this malt flour stores without carrying out low-temperature preservation and transport is more convenient.
Description
Technical field
The present invention relates to malt flour manufacture technology fields, and in particular to a kind of production side of the malt flour containing hops constituents
Method.
Background technique
Beer is carbohydrate rich in, protein, amino acid, the dimension life of B race made of fermented grain
The nutrients such as element, calcium, phosphorus have the function of aid digestion, Appetizing spleen-tonifying, improve a poor appetite.In recent years, China's brewing industry is rapidly sent out
Exhibition, while with the continuous improvement of people's living standards, beer is increasingly liked by people.Currently, the production of beer is more
It is completed in brewery, during beer production, each of which process is required to corresponding equipment and goes to complete, and leads to beer
Production takes up a large area, complex manufacturing process, and has the discharge of the pollutants such as dust in the production process.
Summary of the invention
The object of the present invention is to provide a kind of systems of malt flour containing hops constituents that can simplify process for beer production
Make method.
A kind of production method of the malt flour containing hops constituents, comprising the following steps:
(1) clean to barley and fructus hordei germinatus, crush removal of impurities after barley and fructus hordei germinatus, and will crush after gained barley
Powder, fructus hordei germinatus powder and water are mixed evenly, and size mixing, obtain slurries；Barley and fructus hordei germinatus are dusted, cleaned,
Remove stone, de-iron removal of impurities processing；
(2) alpha-amylase, 1,4 beta-glucanase, neutral proteinase are sequentially added into slurries and are mixed evenly, into
Row saccharification；
(3) after wait be saccharified, wheat juice is filtered to obtain, by Wort boiling and adds hops, after a period of time is boiled in holding, into
Row filters and is concentrated to give syrup；Dry syrup obtains malt flour.
Further, in step (1), the weight ratio of the barley and fructus hordei germinatus is 4:1；The barley powder and fructus hordei germinatus
The total weight of powder and the weight ratio of water are 1:3.
Further, in step (1), the temperature of the water is 35-40 DEG C.
Further, in step (2), the weight ratio of added alpha-amylase and barley is 1-1.5:900, added β-Portugal
The weight ratio of dextranase and barley is the weight ratio of 1-1.5:1500, added neutral proteinase and barley are as follows: 1-1.5:2000.
Further, in step (2), the saccharification is heat preservation saccharification 60-70min, temperature adjustment to 62- at 48-53 DEG C
68 DEG C of heat preservations saccharification 50-60min, then temperature adjustment finally increase temperature to 80-90 to 70-75 DEG C of heat preservation saccharification 60-70min
DEG C, and keep the temperature saccharification 10-20min.It is the optimum activity temperature of 1,4 beta-glucanase at 48-53 DEG C, 70-75 DEG C is starch
Starch in raw material can be decomposed into fermentable sugar by the optimum activity temperature of enzyme, amylase.
Further, in step (3), by Wort boiling and after keeping fluidized state 8-12min, then hops are added, it is added
Hops are the hops that α acid content is 6%, and the amount of institute's hopping is 0.28-0.32kg/hl；It keeps boiling after hops to be added
55-65min, then be filtered and be concentrated.Pol contained by it after Wort boiling is just no longer changed, is protected after hops are added
It holds fluidized state to be conducive to convert the α acid in hops to iso- α acid, convenient for making wheat juice that tasty and refreshing bitter taste be presented.Hops boil
Filtering carries out filters pressing using filter press afterwards, and filters pressing is mainly to separate the poor water in saccharifying, obtains clear wheat juice；It is pressing
It is to be kept completely separate the slot water generated in saccharifying when filter, water can be used and be rinsed wheat juice.
Further, in step (3), the concentration is heating concentration, and the temperature of concentration is 50-90 DEG C.It is taken when concentration
The mode of heating, convenient for going on smoothly for concentration, and heating temperature is no more than 90 DEG C, because that can destroy in raw material more than 90 DEG C
Effective component.
Further, in step (3): the drying is micro-wave vacuum, and the vacuum degree of micro-wave vacuum is
2000pa, microwave frequency are 2450 megahertzs, and drying temperature is 30-35 DEG C, drying time 15-20min.
A kind of application of the malt flour containing hops constituents in production beer.Because containing in the malt flour described in
The malt flour is directly added into water by hops constituents, and dry ferment is added and ferments, and can obtain beer, operation letter
Single, adaptability is wider.
Further, maltol and warm water are mixed evenly, obtain fermentation liquid, dry ferment is added into fermentation liquid,
It is sealed by fermentation 7-20 days at 9-25 DEG C, obtains beer；The weight ratio of the maltol, warm water, dry ferment are as follows: 1:5-8:
0.05-0.06.
