CN111500381A - Malt production method for improving malt sugar yield - Google Patents
Malt production method for improving malt sugar yield Download PDFInfo
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- CN111500381A CN111500381A CN202010357966.6A CN202010357966A CN111500381A CN 111500381 A CN111500381 A CN 111500381A CN 202010357966 A CN202010357966 A CN 202010357966A CN 111500381 A CN111500381 A CN 111500381A
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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
- C12C1/067—Drying
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention discloses a malt production method for improving the sugar yield of malt, which comprises the following process steps: cleaning, soaking, germinating, drying, removing roots, and pretreating malt by using food-grade cellulase in the drying stage. According to the malt production method for improving the malt sugar yield, the malt is subjected to enzyme pretreatment in advance in the early stage of the malt drying stage so as to improve the malt sugar yield in the beer processing stage, and the malt is soaked and disinfected by sodium hypochlorite before soaking.
Description
Technical Field
The invention relates to a malt production method, in particular to a malt production method for improving the malt sugar yield.
Background
Beer is a wine which people like to quote, especially the consumption in summer is large, along with the improvement of living standard of people, the demand of high-end products is increasing day by day, the taste needs to be broken through and innovated among different beer varieties, new products with flavor characteristics are developed, and the competitiveness of enterprises is enhanced. Malt is one of the most important raw materials for beer brewing, and its quality is closely related to the quality of beer. The existing malt production process comprises the following steps: the method comprises the following process steps: cleaning, soaking, germinating, drying, and removing roots. Mashing to produce wort is an initial step in beer production. Malt saccharification mainly hydrolyzes protein and starch in malt by hydrolase such as protease, amylase and the like secreted from malt ends. However, no patent is reported about the improvement of the maltose output by performing the enzymatic pretreatment of malt in advance at the malt processing stage.
Disclosure of Invention
The technical problem to be solved by the invention is as follows: provides a malt production method for improving the malt sugar yield.
In order to solve the technical problems, the invention adopts the technical scheme that: a malt production method for improving the sugar yield of malt comprises the following process steps: cleaning, soaking, germinating, drying, removing roots, and pretreating malt by using food-grade cellulase in the drying stage.
In order to better solve the technical problems, the invention adopts the further technical scheme that: the drying stage is divided into a front stage, a middle stage and a rear stage, so that the moisture content of the barley malt is reduced to below 5 percent from 44 to 48 percent before drying;
(1) in the moisture discharge period, edible cellulase is used for pretreating malt in the moisture discharge period, the use amount of the edible cellulase is 25U/g of malt, the treatment temperature is 45-50 ℃, the pretreatment time is 3 hours, and the malt is stirred once every half hour in the treatment process; gradually increasing the temperature from 50 ℃ to 60 ℃ after the treatment is finished, stirring for 10 hours every 3 hours to reduce the moisture of the malt to 35-30%,
(2) drying and moisture-removing period, gradually raising the temperature from 60 deg.C to 80 deg.C for 4 hr, stirring once every 1 hr with water content of malt of 9-10%,
(3) and later-stage roasting, namely raising the temperature from 80 ℃ to 85 ℃, roasting for 2 hours, and continuously stirring to reduce the moisture content of the malt to below 5%.
In order to better solve the technical problems, the invention adopts the further technical scheme that: the cleaning stage comprises: selecting barley as a raw material; sieving to remove coarse and fine impurities in barley; washing barley, soaking barley in 3% sodium hypochlorite for 20 min for disinfection, and washing with clear water for 3 times.
In order to better solve the technical problems, the invention adopts the further technical scheme that: the impregnation stage comprises: soaking for 7-8 hours, dry soaking for 10-11 hours, soaking for 6-7 hours, dry soaking for 3-4 hours, continuously ventilating in the soaking stage, exhausting air for 30 minutes per hour in the dry soaking, and controlling the water temperature to be 18 ℃.
In order to better solve the technical problems, the invention adopts the further technical scheme that: the germination stage comprises: the total time of the germination stage is 100 hours, wet air with the humidity of more than 95 percent at 14-16 ℃ is introduced for 15 minutes every hour, so that the moisture content of the barley malt is kept between 44 percent and 48 percent, the barley malt is stir-fried once every 10 hours, the germination temperature is 18-19 ℃, and the germination rate reaches more than 99 percent.
The invention has the advantages that: according to the malt production method for improving the malt sugar yield, the malt is subjected to enzyme pretreatment in advance in the early stage of the malt drying stage so as to improve the malt sugar yield in the beer processing stage, and the malt is soaked and disinfected by sodium hypochlorite before soaking.
Detailed Description
The present invention will be described in detail with reference to specific embodiments.
