CN110452791A - A kind of preparation method of the malt with strong coffee aroma - Google Patents
A kind of preparation method of the malt with strong coffee aroma Download PDFInfo
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- CN110452791A CN110452791A CN201910808003.0A CN201910808003A CN110452791A CN 110452791 A CN110452791 A CN 110452791A CN 201910808003 A CN201910808003 A CN 201910808003A CN 110452791 A CN110452791 A CN 110452791A
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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
- C12C1/02—Pretreatment of grains, e.g. washing, steeping
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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
- C12C12/00—Processes specially adapted for making special kinds of beer
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Abstract
The invention belongs to malt manufacturing fields, and in particular to a kind of preparation method of the malt with strong coffee aroma.Step, which is divided into, to be selected wheat, barley material pretreatment, leaching wheat, germination, green malt humidity discharging, green malt baked coke, removes root, malt baking and discharging.Using coffee malt made from this method, coffee aroma is strong, and color is in brown color, and clean free from extraneous odour has significant coffee aroma using the made wheat juice of coffee malt and wine brewing, highlights the typical flavor characteristic of beer coffee aroma.Malt provided by the invention with strong coffee aroma, it is suitble to the browns beer such as brewing brown Ai Er, dark color Ai Er, baud, Bock, only add the coffee malt of the strong coffee aroma of 5%-10%, it is remarkably improved the caf of beer, improve beer taste smoothness and simple and honest property, bright brown is presented in beer looks, and beer indices reach the national standard of GB4927-2008 quality liquor.
Description
Technical field
The invention belongs to malt manufacturing fields, and in particular to a kind of preparation method of the malt with strong coffee aroma.
Background technique
It consumes and upgrades with beer, more consumer tastes gradually make the transition, and turn to essence by original industrial beer and make, lead to essence
The amount of consumption that brews beer increases year by year, and it is rapid that essence makes industry development.To improve enterprise competitiveness, each beer enterprise and craft beer room
Fall over each other the craft beer that exploitation has characteristic.
There are four types of the basic compositions of beer: malt, hops, yeast and water.Main original of the malt as brewing
One of material, brings the precursor sex substance of the organoleptic indicators such as flavor, foam and color to beer.Coffee malt has typical coffee
Coffee fragrance, and with tastes such as nut, bakings, the fragrance and mouthfeel and Maillard reaction of coffee malt are closely related, mainly
Pyrazine compounds content is related.Coffee malt is mainly used for the brewings such as brown Ai Er, dark color Ai Er, baud, Bock, coffee
Coffee malt makes beer assign the taste of coffee, and beer taste and wine body color are played the role of supplementing and be enriched.
Currently, process variations cause the coffee aroma difference of coffee malt in the method for the preparation of coffee malt, and
Technology controlling and process is bad, can be changed into chocolate taste, and the deficiency of coffee aroma can be to having on beer flavor and brewing performance
Bad influence.Therefore, it is particularly significant to prepare a kind of malt with strong coffee aroma, is applied in brewing, makes
Beer has both flavor and color.
Summary of the invention
The purpose of the present invention is there are problem, status and development prospect, provide a kind of to have strong coffee fragrant for above-mentioned
The preparation method of the malt of gas, is applied in brewing, and beer is made to have both coffee aroma and color, and wine body is smooth, muddy
It is thick.
