CN114606078A - Preparation method and application of barley malt - Google Patents
Preparation method and application of barley malt Download PDFInfo
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- CN114606078A CN114606078A CN202210304944.2A CN202210304944A CN114606078A CN 114606078 A CN114606078 A CN 114606078A CN 202210304944 A CN202210304944 A CN 202210304944A CN 114606078 A CN114606078 A CN 114606078A
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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
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- 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
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- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/067—Drying
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- 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
- C12C11/00—Fermentation processes for beer
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Abstract
The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a preparation method and application of barley malt. The invention provides a preparation method and application of barley malt. The invention improves the steps of wheat soaking, sprouting and drying in the malt preparation process, thereby improving the leaching rate and the finished product rate of the malt.
Description
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a preparation method and application of barley malt.
Background
Barley is the main raw material of beer industry, and the Gansu province has unique natural resource advantages, regional advantages and technical advantages. Is the best beer barley planting base in China, the beer barley yield accounts for more than 30 percent of the total production amount of the beer barley in China, and the beer barley is determined as one of eight major industries with most characteristics in Gansu province by the government of Gansu province. In recent years, with the rapid development of the beer industry, the demand of malt on the market is increased greatly, and the quality requirement of malt is higher and higher, so that China becomes the largest world of beer production and beer consumption in 2002, but is limited to the malting technology in China, the self-sufficient rate of domestic beer barley is less than 30%, imported beer barley accounts for about 60-70%, and the existing malting technology for beer barley cannot meet the development demand of the beer industry in China.
The existing barley malt preparation process is from the 90 s, is suitable for the production of multi-ridge beer barley, has long production period, high malting loss, excessive dissolution of barley grains and low leaching rate and preparation rate, and cannot meet increasingly strict quality standards and customer requirements at the present stage of China, so that the research on the local beer barley malting process is urgently needed to be strengthened, and the basic guarantee is provided for the development of the beer industry of China.
Disclosure of Invention
Based on the above technical problems, the present invention aims to provide a method for preparing barley malt and the application thereof. The preparation method provided by the invention can effectively improve the extraction rate and the preparation rate of the malt.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of barley malt, which comprises the following preparation steps:
sequentially carrying out wheat soaking, germination, drying and root removal on barley to obtain barley malt;
the wheat soaking comprises soaking and water cut-off which are alternately carried out, wherein the total soaking time is 15-20 hours, and the total water cut-off time is 24-30 hours;
the germination temperature is more than or equal to 13 ℃ and less than 18 ℃, and the germination days are 6 days; the water content of the germination is 45.5% -46.5%;
the drying temperature is 42-45 ℃, and the temperature is raised to 66 ℃ at a constant speed for 11 h.
Preferably, the times of soaking and water breaking are both 4 times.
Preferably, the soaking comprises primary soaking, secondary soaking, tertiary soaking and quaternary soaking, wherein the primary soaking is performed for 6-10 hours, the secondary soaking is performed for 4 hours, the tertiary soaking is performed for 4 hours, and the quaternary soaking is performed for 4 hours;
the water cut-off comprises a first soaking and breaking time, a second soaking and breaking time, a third soaking and breaking time and a fourth soaking and breaking time, wherein the first soaking and breaking time is 10 hours, the second soaking and breaking time is 6 hours, the third soaking and breaking time is 6 hours, and the fourth soaking and breaking time is 6 hours.
Preferably, the first steeping is subjected to sterilization and flooding of wheat washing, floating wheat washing, barley washing.
Preferably, the barley is sterilized by alkaline additives, wherein the alkaline additives comprise food-grade sodium hydroxide or bleaching essence; the addition amount of the alkaline additive is 0.2-0.4 kg/T barley; the disinfection and sterilization time of the barley is more than or equal to 3 h.
Preferably, in the germination process, the temperature is set to be 13-15 ℃ on day 1, 15-16 ℃ on day 2, 16-17 ℃ on day 3, 15-16 ℃ on day 4, 13-15 ℃ on day 5 and 13-14 ℃ on day 6.
Preferably, the germination process is accompanied by wheat turning, and the wheat turning frequency is as follows: turning wheat once every 12h every 1-2 days, turning wheat once every 8-10 h every 3-4 days, and turning and stirring once every 12-18 h every 5-6 days.
Preferably, in the drying process, the drying comprises first drying at 66-77 ℃ for 3-4 hours, second drying at 77 ℃ for 2 hours, third drying at 78-84 ℃ for 2 hours and fourth drying at 85-88 ℃ for 3 hours.