Example 1
A malt production method for improving the sugar yield of malt comprises the following process steps:
firstly, cleaning and sorting are carried out,
the cleaning stage comprises: selecting barley as a raw material; sieving to remove coarse and fine impurities in barley; washing barley, soaking barley in 3% sodium hypochlorite for 20 min for disinfection, and washing with clear water for 3 times.
Secondly, dipping the mixture in the solution,
the impregnation stage comprises: soaking for 7 hours, soaking for 10 hours, soaking for 6 hours, soaking for 3 hours, continuously ventilating in the soaking stage, exhausting air for 30 minutes per hour in the dry soaking, and controlling the water temperature to be 18 ℃.
Thirdly, the seeds are germinated,
the germination stage comprises: the total time of the germination stage is 100 hours, and wet air with the humidity of more than 95% at 14 ℃ is introduced for 15 minutes every hour, so that the moisture content of the barley malt is kept at 44%, the barley malt is stir-fried once every 10 hours, the germination temperature is 18 ℃, and the germination rate reaches more than 99%.
Fourthly, drying the mixture to obtain the finished product,
the drying stage is divided into a front stage, a middle stage and a rear stage, so that the moisture content of the barley malt is reduced to below 5 percent from 44 percent before drying;
(1) in the moisture discharge period, edible cellulase is used for pretreating malt in the moisture discharge period, the use amount of the edible cellulase is 25U/g of malt, the treatment temperature is 45 ℃, the pretreatment time is 3 hours, and the malt is stirred once every half hour in the treatment process; gradually increasing the temperature from 50 ℃ to 60 ℃ after the treatment is finished, stirring for 10 hours every 3 hours to reduce the moisture of the malt to 30%,
(2) drying and moisture-removing period, gradually raising temperature from 60 deg.C to 80 deg.C for 4 hr, stirring once every 1 hr until water content of malt is 9%,
(3) and later-stage roasting, namely raising the temperature from 80 ℃ to 85 ℃, roasting for 2 hours, and continuously stirring to reduce the moisture content of the malt to below 5%.
Fifthly, removing roots of the plants,
the root of the barley malt after drying is removed by a root remover, so as to prevent the barley malt from absorbing water and becoming damp and bringing bitterness to beer.
Example 2
A malt production method for improving the sugar yield of malt comprises the following process steps:
firstly, cleaning and sorting are carried out,
the cleaning stage comprises: selecting barley as a raw material; sieving to remove coarse and fine impurities in barley; washing barley, soaking barley in 3% sodium hypochlorite for 20 min for disinfection, and washing with clear water for 3 times.
Secondly, dipping the mixture in the solution,
the impregnation stage comprises: soaking for 8 hours, soaking for 11 hours, soaking for 7 hours, soaking for 4 hours, continuously ventilating in the soaking stage, exhausting air for 30 minutes per hour in the dry soaking, and controlling the water temperature to be 18 ℃.
Thirdly, the seeds are germinated,
the germination stage comprises: the total time of the germination stage is 100 hours, 16 ℃ of humid air with the humidity of more than 95% is introduced for 15 minutes per hour, so that the moisture content of the barley malt is kept at 48%, the barley malt is stir-fried once every 10 hours, the germination temperature is 19 ℃, and the germination rate reaches more than 99%.
Fourthly, drying the mixture to obtain the finished product,
the drying stage is divided into a front stage, a middle stage and a rear stage, so that the moisture content of the barley malt is reduced to below 5 percent from 48 percent before drying;
(1) in the moisture discharge period, edible cellulase is used for pretreating malt in the moisture discharge period, the use amount of the edible cellulase is 25U/g of malt, the treatment temperature is 50 ℃, the pretreatment time is 3 hours, and the malt is stirred once every half hour in the treatment process; gradually increasing the temperature from 50 ℃ to 60 ℃ after the treatment is finished, stirring for 10 hours every 3 hours to reduce the moisture of the malt to 35%,
(2) drying and moisture-removing period, gradually raising temperature from 60 deg.C to 80 deg.C for 4 hr, stirring once every 1 hr with water content of malt of 10%,
(3) and later-stage roasting, namely raising the temperature from 80 ℃ to 85 ℃, roasting for 2 hours, and continuously stirring to reduce the moisture content of the malt to below 5%.
Fifthly, removing roots of the plants,
the root of the barley malt after drying is removed by a root remover, so as to prevent the barley malt from absorbing water and becoming damp and bringing bitterness to beer.
Example 3
A malt production method for improving the sugar yield of malt comprises the following process steps:
firstly, cleaning and sorting are carried out,
the cleaning stage comprises: selecting barley as a raw material; sieving to remove coarse and fine impurities in barley; washing barley, soaking barley in 3% sodium hypochlorite for 20 min for disinfection, and washing with clear water for 3 times.
Secondly, dipping the mixture in the solution,
the impregnation stage comprises: soaking for 8 hours, soaking for 10 hours, soaking for 7 hours, soaking for 3 hours, continuously ventilating in the soaking stage, exhausting air for 30 minutes per hour in the dry soaking, and controlling the water temperature to be 18 ℃.
