CN114032150A - Production method of special malt with chocolate flavor - Google Patents
Production method of special malt with chocolate flavor Download PDFInfo
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- CN114032150A CN114032150A CN202111516996.8A CN202111516996A CN114032150A CN 114032150 A CN114032150 A CN 114032150A CN 202111516996 A CN202111516996 A CN 202111516996A CN 114032150 A CN114032150 A CN 114032150A
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- malt
- chocolate
- flavored
- protein
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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 60
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 239000008370 chocolate flavor Substances 0.000 title claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 21
- 235000019219 chocolate Nutrition 0.000 claims abstract description 20
- 241000209219 Hordeum Species 0.000 claims abstract description 18
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 18
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 16
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 26
- 230000035784 germination Effects 0.000 claims description 19
- 241000209140 Triticum Species 0.000 claims description 12
- 235000021307 Triticum Nutrition 0.000 claims description 12
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 12
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 6
- 239000004310 lactic acid Substances 0.000 claims description 6
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 229910052760 oxygen Inorganic materials 0.000 claims description 5
- 239000001301 oxygen Substances 0.000 claims description 5
- 235000013339 cereals Nutrition 0.000 claims description 4
- 230000008569 process Effects 0.000 claims description 4
- 235000013305 food Nutrition 0.000 claims description 2
- 238000009423 ventilation Methods 0.000 claims description 2
- 239000002253 acid Substances 0.000 claims 3
- 235000013405 beer Nutrition 0.000 abstract description 21
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 238000011031 large-scale manufacturing process Methods 0.000 abstract 1
- 230000008901 benefit Effects 0.000 description 4
- 238000005520 cutting process Methods 0.000 description 4
- 238000006243 chemical reaction Methods 0.000 description 3
- KYQCOXFCLRTKLS-UHFFFAOYSA-N Pyrazine Chemical compound C1=CN=CC=N1 KYQCOXFCLRTKLS-UHFFFAOYSA-N 0.000 description 2
- 238000006467 substitution reaction Methods 0.000 description 2
- 235000008694 Humulus lupulus Nutrition 0.000 description 1
- PCNDJXKNXGMECE-UHFFFAOYSA-N Phenazine Natural products C1=CC=CC2=NC3=CC=CC=C3N=C21 PCNDJXKNXGMECE-UHFFFAOYSA-N 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 235000013334 alcoholic beverage Nutrition 0.000 description 1
- 229940098396 barley grain Drugs 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000001276 controlling effect Effects 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 238000010079 rubber tapping Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
Classifications
-
- 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
- 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
- C12C1/033—Germinating in boxes or drums
-
- 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
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- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Biochemistry (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Physiology (AREA)
- Confectionery (AREA)
Abstract
The invention relates to a production method of special malt with chocolate flavor, belonging to the field of malt manufacture. The special malt with the color of 400-600 EBC and rich chocolate flavor is prepared from barley with the protein content of 11-14% as a raw material through the steps of selecting barley, soaking barley, germinating, protein stopping, saccharifying green malt, baking and the like. The invention has the characteristics of simple production process and low production cost, and the prepared chocolate malt chocolate has outstanding flavor, can obviously improve the chocolate flavor of beer, and the like, and is suitable for the large-scale production of high-quality chocolate malt.
Description
Technical Field
The invention relates to a production method of special malt with chocolate flavor, belonging to the technical field of malt manufacture.
Background
Beer is a product formed by brewing malt, hops and water under the action of yeast, is the oldest alcoholic beverage for human, and is also the third beverage in the world after water and tea. In recent years, with the improvement of health consciousness and consumption structure of consumers, the attraction of traditional beer to the consumers is insufficient, the consumption demand of the beer market is rapidly reduced, and the beer industry in China enters a new normal state in the regulation period from the past high growth period. In order to improve the competitiveness of enterprises, various beer enterprises and the refined beer houses strive to develop special refined beer.