Because the manufacture craft of malt flour is fairly simple, and the discharge of contamination-free in the production process, so compared with facet
Long-pending eating and drinking establishment and bar can make beer, and low in cost, easy to make.And malt flour directly exists in production
Source area can make, and eliminate the program that malt is transported to brewery, and the malt flour transport produced is more convenient.
The invention has the benefit that a kind of production method of malt flour containing hops constituents of the present invention is produced
Malt flour in contain hops, i.e., the malt flour is added in warm water and adds dry ferment and can produce beer.This
The production of malt flour simplifies the production technology and production cost of beer, that is, possesses the malt flour, when producing beer without throwing
Enter large scale equipment and workshop, eating and drinking establishment and bar oneself can produce beer, and the row of contamination-free in process of production
It puts.In addition, low-temperature preservation hops product is needed when brewery's production beer, and the wheat of the present invention containing hops constituents
For bud powder without carrying out low-temperature preservation, storage and transport are more convenient.
Specific embodiment
Embodiment one
A kind of production method of the malt flour containing hops constituents, comprising the following steps:
(1) clean to barley and fructus hordei germinatus, crush removal of impurities after barley and fructus hordei germinatus, and will crush after gained barley
Powder, fructus hordei germinatus powder and water are mixed evenly, and size mixing, obtain slurries；
(2) alpha-amylase, 1,4 beta-glucanase, neutral proteinase are sequentially added into slurries and are mixed evenly, into
Row saccharification；
(3) after wait be saccharified, wheat juice is filtered to obtain, by Wort boiling and adds hops, after a period of time is boiled in holding, into
Row filters and is concentrated to give syrup；Dry syrup obtains malt flour.
Embodiment two
A kind of production method of the malt flour containing hops constituents, comprising the following steps:
(1) barley that weight ratio is 4:1 and fructus hordei germinatus are dusted, clean, stone, de-iron removal of impurities is gone to handle, crushing removes
Barley and fructus hordei germinatus after miscellaneous, and gained barley powder after crushing, fructus hordei germinatus powder and 35 DEG C of warm water are mixed evenly,
The amount of water used is 3 times of barley powder and fructus hordei germinatus powder total weight, sizes mixing, obtains slurries；
(2) alpha-amylase, 1,4 beta-glucanase, neutral proteinase are sequentially added into slurries and are mixed evenly, institute
Add alpha-amylase and the weight ratio of barley is that the weight ratio of 1:900, added 1,4 beta-glucanase and barley is 1:1500, is added
Property protease and barley weight ratio are as follows: 1:2000, and the heat preservation saccharification 60min at 48 DEG C, temperature adjustment to 62 DEG C of heat preservations is saccharified
50min, then temperature adjustment finally increase temperature to 80 DEG C, and keep the temperature saccharification 10min to 70 DEG C of heat preservations saccharification 60min；
(3) after wait be saccharified, wheat juice is filtered to obtain, adds α acid content by Wort boiling and after keeping fluidized state 8min
For 6% hops, and the amount of institute's hopping is 0.28kg/hl, keeps boiling 55min after hops are added, turns the α acid in hops
Iso- α acid is turned to, makes wheat juice that tasty and refreshing bitter taste be presented, is then filtered, (generated when filtering to be kept completely separate in saccharifying
Poor water, can be used water rinse liquid to be filtered), completion to be filtered, temperature be 50 DEG C under conditions of be concentrated, obtain sugared
Slurry；Syrup is placed in microwave vacuum dryer and is dried, the vacuum degree of micro-wave vacuum is 2000pa, microwave when dry
Frequency is 2450 megahertzs, and drying temperature is 30 DEG C, dries 15min with this condition and obtains malt flour.
The malt flour is mixed evenly with warm water, fermentation liquid is obtained, dry ferment is added into fermentation liquid, then 9
It is sealed by fermentation 20 days at DEG C, obtains beer；The weight ratio of maltol described in fermentation liquid, warm water, dry ferment are as follows: 1:5:0.05, temperature
Most preferably 15 DEG C of the temperature of water, because carbon dioxide can be generated during the fermentation, so needing one list of installation on round
Item pressure retaining valve.
