CN111345444A - Preparation method of malt extract and malt extract - Google Patents
Preparation method of malt extract and malt extract Download PDFInfo
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- CN111345444A CN111345444A CN202010176147.1A CN202010176147A CN111345444A CN 111345444 A CN111345444 A CN 111345444A CN 202010176147 A CN202010176147 A CN 202010176147A CN 111345444 A CN111345444 A CN 111345444A
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- malt
- malt extract
- wheat grains
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- 238000000855 fermentation Methods 0.000 claims abstract description 40
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- 238000002791 soaking Methods 0.000 claims abstract description 31
- 238000001035 drying Methods 0.000 claims abstract description 22
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- 239000001963 growth medium Substances 0.000 claims abstract description 15
- 238000000034 method Methods 0.000 claims abstract description 14
- 239000003248 enzyme activator Substances 0.000 claims abstract description 13
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 12
- 238000002156 mixing Methods 0.000 claims abstract description 11
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- 238000005086 pumping Methods 0.000 claims abstract description 5
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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 claims description 78
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- 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 claims description 4
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 claims description 4
- 229930003451 Vitamin B1 Natural products 0.000 claims description 4
- CKUAXEQHGKSLHN-UHFFFAOYSA-N [C].[N] Chemical compound [C].[N] CKUAXEQHGKSLHN-UHFFFAOYSA-N 0.000 claims description 4
- 239000011777 magnesium Substances 0.000 claims description 4
- 229910052749 magnesium Inorganic materials 0.000 claims description 4
- 229910052698 phosphorus Inorganic materials 0.000 claims description 4
- 239000011574 phosphorus Substances 0.000 claims description 4
- 229960003495 thiamine Drugs 0.000 claims description 4
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 claims description 4
- 239000011691 vitamin B1 Substances 0.000 claims description 4
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- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
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- 239000000796 flavoring agent Substances 0.000 description 2
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- 102000004196 processed proteins & peptides Human genes 0.000 description 2
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- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
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- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 description 1
- 229920000945 Amylopectin Polymers 0.000 description 1
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- 229920001353 Dextrin Polymers 0.000 description 1
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- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- IMQLKJBTEOYOSI-GPIVLXJGSA-N Inositol-hexakisphosphate Chemical compound OP(O)(=O)O[C@H]1[C@H](OP(O)(O)=O)[C@@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@H](OP(O)(O)=O)[C@@H]1OP(O)(O)=O IMQLKJBTEOYOSI-GPIVLXJGSA-N 0.000 description 1
- 239000001888 Peptone Substances 0.000 description 1
- 108010080698 Peptones Proteins 0.000 description 1
- IMQLKJBTEOYOSI-UHFFFAOYSA-N Phytic acid Natural products OP(O)(=O)OC1C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C(OP(O)(O)=O)C1OP(O)(O)=O IMQLKJBTEOYOSI-UHFFFAOYSA-N 0.000 description 1
- YTAHJIFKAKIKAV-XNMGPUDCSA-N [(1R)-3-morpholin-4-yl-1-phenylpropyl] N-[(3S)-2-oxo-5-phenyl-1,3-dihydro-1,4-benzodiazepin-3-yl]carbamate Chemical compound O=C1[C@H](N=C(C2=C(N1)C=CC=C2)C1=CC=CC=C1)NC(O[C@H](CCN1CCOCC1)C1=CC=CC=C1)=O YTAHJIFKAKIKAV-XNMGPUDCSA-N 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 239000012190 activator Substances 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 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 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 210000002421 cell wall Anatomy 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 235000019425 dextrin Nutrition 0.000 description 1
- 238000007599 discharging Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003448 gibberellin Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 229940059442 hemicellulase Drugs 0.000 description 1
- 108010002430 hemicellulase Proteins 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 235000019319 peptone Nutrition 0.000 description 1
- 235000002949 phytic acid Nutrition 0.000 description 1
- 229940068041 phytic acid Drugs 0.000 description 1
- 239000000467 phytic acid Substances 0.000 description 1
- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/20—Malt products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Biotechnology (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
Abstract
The invention discloses a preparation method of a malt extract and the malt extract, and the method comprises the following steps: removing impurities from wheat grains, selecting and grading, and keeping the wheat grains with uniform sizes; introducing clear water for soaking for 8-12 hours, and continuously introducing air; draining the wheat soaking water, and simultaneously starting the exhaust fan to breathe CO generated by the wheat grains2Pumping away, and keeping for 16-20 hours; introducing clear water, adding enzyme activator into the clear water, soaking wheat grains, continuously introducing air, and keeping the temperature at 13-18 deg.C for 6-8 hr; adding at least one of bacillus subtilis and aspergillus oryzae to the culture medium to culture the intermediate fermentation product; adding the wheat grains after the second wet soaking into a culture medium in which an intermediate fermentation product is culturedGerminating for 72 hours at 13-18 deg.C; drying and moisture removing; mixing dried fructus Hordei Germinatus with white sugar, pulverizing, and sieving; baking; extracting; filtering and concentrating; vacuum drying to obtain malt extract.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of a malt extract and the malt extract.
