CN112920917A - Process for preparing malt of beer malt - Google Patents
Process for preparing malt of beer malt Download PDFInfo
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- CN112920917A CN112920917A CN202110153568.7A CN202110153568A CN112920917A CN 112920917 A CN112920917 A CN 112920917A CN 202110153568 A CN202110153568 A CN 202110153568A CN 112920917 A CN112920917 A CN 112920917A
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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 112
- 235000013405 beer Nutrition 0.000 title claims abstract description 59
- 238000004519 manufacturing process Methods 0.000 title abstract description 11
- 238000002791 soaking Methods 0.000 claims abstract description 67
- 238000004890 malting Methods 0.000 claims abstract description 54
- 238000000034 method Methods 0.000 claims abstract description 46
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 34
- 230000035784 germination Effects 0.000 claims abstract description 33
- DUEPRVBVGDRKAG-UHFFFAOYSA-N carbofuran Chemical compound CNC(=O)OC1=CC=CC2=C1OC(C)(C)C2 DUEPRVBVGDRKAG-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000002360 preparation method Methods 0.000 claims abstract description 4
- 241000209140 Triticum Species 0.000 claims description 53
- 235000021307 Triticum Nutrition 0.000 claims description 53
- 235000013339 cereals Nutrition 0.000 claims description 22
- 238000007598 dipping method Methods 0.000 claims description 3
- 230000005611 electricity Effects 0.000 abstract description 27
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract description 13
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 241000209219 Hordeum Species 0.000 description 12
- 235000009508 confectionery Nutrition 0.000 description 12
- 239000000796 flavoring agent Substances 0.000 description 9
- 235000019634 flavors Nutrition 0.000 description 9
- 230000000052 comparative effect Effects 0.000 description 5
- 238000007654 immersion Methods 0.000 description 4
- 235000019640 taste Nutrition 0.000 description 4
- 238000002386 leaching Methods 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000000750 progressive effect Effects 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000015099 wheat brans Nutrition 0.000 description 2
- 244000025254 Cannabis sativa Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 238000007664 blowing Methods 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004090 dissolution Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 235000019613 sensory perceptions of taste Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 230000035923 taste sensation Effects 0.000 description 1
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
- C12C1/125—Continuous or semi-continuous processes for steeping, germinating or drying
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- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to the field of malt preparation, in particular to a malting process of beer malt, which ensures the malting degree and shortens the malting time and shortens the germination period by limiting the times of dry-wet soaking, the water temperature of the wet soaking and the air inlet and exhaust temperatures of the dry soaking in the malting step, and the prepared beer malt has the grade less than 2.8 and has excellent quality and performance; compared with the prior art, the method shortens the time for steeping and germinating, obviously reduces the water and electricity consumption, reduces the cost of the beer malt and is easy to be marketed. The malting process of the beer malt provided by the invention has wide application range, is suitable for carbofuran malt, is also suitable for other beer malts such as Huarun beer malt, Yanjing beer malt and the like, increases the selectivity of the production area and variety of the barley, and shortens the production period.
Description
Technical Field
The invention relates to the field of malt preparation, in particular to a malting process of beer malt.
Background
Malt is a raw material in the beer industry, and the quality of malt is directly related to the quality of beer and the brewing cost of beer. Compared with imported malting barley, the malting barley in China has the disadvantages of poor and uneven uniformity of the malting barley varieties, low thousand-grain weight, compact tissue structure, difficult dissolution, low germination rate and the like, along with large differences of climate and geographic properties of various places and uneven quality of the malting barley. Of course, there are many reasons for influencing the quality of malt, and the malting process is a more important factor in addition to the reasons for the kind of malting barley.
The high-end beer of the companies such as carbofuran, Huarun, Yanjing and the like is red-golden in color or light amber, clear, and has the characteristics of extra refreshing and pure. Malt is used as a main raw material of beer, the quality of the malt directly determines the quality of the beer, the traditional production process of high-end beer malt is that four times of wet soaking and four times of dry soaking are alternately carried out, and the water temperature is required to be kept at 13 ℃ during wheat soaking; the air inlet temperature during germination is not higher than 17 deg.C, and the air outlet temperature is not higher than 21 deg.C.
