CN110628539A - Preparation method of special malt with burnt aroma and sweet aroma - Google Patents
Preparation method of special malt with burnt aroma and sweet aroma Download PDFInfo
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- CN110628539A CN110628539A CN201911056086.9A CN201911056086A CN110628539A CN 110628539 A CN110628539 A CN 110628539A CN 201911056086 A CN201911056086 A CN 201911056086A CN 110628539 A CN110628539 A CN 110628539A
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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
- C12C1/125—Continuous or semi-continuous processes for steeping, germinating or drying
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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
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Abstract
The invention provides a preparation method of special malt with burnt aroma and sweet aroma, which comprises the following steps: selecting barley; primary wet dipping; dry leaching for the first time; second wet dipping; second dry leaching; wet soaking for the third time; dry soaking for the third time; a germination step; drying and moisture removing procedures; carrying out heat preservation malting by adopting preheated quartz sand and uniformly heating malts; and baking and preserving heat. The product prepared by the preparation method has the flavors of scorched malt and crystallized malt, the flavor and the taste are coordinated, and the layering sense is more obvious; therefore, the preparation method of the special malt with scorched aroma and sweet aroma and the product thereof have wide market prospect.
Description
Technical Field
The invention belongs to the technical field of beer brewing, and particularly relates to a preparation method of special malt with burnt aroma and sweet aroma.
Background
As the current trend low-alcohol beverage, the demand for the young and the individuation is more and more vigorous, and beer products with various tastes and colors are endless. For dark beer, burnt malt and crystallized malt are added to increase chroma, make the beer rich in attractive color, provide various flavors, taste and layering sense.
With the increasing demand of special beer and the increasing demand of scorched malt and crystallized malt, when the brewing engineer designs the formula and process, the too much proportion of scorched malt and crystallized malt makes the brewing formula too complicated.
Therefore, in reality, there is a need for: there is a need for a new malt which has both the typical flavors of burnt malt and crystallized malt and is used in beer brewing, so that the beer has more beautiful color, more hierarchical flavor and taste, the use amount of special malt in breweries can be reduced, and the formula of the brewing malt is optimized.
Disclosure of Invention
In order to overcome various technical defects in the prior art, the present invention aims to provide a novel malt having both of the typical flavors of burnt malt and crystallized malt.
In order to achieve the purpose, the technical scheme adopted by the invention comprises the following steps:
the invention provides a preparation method of special malt with burnt aroma and sweet aroma, which comprises the following steps:
s1: selecting barley, taking out wheat straws, wheat peels and dust by using a sorting machine, and sieving by using a 2.5mm classifying screen to remove small grains;
s2: first wet dipping: introducing clear water at 18 ℃ for wheat washing, and continuously introducing compressed air for washing; keeping for 5 hours;
s3: dry leaching for the first time: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, and controlling the temperature of fresh air at 18 ℃; keeping for 9 hours;
s4: second wet dipping: introducing clear water at 18 ℃, mixing with food-grade sodium hydroxide accounting for 0.5 percent of the weight of the wheat, and continuously introducing compressed air; keeping for 3 hours;
s5: and (3) dry leaching for the second time: draining the soaked wheat water, and simultaneously starting the exhaust fan to breathe the wheat grainsRaw CO2Pumping in, and controlling the temperature of fresh air at 18 ℃; keeping for 6 hours;
s6: wet dipping for the third time: introducing clear water at 18 ℃ and continuously introducing compressed air for washing; keeping for 3 hours;
s7: dry leaching for the third time: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, and controlling the temperature of fresh air at 18 ℃; keeping for 1 hour; the measured wheat immersion degree is 46-48%;
s8: a germination step;
s9: drying and moisture removing procedures;
s10: carrying out heat preservation malting by adopting preheated quartz sand and uniformly heating malts;
s11: and baking and preserving heat.
Preferably, in the above preparation method, the germination step in step S8 includes: the germination temperature is 18 ℃ after 0-24 hours, and fresh air is completely used; the germination temperature is 18 ℃ after 24-48 hours, and fresh air is used; 48-72 hours, the germination temperature is 20 ℃, and the fresh air and return air ratio is 7: 3; 72-84 hours, the germination temperature is 20 ℃, and the fresh air and return air ratio is 6: 4; the total germination time was 84 hours.