Preferably, the screening of the barley comprises roughing, concentration and dedusting.
Preferably, the roughing adopts a drum roughing sieve, and the aperture of the drum roughing sieve is 9-15 mm multiplied by 9-15 mm; the selection adopts a strip-shaped screen surface, and the aperture of the strip-shaped screen surface is 5mm multiplied by 2.0-2.4 mm.
The invention also provides application of the barley malt prepared by the preparation method in preparation of beer.
Has the advantages that:
the invention provides a preparation method of barley malt, which achieves the effect of improving the leaching rate and the yield of the malt by regulating and controlling the steps of soaking, germinating and drying in the malt preparation process, and concretely, the invention adjusts the water absorption speed of wheat grains by regulating the soaking time and the soaking and breaking time in the malt soaking process, and controls the water content of the wheat grains; the water content of the wheat grains and the growth condition of the wheat grains are adjusted by controlling the germination temperature and the water supplement amount in the germination process; by adjusting the drying temperature and the heating rate, the loss of extract is reduced, the dehydration speed is increased, and the loss of malting is reduced; the purpose of improving extract and yield is realized by combining the steps and parameters.
Meanwhile, the selected barley is used as a raw material, the dissolving uniformity of the beer barley is improved by combining the barley soaking process and the germination process, and the problem of poor uniformity of the beer barley caused by planting conditions is solved.
Secondly, indexes such as filtration speed, turbidity, brittleness, coarse powder difference and the like of the finished malt are improved by regulating and controlling the germination step in the preparation method, and the production efficiency of the beer is improved; meanwhile, the loss of malting is reduced, the finished malt yield is improved, and the cost is effectively reduced.
In addition, the drying condition of the invention can improve the color, the flavor and the color of the finished malt and improve the flavor and the color of the malt.
Detailed Description
The invention provides a preparation method of barley malt, which comprises the following preparation steps:
sequentially carrying out wheat soaking, germination, drying and root removal on barley to obtain barley malt;
the wheat soaking comprises soaking and water cut-off which are alternately carried out, wherein the total soaking time is 15-20 hours, and the total water cut-off time is 24-30 hours;
the germination temperature is more than or equal to 13 ℃ and less than 18 ℃, and the germination days are 6 days; the water content of the germination is 45.5% -46.5%;
the drying starting temperature is 42 ℃, and the temperature is raised to 66 ℃ for 11 h.
According to the invention, barley is preferably screened before wheat steeping, so that screened barley is obtained; the screening preferably includes roughing, concentrating and dedusting. The source and the type of the barley are not particularly limited, and the barley is preferably beer barley, more preferably beer barley after the dormancy period of warehousing, in the embodiment, the Gansu beer barley after the dormancy period of warehousing is taken as an example for explanation, but the barley cannot be regarded as all technical schemes of the invention. Preferably, the coarse separation is carried out by adopting a drum coarse separation sieve, and the aperture of the drum coarse separation sieve is preferably 9-15 mm multiplied by 9-15 mm, and more preferably 10mm multiplied by 10 mm; the drum coarse screening sieve can screen out large-particle impurities and remove part of dust, and the impurities in the drum type structure are removed more thoroughly, so that the dust removal effect is better. The invention preferably adopts a strip-shaped screen surface for the fine selection, and the aperture of the strip-shaped screen surface is preferably 5mm multiplied by 2.0-2.4 mm, and more preferably 5mm multiplied by 2.2 mm; the strip-shaped screen surface can remove small-grain wheat, wheat awn and dust. The dust removal is preferably finished by dust removal equipment, and the dust removal equipment is not specially limited, so that any equipment capable of achieving the dust removal effect in the field can be used; the dust removal equipment can effectively remove dust attached to the surfaces of the wheat grains. The barley after the rough selection, the fine selection and the dust removal has uniform grain size, is clean and free of impurities, and meets the requirement of barley for wheat soaking.
