CN112795441A - Quinoa malt with low root length and high alpha-amino nitrogen content and preparation method thereof - Google Patents
Quinoa malt with low root length and high alpha-amino nitrogen content and preparation method thereof Download PDFInfo
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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Abstract
The invention discloses quinoa malt with low root length and high alpha-amino nitrogen content and a preparation method thereof, belonging to the technical field of malt preparation. The chenopodium quinoa malt contains more than 90% of malt with root bud length 1-2 times of the diameter of wheat grain, and alpha-amino nitrogen content of 190-260 mg/L. The invention is applied to the aspect of beer brewing, solves the problems that the alpha-amino nitrogen content is low, the requirement of yeast cell metabolism cannot be met and the alpha-amino nitrogen content cannot be applied to high-quality beer brewing in a high proportion because the quinoa particles are small and germinate rapidly and the root bud length is too long in the existing quinoa malt preparation process, and the obtained quinoa malt has the characteristics of low root bud length and high alpha-amino nitrogen content.
Description
Technical Field
The invention belongs to the technical field of malt preparation, and particularly relates to quinoa malt with low root length and high alpha-amino nitrogen content and a preparation method thereof.
Background
Chenopodium quinoa is a dicotyledon, is closely related to spinach and beet, is more close to amaranthus and common amaranthus, is mainly distributed in three countries of Bolivian, Peru and Erguar, is mainly concentrated in Qinghai, Shanxi, Nemeng, Gansu, Zhejiang, Jilin and the like at home, and can be planted in the altitude of 4000 meters or below. Quinoa is rich in nutrition, is an important source of various nutritional ingredients, and is especially known for high protein content. Compared with other grains, the quinoa has higher protein content, contains amino acids essential to human body, is a good source of heat energy and dietary fiber, and is rich in iron, zinc and other mineral elements. Because of the abundant nutrient substances, the United nations declares that the year 2013 is the international quinoa year. Meanwhile, quinoa is a good beer brewing raw material. However, because chenopodium quinoa malt particles are small, the production by the conventional malting process can lead to rapid germination and excessively long root buds, which causes excessive consumption of endogenous protein and alpha-amino nitrogen loss of chenopodium quinoa malt, causes low alpha-amino nitrogen content, can not meet the requirement of yeast cell metabolism, and can not be applied to high-quality beer brewing in a high proportion.
Chinese patent CN111154575A discloses quinoa malt for beer brewing and a preparation method and application thereof, wherein quinoa is soaked by adopting a two-soaking and two-breaking quinoa soaking process or a one-soaking and one-breaking quinoa soaking process through several steps of selecting quinoa, soaking, germinating, drying, baking and removing roots, so that the water content of quinoa is 45-50%, and then soaked quinoa is obtained; transferring the soaked chenopodium quinoa willd to a germination box, periodically turning over chenopodium quinoa willd and supplementing water during germination to keep water content of chenopodium quinoa willd malt at 45-50%, introducing air regularly during germination, and standing for a while to obtain the germinated chenopodium quinoa willd. According to the technical scheme, the four elements of moisture, ventilation, temperature and time in the processes of soaking, sprouting and drying are scientifically and reasonably optimized, the process for preparing the chenopodium quinoa malt with excellent indexes is obtained, and the prepared chenopodium quinoa malt has good solubility and rich nutrition.
However, the technical scheme disclosed in the above patent does not solve the problems that quinoa germinates rapidly, the root bud length is too long, endogenous protein is excessively consumed, alpha-amino nitrogen of quinoa malt is lost, the content of alpha-amino nitrogen is low, the requirement of yeast cell metabolism cannot be met, and the quinoa cannot be applied to high-quality beer brewing in a high proportion.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to solve the technical problems that the alpha-amino nitrogen content of the quinoa malt prepared by the existing quinoa malt preparation process is low, the requirement of yeast cell metabolism cannot be met and the quinoa malt cannot be applied to high-quality beer brewing in a high proportion because the quinoa is germinated rapidly and the root bud length is too long, and provides the quinoa malt with low root bud length and high alpha-amino nitrogen content and the preparation method thereof.