The high-end beer malt prepared by the process has the grade of less than 2.8 and has excellent quality and performance. However, the process has long malting time: the wheat steeping needs more than 27 hours, the germination needs more than 96 hours, the water consumption in the wheat steeping step is large, the water consumption per ton of malt reaches more than 12 tons, the defects of large water and electricity consumption and the like exist, the cost of high-end malt is high, and the marketization is not facilitated.
The high-end malt prepared by adopting other existing malting processes has insufficient wheat steeping degree, and a large amount of water supplementing production process parameters and quality evaluation results in the germination process cannot reach the original quality. Therefore, the research on the high-end beer malt malting process which has small water and electricity consumption, low cost and easy marketization is of great significance.
Disclosure of Invention
Therefore, the technical problem to be solved by the invention is to overcome the defects of large water and electricity consumption, high cost and the like of the high-end malt brewing process in the prior art, so that the malt brewing process for the beer malt is provided, the malt soaking and germinating time and the water and electricity consumption are reduced on the basis of ensuring the quality and the performance of the malt, the cost is saved, and the industrialization is facilitated.
Therefore, the technical scheme of the invention is as follows:
a malting process for beer malt includes such steps as immersing wheat in water at 15-18 deg.C, immersing in air at 15-21 deg.C, and immersing in air at 18-23 deg.C.
Optionally, the temperature of the wet soaking water is kept at 15 ℃, and the time of the three times of wet soaking is 6 hours, 3 hours and 2 hours in sequence; the time of the three times of dry soaking is 7 hours, 3 hours and 2 hours in sequence.
Optionally, in the step of wheat soaking, the water feeding time is 0.5-0.7h, and the water feeding flow rate is 300-; the wet dipping adopts continuous overflow, and the overflow rate is 50-100 t/h.
Optionally, the wheat grain has a wheat steeping degree of 30-33% after the first wet steeping;
the outcrop rate of the wheat grains after the wheat soaking is not less than 65 percent.
Optionally, the malting process of the beer malt further comprises a germination step, wherein the opening degree of a fresh air window in the germination step is 50-100%; the air inlet temperature is 15-21 ℃, and the air exhaust temperature is 17-24 ℃.
The fresh air window refers to a shutter which can automatically control the opening degree when fresh air enters an inlet of a germination box in the germination process of malt.
Optionally, in the germination step, the opening degree of the fresh air window within 0-48h is 100%, and the opening degree of the fresh air window within 48-72h is 60%;
the air inlet temperature is 15 ℃ within 0-24h, 16 ℃ within 24-36h, 17 ℃ within 36-48h and 18 ℃ within 48-72 h;
the air exhaust temperature is 17 ℃ within 0-24h, 19 ℃ within 24-36h, 20 ℃ within 36-48h and 21 ℃ within 48-72 h.
Optionally, the moisture content of the malt obtained after germination is 43-45%.
The invention also provides the beer malt prepared by the malting process of the beer malt.
Optionally, the beer malt is any one of carbofuran beer malt, huarun beer malt and yanjing beer malt.
Compared with the prior art, the invention has the advantages that:
1. according to the malting process of the beer malt, provided by the invention, the number of times of wet and dry soaking, the water temperature of the wet soaking and the air inlet and exhaust temperatures of the dry soaking in the malting step are limited, and all parameters are matched with each other, so that the malting time is shortened while the malting degree is ensured, the malting period can be shortened, the grades of the prepared beer malt are all less than 2.8, and the malting process has excellent quality and performance; compared with the prior art, the method shortens the time for steeping and germinating, obviously reduces the water and electricity consumption, reduces the cost of the beer malt and is easy to be marketed. The malting process of the beer malt provided by the invention has wide application range, is suitable for carbofuran malt, is also suitable for other beer malts such as Huarun beer malt, Yanjing beer malt and the like, increases the selectivity of the production area and variety of the barley, and shortens the production period.
2. According to the malting process of the beer malt, provided by the invention, the time of three times of wet soaking and three times of dry soaking are respectively limited, and the water temperature of the wet soaking is 15 ℃, so that the malting time can be further remarkably shortened: compared with the traditional wheat-making process, the total time for soaking wheat is shortened to 14-23h from the original 27h under the condition of the same season; and the wheat steeping degree of the wheat grains after the first wet steeping can reach 30-33 percent, which is obviously higher than the traditional 20-23 percent.