The special flavor and color of the brewed beer benefit from the special malt, and the chocolate malt is one of important varieties of the special malt, is a deep-baked malt which is chocolate-colored and dark brown, is generally used for blending the color of the beer and has the flavors of nuts, coffee, chocolate and baking. Because the chocolate malt can provide chocolate and baking flavor for beer, the chocolate malt with the content of 3-5% can bring unique color and flavor to finished beer in beer brewing, such as Shitao, Baud, dark Eler beer and the like for brewing chocolate flavor. The main flavor sources of chocolate malt are the maillard reaction and caramelization reaction, which are mainly related to the pyrazine content.
At present, in the preparation method of chocolate malt, the process difference causes the chocolate aroma difference of the chocolate malt, and the insufficient chocolate aroma brings bad influence on the beer flavor and the beer brewing performance. Therefore, it is very important to prepare malt with rich chocolate flavor, and the malt can be applied to beer brewing to enable beer to have both flavor and color.
Disclosure of Invention
The purpose of the invention is as follows: in order to solve the defects, the invention provides a production method of chocolate flavor special malt, which is applied to beer brewing, can ensure that the beer has both flavor and color, and the beer body is smooth and thick, and has fine and smooth foam.
The technical scheme is as follows: in order to solve the technical problems, the invention adopts the following technical scheme:
a production method of chocolate-flavored special malt comprises the steps of selecting barley with protein content of 11-14% and germination rate of more than 98%, selecting barley, soaking barley, germinating, stopping protein, saccharifying green malt, baking, and removing roots to obtain the chocolate-flavored special malt with chroma of 400-600 EBC. The method specifically comprises the following steps:
(1) selecting wheat: selecting barley with protein content of 11% -14% as raw material, preferably barley with protein content of 13%;
(2) wheat soaking: the wheat steeping temperature is 14-15 ℃, the time is 48 hours, the wheat steeping mode of steeping for 4 hours and cutting off water for 6 hours is adopted for treatment, the wheat steeping degree reaches 42-43%, and continuous ventilation and oxygen supply are adopted in the wheat steeping process;
(3) and (3) germination: placing the barley in a germination box, germinating for 60-84 h at 14-16 ℃, preferably for 72h, and stopping germination when the average leaf bud length is 2/3-3/4 of the length of the barley grain and the germination rate reaches more than 98%;
(4) protein arrest: immersing green malt in water, adjusting the pH of the water to 4.0-5.5 by using food-grade lactic acid, and performing protein rest for 1.0-2.5 h at the temperature of 40-55 ℃;
(5) saccharification: immersing the green malt after protein rest in water, adjusting the pH of the water to 5.5-7.0 by using food-grade lactic acid, and saccharifying the green malt at the temperature of 56-72 ℃ for 2.0-4.0 h; (ii) a
(6) Baking: drying the saccharified green malt at 85 ℃ for 30 min to wither the green malt; then roasting the malt at 100-120 ℃ for 10-15 min, heating to 150-170 ℃ for 15-25 min, and continuously heating to 180-210 ℃ for 25-40 min;
(7) removing roots: and (3) removing roots of the roasted malt by using a root remover to obtain the malt with the color of 400-600 EBC and rich chocolate flavor.
Has the advantages that: compared with the prior art, the invention has the following advantages:
1. according to the invention, barley with protein content of 11-14% is used as a raw material, so that the Maillard reaction is controlled by regulating and controlling the germination and baking procedures to produce chocolate malt with full color and rich flavor.
2. The invention improves the quality of the chocolate malt, reduces the production cost, brings higher economic benefit and improves the market competitiveness.
Detailed description of the preferred embodiments
The present invention will be further described with reference to the following examples, but the present invention is not limited to the specific examples.