In order to solve the technical problem, the technical scheme adopted by the invention is as follows:
the invention provides quinoa malt with low root bud length and high alpha-amino nitrogen content, wherein the malt with the root bud length being 1-2 times of the diameter of the malt grains accounts for more than 90% of the proportion of the total malt, and the alpha-amino nitrogen content of the quinoa malt is 190-260 mg/L.
Preferably, the color of the quinoa malt is 4.0-5.0 EBC.
The invention also provides a preparation method of the quinoa malt, which comprises the steps of selecting the quinoa malt, pretreating raw materials, soaking the quinoa malt, germinating, drying the green malt, baking the quinoa malt and removing roots;
the wheat steeping comprises the steps of performing low-temperature wheat steeping treatment by adopting a multi-time water steeping and breaking method, wherein the low-temperature wheat steeping comprises a wet steeping stage and a dry steeping stage, and the wheat steeping degree reaches 53-55%;
the germination comprises the steps of adopting a low-temperature germination process, controlling the germination temperature at 12-14 ℃, allowing the germination time to be 60-68h, performing high-frequency water supplement in the germination stage, uniformly stirring and turning over the wheat once after each water supplement, and preparing the malt with the average root bud length of 1-2 times of the diameter of the wheat grains, wherein the proportion of the malt to the total malt accounts for more than 90%, and the germination rate reaches more than 99%.
Preferably, the multiple water immersion and water break method is a five-immersion and four-break immersion and water break process, and the temperature of the wheat immersion water is 12-14 ℃; the wheat steeping process sequentially comprises a first wet steeping stage and a dry steeping stage, a second wet steeping stage and a dry steeping stage, a third wet steeping stage and a dry steeping stage, a fourth wet steeping stage and a dry steeping stage and a fifth wet steeping stage.
Preferably, the high-frequency water replenishing comprises three stages;
in the first stage, germination is carried out for 24 hours, and water is supplemented every 6-8 hours;
in the second stage, sprouting is carried out for 24-48h, and water is supplemented every 4-6 h;
in the third stage, water is replenished once every 2-4 hours after germination for 48 hours.
Preferably, the wheat selection comprises selecting quinoa with protein content higher than 15% as raw material.
Preferably, the raw material pretreatment comprises cleaning and storing to reduce the moisture of the quinoa to below 15%, and drying and storing at the temperature of below 15 ℃.
Preferably, the green malt drying process comprises a moisture removing stage of ventilating and removing moisture with large air volume for a short time and removing non-combined moisture in the green malt at a constant speed, wherein the ventilation capacity of each kilogram of malt is more than or equal to 97m3The moisture discharge time is less than or equal to 8h, the height difference of wheat layers in the drying furnace is controlled to be less than or equal to 3cm, and the total drying time is 15-17 h.
Preferably, the roasting comprises controlling the malt color to be 4.0-5.0EBC by adopting the roasting at the constant temperature of 78-80 ℃.
Preferably, the root removing comprises the step of removing roots of the malt dried and discharged after being roasted at constant temperature within 12 hours to obtain the quinoa malt.
Compared with the prior art, the invention has the beneficial effects that:
the invention provides a preparation method of chenopodium quinoa malt, wherein chenopodium quinoa malt with high protein content and pure taste is used as a raw material, a water soaking and water cutting method is adopted in the soaking process for multiple times, so that the whole wheat grain slowly absorbs water at a constant speed and is uniformly metabolized, a low-temperature high-frequency water replenishing and sprouting process is adopted in the sprouting process, the growth speed of the malt is effectively controlled, the barley cell dissolution and protein dissolution balance are regulated and controlled, the malt is roasted at a constant temperature, and the formation of color, fragrance and taste is controlled, so that chenopodium quinoa malt with low root bud length and high alpha-amino nitrogen content is finally prepared; the quinoa malt obtained is prepared into quinoa wort juice according to QBT 1686-2008 standard, and the quinoa malt juice is faint yellow in appearance, has pure and fresh malt fragrance and has no foreign flavor through sensory evaluation by a national grade evaluator.