Background
The malt extract is a nutrient flavor substance which is prepared by deeply acting the ferment to generate easily absorbed micromolecular sugar, amino acid, polypeptide and functional oligosaccharide, digesting the cell wall by self to generate functional β -glucan, and drying.
At present, malt is mainly used for making beer, the making process of the malt extract is mainly a product in the beer brewing process, barley is germinated after wheat steeping operation of three steeping and two cutting, the production time is long, the production efficiency is low, and the germination stage is mainly fermented by microorganisms carried by the malt, so that the controllability is poor.
Therefore, there is a need for a method for preparing malt extract with high production efficiency and high controllability to save production time and improve quality of malt extract.
Disclosure of Invention
The technical problem to be solved by the invention is to provide a malt extract preparation method with high production efficiency and strong controllability and the malt extract so as to save the production time and improve the quality of the malt extract.
In order to solve the technical problems, the invention adopts the following technical scheme: a method for preparing malt extract comprises the following steps: raw material treatment: removing impurities from wheat grains, selecting and grading, and keeping the wheat grains with uniform sizes; first wet dipping: introducing clear water, soaking wheat grains, continuously introducing air, and keeping for 8-12 hr at 13-18 deg.C; 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 away, keeping for 16-20 hours, and controlling the temperature at 13-18 ℃; and (3) dry leaching for the second time: introducing clear water, adding an enzyme activator into the clear water, soaking the wheat grains, continuously introducing air, keeping for 6-8 hours, and controlling the temperature at 13-18 ℃; preparing an intermediate fermentation product: taking at least one of bacillus subtilis and aspergillus oryzae as a strain, fermenting and culturing in a culture medium, and culturing to obtain an intermediate fermentation product; and (3) germination: mixing the wheat grains subjected to the second wet soaking and the intermediate fermentation product, stirring and mixing, and germinating at 13-18 ℃ for 72 hours to obtain primary malt; drying and moisture removing: drying the primary malt such that the moisture content of the dried malt is no greater than 5%; crushing and sieving: stirring and mixing the dried malt and white sugar, then crushing to obtain crushed powder, and sieving the crushed powder to obtain mixed powder; wherein, the raw material proportion of the dried malt and the white sugar is respectively 90 to 100 percent and 0 to 10 percent; baking: baking the mixed powder at 85 ℃ for 1-2 hours; extraction: extracting the baked mixed powder in clear water at 60-90 deg.C for 20-60 min to obtain malt extractive solution; and (3) filtering and concentrating: filtering the malt extract to obtain malt filtrate, and concentrating the malt filtrate to obtain malt concentrated solution; and (3) vacuum drying: vacuum drying the concentrated malt solution to obtain malt extract.
The further technical scheme is as follows: the enzyme activator in the second wet dipping step comprises Ca2+And GA3Adding 45mg of Ca to 1kg of clean water2+And 0.5mg of GA3。
The further technical scheme is as follows: the moisture content of the wheat grains after the second wet-dipping step is 41-45%.
The further technical scheme is as follows: in the step of preparing the intermediate fermentation product, the carbon-nitrogen ratio of the culture medium is 16: 1-24: 1, the phosphorus content is 0.1-0.15%, the magnesium content is 0.05-0.075%, the vitamin B1 content is 300-1000 mu g/L, the culture medium is also added with barley flour with the mass fraction of 10-15%, the fermentation time is 24-48 hours, the fermentation temperature is controlled at 30-38 ℃, and the fermentation pH value is kept at 5.5-6.5.