A kind of technical solution that the present invention is taken to achieve the above object are as follows: system of the malt with strong coffee aroma
Preparation Method, it is characterised in that: including selecting wheat, barley material pretreatment, leaching wheat, germination, green malt humidity discharging, green malt baked coke, removing
Root, malt bakes and discharge step, the specific steps are as follows:
(1) select wheat: selection wheat skin adhesive force is good, Australia wheat finished product barley of the protein content in 10.0-11.0%；
(2) barley material pre-processes:
A, it screens: it is miscellaneous, big miscellaneous, careless miscellaneous to remove beans；
B, selected: to remove half, oat；
C, wheat skin, wheat ash selection by winnowing: are removed；
(3) soak wheat: using method processing of cutting off the water supply of soaking, leaching wheat degree reaches 41%-42%；
(4) germinate: 16 DEG C of germination temperature for 24 hours -15 DEG C for 24 hours -16 DEG C for 24 hours, germination process moisturizing twice, first time 15t/h,
Second of 15t/h, two minor tick 8h, each moisturizing time 100min control leaf bud length by germination temperature and rate of water make-up
And dissolution degree, leaf bud length are 3/4 to 1, germinating time 72h of wheat length, and green malt water content is made and requires 45%, hair
96% or more bud rate；
(5) green malt humidity discharging: humidity discharging wind speed 90%, humidity discharging time 15h-17h；
(6) green malt baked coke: 85 DEG C -87 DEG C of kilning temperature, exhaust terminates 75 DEG C of temperature or more, baked coke total duration 7.5h-
8h；
(7) it removes root: malt made from (6) step is removed into root through stump extractor；
(8) malt bakes: in malt baking process, equipment rotary drum revolving speed 13hz；
A, preheat: equipment feeds intake after being preheated to 80 DEG C；
B, bake: a stage: after being warming up to 100 DEG C after feeding intake, constant temperature keeps 15min；
Two-stage: after being warming up to 140 DEG C, rate of water make-up 5kg, constant temperature keeps 10min；
Three stages: after being warming up to 170 DEG C, rate of water make-up 5kg, constant temperature keeps 15min；
Four stages: after being warming up to 200 DEG C, rate of water make-up 5kg, constant temperature keeps 30-40min；Coloration 300-600EBC, according to wanting
It asks to set thermostatic hold-time；
(9) discharging: after coloration reaches requirement, moisturizing is cooling, and rate of water make-up 150kg is cooled to 150 DEG C of beginning dischargings.
Australia wheat finished product barley in (1) step includes Flinders, Spartacus.
Abdomen diameter 2.2mm is filtered out eventually by 2.2mm sieve plate in (2) step and the above barley is produced.
It is disconnected using 2 leachings 3 that wheat is soaked in (3) step, wherein the leaching of cone bottom wheat-immersion 11 is disconnected, and the specific time is leaching wheat 7h, cuts off the water supply
5h, cut off the water supply 4h, soaks wheat 5.5h, cut off the water supply 3h.
A kind of beer of the malt with strong coffee aroma, it is characterised in that: addition 5%-10% has strong coffee
The malt of fragrance is prepared, and the malt with strong coffee aroma is prepared by any of the above-described preparation method.
Beneficial effects of the present invention:
1, the wheat germ preparation method provided by the invention with strong coffee aroma, using protein content in 10.0-
11.0%, and Australia barley peeled is not easy as raw material, soaking wheat process is that wheat absorbs moisture, to guarantee to obtain suitable leaching
Mai Du, excitation make endogenous activities of the enzyme systems, make starch and protein breakdown, by control temperature come controlled Maillard reaction degree.
2, using coffee malt made from this method, coffee aroma is strong, the taste with nut, baking, and color is in palm fibre
Yellow, clean free from extraneous odour have significant coffee aroma using the made wheat juice of coffee malt and wine brewing, highlight beer coffee aroma
Typical flavor characteristic.
3, the beer provided by the invention with strong coffee aroma only adds the coffee of the strong coffee aroma of 5%-10%
Coffee malt is remarkably improved the coffee aroma of beer, improve beer taste smoothness and simple and honest property, and bright palm fibre is presented in beer looks
Color, beer indices reach the national standard of GB4927-2008 quality liquor.
Specific embodiment
Below with reference to embodiment, the present invention is further described, but the present invention is not limited to specific embodiment.