Detailed Description
The technical solutions in the embodiments of the present invention will be fully described in detail below. It is obvious that the described embodiments are only some specific embodiments, not all embodiments, of the general technical solution of the present invention. All other embodiments, which can be derived by a person skilled in the art from the general idea of the invention, fall within the scope of protection of the invention.
The invention provides quinoa malt with low root bud length and high alpha-amino nitrogen content, wherein the malt with the root bud length being 1-2 times of the diameter of the malt grains accounts for more than 90% of the proportion of the total malt, and the alpha-amino nitrogen content of the quinoa malt is 190-260 mg/L. The technical scheme specifically limits the composition and alpha-amino nitrogen content of the quinoa malt, prepares quinoa malt juice according to QBT 1686-2008 standard, and has faint yellow appearance, pure and fresh malt fragrance and no foreign flavor according to sensory evaluation of national grade evaluators. Further, the color of the quinoa malt is 4.0-5.0 EBC.
The invention also provides a preparation method of the quinoa malt, which comprises the steps of selecting the quinoa malt, pretreating raw materials, soaking the quinoa malt, germinating, drying the green malt, baking the quinoa malt and removing roots; the wheat steeping comprises the steps of performing low-temperature wheat steeping treatment by adopting a multi-time water steeping and breaking method, wherein the low-temperature wheat steeping comprises a wet steeping stage and a dry steeping stage, and the wheat steeping degree reaches 53-55%; the germination comprises the steps of adopting a low-temperature germination process, controlling the germination temperature at 12-14 ℃, allowing the germination time to be 60-68h, performing high-frequency water supplement in the germination stage, uniformly stirring and turning over the wheat once after each water supplement, and preparing the malt with the average root bud length of 1-2 times of the diameter of the wheat grains, wherein the proportion of the malt to the total malt accounts for more than 90%, and the germination rate reaches more than 99%.
Because chenopodium quinoa has small particles, the production by adopting the conventional quinoa production process can lead to quicker germination and overlong root bud length, thus causing excessive consumption of endogenous protein and leading to alpha-amino nitrogen loss of quinoa malt, the alpha-amino nitrogen content of quinoa malt is lower, the requirement of yeast cell metabolism can not be met, and the quinoa cannot be applied to brewing of high-quality beer in a high proportion. In the technical scheme, a multi-time soaking and water-breaking method is adopted in the wheat steeping process, so that the whole wheat grains uniformly absorb water and hydrate, the metabolism activity is slow and stable, the consumed protein can be reduced, the low alpha-amino nitrogen content caused by the excessive consumption of the protein is avoided, in addition, the wheat steeping degree (the wheat steeping degree refers to the ratio of the total water content of the soaked quinoa to the mass content of the soaked quinoa) is limited to reach 53-55%, the reason is that the multi-time wheat steeping process can fully provide the water and the oxygen required by the quinoa germination, a barley enzyme system is stably activated, the wheat steeping degree is effectively improved, and the requirement of the quinoa germination is finally met; the germination process adopts a low-temperature high-frequency water replenishing germination process, the growth speed of the malt is effectively controlled, and the barley cell lysis and protein lysis balance are regulated.
In a preferred embodiment, the multiple water immersion and water break method is a five-immersion and four-break immersion and water break process, and the wheat immersion water temperature is 12-14 ℃; the wheat steeping process sequentially comprises a first wet steeping stage and a dry steeping stage, a second wet steeping stage and a dry steeping stage, a third wet steeping stage and a dry steeping stage, a fourth wet steeping stage and a dry steeping stage and a fifth wet steeping stage. The technical scheme specifically limits the multiple-time soaking and water breaking method to be a five-soaking and four-breaking multiple-time soaking and water breaking method, and the reason is that the problems of complex operation and large energy consumption such as water quantity and the like caused by additional multiple-time soaking and water breaking can be solved by adopting the five-soaking and four-breaking multiple-time soaking and water breaking method under the condition of ensuring that the wheat soaking degree reaches 53-55%.