After the screened barley is obtained, the screened barley is soaked to obtain the soaked barley. The wheat soaking method comprises alternately soaking and cutting off water; the total soaking time is 15-20 hours, preferably 18 hours, and the total water cut-off time is 24-30 hours, preferably 28 hours; the times of soaking and water breaking are preferably 3-5 times, and more preferably 4 times. The temperature of the wheat soaking water is preferably less than 18 ℃; the wheat soaking temperature is preferably less than or equal to 18 ℃. The present invention preferably detects the temperature every 2 hours. According to the invention, the continuous ventilation and oxygen supply are preferably carried out in the soaking process, and the ventilation and oxygen supply mode is preferably that a Roots blower is adopted to introduce compressed air. According to the invention, ventilation and carbon dioxide extraction are preferably carried out in the water cut-off process, the ventilation and the carbon dioxide extraction are carried out alternately, the time ratio of the ventilation to the carbon dioxide extraction is preferably 1: 1-2, for example, ventilation is carried out for 30min, and the carbon dioxide extraction is carried out for 30 min; or ventilating for 30min, and pumping carbon dioxide for 60 min. The amount and manner of aeration and carbon dioxide extraction are not particularly limited in the present invention and may be any conventional in the art.
According to the invention, the screened barley is preferably fed into a barley soaking tank, and the feeding time is preferably less than or equal to 60min, and more preferably 45-50 min. In the feeding process, the invention preferably carries out primary soaking of the soaking water before the feeding is finished and water is fed to an overflow port of the wheat soaking tank; the time for the first immersion is preferably 6 hours.
The present invention preferably performs disinfection and sterilization and overflow of wheat washing, floating wheat and barley in the primary soaking process. According to the invention, the wheat washing and floating wheat washing are preferably carried out alternately, and the times of wheat washing and floating wheat washing are preferably 2 times; when floating objects are still on the surface of the wheat layer after 2 times of wheat washing and floating wheat washing, the invention preferably adjusts the times of wheat washing and floating wheat washing according to the amount of the remaining floating objects until no floating objects exist on the surface of the wheat soaking water. The first wheat washing of the present invention preferably comprises placing the steeped water on the wheat layer for more than 15cm or on the same plane as the overflow, and starting with water and draining. The second wheat washing of the invention is preferably carried out according to the three-edge operation, and the wheat is washed by using large rolling; the three-side operation comprises water feeding, water discharging and ventilation stirring, and the ventilation quantity is preferably more than or equal to 0.28m3Min, the ventilation time is preferably more than or equal to 30 minutes. The volume ratio of the water inflow and the water discharge in the first wheat washing process and the second wheat washing process is not specially limited, and the conventional wheat washing volume ratio in the field is adopted, so that the requirement of the volume ratio of the water inflow and the water discharge in the water inflow process is metThe amount is larger than the water discharge amount. The time for washing the wheat for the first time and the second time is preferably 20-40 min. According to the invention, the overflow is preferably from the top of the bottom of the wheat soaking tank, so that water overflows from an overflow port; the overflow can completely overflow floating objects (such as wheat awns or wheat husks) floating on the water surface.
The barley is preferably sterilized by using an alkaline additive, and the alkaline additive preferably comprises food-grade sodium hydroxide or bleaching essence; the addition amount of the alkaline additive is preferably 0.2-0.4 kg/T barley, and more preferably 0.3kg/T barley; the adding time of the alkaline additive is preferably 1-2 h after feeding, and more preferably 2 h; the time for sterilizing the barley is preferably more than or equal to 3 hours, more preferably 3 to 4 hours, and even more preferably 4 hours; the barley is sterilized at a pH of > 8, more preferably 10. According to the invention, the barley is preferably washed again after being sterilized, and the relevant parameters of the barley washing are consistent with those of the two barley washing operations.
In the present invention, the first soaking is preferably performed after the first soaking, and the first soaking time is preferably 6 to 10 hours, and more preferably 10 hours.
In the present invention, it is preferable that after the first dipping, the second dipping, the third dipping, the fourth dipping and the fourth dipping are sequentially performed. The time of the secondary soaking is preferably 4 hours; the time of the second leaching is preferably 6 h; the time of the third soaking is preferably 4 hours; the time for the third leaching is preferably 6 h; the time for the fourth leaching is preferably 4h and the time for the fourth leaching is preferably 6 h. In the invention, overflow is preferably carried out before the water is removed by the secondary leaching, the tertiary leaching and the quaternary leaching, and the overflow time is preferably more than or equal to 40 min. The invention preferably cleans floating wheat and foreign matters on the surface of the wheat layer in time in the wheat soaking process, keeps the wheat layer clean without foreign matters, and cleans wheat grains to achieve silt-free and floating-free wheat soaking. The invention adopts the wheat steeping process of four steeping and four cutting, which can meet the requirement of the high protein barley on the moisture, ensure that the barley absorbs water uniformly and improve the hydration effect.