Embodiment 1
A kind of preparation method of the malt with strong coffee aroma, including select wheat, barley material pretreatment, leaching wheat, hair
Bud, green malt baked coke, removes root, malt baking and discharge step at green malt humidity discharging, the specific steps are as follows:
(1) select wheat: selection wheat skin adhesive force is good, Australia wheat Flinders finished product barley of the protein content 10.8%；
(2) barley material pre-processes:
A, it screens: it is miscellaneous, big miscellaneous, careless miscellaneous to remove beans；
B, selected: to remove half, oat；
C, wheat skin, wheat ash selection by winnowing: are removed；
Abdomen diameter 2.2mm is filtered out by 2.2mm sieve plate and the above barley is produced；
(3) soak wheat: using method processing of cutting off the water supply of soaking, 2 leachings 3 are disconnected, and wherein the leaching of cone bottom wheat-immersion 11 is broken, and the specific time is leaching wheat
7h, cut off the water supply 5h, and cut off the water supply 4h, soaks wheat 5.5h, and cut off the water supply 3h, and leaching wheat degree reaches 41%；
(4) germinate: 16 DEG C of germination temperature for 24 hours -15 DEG C for 24 hours -16 DEG C for 24 hours, germination process moisturizing twice, first time 15t/h,
Second of 15t/h, two minor tick 8h, each moisturizing time 100min control leaf bud length by germination temperature and rate of water make-up
And dissolution degree, leaf bud length are 3/4 to 1, germinating time 72h of wheat length, and green malt water content is made and requires 45%, hair
96% or more bud rate；
(5) green malt humidity discharging: humidity discharging wind speed 90%, humidity discharging time 15h；
(6) green malt baked coke: 85 DEG C of kilning temperature, exhaust terminates 75 DEG C of temperature or more, baked coke total duration 8h；
(7) it removes root: malt made from (6) step is removed into root through stump extractor；
(8) malt bakes: in malt baking process, equipment rotary drum revolving speed 13hz；
A, preheat: equipment feeds intake after being preheated to 80 DEG C；
B, bake: a stage: after being warming up to 100 DEG C after feeding intake, constant temperature keeps 15min；
Two-stage: after being warming up to 140 DEG C, rate of water make-up 5kg, constant temperature keeps 10min；
Three stages: after being warming up to 170 DEG C, rate of water make-up 5kg, constant temperature keeps 15min；
Four stages: after being warming up to 200 DEG C, rate of water make-up 5kg, constant temperature keeps 30min.
(9) discharging: after coloration reaches requirement, moisturizing is cooling, and rate of water make-up 150kg is cooled to 150 DEG C of beginning dischargings.
The physical and chemical index of malt, wheat juice sensory evaluation result by above-mentioned steps preparation is as shown in table 1, table 2.
The physical and chemical index of 1 malt of table
2 wheat juice sensory evaluation result of table
A kind of beer with strong coffee aroma, the above-mentioned malt with strong coffee aroma of addition 10% prepare and
At.
Brewing finished wine physical and chemical index meets GB4927-2008 standard, and the results are shown in Table 3 for taster sensory evaluation.
3 sensory evaluation result of table
Embodiment 2
A kind of preparation method of the malt with strong coffee aroma, including select wheat, barley material pretreatment, leaching wheat, hair
Bud, green malt baked coke, removes root, malt baking and discharge step at green malt humidity discharging, the specific steps are as follows:
(1) select wheat: selection wheat skin adhesive force is good, Australia wheat Spartacus finished product barley of the protein content 10.3%；
(2) barley material pre-processes:
A, it screens: it is miscellaneous, big miscellaneous, careless miscellaneous to remove beans；
B, selected: to remove half, oat；
C, wheat skin, wheat ash selection by winnowing: are removed；
Abdomen diameter 2.2mm is filtered out by 2.2mm sieve plate and the above barley is produced；
(3) soak wheat: using method processing of cutting off the water supply of soaking, 2 leachings 3 are disconnected, and wherein the leaching of cone bottom wheat-immersion 11 is broken, and the specific time is leaching wheat
7h, cut off the water supply 5h, and cut off the water supply 4h, soaks wheat 5.5h, and cut off the water supply 3h, and leaching wheat degree reaches 41.5%；
(4) germinate: 16 DEG C of germination temperature for 24 hours -15 DEG C for 24 hours -16 DEG C for 24 hours, germination process moisturizing twice, first time 15t/h,
Second of 15t/h, two minor tick 8h, each moisturizing time 100min control leaf bud length by germination temperature and rate of water make-up
And dissolution degree, leaf bud length are 3/4 to 1, germinating time 72h of wheat length, and green malt water content is made and requires 45%, hair
96% or more bud rate；
(5) green malt humidity discharging: humidity discharging wind speed 90%, humidity discharging time 16h；
(6) green malt baked coke: 86 DEG C of kilning temperature, exhaust terminates 75 DEG C of temperature or more, baked coke total duration 7.75h；
(7) it removes root: malt made from (6) step is removed into root through stump extractor；
(8) malt bakes: in malt baking process, equipment rotary drum revolving speed 13hz；
A, preheat: equipment feeds intake after being preheated to 80 DEG C；
B, bake: a stage: after being warming up to 100 DEG C after feeding intake, constant temperature keeps 15min；
Two-stage: after being warming up to 140 DEG C, rate of water make-up 5kg, constant temperature keeps 10min；
Three stages: after being warming up to 170 DEG C, rate of water make-up 5kg, constant temperature keeps 15min；
Four stages: after being warming up to 200 DEG C, rate of water make-up 5kg, constant temperature keeps 35min.