The further technical scheme is as follows: the drying of the primary malt in the drying and moisture removing step is specifically as follows: drying the primary malt in a dryer at 40-60 deg.C for 12 hr, controlling the temperature of the dryer to 80-90 deg.C, and drying for 2-4 hr.
The further technical scheme is as follows: the weight ratio of the baked mixed powder to the clean water in the extraction step is 1: 1-1: 3.
The further technical scheme is as follows: in the step of filtering and concentrating, the malt extract is filtered to obtain a malt filtrate which is specifically as follows: the malt extract is coarsely filtered and then finely filtered to obtain malt filtrate.
The further technical scheme is as follows: the malt filtrate is concentrated in the filtering and concentrating step, and the obtained malt concentrated solution is specifically as follows: under the vacuum condition with the pressure of 0.09MPa and the temperature of 60-70 ℃, the malt filtrate is concentrated to ensure that the content of soluble solid matters reaches 70-80 percent, thus obtaining the malt concentrated solution.
The further technical scheme is as follows: and in the step of crushing and sieving, a vibrating sieve with 60 meshes is adopted to sieve the crushed powder.
In order to solve the technical problems, the invention also provides a malt extract which is prepared by adopting the preparation method of the malt extract.
The invention has the beneficial technical effects that: according to the preparation method of the malt extract, only two times of wet soaking and one time of dry soaking are carried out in the process of wheat soaking, so that the times of wet soaking are reduced, an enzyme activator is added in the second time of wet soaking to promote the formation of enzyme, improve the enzyme activity, accelerate the germination efficiency of wheat grains, save resources and improve the quality of the malt; meanwhile, at least one of bacillus subtilis and aspergillus oryzae is used as a strain to prepare an intermediate fermentation product in the germination process, so that the fermentation controllability is strong, the germination time is shortened, and the quality of malt is safer; in addition, the dried malt and the white sugar are mixed, crushed, sieved and roasted, so that the aroma of the malt extract is increased. The malt extract has better quality and rich fragrance.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more clearly understood by those skilled in the art, the present invention is further described with reference to the following embodiments.
The invention relates to a preparation method of a malt extract, which comprises the following steps:
a) raw material treatment: the wheat grains are subjected to impurity removal, selection and classification, and the wheat grains with uniform sizes are reserved.
In step a), the removal of impurities means the removal of non-wheat-grain substances, such as: the selection refers to selecting and discharging broken wheat grains, and the classification refers to grading screening of the wheat grains by using grading sieves with different sieve meshes, so that the wheat grains with uniform sizes can be screened. Wherein the diameter of the remaining wheat grains is 2.5mm-2.8 mm.
b) First wet dipping: introducing clear water, soaking wheat grains, continuously introducing air, maintaining for 8-12 hr, and controlling the temperature at 13-18 deg.C.
In step b), moisture can be supplied to the interior of the kernels by the wet steeping treatment, so that the enzymes originally present in the kernels are reactivated and the life process of germination is initiated. The oxygen supply is continuously ventilated in the wet-dipping process, so that the carbon dioxide in the wheat layer can be efficiently removed, the wheat grains are effectively prevented from generating organic acid under the action of anaerobic respiration, and the phenomenon that the pH value is sharply reduced due to the accumulation of a large amount of acidic substances and the reaction efficiency is finally influenced is avoided.
c) 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, maintaining for 16-20 hr, and controlling the temperature at 13-18 deg.C.
In the step c), the wheat soaking water refers to water after wheat grains are soaked, and CO generated by wheat grain breathing is pumped away2Can prevent CO2Enriching the product.
d) Second wet dipping: introducing clear water, adding enzyme activator into the clear water, soaking wheat grains, continuously introducing air, and keeping for 6-8 hours at 13-18 ℃.
In the step d), the wheat grains are soaked after the enzyme activator is added into the clear water, and the temperature is controlled to be 13-18 ℃, so that the formation of the enzyme is promoted, the enzyme activity is improved, and the germination efficiency of the wheat grains is accelerated. Specifically, the enzyme activator comprises Ca2+And GA3Adding 45mg of Ca to 1kg of clean water2+And 0.5mg of GA3. Wherein, Ca2+As activators for α amylase, β amylase and dextrinase, GA3Gibberellin is used for inducing the production of hydrolytic enzymes such as amylase, protease, hemicellulase, etc. d) The water content of the wheat grains after the step is 41-45%.
e) Preparing an intermediate fermentation product: at least one of bacillus subtilis and aspergillus oryzae is used as a strain, and is subjected to fermentation culture in a culture medium to obtain an intermediate fermentation product.