And (3) obtaining the soaked barley, and germinating the soaked barley to obtain the germinated barley. The invention preferably adopts a low-temperature germination process, the germination temperature is more than or equal to 13 ℃ and less than 18 ℃, and the germination days are 6 days. In the germination process, the temperature is preferably set to be 13-15 ℃ on day 1; the temperature is preferably set to be 15-16 ℃ on day 2; the temperature is preferably set to be 16-17 ℃ on day 3; the temperature is preferably set to be 15-16 ℃ on day 4; the temperature is preferably set to be 13-15 ℃ on day 5; the temperature is preferably set to 13 to 14 ℃ on day 6. The germination days and the corresponding germination temperature in the invention can inhibit the growth of the root and leaf buds and promote the uniformity of dissolution under the condition of meeting the requirement of germination. Meanwhile, different germination temperatures in 2-4 days of germination are used for promoting dissolution, and conditions are provided for reducing indexes of glucan in the malt, filtering speed and difference of coarse powder and fine powder.
The present invention preferably provides continuous ventilation during germination, the ventilation being determined according to the temperature required for germination per day and the actual wheat temperature, so as to ensure constant germination temperature by the ventilation, and the ventilation is adjusted to meet the requirement for oxygen or carbon dioxide for germination. The ventilated wind quality of the invention is preferably day 1 wind quality, preferably 25% return air; preferably 40% return air on day 2; preferably 50% return air on day 3; on day 4, 50% return air is preferred; preferably 50% return air on both day 5 and day 6.
In the invention, wheat turning is preferably carried out in the germination process, and the wheat turning frequency is preferably as follows: less stirring in the earlier stage, the middle duty stirring and the later stage less stirring, more preferably: turning wheat once every 12h every 1-2 days, turning wheat once every 8-10 h every 3-4 days, and turning and stirring once every 12-18 h every 5-6 days. In the invention, the stirring can avoid the mutual winding and agglomeration of the root buds of the wheat grains, loosen the wheat layer, and is beneficial to ventilation and oxygen supply and temperature control.
The moisture content of the germination of the invention is 45.5-46.5%, and more preferably 46-46.5%. According to the invention, whether water is required to be supplemented and the times of water supplementation are preferably determined according to the wheat steeping degree after the wheat steeping is finished, wherein the water supplementation amount is preferably the difference value between the germinated water content and the wheat steeping degree; the water replenishing frequency is preferably 1-2 times. According to the wheat layer water replenishing device, the water replenishing system on the stirring equipment is preferably adopted to be combined with the stirring to replenish water for the wheat layer, and the water replenishing mode is more uniform.
The germinated barley is obtained, and the invention preferably dries the germinated barley to obtain the dried barley. The drying temperature of the invention is 42-45 ℃, more preferably 42 ℃, and the temperature is raised to 66 ℃ at a constant speed for 11 h. In the drying process, the drying preferably comprises first drying at 66-77 ℃ for 3-4 hours, second drying at 77 ℃ for 2 hours, third drying at 78-84 ℃ for 2-3 hours, and fourth drying at 85-88 ℃ for 3-4 hours, and more preferably comprises first drying at 66-77 ℃ for 3-4 hours, second drying at 77 ℃ for 2 hours, third drying at 78-84 ℃ for 2 hours, and fourth drying at 85-88 ℃ for 3 hours. The temperature of the wheat layer in the fourth drying stage is preferably 84-86 ℃.
The invention preferably carries out continuous ventilation in the drying stage, and the ventilation air quantity and the ventilation quality are preferably as follows: large air volume, full fresh air; intermediate drying period: not less than 65m3Min, half return air, half fresh air, and a coke baking period: low wind rate and full return wind. The large air volume is preferably the air volume generated by the fan in the full-frequency state, and is preferably more than or equal to 65m3T.min; the low air fan frequency is preferably 2/3 times the high air fan frequency.
The stirring is preferably carried out in the drying process, and the stirring is preferably carried out once in 5-7 hours in the moisture removing period and the drying early period, once in 3-4 hours in the drying later period, once in the early period of a coke baking period, once or continuously in the middle period of the coke baking period, and once in the later period of the coke baking period.
According to the invention, preferably, after the roasting is finished, the temperature of the wheat is reduced to below 35 ℃ by adopting fresh air, and the drying is finished.
The invention removes the root of the germinated barley to obtain the barley malt.