3. According to the malting process of the beer malt, provided by the invention, the germination time can be further shortened by further limiting the opening degree of the fresh air window, the air inlet temperature and the air exhaust temperature in each time period in the germination step; compared with the traditional malting process, the total germination time is shortened to 56-72h from the original 96h under the same season condition.
4. Compared with the traditional malting process, the malting process of the beer malt provided by the invention saves water by about 1.9 tons per ton of malt and saves electric quantity by about 0.5 degree in the dry-soaking step under the condition of the same season; the electric quantity is saved by about 0.5 degree in the wet dipping step; the electric quantity is saved by about 7.2 degrees in the germination step; the cost can be saved by about 25 ten thousand yuan per year according to the output of 1.5 ten thousand tons of beer malt each year. Besides energy consumption saving, the production rhythm can be shortened, the feeding is shortened from the conventional 19 h/batch to 18 h/batch, and the feeding can be increased by about 2 batches per month.
Detailed Description
Example 1
The embodiment provides a malting process of high-end beer malt, which comprises the following steps:
wheat soaking: 265 tons of Canadian barley Metcalf variety are fed in a single batch, water is fed at the rate of 500 tons/hour for 0.6 hour, then three times of wet soaking and three times of dry soaking are alternately carried out, continuous overflow (the overflow rate is 100 tons/hour) is adopted for three times of wet soaking, and the time is 6 hours, 3 hours and 2 hours in sequence; the air inlet temperature is 15 ℃ and the air exhaust temperature is 18 ℃ during dry soaking; the time of the three times of dry soaking is 7 hours, 3 hours and 2 hours in sequence. The water temperature in the wheat soaking process is 15 ℃; the head exposure rate of the wheat grains after the wheat soaking is 97 percent; the degree of wheat grain immersion was 40.5%. The electricity consumption in the wheat soaking step is 1575 degrees, and the electricity consumption per ton of malt is 7.5 degrees.
And (3) germination: germinating the wheat grains soaked in the air at the opening of fresh air window of 60-100%, air inlet temperature of 15-18 deg.C and air exhaust temperature of 17-21 deg.C; specifically, the opening degree of a fresh air window is 100% within 0-24h, and the air inlet temperature is 15 ℃; the air exhaust temperature is 17 ℃;
the opening degree of the fresh air window is 100% within 24-36h, and the air inlet temperature is 16 ℃; the exhaust temperature is 19 ℃;
the opening degree of the fresh air window is 100% within 36-48h, and the air inlet temperature is 17 ℃; the air exhaust temperature is 20 ℃;
the opening degree of the fresh air window within 48-72h is 60%; the air inlet temperature is 18 ℃; the exhaust temperature was 21 ℃. The moisture content of the resulting malt was 43% after the completion of germination. The electricity consumption in the germination step is 4431 degrees, and the electricity consumption per ton of malt is 21.1 degrees.
Example 2
The embodiment provides a malting process of beer malt, which comprises the following steps:
wheat soaking: using 265 tons of Canadian barley Metcalf variety to feed water at the rate of 300 tons/hour for 0.6 hour in a single batch, and then alternately performing three times of wet soaking and three times of dry soaking, wherein the three times of wet soaking adopt continuous overflow (the overflow rate is 50 tons/hour), and the time is 4 hours, 1 hour and 1 hour in sequence; the air inlet temperature is 21 ℃ and the air exhaust temperature is 23 ℃ during dry soaking; the time of the three times of dry soaking is 5h, 2h and 1h in sequence. The water temperature in the wheat soaking process is 18 ℃; the head exposure rate of the wheat grains after the wheat soaking is 97 percent; the degree of wheat grain immersion was 40.5%. 777 tons of electricity is used in the wheat soaking step, and the electricity consumption is 3.7 degrees.