In the step e), the carbon-nitrogen ratio of the culture medium is 16: 1-24: 1, the phosphorus content is 0.1-0.15%, the magnesium content is 0.05-0.075%, the vitamin B1 content is 300-1000 mug/L, the culture medium is also added with barley flour with the mass fraction of 10-15%, the fermentation time is 24-48 hours, the fermentation temperature is controlled at 30-38 ℃, the fermentation pH value is kept at 5.5-6.5, wherein, bacillus subtilis is used for synthesizing enzymes such as α -amylase, protease, cellulase and the like, aspergillus oryzae is used for synthesizing enzymes such as amylase, glucoamylase, protease, cellulase and the like, at least one of bacillus subtilis and aspergillus oryzae is used as a strain, the fermentation culture is carried out in the culture medium, the fermentation is strong, the mixed bacteria are few, and the intermediate fermentation product obtained by the culture can accelerate the formation of the enzymes, thereby accelerating the germination speed of the wheat grains, shortening the germination time and ensuring that the quality of the malt is safer.
f) And (3) germination: and (3) stirring and mixing the wheat grains obtained after the second wet soaking and the intermediate fermentation product, and then germinating, wherein the germination temperature is controlled to be 13-18 ℃, and the germination time is 72 hours, so as to obtain the primary malt.
In the step f), the weight ratio of the wheat grains after the second wet soaking to the intermediate fermentation product is 80-300:1, and under the action of amylase of the intermediate fermentation product, amylose and amylopectin in the wheat grains can be degraded into dextrin and various low molecular saccharides, such as maltose, glucose and the like; under the action of protease, the indigestible macromolecular protein is degraded into peptone, polypeptide and various amino acids, and the substances which are difficult to absorb, such as crude fiber, phytic acid and the like in the auxiliary materials can be degraded, so that the flavor of the product is improved, and the nutritional value is improved.
g) Drying and moisture removing: drying the primary malt so that the moisture content of the dried malt is not more than 5%.
In step g), the drying of the primary malt is specifically: drying the primary malt in a dryer at 40-60 deg.C for 12 hr, controlling the temperature of the dryer to 80-90 deg.C, and drying for 2-4 hr.
h) Crushing and sieving: and stirring and mixing the dried malt and white sugar, then crushing to obtain crushed powder, and sieving the crushed powder to obtain mixed powder. Wherein, the raw material proportion of the dried malt and the white sugar is respectively 90 to 100 percent and 0 to 10 percent.
In the step h), a vibrating screen with the mesh number of 60 meshes is adopted to carry out screening treatment on the crushed powder.
i) Baking: and baking the mixed powder at 85 ℃ for 1-2 hours.
In the step i), the mixed powder of malt flour and white sugar powder is roasted to increase the aroma of the malt extract.
j) Extraction: and (3) putting the baked mixed powder into clear water for extraction, keeping the extraction temperature at 60-90 ℃ and the extraction time at 20-60 minutes to obtain a malt extract.
In the step j), the weight ratio of the baked mixed powder to the clean water is 1: 1-1: 3.
k) And (3) filtering and concentrating: and filtering the malt extract to obtain malt filtrate, and concentrating the malt filtrate to obtain malt concentrate.
In step k), the malt extract is filtered to obtain a malt filtrate, specifically: the malt extract is coarsely filtered and then finely filtered to obtain malt filtrate. Impurities can be better removed through two times of filtration.
In the step k), concentrating the malt filtrate to obtain a malt concentrated solution, which is specifically as follows: under the vacuum condition with the pressure of 0.09MPa and the temperature of 60-70 ℃, the malt filtrate is concentrated to ensure that the content of soluble solid matters reaches 70-80 percent, thus obtaining the malt concentrated solution. The soluble solid comprises sugar, protein and the like.
l) vacuum drying: vacuum drying the concentrated malt solution to obtain malt extract.
In the l) step, the malt concentrate is vacuum-dried using a vacuum drier to obtain a solid malt concentrate as a malt extract.