Thirdly, the seeds are germinated,
the germination stage comprises: the total time of the germination stage is 100 hours, wet air with the humidity of more than 95% at 15 ℃ is introduced for 15 minutes every hour, so that the moisture content of the barley malt is kept at 46%, the barley malt is stir-fried once every 10 hours, the germination temperature is 19 ℃, and the germination rate reaches more than 99%.
Fourthly, drying the mixture to obtain the finished product,
the drying stage is divided into a front stage, a middle stage and a rear stage, so that the moisture content of the barley malt is reduced to below 5 percent from 47 percent before drying;
(1) in the moisture discharge period, edible cellulase is used for pretreating malt in the moisture discharge period, the use amount of the edible cellulase is 25U/g of malt, the treatment temperature is 48 ℃, the pretreatment time is 3 hours, and the malt is stirred once every half hour in the treatment process; gradually increasing the temperature from 50 ℃ to 60 ℃ after the treatment is finished, stirring for 10 hours every 3 hours to reduce the moisture of the malt to 32%,
(2) drying and moisture-removing period, gradually raising the temperature from 60 deg.C to 80 deg.C for 4 hr, stirring once every 1 hr with water content of malt of 9-10%,
(3) and later-stage roasting, namely raising the temperature from 80 ℃ to 85 ℃, roasting for 2 hours, and continuously stirring to reduce the moisture content of the malt to below 5%.
Fifthly, removing roots of the plants,
the root of the barley malt after drying is removed by a root remover, so as to prevent the barley malt from absorbing water and becoming damp and bringing bitterness to beer.
Claims (5)
1. A malt production method for improving the sugar yield of malt comprises the following process steps: cleaning, soaking, sprouting, drying, and removing roots, which is characterized in that: the malt was pretreated with food grade cellulase in the drying stage.
2. A method of producing malt for improving the malt sugar yield according to claim 1, wherein: the drying stage is divided into a front stage, a middle stage and a rear stage, so that the moisture content of the barley malt is reduced to below 5 percent from 44 to 48 percent before drying;
(1) in the moisture discharge period, edible cellulase is used for pretreating malt in the moisture discharge period, the use amount of the edible cellulase is 25U/g of malt, the treatment temperature is 45-50 ℃, the pretreatment time is 3 hours, and the malt is stirred once every half hour in the treatment process; gradually increasing the temperature from 50 ℃ to 60 ℃ after the treatment is finished, stirring for 10 hours every 3 hours to reduce the moisture of the malt to 35-30%,
(2) drying and moisture-removing period, gradually raising the temperature from 60 deg.C to 80 deg.C for 4 hr, stirring once every 1 hr with water content of malt of 9-10%,
(3) and later-stage roasting, namely raising the temperature from 80 ℃ to 85 ℃, roasting for 2 hours, and continuously stirring to reduce the moisture content of the malt to below 5%.
3. A method of producing malt for improving the malt sugar yield according to claim 2, wherein: the cleaning stage comprises: selecting barley as a raw material; sieving to remove coarse and fine impurities in barley; washing barley, soaking barley in 3% sodium hypochlorite for 20 min for disinfection, and washing with clear water for 3 times.
4. A method of producing malt for improving the malt sugar yield according to claim 2, wherein: the impregnation stage comprises: soaking for 7-8 hours, dry soaking for 10-11 hours, soaking for 6-7 hours, dry soaking for 3-4 hours, continuously ventilating in the soaking stage, exhausting air for 30 minutes per hour in the dry soaking, and controlling the water temperature to be 18 ℃.
5. A method of producing malt for improving the malt sugar yield according to claim 2, wherein: the germination stage comprises: the total time of the germination stage is 100 hours, wet air with the humidity of more than 95 percent at 14-16 ℃ is introduced for 15 minutes every hour, so that the moisture content of the barley malt is kept between 44 percent and 48 percent, the barley malt is stir-fried once every 10 hours, the germination temperature is 18-19 ℃, and the germination rate reaches more than 99 percent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010357966.6A CN111500381A (en) | 2020-04-29 | 2020-04-29 | Malt production method for improving malt sugar yield |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010357966.6A CN111500381A (en) | 2020-04-29 | 2020-04-29 | Malt production method for improving malt sugar yield |
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| Publication Number | Publication Date |
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| CN111500381A true CN111500381A (en) | 2020-08-07 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010357966.6A Withdrawn CN111500381A (en) | 2020-04-29 | 2020-04-29 | Malt production method for improving malt sugar yield |
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| CN (1) | CN111500381A (en) |
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2020
- 2020-04-29 CN CN202010357966.6A patent/CN111500381A/en not_active Withdrawn
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Application publication date: 20200807 |