(9) discharging: after coloration reaches requirement, moisturizing is cooling, and rate of water make-up 150kg is cooled to 150 DEG C of beginning dischargings.
The physical and chemical index of malt, wheat juice sensory evaluation result by above-mentioned steps preparation is as shown in table 4, table 5.
The physical and chemical index of 4 malt of table
5 wheat juice sensory evaluation result of table
A kind of beer with strong coffee aroma, the 8% above-mentioned malt with strong coffee aroma of addition are prepared.
Brewing finished wine physical and chemical index meets GB4927-2008 standard, and the results are shown in Table 6 for taster sensory evaluation.
6 sensory evaluation result of table
Embodiment 3
A kind of preparation method of the malt with strong coffee aroma, including select wheat, barley material pretreatment, leaching wheat, hair
Bud, green malt baked coke, removes root, malt baking and discharge step at green malt humidity discharging, the specific steps are as follows:
(1) select wheat: selection wheat skin adhesive force is good, Australia wheat Flinders finished product barley of the protein content 11.0%；
(2) barley material pre-processes:
A, it screens: it is miscellaneous, big miscellaneous, careless miscellaneous to remove beans；
B, selected: to remove half, oat；
C, wheat skin, wheat ash selection by winnowing: are removed；
Abdomen diameter 2.2mm is filtered out by 2.2mm sieve plate and the above barley is produced；
(3) soak wheat: using method processing of cutting off the water supply of soaking, 2 leachings 3 are disconnected, and wherein the leaching of cone bottom wheat-immersion 11 is broken, and the specific time is leaching wheat
7h, cut off the water supply 5h, and cut off the water supply 4h, soaks wheat 5.5h, and cut off the water supply 3h, and leaching wheat degree reaches 42%；
(4) germinate: 16 DEG C of germination temperature for 24 hours -15 DEG C for 24 hours -16 DEG C for 24 hours, germination process moisturizing twice, first time 15t/h,
Second of 15t/h, two minor tick 8h, each moisturizing time 100min control leaf bud length by germination temperature and rate of water make-up
And dissolution degree, leaf bud length are 3/4 to 1, germinating time 72h of wheat length, and green malt water content is made and requires 45%, hair
96% or more bud rate；
(5) green malt humidity discharging: humidity discharging wind speed 90%, humidity discharging time 17h；
(6) green malt baked coke: 87 DEG C of kilning temperature, exhaust terminates 75 DEG C of temperature or more, baked coke total duration 7.5h；
(7) it removes root: malt made from (6) step is removed into root through stump extractor；
(8) malt bakes: in malt baking process, equipment rotary drum revolving speed 13hz；
A, preheat: equipment feeds intake after being preheated to 80 DEG C；
B, bake: a stage: after being warming up to 100 DEG C after feeding intake, constant temperature keeps 15min；
Two-stage: after being warming up to 140 DEG C, rate of water make-up 5kg, constant temperature keeps 10min；
Three stages: after being warming up to 170 DEG C, rate of water make-up 5kg, constant temperature keeps 15min；
Four stages: after being warming up to 200 DEG C, rate of water make-up 5kg, constant temperature keeps 40min.
(9) discharging: after coloration reaches requirement, moisturizing is cooling, and rate of water make-up 150kg is cooled to 150 DEG C of beginning dischargings.