Preferably, in the above preparation method, the drying and moisture-removing process in step S9 includes: and (3) drying, namely, removing moisture by adopting a low-temperature high-wind-speed mode, fully opening a fan, controlling the air inlet temperature to be 50 ℃, drying for 8-10 hours, and transferring to a roasting furnace when the moisture content of the malt is reduced to 25-30%.
Preferably, in step S10 of the above preparation method, the quartz sand is charged with the malt in a weight ratio of 3:1 and the quartz sand temperature is 100 ℃.
Preferably, in the above preparation method, the roasting and warming process in step S11 includes: after mixing, controlling the wheat temperature to be 60-70 ℃, sealing the roasting furnace and preserving heat for 15 minutes, opening a cover to exhaust, slowly heating to 130 ℃ at the speed of 1 ℃/minute, uniformly spraying water with the weight of 10 percent of the malt, preserving heat for 30 minutes at 130 ℃, and taking the malt out of the furnace to cool by cold wind, thus obtaining the special malt product with burnt aroma and sweet aroma.
In summary, compared with the prior art, the technical scheme provided by the invention at least has the following beneficial effects:
the preparation method of the special malt with scorched aroma and sweet aroma adopts the high-temperature wheat soaking and high-temperature germination processes, reduces the production time of green malt, and also improves the activity of malt enzyme. In addition, the preparation method of the special malt with scorched aroma and sweet aroma adopts the green malt in the moisture removal stage to replace the dry malt to produce the special malt, so as to solve the problems of long equipment turnover time and high energy consumption caused by long-time drying of the green malt; in addition, in the production of the dry malt, the wheat bran is dried by high-temperature wind once, the bonding degree between the wheat bran and the wheat kernels is reduced, and part of the wheat bran is separated, so that the wheat bran is easy to fall off in the frying process, a wheat grain starch layer is directly heated, the chromaticity of the malt is too high, the bitter taste is too heavy, the appearance dust of the malt is more due to the crushing of the wheat bran, and the problems can be greatly improved by using green malt.
In addition, the malt is heated in a quartz sand preheating mode skillfully, so that the direct contact of the malt with a roasting furnace can be avoided, the situation of local overheating is reduced, the temperature of the malt is uniformly increased, and the premature skin cracking of the wheat skin is avoided; water is added in the frying process, so that the toughness of the wheat bran can be enhanced, and the wheat bran falling can be reduced; starch and protein are rapidly decomposed in the stage of malting to generate a large amount of reducing sugar and amino acid, the temperature is kept for a period of time at 60-70 ℃ in the frying process to further decompose macromolecular substances, a large amount of reaction substrates are provided for the subsequent Maillard reaction and caramelization reaction, and enough flavor and color generation substances are generated; therefore, the preparation method of the special malt with scorched aroma and sweet aroma and the product thereof have wide market prospect.
Drawings
FIG. 1 is a graph showing the comparison of the relative content of flavor components between the malt obtained in example 1 and the conventional burnt malt.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the 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.
It should be noted that the embodiments and features of the embodiments may be combined with each other without conflict.
The invention is further described with reference to the following drawings and specific examples, which are not intended to be limiting.
The preparation method of the special malt with scorched aroma and sweet aroma comprises the following steps:
s1: selecting barley, taking out wheat straws, wheat peels and dust by using a sorting machine, and sieving by using a 2.5mm classifying screen to remove small grains;
s2: first wet dipping: introducing clear water at 18 ℃ for wheat washing, and continuously introducing compressed air for washing; keeping for 5 hours;
s3: dry leaching for the first time: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, and controlling the temperature of fresh air at 18 ℃; keeping for 9 hours;
s4: second wet dipping: introducing clear water at 18 ℃, mixing with food-grade sodium hydroxide accounting for 0.5 percent of the weight of the wheat, and continuously introducing compressed air; keeping for 3 hours;
s5: and (3) dry leaching for the second time: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, and controlling the temperature of fresh air at 18 ℃; keeping for 6 hours;
s6: wet dipping for the third time: introducing clear water at 18 ℃ and continuously introducing compressed air for washing; keeping for 3 hours;
s7: dry leaching for the third time: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, and controlling the temperature of fresh air at 18 ℃; keeping for 1 hour; the measured wheat immersion degree is 46-48%;
s8: a germination step;
s9: drying and moisture removing procedures;
s10: carrying out heat preservation malting by adopting preheated quartz sand and uniformly heating malts;
s11: and baking and preserving heat.