Example 1:
selecting barley with protein of 11% as raw material, soaking at 14 deg.C for 48 h, soaking in water for 4h, cutting off water for 6h to make the soaking degree reach 42%, continuously ventilating and supplying oxygen during soaking, placing the soaked barley in a germination box, germinating at 16 deg.C for 60h, stopping germination when the average leaf bud length is 2/3 of wheat grain length and the germination rate reaches above 98%, soaking green malt in water, adjusting pH to 4.2 with food-grade lactic acid, performing protein rest at 54 deg.C for 2.5h, placing in 72 deg.C and saccharified water with pH of 7.0 for 2.0h, drying at 85 deg.C for 30 min, baking at 100 deg.C for 15min, heating to 170 deg.C for 15min, and continuing heating to 210 deg.C for 25 min; the roasted malt is subjected to root removal by using a root remover, and the prepared chocolate malt has complete surface, the chroma of 450 EBC, the furnace water content of 3.5 percent and the extract of 72.8 percent, has obvious roasting taste, obvious chocolate flavor and smoke smell.
Example 2:
selecting barley with protein of 14% as raw material, soaking at 15 deg.C for 48 h, soaking in water for 4h, cutting off water for 6h to make the soaking degree reach 43%, continuously ventilating and supplying oxygen during soaking, placing the soaked barley in a germination box, germinating at 14 deg.C for 84h, stopping germination when the average leaf bud length is 3/4 of the wheat grain length and the germination rate reaches above 98%, soaking green malt in water, adjusting pH to 5.5 with food-grade lactic acid, performing protein rest at 45 deg.C for 2.0h, placing in saccharified water at 65 deg.C and pH 6.0 for 3.0h, drying at 85 deg.C for 30 min, baking at 120 deg.C for 10 min, heating to 150 deg.C for 25min, and continuing heating to 180 deg.C for 40 min; the roasted malt was subjected to root removal using a root remover to produce chocolate malt having a complete surface skin, a color of 550 EBC, a tapping moisture of 2.6%, 72.3% of extract, a remarkable chocolate flavor, a light smoky flavor and a nut flavor.
Example 3:
selecting barley with 13% protein as raw material, soaking at 15 deg.C for 48 h, soaking in water for 4h, cutting off water for 6h to make the soaking degree reach 43%, continuously ventilating and supplying oxygen during soaking, placing the soaked barley in a germination box, germinating at 15 deg.C for 72h, stopping germination when the average leaf bud length is 2/3 of wheat grain length and the germination rate reaches above 98%, soaking green malt in water, adjusting pH to 4.8 with food grade lactic acid, performing protein rest at 48 deg.C for 2.0h, placing in 68 deg.C and 6.5H saccharifying water, drying at 85 deg.C for 30 min, baking at 110 deg.C for 13 min, heating to 150 deg.C for 15min, continuing heating to 210 deg.C for 40min, removing root to obtain chocolate with complete skin, chroma of 600 EBC, furnace water content of 1.8%, extract 71.5%, and obvious baking taste, rich chocolate flavor, light smoky flavor and nut flavor.
The embodiments of the present invention have been described in detail above, but this is only an example for easy understanding and should not be construed as limiting the scope of the present invention. Also, various equivalent changes or substitutions are possible for those skilled in the art according to the technical solution of the present invention and the description of the preferred embodiment thereof, but all such changes or substitutions shall fall within the protection scope of the claims of the present invention.
Claims (8)
1. The production method of the chocolate-flavored special malt is characterized by comprising the following steps:
(1) selecting wheat: selecting barley with protein content of 11% -14% as a raw material;
(2) wheat soaking: the wheat steeping temperature is 14-15 ℃, and the time is 48 h;
(3) and (3) germination: placing the barley in a germination box, and germinating at 14-16 ℃ for 60-84 h;
(4) protein arrest: immersing green malt in water, adjusting the pH of the water to 4.0-5.5 by using acid, and performing protein rest at the temperature of 40-55 ℃;
(5) saccharification: immersing the green malt after protein rest in water, adjusting the pH of the water to 5.5-7.0 by using acid, and saccharifying at the temperature of 56-72 ℃;
(6) baking: roasting malt obtained by saccharification;
(7) removing roots: and (3) removing roots according to a known root removing method to obtain the malt with the chroma of 400-600 EBC and rich chocolate flavor.
