CN112852567B - Quinoa malt with low root bud length and high foamy protein content and preparation method thereof - Google Patents
Quinoa malt with low root bud length and high foamy protein content and preparation method thereof Download PDFInfo
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- CN112852567B CN112852567B CN202110141981.1A CN202110141981A CN112852567B CN 112852567 B CN112852567 B CN 112852567B CN 202110141981 A CN202110141981 A CN 202110141981A CN 112852567 B CN112852567 B CN 112852567B
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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 title claims abstract description 150
- 240000006162 Chenopodium quinoa Species 0.000 title claims abstract description 116
- 238000002360 preparation method Methods 0.000 title abstract description 14
- 230000035784 germination Effects 0.000 claims abstract description 71
- 241000209140 Triticum Species 0.000 claims description 93
- 235000021307 Triticum Nutrition 0.000 claims description 93
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 85
- 238000002791 soaking Methods 0.000 claims description 74
- 238000000034 method Methods 0.000 claims description 64
- 235000013339 cereals Nutrition 0.000 claims description 31
- 238000001035 drying Methods 0.000 claims description 30
- 239000002994 raw material Substances 0.000 claims description 20
- 235000015493 Chenopodium quinoa Nutrition 0.000 claims description 18
- 238000009423 ventilation Methods 0.000 claims description 18
- 239000013589 supplement Substances 0.000 claims description 12
- 238000007654 immersion Methods 0.000 claims description 11
- 238000004519 manufacturing process Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 239000006260 foam Substances 0.000 abstract description 23
- 235000013405 beer Nutrition 0.000 abstract description 5
- 239000002245 particle Substances 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 description 22
- 108090000623 proteins and genes Proteins 0.000 description 22
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 10
- 238000011156 evaluation Methods 0.000 description 8
- 239000000126 substance Substances 0.000 description 8
- 239000012535 impurity Substances 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 5
- 108090000790 Enzymes Proteins 0.000 description 5
- 230000001276 controlling effect Effects 0.000 description 5
- 238000000354 decomposition reaction Methods 0.000 description 5
- 229910052742 iron Inorganic materials 0.000 description 5
- 238000004890 malting Methods 0.000 description 5
- 230000001953 sensory effect Effects 0.000 description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 4
- -1 bag rope Substances 0.000 description 4
- 239000002184 metal Substances 0.000 description 4
- 229910052751 metal Inorganic materials 0.000 description 4
- 229910052760 oxygen Inorganic materials 0.000 description 4
- 239000001301 oxygen Substances 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 239000004575 stone Substances 0.000 description 4
- 239000010902 straw Substances 0.000 description 4
- 239000002023 wood Substances 0.000 description 4
- 241000209219 Hordeum Species 0.000 description 3
- 235000007340 Hordeum vulgare Nutrition 0.000 description 3
- 229940098396 barley grain Drugs 0.000 description 3
- 238000005187 foaming Methods 0.000 description 3
- 239000003205 fragrance Substances 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 239000007788 liquid Substances 0.000 description 3
- 230000003020 moisturizing effect Effects 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 235000015099 wheat brans Nutrition 0.000 description 3
- 241000219318 Amaranthus Species 0.000 description 2
- 230000006037 cell lysis Effects 0.000 description 2
- 230000009089 cytolysis Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000008187 granular material Substances 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 230000001502 supplementing effect Effects 0.000 description 2
- 235000016068 Berberis vulgaris Nutrition 0.000 description 1
- 241000335053 Beta vulgaris Species 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 244000300264 Spinacia oleracea Species 0.000 description 1
- 235000009337 Spinacia oleracea Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 241001233957 eudicotyledons Species 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
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- 230000029058 respiratory gaseous exchange Effects 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/02—Pretreatment of grains, e.g. washing, steeping
-
- 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
- C12C1/027—Germinating
- C12C1/047—Influencing the germination by chemical or physical means
-
- 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
-
- 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
- C12C1/16—After-treatment of malt, e.g. malt cleaning, detachment of the germ
-
- 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
-
- 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
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
Abstract
The invention discloses quinoa malt with low root bud length and high foamy protein content and a preparation method thereof, and belongs to the technical field of malt preparation. The quinoa malt contains more than 90% of malt with root bud length 1-2 times of the diameter of the malt, and the foam protein content of the quinoa malt is 580-660 mg/L. The invention is applied to the aspect of beer brewing, solves the problems that the prepared quinoa malt has low foam protein content and influences the foam performance of wine liquor due to small quinoa particles, quick germination and overlong root bud length in the existing quinoa malt preparation process, and the obtained quinoa malt has the characteristics of low root bud length and high foam protein 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 foamy protein content and a preparation method thereof.