In a preferred embodiment, the germination process in step S8 includes: the germination temperature is 18 ℃ after 0-24 hours, and fresh air is completely used; the germination temperature is 18 ℃ after 24-48 hours, and fresh air is used; 48-72 hours, the germination temperature is 20 ℃, and the fresh air and return air ratio is 7: 3; 72-84 hours, the germination temperature is 20 ℃, and the fresh air and return air ratio is 6: 4; the total germination time was 84 hours.
In a preferred embodiment, the drying and moisture-removing process in step S9 includes: and (3) drying, namely, removing moisture by adopting a low-temperature high-wind-speed mode, fully opening a fan, controlling the air inlet temperature to be 50 ℃, drying for 8-10 hours, and transferring to a roasting furnace when the moisture content of the malt is reduced to 25-30%.
In a preferred embodiment, in step S10, the quartz sand is dosed at a quartz sand to malt weight ratio of 3:1 and a quartz sand temperature of 100 ℃.
In a preferred embodiment, the roasting and warming process in step S11 includes: after mixing, controlling the wheat temperature to be 60-70 ℃, sealing the roasting furnace and preserving heat for 15 minutes, opening a cover to exhaust, slowly heating to 130 ℃ at the speed of 1 ℃/minute, uniformly spraying water with the weight of 10 percent of the malt, preserving heat for 30 minutes at 130 ℃, and taking the malt out of the furnace to cool by cold wind, thus obtaining the special malt product with burnt aroma and sweet aroma.
Example 1
A special malt product with both burnt and sweet aroma was prepared according to the following steps:
selecting barley of Australian wheat or double-edged wheat variety, taking out wheat straw, wheat bran and dust by using a sorting machine, sieving by using a 2.5mm grading sieve, and removing small grains. First wet dipping: introducing clean water at 18 ℃ for wheat washing, introducing compressed air continuously in the process, ensuring a certain speed for overflowing, and removing floating wheat, wherein the wheat soaking time is 5 hours. Dry leaching for the first time: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, controlling the fresh air temperature at 18 ℃, and the dry soaking time at 9 hours. Second wet dipping: introducing clear water at 18 deg.C, mixing with food-grade sodium hydroxide 0.5% of wheat weight, introducing compressed air continuously, and maintaining for 3 hr. Second dry impregnation: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, and controlling the temperature of fresh air at 18 ℃; the holding time was 6 hours. Wet dipping for the third time: introducing clear water at 18 ℃ and continuously introducing compressed air in the process, and keeping for 3 hours. Dry leaching for the third time: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, and controlling the temperature of fresh air at 18 ℃; keeping for 1 hour; the wheat immersion degree is 46-48%.
A germination process: the germination temperature is 18 ℃ after 0-24 hours, and fresh air is completely used; the germination temperature is 18 ℃ after 24-48 hours, and fresh air is used; 48-72 hours, the germination temperature is 20 ℃, and the fresh air and return air ratio is 7: 3; 72-84 hours, the germination temperature is 20 ℃, and the fresh air and return air ratio is 6: 4; the total germination time was 84 hours.
Drying and moisture removing procedures: and (3) drying, namely, removing moisture by adopting a low-temperature high-wind-speed mode, fully opening a fan, controlling the air inlet temperature to be 50 ℃, drying for 8-10 hours, and transferring to a roasting furnace when the moisture content of the malt is reduced to 25-30%.
And then, preheating quartz sand to carry out heat preservation malting saccharification and uniformly heating malt, wherein the weight ratio of the quartz sand to the malt is 3:1, and the quartz sand is fed when the temperature is 100 ℃.
After mixing, controlling the wheat temperature to be 60-70 ℃, sealing the roasting furnace and preserving heat for 15 minutes, opening a cover to exhaust, slowly heating to 130 ℃ at the speed of 1 ℃/minute, uniformly spraying water with the weight of 10 percent of the malt, preserving heat for 30 minutes at 130 ℃, and taking the malt out of the furnace to cool by cold wind, thus obtaining the special malt product with burnt aroma and sweet aroma.