Embodiment three
A kind of production method of the malt flour containing hops constituents, comprising the following steps:
(1) barley that weight ratio is 4:1 and fructus hordei germinatus are dusted, clean, stone, de-iron removal of impurities is gone to handle, crushing removes
Barley and fructus hordei germinatus after miscellaneous, and gained barley powder after crushing, fructus hordei germinatus powder and 38 DEG C of warm water are mixed evenly,
The amount of water used is 3 times of barley powder and fructus hordei germinatus powder total weight, sizes mixing, obtains slurries；
(2) alpha-amylase, 1,4 beta-glucanase, neutral proteinase are sequentially added into slurries and are mixed evenly, institute
Add alpha-amylase and the weight ratio of barley be 1.2:900, added 1,4 beta-glucanase and barley weight ratio be 1.2:1500, institute
Add the weight ratio of neutral proteinase and barley are as follows: 1.2:2000, and the heat preservation saccharification 65min at 50 DEG C, temperature adjustment to 65 DEG C of heat preservations
Be saccharified 55min, then temperature adjustment finally increases temperature to 85 DEG C, and keep the temperature saccharification 15min to 72 DEG C of heat preservations saccharification 65min；
(3) after wait be saccharified, wheat juice is filtered to obtain, adds α acid content by Wort boiling and after keeping fluidized state 10min
For 6% hops, and the amount of institute's hopping is 0.3kg/hl, keeps boiling 60min after hops are added, turns the α acid in hops
Iso- α acid is turned to, makes wheat juice that tasty and refreshing bitter taste be presented, is then filtered, (generated when filtering to be kept completely separate in saccharifying
Poor water, can be used water rinse liquid to be filtered), completion to be filtered, temperature be 60 DEG C under conditions of be concentrated, obtain sugared
Slurry；Syrup is placed in microwave vacuum dryer and is dried, the vacuum degree of micro-wave vacuum is 2000pa, microwave when dry
Frequency is 2450 megahertzs, and drying temperature is 32 DEG C, dries 18min with this condition and obtains malt flour.
The malt flour is mixed evenly with warm water, fermentation liquid is obtained, dry ferment is added into fermentation liquid, then 16
It is sealed by fermentation 15 days at DEG C, obtains beer；The weight ratio of maltol described in fermentation liquid, warm water, dry ferment are as follows: 1:6:0.05, temperature
Most preferably 15 DEG C of the temperature of water, because carbon dioxide can be generated during the fermentation, so needing one list of installation on round
Item pressure retaining valve.
Example IV
A kind of production method of the malt flour containing hops constituents, comprising the following steps:
(1) barley that weight ratio is 4:1 and fructus hordei germinatus are dusted, clean, stone, de-iron removal of impurities is gone to handle, crushing removes
Barley and fructus hordei germinatus after miscellaneous, and gained barley powder after crushing, fructus hordei germinatus powder and 40 DEG C of warm water are mixed evenly,
The amount of water used is 3 times of barley powder and fructus hordei germinatus powder total weight, sizes mixing, obtains slurries；
(2) alpha-amylase, 1,4 beta-glucanase, neutral proteinase are sequentially added into slurries and are mixed evenly, institute
Add alpha-amylase and the weight ratio of barley be 1.5:900, added 1,4 beta-glucanase and barley weight ratio be 1.5:1500, institute
Add the weight ratio of neutral proteinase and barley are as follows: 1.5:2000, and the heat preservation saccharification 70min at 53 DEG C, temperature adjustment to 68 DEG C of heat preservations
Be saccharified 60min, then temperature adjustment finally increases temperature to 90 DEG C, and keep the temperature saccharification 20min to 75 DEG C of heat preservations saccharification 70min；
(3) after wait be saccharified, wheat juice is filtered to obtain, adds α acid content by Wort boiling and after keeping fluidized state 12min
For 6% hops, and the amount of institute's hopping is 0.32kg/hl, keeps boiling 65min after hops are added, turns the α acid in hops
Iso- α acid is turned to, makes wheat juice that tasty and refreshing bitter taste be presented, is then filtered, (generated when filtering to be kept completely separate in saccharifying
Poor water, can be used water rinse liquid to be filtered), completion to be filtered is concentrated under the conditions of at a temperature of 90 °C, is obtained sugared
Slurry；Syrup is placed in microwave vacuum dryer and is dried, the vacuum degree of micro-wave vacuum is 2000pa, microwave when dry
Frequency is 2450 megahertzs, and drying temperature is 35 DEG C, dries 20min with this condition and obtains malt flour.
The malt flour is mixed evenly with warm water, fermentation liquid is obtained, dry ferment is added into fermentation liquid, then 25
It is sealed by fermentation 7 days at DEG C, obtains beer；The weight ratio of maltol described in fermentation liquid, warm water, dry ferment are as follows: 1:8:0.06, warm water
Most preferably 15 DEG C of temperature, because carbon dioxide can be generated during the fermentation, thus needed on round installation one individual event
Pressure retaining valve.
The present invention is not limited to above-mentioned preferred forms, anyone can show that other are various under the inspiration of the present invention
The product of form, however, make any variation in its details, it is all that there is technical solution identical or similar to the present application,
It is within the scope of the present invention.