And (3) germination: germinating the wheat grains soaked in the air at a fresh air window opening degree of 60-100%, air inlet temperature of 16-19 deg.C, and air exhaust temperature of 19-23 deg.C; specifically, the opening degree of a fresh air window is 100% within 0-22h, and the air inlet temperature is 16 ℃; the air exhaust temperature is 19 ℃;
the opening degree of the fresh air window is 100% within 22-34h, and the air inlet temperature is 17 ℃; the air exhaust temperature is 20 ℃;
the opening degree of the fresh air window is 100% within 34-45h, and the air inlet temperature is 18 ℃; the air exhaust temperature is 21 ℃;
the opening degree of the fresh air window within 45-68h is 60%; the air inlet temperature is 19 ℃; the exhaust temperature was 23 ℃. The moisture content of the resulting malt was 44% after the completion of germination. The electricity consumption in the germination step is 4184 degrees, and the electricity consumption per ton of malt is 19.9 degrees.
Example 3
The embodiment provides a malting process of beer malt, which comprises the following steps:
wheat soaking: using 265 tons of Canadian barley Metcalf variety to feed water at the rate of 400 tons/hour for 0.6 hour in a single batch, and then alternately performing three times of wet soaking and three times of dry soaking, wherein the three times of wet soaking adopt continuous overflow (the overflow rate is 80 tons/hour), and the time is 5 hours, 2.5 hours and 1 hour in sequence; the air inlet temperature is 18 ℃ and the air exhaust temperature is 21 ℃ during dry soaking; the time of the three times of dry soaking is 6 hours, 2.5 hours and 1.5 hours in sequence. The water temperature in the wheat soaking process is 16 ℃; the head exposure rate of the wheat grains after the wheat soaking is 97 percent; the degree of wheat grain soaking was 40%. The electricity consumption in the wheat soaking step is 1260 ℃, and the electricity consumption per ton of malt is 6.0 ℃.
And (3) germination: germinating the wheat grains soaked in the air at a fresh air window opening of 50-100%, air inlet temperature of 17-23 deg.C, and air exhaust temperature of 20-25 deg.C; specifically, the opening degree of a fresh air window is 100% within 0-20h, and the air inlet temperature is 17 ℃; the air exhaust temperature is 20 ℃;
the opening degree of the fresh air window is 100% within 20-32h, and the air inlet temperature is 19 ℃; the air exhaust temperature is 22 ℃;
the opening degree of the fresh air window is 90% within 32-44h, and the air inlet temperature is 22 ℃; the air exhaust temperature is 23 ℃;
the opening degree of the fresh air window within 44-56h is 50%; the air inlet temperature is 23 ℃; the exhaust temperature was 25 ℃. The moisture content of the resulting malt was 45% after the completion of germination. The electricity consumption in the germination step is 3446 tons, and the electricity consumption per ton of malt is 16.4 degrees.
Comparative example 1
The comparative example provides a malting process for beer malt, comprising the following steps:
wheat soaking: using 265 tons of Canadian barley Metcalf variety to feed water at the rate of 500 tons/hour for 0.6 hour in a single batch, and then alternately performing three times of wet soaking and three times of dry soaking, wherein the three times of wet soaking adopt continuous overflow (the overflow rate is 100 tons/hour), and the time is 6 hours, 3 hours and 2 hours in sequence; the air inlet temperature is 22 ℃ and the air exhaust temperature is 24 ℃ during dry soaking; the time of the three times of dry soaking is 7 hours, 3 hours and 2 hours in sequence. The water temperature in the wheat soaking process is 19 ℃; the head exposure rate of the wheat grains after the wheat soaking is 98 percent; the degree of wheat grain immersion was 43.5%. The electricity consumption in the wheat soaking step is 1575 tons, and the electricity consumption per ton of malt is 7.5 degrees.
And (3) germination: germinating the wheat grains soaked in the air at the opening of fresh air window of 60-100%, air inlet temperature of 15-18 deg.C and air exhaust temperature of 17-21 deg.C; specifically, the opening degree of a fresh air window is 100% within 0-24h, and the air inlet temperature is 15 ℃; the air exhaust temperature is 17 ℃;
the opening degree of the fresh air window is 100% within 24-36h, and the air inlet temperature is 16 ℃; the air exhaust temperature is 19 ℃;
the opening degree of the fresh air window is 100% within 36-48h, and the air inlet temperature is 17 ℃; the air exhaust temperature is 20 ℃;
the opening degree of the fresh air window within 48-72h is 60%; the air inlet temperature is 18 ℃; the exhaust temperature was 21 ℃. The moisture content of the resulting malt was 51% after the completion of germination. The electricity consumption in the germination step is 4431 tons, and the electricity consumption per ton of malt is 21.1 degrees.