In a preferred embodiment, the high-frequency water replenishing comprises three stages;
in the first stage, germination is carried out for 24 hours, and water is supplemented every 6-8 hours;
in the second stage, sprouting is carried out for 24-48h, and water is supplemented every 4-6 h;
in the third stage, water is replenished once every 2-4 hours after germination for 48 hours.
According to the technical scheme, a water supplementing mode of high-frequency water supplementing is specifically limited, and it needs to be explained that the green malt moisture is gradually reduced along with the extension of the germination time, the malt is not dissolved sufficiently due to the low moisture content, and the alpha-amino nitrogen content is finally low. In addition, the temperature and moisture of germination directly affect the degree of dissolution of malt, and if the germination temperature is too high, the granule production is rapid, respiration is vigorous, root buds grow rapidly and unevenly, protein loss is high, and if the germination temperature is too low, the granule growth and protease production are affected. Therefore, on the basis of controlling the germination temperature, a high-frequency water replenishing process is adopted, so that the malt is fully dissolved, and the protein loss caused by overlong root buds is avoided. It can be understood that the first stage may also adopt water replenishment every 7 hours, the second stage may also adopt water replenishment every 5 hours, and the third stage may also adopt water replenishment every 3 hours.
In a preferred embodiment, the wheat selection comprises selecting quinoa with a protein content higher than 15% as a raw material. The technical scheme specifically limits the selection of the chenopodium quinoa with the protein content higher than 15% as the raw material, ensures the quality of the raw material and further effectively ensures the quality of the obtained chenopodium quinoa malt. Specifically, the quinoa with high protein content is selected as a raw material, the dissolving degree of quinoa protein is effectively controlled in the process of preparing the quinoa, excessive decomposition of the quinoa protein is avoided while the protein is promoted to be dissolved, and the quinoa malt with low root bud length and high alpha-amino nitrogen content is effectively obtained.
In a preferred embodiment, the raw material pretreatment comprises cleaning and storing to reduce the moisture of the quinoa to below 15%, and drying and storing at the temperature of below 15 ℃. Wherein, cleaning refers to removing all objects which are not quinoa, such as: wheat straw, bag rope, wood block, iron nail, screw, metal wire, stone block, wheat grains, crushed quinoa wheat grains, etc.
In a preferred embodiment, the green malt drying process comprises a moisture removing stage of removing moisture by large air flow short time ventilation and removing non-combined moisture in the green malt at a constant speed, wherein the ventilation capacity per kilogram of malt is more than or equal to 97m3The moisture discharge time is less than or equal to 8h, the height difference of wheat layers in the drying furnace is controlled to be less than or equal to 3cm, and the total drying time is 15-17 h.
In a preferred embodiment, the roasting comprises controlling the malt color to be 4.0-5.0EBC by using a constant-temperature roasting at 78-80 ℃. Baking at a constant temperature of 78-80 ℃ to stop the action of enzymes in the wheat grains, so that decomposition products of endosperm are chemically changed, the generation of color, aroma and taste substances of the malt is promoted, and the chromaticity of the malt is effectively controlled. The technical solution specifically defines the roasting temperature, and it is understood that the roasting temperature may also be 79 ℃.
In a preferred embodiment, the root removing comprises the step of removing the root of the malt dried and discharged after the constant-temperature roasting within 12 hours to obtain the quinoa malt.
In order to more clearly and specifically describe quinoa malt with low root length and high alpha-amino nitrogen content and the preparation method thereof provided in the embodiments of the present invention, the following description will be made with reference to specific embodiments.
Example 1
(1) Selecting wheat: chenopodium quinoa with plump seeds and 15.5% of protein content is selected as a raw material.
(2) Pretreatment of raw materials: cleaning quinoa, removing straw, bag rope, wood block, iron nail, screw, metal wire, stone, impurity wheat grain and broken barley grain, etc. to obtain pure quinoa.