Referring to FIG. 1, the relative flavor content of malt and regular savory malt obtained in example 1 is shown; experimental analysis shows that the main indexes of the special malt product with both scorched aroma and sweet aroma prepared in example 1 are shown in the following table 1:
TABLE 1 index of finished malt
The embodiments of the present invention have been described in detail, but the embodiments are merely examples, and the present invention is not limited to the embodiments described above. Any equivalent modifications and substitutions to those skilled in the art are also within the scope of the present invention. Accordingly, equivalent changes and modifications made without departing from the spirit and scope of the present invention should be covered by the present invention.
Claims (5)
1. A preparation method of special malt with scorched aroma and sweet aroma is characterized by comprising the following steps:
s1: selecting barley, taking out wheat straws, wheat peels and dust by using a sorting machine, and sieving by using a 2.5mm classifying screen to remove small grains;
s2: first wet dipping: introducing clear water at 18 ℃ for wheat washing, and continuously introducing compressed air for washing; keeping for 5 hours;
s3: dry leaching for the first time: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, and controlling the temperature of fresh air at 18 ℃; keeping for 9 hours;
s4: second wet dipping: introducing clear water at 18 ℃, mixing with food-grade sodium hydroxide accounting for 0.5 percent of the weight of the wheat, and continuously introducing compressed air; keeping for 3 hours;
s5: and (3) dry leaching for the second time: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, and controlling the temperature of fresh air at 18 ℃; keeping for 6 hours;
s6: wet dipping for the third time: introducing clear water at 18 ℃ and continuously introducing compressed air for washing; keeping for 3 hours;
s7: dry leaching for the third time: draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping in, and controlling the temperature of fresh air at 18 ℃; keeping for 1 hour; the measured wheat immersion degree is 46-48%;
s8: a germination step;
s9: drying and moisture removing procedures;
s10: carrying out heat preservation malting by adopting preheated quartz sand and uniformly heating malts;
s11: and baking and preserving heat.
2. The method according to claim 1, wherein the germination process in step S8 includes: the germination temperature is 18 ℃ after 0-24 hours, and fresh air is completely used; the germination temperature is 18 ℃ after 24-48 hours, and fresh air is used; 48-72 hours, the germination temperature is 20 ℃, and the fresh air and return air ratio is 7: 3; 72-84 hours, the germination temperature is 20 ℃, and the fresh air and return air ratio is 6: 4; the total germination time was 84 hours.
3. The method as claimed in claim 1, wherein the drying and moisture-removing process in step S9 includes: and (3) drying, namely, removing moisture by adopting a low-temperature high-wind-speed mode, fully opening a fan, controlling the air inlet temperature to be 50 ℃, drying for 8-10 hours, and transferring to a roasting furnace when the moisture content of the malt is reduced to 25-30%.
4. The method according to claim 1, wherein the quartz sand and malt are charged at a weight ratio of 3:1 and a temperature of 100 ℃ in step S10.
5. The method according to claim 1, wherein the roasting and warming process in step S11 includes: after mixing, controlling the wheat temperature to be 60-70 ℃, sealing the roasting furnace and preserving heat for 15 minutes, opening a cover to exhaust, slowly heating to 130 ℃ at the speed of 1 ℃/minute, uniformly spraying water with the weight of 10 percent of the malt, preserving heat for 30 minutes at 130 ℃, and taking the malt out of the furnace to cool by cold wind, thus obtaining the special malt product with burnt aroma and sweet aroma.
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Cited By (2)
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| CN112753828A (en) * | 2021-02-01 | 2021-05-07 | 欧麦(保定)麦芽有限公司 | Method for preparing crystallized malt and malt tea |
| CN113817552A (en) * | 2021-09-01 | 2021-12-21 | 粤海永顺泰(宁波)麦芽有限公司 | Production method of malt added with wheat |
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| CN113817552A (en) * | 2021-09-01 | 2021-12-21 | 粤海永顺泰(宁波)麦芽有限公司 | Production method of malt added with wheat |
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