Comparative example 2
The comparative example provides a malting process for beer malt, comprising the following steps:
wheat soaking: using 265 tons of Canadian barley Metcalf variety in single batch to feed water at the rate of 500 tons/hour for 0.6 h; after the feeding is finished and the air blowing is finished for 0.5h, draining at the rate of 200 and 300 tons/h for 0.5 h; adding water at the rate of 300 tons/hour for 0.5h, and alternately performing wet leaching and dry leaching for four times, wherein the wet leaching for four times is performed by adopting continuous overflow (the overflow rate is 100 tons/hour) for 3.5h, 3h, 2h and 2h in sequence; the time of the four times of dry soaking is 5h, 4h, 4h and 2h in sequence. The water temperature in the wheat soaking process is 13 ℃; the head exposure rate of the wheat grains after the wheat soaking is 97 percent; the degree of wheat grain immersion was 42.5%. The electricity consumption in the wheat steeping step is 1785 degrees, and the electricity consumption per ton of malt is 8.5 degrees.
And (3) germination: germinating the wheat grains soaked in the air at a fresh air window opening of 30-100%, air inlet temperature of 14-17 deg.C, and air exhaust temperature of 16-19 deg.C; specifically, the opening degree of the fresh air window is 100% within 0-24h, the air inlet temperature is 14 ℃, and the air exhaust temperature is 16 ℃;
the opening degree of the fresh air window is 100 percent within 24-48h, the air inlet temperature is 15 ℃, and the air exhaust temperature is 17 ℃;
the opening degree of the fresh air window within 48-72h is 60%; the air inlet temperature is 16 ℃, and the air exhaust temperature is 18 ℃;
the opening degree of the fresh air window within 72-96h is 30%; the air inlet temperature is 17 ℃, and the air exhaust temperature is 19 ℃.
The moisture content of the resulting malt was 46% after the completion of germination. The electricity consumption in the germination step is 5943 tons, and the electricity consumption per ton of malt is 28.3 degrees.
Examples of the experiments
The malt prepared in each example and comparative example is respectively baked for 3 hours at 85 ℃ after the air inlet temperature is maintained at 57-63 ℃ and the air outlet temperature is 57 ℃ until no wet malt is confirmed, and when the air outlet temperature reaches 79.5 ℃, the baking is finished after the air outlet temperature is maintained for 1 hour, and then cold air is blown until the wheat temperature reaches 37.8 ℃ and then the malt is discharged from the furnace.
The above-mentioned dried malt was used to prepare wort according to the preparation method of 6.4.4.1 wort in beer malt QB1686-2008, and then the resulting product was scored according to the following scoring criteria, and the scoring results are shown in the following table.
Grading standard:
after tasting each wort sample, the wort was scored according to the following rules:
1) the individual flavors are scored according to taste sensation, the individual scores are 0-5, 1 is taken as progressive unit, 0 or no score is given, 1 is slight, 2 is medium, 3 is obvious, and 4-5 is strong.
2) According to the tasted taste and the intensity, the taster marks the whole number between 0 and 5 on the wort scoring table; and giving a composite score for each batch of wort.
3) The comprehensive scores are graded according to the overall evaluation, the higher the score is, the worse the comprehensive evaluation is, the highest score is 5, the score is less than 2.5, the score is better, the score is more than or equal to 2.5 and less than 3.5, the score is more than or equal to 3.5 and less than 4.0, the score is qualified, the score is more than or equal to 4.0, and the score is unqualified, wherein 0.25 is used as a progressive unit.
4) The scoring principle of the composite score is as follows
1.0, good malt fragrance, sweet, clean, full and no peculiar smell
1.5 malt fragrance, sweet and clean
2.0 slight malt aroma, clean, slight wheat bran flavor
2.5 slight cereal flavor, wheat bran flavor, slight bran flavor, residual cereal flavor, thinness and slight (simultaneously, some better flavors such as sweet, slightly sweet, malt flavor and slight malt flavor) are added.
3.0 slightly bitter, dusty, slightly cardboard, bran, astringent (with some better tastes like sweet, slightly sweet, malt, slightly malt).