Claims (10)
1. a kind of production method of the malt flour containing hops constituents, which comprises the following steps:
(1) clean to barley and fructus hordei germinatus, crush removal of impurities after barley and fructus hordei germinatus, and will crush after gained pearling cone meal
End, fructus hordei germinatus powder and water are mixed evenly, and size mixing, obtain slurries；
(2) alpha-amylase, 1,4 beta-glucanase, neutral proteinase are sequentially added into slurries and is mixed evenly, and sugar is carried out
Change；
(3) after wait be saccharified, wheat juice is filtered to obtain, by Wort boiling and adds hops, after a period of time is boiled in holding, was carried out
It filters and is concentrated to give syrup；Dry syrup obtains malt flour.
2. a kind of production method of the malt flour containing hops constituents according to claim 1, which is characterized in that step (1)
In, the weight ratio of the barley and fructus hordei germinatus is 4:1；The weight ratio of the total weight and water of the barley powder and fructus hordei germinatus powder
For 1:3.
3. a kind of production method of the malt flour containing hops constituents according to claim 1, which is characterized in that step (1)
In, the temperature of the water is 35-40 DEG C.
4. a kind of production method of the malt flour containing hops constituents according to claim 1, which is characterized in that step (2)
In, the weight ratio of added alpha-amylase and barley is 1-1.5:900:, the weight ratio of added 1,4 beta-glucanase and barley be
The weight ratio of 1-1.5:1500, added neutral proteinase and barley are as follows: 1-1.5:2000.
5. a kind of production method of the malt flour containing hops constituents according to claim 1, which is characterized in that step (2)
In, the saccharification is that saccharification 60-70min is kept the temperature at 48-53 DEG C, temperature adjustment to 62-68 DEG C of heat preservation saccharification 50-60min, then
Temperature adjustment finally increases temperature to 80-90 DEG C, and keep the temperature saccharification 10-20min to 70-75 DEG C of heat preservation saccharification 60-70min.
6. a kind of production method of the malt flour containing hops constituents according to claim 1, which is characterized in that step (3)
In, by Wort boiling and after keeping fluidized state 8-12min, then hops are added, institute's hopping is the wine that α acid content is 6%
Flower, the amount of institute's hopping are 0.28-0.32kg/hl；It keeps boiling 55-65min after hops to be added, then is filtered and dense
Contracting.
7. a kind of production method of the malt flour containing hops constituents according to claim 1, which is characterized in that step (3)
In, the concentration is heating concentration, and the temperature of concentration is 50-90 DEG C.
8. a kind of production method of the malt flour containing hops constituents according to claim 1, which is characterized in that step (3)
In: the drying is micro-wave vacuum, and the vacuum degree of micro-wave vacuum is 2000pa, and microwave frequency is 2450 megahertzs, is done
Dry temperature is 30-35 DEG C, drying time 15-20min.
9. a kind of application of the malt flour containing hops constituents described in one of claim 1-8 in production beer.
10. a kind of application of malt flour containing hops constituents in production beer, feature exist according to claim 9
In: maltol and warm water are mixed evenly, fermentation liquid is obtained, dry ferment is added into fermentation liquid, hair is sealed at 9-25 DEG C
Ferment 7-20 days, obtain beer；The weight ratio of the maltol, warm water, dry ferment are as follows: 1:5-8:0.05-0.06.
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| CN201910170204.2A CN109749903A (en) | 2019-03-07 | 2019-03-07 | A kind of production method of the malt flour containing hops constituents |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110184257A (en) * | 2019-07-23 | 2019-08-30 | 烟台麦特尔生物技术有限公司 | A kind of barley beta-amylase extraction process |
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| CN107760504A (en) * | 2017-12-08 | 2018-03-06 | 中国科学院成都生物研究所 | A kind of not germinating barley saccharification technology |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| IE32616L (en) * | 1968-01-19 | 1969-07-19 | Naarden Chem Fab | Wort concentrate or powder |
| CN1200401A (en) * | 1997-05-23 | 1998-12-02 | 张立峰 | Method for producing beer by using beer maltose as raw material |
| CN1293234A (en) * | 1999-10-15 | 2001-05-02 | 庞鹏远 | Basic material of beer and its preparing process and application method |
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| CN104099201A (en) * | 2014-07-23 | 2014-10-15 | 冯英 | Method for producing beer through direct fermentation of malt flour |
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| CN110184257A (en) * | 2019-07-23 | 2019-08-30 | 烟台麦特尔生物技术有限公司 | A kind of barley beta-amylase extraction process |
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