The physical and chemical index of malt, wheat juice sensory evaluation result by above-mentioned steps preparation is as shown in table 7, table 8.
The physical and chemical index of 7 malt of table
8 wheat juice sensory evaluation result of table
A kind of beer with strong coffee aroma, the 5% above-mentioned malt with coffee aroma of addition are prepared.
Brewing finished wine physical and chemical index meets GB4927-2008 standard, and the results are shown in Table 9 for taster sensory evaluation.
9 sensory evaluation result of table
The foregoing is only a preferred embodiment of the present invention, but scope of protection of the present invention is not limited thereto,
Anyone skilled in the art within the technical scope of the present disclosure, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (5)
1. a kind of preparation method of the malt with strong coffee aroma, it is characterised in that: including selecting wheat, barley material to locate in advance
Reason, germination, green malt humidity discharging, green malt baked coke, removes root, malt baking and discharge step at leaching wheat, the specific steps are as follows:
(1) select wheat: selection wheat skin adhesive force is good, Australia wheat finished product barley of the protein content in 10.0-11.0%；
(2) barley material pre-processes:
A, it screens: it is miscellaneous, big miscellaneous, careless miscellaneous to remove beans；
B, selected: to remove half, oat；
C, wheat skin, wheat ash selection by winnowing: are removed；
(3) soak wheat: using method processing of cutting off the water supply of soaking, leaching wheat degree reaches 41%-42%；
(4) germinate: 16 DEG C of germination temperature for 24 hours -15 DEG C for 24 hours -16 DEG C for 24 hours, germination process moisturizing twice, first time 15t/h,
Second of 15t/h, two minor tick 8h, each moisturizing time 100min control leaf bud length by germination temperature and rate of water make-up
And dissolution degree, leaf bud length are 3/4 to 1, germinating time 72h of wheat length, and green malt water content is made and requires 45%, hair
96% or more bud rate；
(5) green malt humidity discharging: humidity discharging wind speed 90%, humidity discharging time 15h-17h；
(6) green malt baked coke: 85 DEG C -87 DEG C of kilning temperature, exhaust terminates 75 DEG C of temperature or more, baked coke total duration 7.5h-8h；
(7) it removes root: malt made from (6) step is removed into root through stump extractor；
(8) malt bakes: in malt baking process, equipment rotary drum revolving speed 13hz；
A, preheat: equipment feeds intake after being preheated to 80 DEG C；
B, bake: a stage: after being warming up to 100 DEG C after feeding intake, constant temperature keeps 15min；
Two-stage: after being warming up to 140 DEG C, rate of water make-up 5kg, constant temperature keeps 10min；
Three stages: after being warming up to 170 DEG C, rate of water make-up 5kg, constant temperature keeps 15min；
Four stages: after being warming up to 200 DEG C, rate of water make-up 5kg, constant temperature keeps 30-35min；Coloration 300-600EBC, according to require come
Set thermostatic hold-time；
(9) discharging: after coloration reaches requirement, moisturizing is cooling, and rate of water make-up 150kg is cooled to 150 DEG C of beginning dischargings.
2. a kind of preparation method of malt with strong coffee aroma according to claim 1, it is characterised in that: described
(1) the Australia wheat finished product barley in step includes Flinders, Spartacus.
3. a kind of preparation method of malt with strong coffee aroma according to claim 1, it is characterised in that: described
(2) abdomen diameter 2.2mm is filtered out eventually by 2.2mm sieve plate in step and the above barley is produced.
4. a kind of preparation method of malt with strong coffee aroma according to claim 1, it is characterised in that: described
(3) it is disconnected using 2 leachings 3 that wheat is soaked in step, wherein the leaching of cone bottom wheat-immersion 11 is disconnected, and the specific time is leaching wheat 7h, and cut off the water supply 5h, and cut off the water supply 4h, leaching
Wheat 5.5h, cut off the water supply 3h.
5. one kind added with any malt with strong coffee aroma of claim 1-4 has strong coffee fragrant
The beer of gas, it is characterised in that: there is addition 5%-10% the malt of strong coffee aroma to be prepared.
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| CN110452791B (en) | 2023-08-04 |
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