2. The production method of the chocolate flavor special malt according to claim 1, characterized in that in the step (2), the malt is soaked for 4 hours and the water cut off for 6 hours, so that the malt soaking degree reaches 42% -43%, and continuous ventilation and oxygen supply are adopted in the malt soaking process.
3. The method for producing chocolate-flavored special malt according to claim 1, wherein in the step (3), when the average leaf bud length is 2/3-3/4 of the grain length and the germination rate reaches 98% or more, the germination is stopped.
4. The method of producing chocolate flavored specialty malt according to claim 1, wherein in step (4) said acid is food grade lactic acid.
5. The method for producing chocolate-flavored special malt according to claim 1, wherein in the step (4), the time for protein rest is 1.0-2.5 hours.
6. The method for producing chocolate-flavored specialty malt according to claim 1, wherein in step (5), the time for saccharifying the protein is 2.0-4.0 h.
7. The process for producing chocolate flavored specialty malt according to claim 1, wherein in step (6), said roasting step is as follows:
(S1) drying the saccharified green malt at 85 ℃ for 30 min to wither it;
(S2) baking the malt for 10-15 min at 100-120 ℃, heating to 150-170 ℃ for 15-25 min, and continuing heating to 180-210 ℃ for 25-40 min.
8. The method for producing chocolate-flavored specialty malt according to claim 1, wherein in step (7), the root removal is performed using a root remover.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111516996.8A CN114032150A (en) | 2021-12-13 | 2021-12-13 | Production method of special malt with chocolate flavor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111516996.8A CN114032150A (en) | 2021-12-13 | 2021-12-13 | Production method of special malt with chocolate flavor |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114032150A true CN114032150A (en) | 2022-02-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111516996.8A Withdrawn CN114032150A (en) | 2021-12-13 | 2021-12-13 | Production method of special malt with chocolate flavor |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110551579A (en) * | 2019-08-29 | 2019-12-10 | 中粮麦芽（大连）有限公司 | Preparation method of malt with strong chocolate flavor |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109609304A (en) * | 2018-12-03 | 2019-04-12 | 中粮麦芽（大连）有限公司 | A kind of preparation method with biscuit fragrance malt |
| CN110452791A (en) * | 2019-08-29 | 2019-11-15 | 中粮麦芽（大连）有限公司 | A kind of preparation method of the malt with strong coffee aroma |
| CN110551579A (en) * | 2019-08-29 | 2019-12-10 | 中粮麦芽（大连）有限公司 | Preparation method of malt with strong chocolate flavor |
| CN111808695A (en) * | 2020-06-18 | 2020-10-23 | 扬州大学 | Production method of crystallized malt with high crystallization rate |
-
2021
- 2021-12-13 CN CN202111516996.8A patent/CN114032150A/en not_active Withdrawn
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109609304A (en) * | 2018-12-03 | 2019-04-12 | 中粮麦芽（大连）有限公司 | A kind of preparation method with biscuit fragrance malt |
| CN110452791A (en) * | 2019-08-29 | 2019-11-15 | 中粮麦芽（大连）有限公司 | A kind of preparation method of the malt with strong coffee aroma |
| CN110551579A (en) * | 2019-08-29 | 2019-12-10 | 中粮麦芽（大连）有限公司 | Preparation method of malt with strong chocolate flavor |
| CN111808695A (en) * | 2020-06-18 | 2020-10-23 | 扬州大学 | Production method of crystallized malt with high crystallization rate |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110551579A (en) * | 2019-08-29 | 2019-12-10 | 中粮麦芽（大连）有限公司 | Preparation method of malt with strong chocolate flavor |
| CN110551579B (en) * | 2019-08-29 | 2023-08-04 | 中粮麦芽（大连）有限公司 | Preparation method of malt with intense chocolate taste |
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Application publication date: 20220211 |
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