The invention preferably finishes root removal within 24 hours after the drying is finished, and the root removal needs to be clean and thorough and meets the packaging requirements of finished products. According to the invention, continuous sampling is preferably carried out through the blanking pipe in the root removing process, so that the sample is representative. The inclusion of the malt after root removal is less than 0.5 percent.
The invention also provides application of the barley malt prepared by the preparation method in preparation of beer.
The beer prepared from the barley malt prepared by the preparation method disclosed by the invention is fine and smooth in foam and pure in taste.
In order to further illustrate the present invention, the following technical solutions provided by the present invention are described in detail with reference to the examples, but they should not be construed as limiting the scope of the present invention.
Example 1
A preparation method of barley malt comprises the following steps:
screening barley: after the beer barley is put in storage and the dormancy is completed, coarsely screening the barley by adopting a customized barrel coarse screening sieve to remove large-particle impurities such as wheat straws, and the sieve pores are 10mm multiplied by 10 mm; then, selecting by adopting a strip-shaped screen surface, wherein the screen holes are 5mm multiplied by 2.2mm, screening off small-grain wheat, wheat awns and the like, and then removing dust attached to the surface of the wheat grains by adopting a dust removal device, wherein the grains of the screened barley are uniform in size, clean and free of impurities.
Wheat soaking: feeding the screened barley into a barley soaking tank, wherein the feeding time is controlled to be 60 min. Before the feeding is finished, water is added to an overflow port, primary soaking is carried out, the primary soaking is controlled to be 6 hours, and floating wheat washing, disinfection and sterilization and overflow operation are required to be completed in the primary soaking process. The water inflow in the first wheat washing process is larger than the water discharge, and the wheat washing time is 20 min. After the wheat washing is finished, floating wheat is washed to ensure that no floating objects exist on the surface of the soaked wheat. Washing wheat for the second time, wherein water is fed to a position 15cm above the wheat layer, and the washing is carried out strictly according to the three-edge operation of water feeding, water discharging and ventilation stirring, and the ventilation quantity is 0.28m3T.min, aeration time 30min, and washing wheat with big tumbling. And within two hours after feeding, adding food-grade sodium hydroxide into the wheat soaking tank to ensure that the pH value of the wheat soaking water is 10, soaking for 4 hours, finishing sterilization and disinfection, and continuously washing wheat again without other operations in the sterilization and disinfection process. After the completion of the first soaking, the water is cut off for 10 hours after the water is removed. Soaking for 4h, overflowing for 40min before dewatering, and cutting off water for 6h after dewatering. Carrying out three-time soaking for 4h, overflowing for 45min before dewatering, and cutting off water for the third time for 6h after dewatering. Soaking for 4h, overflowing for 50min before dewatering, and cutting off water for 6h for the fourth time after dewatering. Use the luo in the soaking processCompressed air is continuously introduced into the air blower, the temperature of the wheat soaking water is 17 ℃, the temperature of the wheat is 18 ℃, and the temperature is detected every two hours. When water supply is cut off, ventilating for 30min per hour, and pumping carbon dioxide for 30 min.
And (3) germination: adopting low-temperature germination process, and germinating for 6 days, wherein the germination time is 14 ℃ on the first day, 15 ℃ on the second day, 17 ℃ on the third day, 15 ℃ on the fourth day, 13 ℃ on the fifth day and 15 ℃ on the sixth day. Continuous ventilation is performed during the germination process to ensure constant temperature for germination. And turning and stirring the wheat grains in the germination process, wherein turning and stirring are carried out once in 12 hours, once in 3 to 4 days, once in 8 hours, once in 5 to 6 days and once in 12 to 18 hours. The wind quality of germination requires 25% of return air in the first day, 40% of return air in the second day, 40% of return air in the third day, 50% of return air in the fourth day and 50% of return air in the fifth day until the germination is finished.
Drying: the drying temperature is 42 ℃, and the temperature reaches 66 ℃ after 11 hours (the moisture content is about 12%); keeping the temperature of 66-77 ℃ for 3h, and keeping the temperature of 77 ℃ for 2 h; the temperature is between 78 and 84 ℃ and the time is 2h (the water content is about 6 percent); 85-88 ℃ for 3h (the water content is less than 4.5 percent); the temperature of the wheat layer is 84-86 ℃ for 3 h. In the drying process, a humidity elimination period (wilting period): 65m3T.min, fresh air, intermediate drying period: 65m3The air quantity per T.min, half return air and half fresh air, and the coke baking period: 43m3T.min, full return air. Turning and stirring once every 5-7 hours in the early stage of the moisture removal and drying period, and turning and stirring once every 3-4 hours in the later stage of the drying period; the coke is baked by turning once in the early stage and turning once in the middle. And (3) cooling: and (4) cooling the wheat to 30 ℃ by using fresh air after the roasting is finished, and finishing drying.