3.5 bitter, cardboard, metallic, slightly rough, slightly grassy, slightly green, slightly wheat-root, perfume (with some better tastes such as sweet, slightly sweet, malt, slightly malt).
4.0 rough, green, wheat root, slight earthy, DMS (butter corn), woody, stale (with some better tastes such as sweet, slightly sweet, malt, slight malt).
4.5 very heavy wheat root/green grass/raw green, stale, musty, sour or spoiled grain, earthy (at the same time must have a slightly good mouth feel, such as sweet, slightly sweet, malt, slightly malt).
5.0 with two or more scores of 4.5 points, but without any desirable good mouthfeel.
TABLE 1 scoring results
Note: the scoring result is an average of the 10 person scores.
As can be seen from the data in the table above, the malting process of the present invention provides malting that the scores of the malting are all less than 2.8, and the malting has excellent quality and performance. Compared with the prior art, the malting process for the beer malt provided by the invention shortens the malting and germinating time while ensuring the quality and performance of the beer malt, and obviously reduces the water and electricity consumption, so that the cost of the beer malt is reduced, and the malting process is easy to market. The malting process of the beer malt provided by the invention has wide application range, is suitable for carbofuran malt, is also suitable for other beer malts such as Huarun beer malt, Yanjing beer malt and the like, increases the selectivity of the production area and variety of the barley, and shortens the production period.
It is to be understood that the above-described embodiments are only a few, and not all, embodiments of the present invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (9)
1. A malting process for beer malt comprises a malting step, and is characterized in that the malting step is carried out by alternately carrying out three times of wet soaking and three times of dry soaking, the water temperature of the wet soaking is kept between 15 and 18 ℃, the air inlet temperature of the dry soaking step is 15 to 21 ℃, and the air exhaust temperature is 18 to 23 ℃.
2. The malting process for beer malt according to claim 1, characterized in that the temperature of the wet steeping water is kept at 15 ℃, and the time of the three wet steeping is 6h, 3h, 2h in sequence; the time of the three times of dry soaking is 7 hours, 3 hours and 2 hours in sequence.
3. The malting process for beer malt as claimed in claim 1 or 2, wherein in the malting step, the water feeding time is 0.5-0.7h, and the water feeding flow rate is 300-500 t/h; the wet dipping adopts continuous overflow, and the overflow rate is 50-100 t/h.
4. A malting process for beer malt according to any of claims 1-3, characterized in that the degree of steeping of the kernels after the first wet steeping is 30-33%;
the outcrop rate of the wheat grains after the wheat soaking is not less than 65 percent.
5. The malting process for beer malt according to any one of claims 1 to 4, further comprising a germination step in which the opening degree of a fresh air window is 50 to 100%, the air intake temperature is 15 to 21 ℃, and the air exhaust temperature is 17 to 24 ℃.
6. The malting process for beer malt according to any one of claims 1 to 5, wherein in the germination step, the opening degree of the fresh air window is 100% in 0 to 48 hours and 60% in 48 to 72 hours;
the air inlet temperature is 15 ℃ within 0-24h, 16 ℃ within 24-36h, 17 ℃ within 36-48h and 18 ℃ within 48-72 h;
the air exhaust temperature is 17 ℃ within 0-24h, 19 ℃ within 24-36h, 20 ℃ within 36-48h and 21 ℃ within 48-72 h.
7. The process for malt preparation for beer malt according to any of claims 1 to 6, characterized in that the moisture of the resulting malt after the end of germination is 43 to 45%.
8. A brewer's malt obtained by the malting process for brewer's malt according to any of claims 1 to 7.
9. The brewer's malt according to claim 8, wherein the brewer's malt is any one of a carbofuran brewer's malt, a huarun brewer's malt and a yanjing brewer's malt.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113817552A (en) * | 2021-09-01 | 2021-12-21 | 粤海永顺泰(宁波)麦芽有限公司 | Production method of malt added with wheat |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1683489A (en) * | 2005-03-09 | 2005-10-19 | 扬州大学 | New process for producing beer barley |
| JP2012213373A (en) * | 2011-04-01 | 2012-11-08 | Suntory Holdings Ltd | Malt steeping method |
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