(3) Wheat soaking: adding wheat soaking water into a wheat soaking tank, then blanking chenopodium quinoa to the wheat soaking tank, and collecting a small part of wheat bran and impurities floating on the liquid surface through a collecting port to finish floating wheat operation; after floating wheat is finished, water quality is changed, wheat is soaked by adopting a multi-time soaking and water breaking method of five soaking and four breaking at the water temperature of 12 ℃, the method sequentially comprises a first wet soaking stage (wet soaking for 4 hours), a first dry soaking stage (dry soaking for 7 hours), a second wet soaking stage (wet soaking for 5 hours), a second dry soaking stage (dry soaking for 5 hours) and a third wet soaking stage (wet soaking for 1 hour), the final wheat soaking degree reaches 53%, and continuous ventilation and oxygen supply are adopted in the wheat soaking process.
(4) And (3) germination: the germination process is carried out in a ventilation type germination device, and the germination temperature is controlled to be 12-14 ℃. Supplementing water in a germination process by stages, wherein in the first stage, 24 hours before germination are supplemented with water once every 8 hours; in the second stage, the seeds germinate for 24-48 hours and are replenished with water once every 6 hours; and in the third stage, water is supplemented every 4 hours after 48 hours of germination, and the wheat is stirred uniformly after each water supplement. After germination for 60h, the average root bud length of the prepared green malt is 1-2 times of the diameter of the wheat grain, the average root bud length accounts for 95% of the total malt proportion, and the germination rate reaches 99%.
(5) Green malt drying process: in the moisture removing stage, large air volume and short time are adopted for ventilation and moisture removal, non-combined moisture in green malt is removed at a constant speed, and the ventilation capacity of each kilogram of malt is 97m3And/min, the moisture removal time is 7h, the height difference of the wheat layer in the drying furnace is controlled to be 3cm, and the total drying time is 15 h.
(6) Baking: the wheat grains are roasted at a constant temperature of 78 ℃ to promote the enzyme action in the wheat grains to stop, the decomposition products of endosperm are chemically changed, the generation of color, aroma and taste substances of the malt is promoted, and the chromaticity of the malt is effectively controlled.
(7) Removing roots: drying the malt taken out of the furnace, and removing roots within 12 hours to obtain the quinoa malt.
The sensory evaluation and physical and chemical indexes of the malt prepared by the malting process are shown in table 1.
TABLE 1 malt organoleptic evaluation and physicochemical indices
| Index (I) | Unit of | Quinoa malt prepared by conventional process | Quinoa malt prepared in example 1 |
| Root bud length (grain diameter 1-2 times) | ％ | 5 | 94 |
| Root bud length (grain diameter 2 times above) | ％ | 95 | 6 |
| Alpha-amino nitrogen | mg/L | 128 | 197 |
| Color intensity | EBC | 4.0 | 4.4 |
Example 2
(1) Selecting wheat: chenopodium quinoa with plump seeds and 17.2% of protein content is selected as a raw material.
(2) Pretreatment of raw materials: cleaning quinoa, removing straw, bag rope, wood block, iron nail, screw, metal wire, stone, impurity wheat grain and broken barley grain, etc. to obtain pure quinoa.
(3) Wheat soaking: adding wheat soaking water into a wheat soaking tank, then blanking chenopodium quinoa to the wheat soaking tank, and collecting a small part of wheat bran and impurities floating on the liquid surface through a collecting port to finish floating wheat operation; after floating wheat is finished, water quality is changed, wheat is soaked by adopting a multi-time soaking and water breaking method of five soaking and four breaking at the water temperature of 14 ℃, the method sequentially comprises a first wet soaking stage (wet soaking for 5 hours), a first dry soaking stage (dry soaking for 6 hours), a second wet soaking stage (wet soaking for 5 hours), a second dry soaking stage (dry soaking for 5 hours) and a third wet soaking stage (wet soaking for 2 hours), the final wheat soaking degree reaches 55%, and continuous ventilation and oxygen supply are adopted in the wheat soaking process.