Background
Quinoa is a dicotyledon, is close to spinach and beet, is closer to amaranthus and common amaranthus, is mainly planted in the three kingdoms of Boliviana, Peru and Erguar, is mainly concentrated in Qinghai, Shanxi, Nemeng, Gansu, Zhejiang and Jilin, 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 rich 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 the chenopodium quinoa malt particles are small, the production by the conventional malting process can lead to rapid germination and overlong root bud length, thus causing excessive consumption of endogenous protein to lead to loss of quinoa malt foam protein, leading to low content of foam protein, influencing the foam performance of wine, and being incapable of being applied to brewing of high-quality beer.
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 quinoa to a germination box, periodically turning over quinoa and supplementing water in the germination process to keep the water content of quinoa malt at 45-50%, introducing air regularly in the germination process, and standing for a period of time to obtain the germinated quinoa. 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 chenopodium quinoa germinates rapidly, the root bud length is too long, and thus endogenous protein is excessively consumed, so that the foam protein of chenopodium quinoa malt is lost, the content of the induced foam protein is low, and the foam performance of wine is affected.
Disclosure of Invention
Aiming at the defects in the prior art, the invention aims to solve the technical problems that the quinoa malt prepared by the existing quinoa malt preparation process is low in foam protein content and influences the wine foaming performance due to the fact that quinoa germinates rapidly and the root bud is too long, and provides the quinoa malt with low root bud length and high foam protein content and the preparation method thereof.
In order to solve the technical problem, the technical scheme adopted by the invention is as follows:
the chenopodium quinoa malt provided by the invention has the advantages that the chenopodium quinoa malt is low in root bud length and high in foam protein content, 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 foam protein content of the chenopodium quinoa malt is 580-660 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, after sprouting for 48 hours, water is supplemented every 2-4 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 quinoa malt, wherein a multi-time soaking and water breaking method is adopted in the soaking process, so that the whole wheat grain slowly absorbs water at a constant speed and is uniformly metabolized; the germination process adopts a low-temperature high-frequency water replenishing germination process, so that the growth speed of the malt is effectively controlled, and the barley cell lysis and protein lysis balance are regulated and controlled; the constant-temperature roasting process of the malt controls the formation of color, fragrance and taste, and finally prepares the quinoa malt with low root bud length and high foam protein content; 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 foam protein content, wherein the malt with the root bud length 1-2 times of the diameter of the grains accounts for more than 90% of the proportion of the total malt, and the foam protein content of the quinoa malt is 580-660 mg/L. The technical scheme specifically limits the composition and the foam protein content of the quinoa malt, prepares the 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 grains are smaller, the production by adopting the conventional malting process can lead to quicker germination and overlong root bud length, thus causing excessive consumption of endogenous protein to lead to loss of quinoa malt foam protein, leading to lower content of foam protein, influencing the foam performance of wine, and being incapable of being applied to brewing of high-quality beer. 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 perform hydration, the metabolism activity is slow and stable, the consumed protein can be reduced, the low content of foam protein caused by 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 percent, 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.
This technical scheme has specifically injectd the moisturizing mode of high frequency moisturizing, and it needs to explain, along with the extension of the time of sprouting, green malt moisture reduces gradually, and low moisture content leads to the malt to dissolve inadequately, finally leads to foaming albumen content lower, consequently, this application technical scheme has injectd along with the extension of the time of sprouting, and the frequency of moisturizing has progressively been increased, has effectively avoided leading the problem that foaming albumen content is lower because of low moisture content leads to the malt to dissolve inadequately and finally takes place. 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, the excessive decomposition of the quinoa protein is avoided while the protein dissolution is promoted, and the quinoa malt with low root bud length and high foam protein content is effectively obtained.