According to the preparation method of the malt extract, only two times of wet soaking and one time of dry soaking are carried out in the process of wheat soaking, so that the times of wet soaking are reduced, an enzyme activator is added in the second time of wet soaking to promote the formation of enzyme, the enzyme activity is improved, the germination efficiency of wheat grains is accelerated, the resources are saved, and the quality of the malt is improved; meanwhile, at least one of bacillus subtilis and aspergillus oryzae is used as a strain to prepare an intermediate fermentation product in the germination process, so that the fermentation controllability is strong, the germination time is shortened, and the quality of malt is safer; in addition, the dried malt and the white sugar are mixed, crushed, sieved and roasted, so that the aroma of the malt extract is increased.
The invention also provides a malt extract, which is prepared by adopting the preparation method. The malt extract has better quality and rich fragrance.
The process for producing malt extract will be described in detail with reference to an example.
Raw material treatment: removing impurities from barley grains, selecting and grading, and keeping the barley grains with diameter of 2.6mm and uniform size; first wet dipping: introducing clear water, soaking barley grains, continuously introducing air, and keeping for 10 hours at 15 ℃; dry leaching for the first time: draining the soaked water, and simultaneously starting the exhaust fan to breathe CO generated by the barley grains2Pumping away, keeping for 18 hours, and controlling the temperature at 15 ℃; second wet dipping: introducing clear water, adding enzyme activator into the clear water, soaking wheat grains, continuously introducing air, maintaining for 7 hr, and controlling temperature at 15 deg.C, wherein the enzyme activator comprises Ca2+And GA3Adding 45mg of Ca to 1kg of clean water2+And 0.5mg of GA3(ii) a Preparing an intermediate fermentation product: fermenting and culturing bacillus subtilis and aspergillus oryzae serving as strains in a culture medium to obtain an intermediate fermentation product, wherein the carbon-nitrogen ratio of the culture medium is 20:1, the phosphorus content is 0.12%, the magnesium content is 0.062%, the vitamin B1 content is 550 mu g/L, barley flour with the mass fraction of 13% is also added into the culture medium, the fermentation time is 36 hours, the fermentation temperature is controlled at 35 ℃, and the fermentation pH value is kept at 5.5-6.5; and (3) germination: mixing the wheat grains after the second wet soaking and the intermediate fermentation product according to the weight ratio of 180:1, stirring and germinating, wherein the germination temperature is lowControlling the germination time at 16 ℃ for 72 hours to obtain primary malt; drying and moisture removing: drying the primary malt in a dryer at 55 ℃ for 12 hours, then controlling the temperature of the dryer to be increased to 85 ℃, and then drying for 3 hours to ensure that the moisture content of the dried malt is not more than 5%; crushing and sieving: stirring and mixing the dried malt with the raw material ratio of 93% and the white sugar with the raw material ratio of 7%, crushing to obtain crushed powder, and sieving the crushed powder by adopting a vibrating screen with the mesh number of 60 to obtain mixed powder; baking: baking the mixed powder at 85 ℃ for 1.5 hours; extraction: extracting the baked mixed powder in clean water at 75 ℃ for 40 minutes to obtain a malt extract, wherein the weight ratio of the baked mixed powder to the clean water is 1: 2; and (3) filtering and concentrating: coarsely filtering the malt extract, finely filtering to obtain malt filtrate, and concentrating the malt filtrate under vacuum condition with pressure of 0.09MPa and temperature of 65 deg.C to make the solid content reach 75% to obtain malt concentrated solution; and (3) vacuum drying: the malt concentrate was vacuum-dried using a vacuum drier to obtain a solid malt concentrate as a malt extract.
In conclusion, the preparation method of the malt extract reduces the wet-steeping times by only carrying out wet-steeping twice and dry-steeping once in the wheat steeping process, and the enzyme activator is added in the second wet-steeping to promote the formation of enzyme, improve the enzyme activity, accelerate the germination efficiency of the wheat grains, save resources and improve the quality of the malt; meanwhile, at least one of bacillus subtilis and aspergillus oryzae is used as a strain to prepare an intermediate fermentation product in the germination process, so that the fermentation controllability is strong, the germination time is shortened, and the quality of malt is safer; in addition, the dried malt and the white sugar are mixed, crushed, sieved and roasted, so that the aroma of the malt extract is increased. The malt extract of the present invention has better quality and rich aroma.
The foregoing is considered as illustrative of the preferred embodiments of the invention and is not to be construed as limiting the invention in any way. Various equivalent changes and modifications can be made by those skilled in the art based on the above embodiments, and all equivalent changes and modifications within the scope of the claims should fall within the protection scope of the present invention.