(4) And (3) germination: the germination process is carried out in a ventilation type germination device, and the germination temperature is controlled to be 12-14 ℃. Supplementing water in a germination process by stages, wherein in the first stage, 24 hours before germination are supplemented with water once every 6 hours; in the second stage, the seeds germinate for 24-48 hours and are replenished with water once every 4 hours; and in the third stage, water is supplemented every 2 hours after 48 hours of germination, and the wheat is stirred uniformly after each water supplement. After the green malt sprouts for 62 hours, the average root bud length of the prepared green malt is 1-2 times of the diameter of the wheat grains, the average root bud length accounts for 98 percent of the total malt, and the germination rate reaches 100 percent.
(5) Green malt drying process: in the moisture removing stage, large air volume and short time ventilation are adopted for moisture removal, non-combined moisture in green malt is removed at a constant speed, and the ventilation capacity of each kilogram of malt is 99m3And/min, the moisture discharge time is 6h, the difference of the height points of the wheat layer in the drying furnace is controlled to be 2cm, and the total drying time is 17 h.
(6) Baking: baking at a constant temperature of 80 ℃ to promote the enzyme action in the wheat grains to stop, so that the decomposition products of the endosperm are chemically changed, the generation of color, aroma and taste substances of the malt is promoted, and the chromaticity of the malt is effectively controlled.
(7) Removing roots: drying the malt taken out of the furnace, and removing roots within 12 hours to obtain the quinoa malt.
The sensory evaluation and physical and chemical indexes of the malt prepared by the malting process are shown in table 2.
TABLE 2 malt organoleptic evaluation and physicochemical indices
| Index (I) | Unit of | Quinoa malt prepared by conventional process | Quinoa malt prepared in example 2 |
| Root bud length (grain diameter 1-2 times) | ％ | 5 | 92 |
| Root bud length (grain diameter 2 times above) | ％ | 95 | 8 |
| Alpha-amino nitrogen | mg/L | 128 | 214 |
| Color intensity | EBC | 4.0 | 4.5 |
Example 3
(1) Selecting wheat: chenopodium quinoa with plump seeds and 17.5% of protein content is selected as a raw material.
(2) Pretreatment of raw materials: cleaning quinoa, removing straw, bag rope, wood block, iron nail, screw, metal wire, stone, impurity wheat grain and broken barley grain, etc. to obtain pure quinoa.
(3) Wheat soaking: adding wheat soaking water into a wheat soaking tank, then blanking chenopodium quinoa to the wheat soaking tank, and collecting a small part of wheat bran and impurities floating on the liquid surface through a collecting port to finish floating wheat operation; after floating wheat is finished, water quality is changed, wheat is soaked by adopting a multi-time soaking and water breaking method of five soaking and four breaking at the water temperature of 13 ℃, the method sequentially comprises a first wet soaking stage (wet soaking for 4 hours), a first dry soaking stage (dry soaking for 7 hours), a second wet soaking stage (wet soaking for 6 hours), a second dry soaking stage (dry soaking for 6 hours) and a third wet soaking stage (wet soaking for 2 hours), the final wheat soaking degree reaches 54.5%, and continuous ventilation and oxygen supply are adopted in the wheat soaking process.
(4) And (3) germination: the germination process is carried out in a ventilation type germination device, and the germination temperature is controlled to be 12-14 ℃. Supplementing water in a germination process by stages, wherein in the first stage, water is supplemented every 7 hours for 24 hours before germination; in the second stage, the seeds germinate for 24-48 hours and are replenished with water once every 5 hours; and in the third stage, water is supplemented every 3 hours after 48 hours of germination, and the wheat is stirred uniformly after each water supplement. After germination for 68h, the average root bud length of the prepared green malt is 1-2 times of the diameter of the wheat grain, the average root bud length accounts for 94% of the total malt proportion, and the germination rate reaches 100%.
(5) Green malt drying process: in the moisture removing stage, large air volume and short time ventilation are adopted for moisture removal, non-combined moisture in green malt is removed at a constant speed, and the ventilation capacity of each kilogram of malt is 102m3And/min, the moisture discharge time is 6h, the difference of the height points of the wheat layer in the drying furnace is controlled to be 2cm, and the total drying time is 16 h.