In a preferred embodiment, the raw material pretreatment comprises cleaning and storing, so that the moisture of the quinoa is reduced to below 15%, and drying and storing at the temperature 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 the quinoa malt with low root-sprout length and high foamin content and the preparation method thereof provided in the examples of the present invention, the following description will be made with reference to specific examples.
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) Soaking wheat: 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 of 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. After each water supplement, uniformly stirring and turning the wheat once, and germinating for 60 hours to obtain the green malt with the average root bud length of 1-2 times of the diameter of the wheat grain, wherein 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 |
| Foamed protein | mg/L | 420 | 590 |
| 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) Soaking wheat: 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 ℃. In the germination process, water is supplemented in stages, and in the first stage, the water is supplemented every 6 hours for 24 hours of germination; 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. After every water supplement, uniformly stirring and turning the wheat once, and germinating for 62 hours to obtain the green malt with the average root bud length being 1-2 times of the diameter of the wheat grain, accounting for 98 percent of the total malt proportion, and the germination rate reaching 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 | Quinoa malt prepared by conventional process | Quinoa malt prepared in example 2 |
| Root length (grain diameter 1-2 times) | ％ | 5 | 92 |
| Root length (grain diameter more than 2 times) | ％ | 95 | 8 |
| Foamed protein | mg/L | 420 | 640 |
| Colour 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 ℃. In the first stage, water is supplemented every 7 hours for 24 hours during 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. After each water supplement, the wheat is uniformly stirred and turned once, and the average root bud length of the green malt is 1-2 times of the diameter of the wheat grain after 68 hours of germination, the average root bud length accounts for 94 percent of the total malt proportion, 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 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 length (grain diameter more than 2 times) | ％ | 95 | 10 |
| Foamed protein | mg/L | 420 | 654 |
| Color intensity | EBC | 4.0 | 4.8 |
Claims (10)
1. The quinoa malt with low root bud length and high foamin protein content is characterized in that the malt with the root bud length 1-2 times of the diameter of the grains accounts for more than 90% of the total malt proportion, and the foamin protein content of the quinoa malt is 580-660 mg/L;
the quinoa malt is prepared by the steps of selecting, pretreating raw materials, soaking, germinating, drying green malt, baking 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, so that the prepared malt with the average root bud length of 1-2 times of the diameter of the wheat grains accounts for more than 90% of the total malt proportion, and the germination rate reaches more than 99%;
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.
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 to be 12-14 ℃, carrying out germination for 60-68h, carrying out high-frequency water supplement in a 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 grain, wherein the ratio of the green malt to the total malt is more than 90%, and the germination rate is 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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| CA1110560A (en) * | 1978-08-03 | 1981-10-13 | George W. Pratt | Process of producing malt and its use |
| CN101144822A (en) * | 2007-10-30 | 2008-03-19 | 大连工业大学 | Method for detecting total foam protein content of beer barley and malt |
| CN101255389A (en) * | 2008-03-24 | 2008-09-03 | 山东轻工业学院 | Method for preparing beer bubble foaming agent |
| CN106753941A (en) * | 2016-11-29 | 2017-05-31 | 青岛啤酒股份有限公司 | A kind of albumen pale malt preparation method of beer foam containing high activity |
| CN111154575A (en) * | 2020-01-14 | 2020-05-15 | 大连工业大学 | Quinoa malt for beer brewing and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1047119A (en) * | 1964-06-08 | 1966-11-02 | Dominion Malting Ontario Ltd | Malting process |
| CN110777023B (en) * | 2019-12-03 | 2020-12-01 | 青岛啤酒股份有限公司 | Pearson malt, preparation method thereof and beer prepared from same |
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Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CA1110560A (en) * | 1978-08-03 | 1981-10-13 | George W. Pratt | Process of producing malt and its use |
| CN101144822A (en) * | 2007-10-30 | 2008-03-19 | 大连工业大学 | Method for detecting total foam protein content of beer barley and malt |
| CN101255389A (en) * | 2008-03-24 | 2008-09-03 | 山东轻工业学院 | Method for preparing beer bubble foaming agent |
| CN106753941A (en) * | 2016-11-29 | 2017-05-31 | 青岛啤酒股份有限公司 | A kind of albumen pale malt preparation method of beer foam containing high activity |
| CN111154575A (en) * | 2020-01-14 | 2020-05-15 | 大连工业大学 | Quinoa malt for beer brewing and preparation method and application thereof |
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