Claims (10)
1. A method for producing a malt extract, characterized by comprising the steps of:
raw material treatment: removing impurities from wheat grains, selecting and grading, and keeping the wheat grains with uniform sizes;
first wet dipping: introducing clear water, soaking wheat grains, continuously introducing air, and keeping for 8-12 hr at 13-18 deg.C;
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 away, keeping for 16-20 hours, and controlling the temperature at 13-18 ℃;
second wet dipping: introducing clear water, adding an enzyme activator into the clear water, soaking the wheat grains, continuously introducing air, keeping for 6-8 hours, and controlling the temperature at 13-18 ℃;
preparing an intermediate fermentation product: taking at least one of bacillus subtilis and aspergillus oryzae as a strain, fermenting and culturing in a culture medium, and culturing to obtain an intermediate fermentation product;
and (3) germination: mixing the wheat grains subjected to the second wet soaking and the intermediate fermentation product, stirring and mixing, and germinating at 13-18 ℃ for 72 hours to obtain primary malt;
drying and moisture removing: drying the primary malt such that the moisture content of the dried malt is no greater than 5%;
crushing and sieving: stirring and mixing the dried malt and white sugar, then crushing to obtain crushed powder, and sieving the crushed powder to obtain mixed powder; wherein, the raw material proportion of the dried malt and the white sugar is respectively 90 to 100 percent and 0 to 10 percent;
baking: baking the mixed powder at 85 ℃ for 1-2 hours;
extraction: extracting the baked mixed powder in clear water at 60-90 deg.C for 20-60 min to obtain malt extractive solution;
and (3) filtering and concentrating: filtering the malt extract to obtain malt filtrate, and concentrating the malt filtrate to obtain malt concentrated solution;
and (3) vacuum drying: vacuum drying the concentrated malt solution to obtain malt extract.
2. The method for producing a malt extract according to claim 1, wherein the enzyme activator in the second wet-steeping step comprises Ca2+And GA3Adding 45mg of Ca to 1kg of clean water2+And 0.5mg of GA3。
3. The method for producing a malt extract according to claim 1, wherein the moisture content of the malt kernels after the second wet-steeping step is 41 to 45%.
4. The method for preparing malt extract according to claim 1, wherein in the step of preparing the intermediate fermentation product, the carbon-nitrogen ratio of the culture medium is 16: 1-24: 1, the phosphorus content is 0.1-0.15%, the magnesium content is 0.05-0.075%, and the vitamin B1 content is 1000 μ g/L, the culture medium is further added with barley flour with the mass fraction of 10-15%, the fermentation time is 24-48 hours, the fermentation temperature is controlled at 30-38 ℃, and the fermentation pH value is maintained at 5.5-6.5.
5. The method for producing a malt extract according to claim 1, wherein the drying of the primary malt in the drying and moisture-removing step is specifically: drying the primary malt in a dryer at 40-60 deg.C for 12 hr, controlling the temperature of the dryer to 80-90 deg.C, and drying for 2-4 hr.
6. The method for producing a malt extract according to claim 1, wherein the ratio of the mixture powder after baking and the clear water in parts by weight in the extraction step is 1:1 to 1: 3.
7. The method for producing a malt extract according to claim 1, wherein the malt extract liquid is filtered in the filtering and concentrating step to obtain a malt filtrate, specifically: the malt extract is coarsely filtered and then finely filtered to obtain malt filtrate.
8. The method for producing a malt extract according to claim 1, wherein the malt filtrate is concentrated in the filtration and concentration step to obtain a malt concentrate specifically: under the vacuum condition with the pressure of 0.09MPa and the temperature of 60-70 ℃, the malt filtrate is concentrated to ensure that the content of soluble solid matters reaches 70-80 percent, thus obtaining the malt concentrated solution.
9. The method for producing a malt extract according to claim 1, wherein in the pulverizing and sieving step, the pulverized powder is sieved with a 60 mesh vibrating sieve.
10. A malt extract, characterized by being produced by the method for producing a malt extract according to any one of claims 1 to 9.
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| RU2811579C1 (en) * | 2023-03-14 | 2024-01-15 | Акционерное общество "Московский пиво-безалкогольный комбинат "ОЧАКОВО" | Method for manufacturing food bar using polymalt extract |
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