(6) Baking: the wheat grains are roasted at a constant temperature of 79 ℃ to promote the enzyme action in the wheat grains to stop, the decomposition products of endosperm are chemically changed, the generation of color, aroma and taste substances of the malt is promoted, and the chromaticity of the malt is effectively controlled.
(7) Removing roots: drying the malt taken out of the furnace, and removing roots within 12 hours to obtain the quinoa malt.
The sensory evaluation and physical and chemical indexes of the malt prepared by the malting process are shown in table 3.
TABLE 3 malt organoleptic evaluation and physicochemical indices
| Index (I) | Unit of | Quinoa malt prepared by conventional process | Quinoa malt prepared in example 3 |
| Root bud length (grain diameter 1-2 times) | ％ | 5 | 90 |
| Root bud length (grain diameter 2 times above) | ％ | 95 | 10 |
| Alpha-amino nitrogen | mg/L | 128 | 254 |
| Color intensity | EBC | 4.0 | 4.8 |
Claims (10)
1. The quinoa malt with low root bud length and high alpha-amino nitrogen content is characterized in that the malt with the root bud length 1-2 times of the grain diameter accounts for more than 90% of the total malt proportion, and the alpha-amino nitrogen content of the quinoa malt is 190-260 mg/L.
2. The quinoa malt according to claim 1, wherein the colour of said quinoa malt is 4.0-5.0 EBC.
3. The method of producing quinoa malt according to any one of claims 1 to 2, comprising the steps of selecting, pretreating raw material, soaking, germinating, drying green malt, roasting and removing root;
the wheat steeping comprises the steps of performing low-temperature wheat steeping treatment by adopting a multi-time water steeping and breaking method, wherein the low-temperature wheat steeping comprises a wet steeping stage and a dry steeping stage, and the wheat steeping degree reaches 53-55%;
the germination comprises the steps of adopting a low-temperature germination process, controlling the germination temperature at 12-14 ℃, allowing the germination time to be 60-68h, performing high-frequency water supplement in the germination stage, uniformly stirring and turning over the wheat once after each water supplement, and preparing the malt with the average root bud length of 1-2 times of the diameter of the wheat grains, wherein the proportion of the malt to the total malt accounts for more than 90%, and the germination rate reaches more than 99%.
4. The method for preparing quinoa malt according to claim 3, wherein the multiple water immersion and water break method is a five-immersion and four-break immersion and water break process, and the temperature of the steeped water is 12-14 ℃; the wheat steeping process sequentially comprises a first wet steeping stage and a dry steeping stage, a second wet steeping stage and a dry steeping stage, a third wet steeping stage and a dry steeping stage, a fourth wet steeping stage and a dry steeping stage and a fifth wet steeping stage.
5. The method for producing quinoa malt according to claim 3, wherein the high-frequency water supplement comprises three stages;
in the first stage, germination is carried out for 24 hours, and water is supplemented every 6-8 hours;
in the second stage, sprouting is carried out for 24-48h, and water is supplemented every 4-6 h;
in the third stage, water is replenished once every 2-4 hours after germination for 48 hours.
6. The method of claim 3, wherein the quinoa malt selection comprises selecting quinoa with a protein content higher than 15% as a raw material.
7. The method for preparing quinoa malt according to claim 3, wherein the raw material pretreatment comprises cleaning, storing to reduce the moisture of quinoa to below 15%, and drying and storing at below 15 ℃.
8. The method for producing quinoa malt according to claim 3, wherein the green malt drying process comprises a moisture removal stage of removing moisture by a large air volume short time ventilation and removing moisture not bound in green malt at a constant rate, and the ventilation capacity per kilogram of malt is not less than 97m3The moisture discharge time is less than or equal to 8h, the height difference of wheat layers in the drying furnace is controlled to be less than or equal to 3cm, and the total drying time is 15-17 h.
9. The method for producing quinoa malt according to claim 3, wherein the roasting comprises controlling the malt color to 4.0-5.0EBC by using a constant-temperature roasting at 78-80 ℃.
10. The method of claim 3, wherein the root removing comprises removing roots of the dried and tapped chenopodium quinoa malt within 12 hours after the constant temperature roasting.
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