Removing roots: continuous sampling is carried out through a blanking pipe, and root removal is completed within 24 hours.
After the root removal by the preparation method in example 1, the malt inclusions in the finished product were less than 0.5%, the extraction rate was 80.26%, and the yield was 79.27%. Meanwhile, the indexes of finished malt such as filtration speed, turbidity, brittleness, coarse powder and fine powder difference and the like are effectively improved, and the color, the aroma and the taste of the beer malt are improved; the solubility of the protein is improved, and the problem of poor uniformity of the raw material is solved.
Comparative example 1
The barley malt was prepared by the preparation method of example 1, except that the barley malt was steeped by the method of steeping three times and six times, which specifically comprises the following steps: namely, the steps are circulated according to the soaking time of 3h and the water cut-off time of 6h until the wheat soaking process is finished.
The temperature of the germination process is controlled to be 14-18 ℃, the temperature is controlled to be 14-15 ℃ on the first day, 16-17 ℃ on the second day, 17-18 ℃ on the third day, 16-17 ℃ on the fourth day and 15-16 ℃ on the fifth day; and the germination water content is 47-48%. And controlling the temperature of the drying process, namely gradually raising the temperature to 78 ℃ at the starting temperature of 50 ℃, completing the moisture removal period and the intermediate drying period, and baking for 2-2.5 hours at the temperature of 78-82 ℃.
The barley malt obtained by the preparation method of comparative example 1 had inclusions of 0.4%, extraction rate of 78.78%, and yield of 78.18%.
Therefore, the leaching rate of the barley malt obtained by the preparation method is improved by 1.48 percent, the preparation rate is improved by 1.09 percent, and the impurities in the barley malt are reduced by 0.1 percent. The indexes such as filtration speed, turbidity, brittleness, coarse and fine powder difference and the like of the finished malt are effectively improved, and the color, aroma and taste of the beer malt are improved; the solubility of the protein is improved, and the problem of poor uniformity of the raw material is solved.
Although the above embodiments have been described in detail, they are only a part of the embodiments of the present invention, not all of the embodiments, and other embodiments can be obtained without inventive step according to the embodiments, and all of the embodiments belong to the protection scope of the present invention.
Claims (10)
1. A preparation method of barley malt is characterized by comprising the following preparation steps:
sequentially carrying out wheat soaking, germination, drying and root removal on barley to obtain barley malt;
the wheat soaking comprises soaking and water cut-off which are alternately carried out, wherein the total soaking time is 15-20 hours, and the total water cut-off time is 24-30 hours;
the germination temperature is more than or equal to 13 ℃ and less than 18 ℃, and the germination days are 6 days; the water content of the germination is 45.5% -46.5%;
the drying starting temperature is 42-45 ℃, and the temperature is raised to 66 ℃ at a constant speed for 11 hours.
2. The method according to claim 1, wherein the number of times of the water immersion and the water cut-off is 4.
3. The preparation method according to claim 2, wherein the soaking comprises primary soaking, secondary soaking, tertiary soaking and quaternary soaking, the primary soaking is carried out for 6-10 hours, the secondary soaking is carried out for 4 hours, the tertiary soaking is carried out for 4 hours, and the quaternary soaking is carried out for 4 hours;
the water cut-off comprises a first soaking time of 10 hours, a second soaking time of 6 hours, a third soaking time of 6 hours and a fourth soaking time of 6 hours.
4. The method of claim 3, wherein the sterilization and the overflow of the washed wheat, the floating wheat and the barley are performed in the primary soaking.
5. The method of claim 4, wherein the barley is sterilized by an alkaline additive comprising food grade sodium hydroxide or bleach; the addition amount of the alkaline additive is 0.2-0.4 kg/T barley; the barley sterilization time is more than or equal to 3 h.
6. The method according to claim 1, wherein the temperature is set to 13 to 15 ℃ on day 1, 15 to 16 ℃ on day 2, 16 to 17 ℃ on day 3, 15 to 16 ℃ on day 4, 13 to 15 ℃ on day 5 and 13 to 14 ℃ on day 6 during the germination.
7. The method according to claim 6, wherein the germination process is accompanied by turning the wheat, and the frequency of turning the wheat is: turning wheat once every 12 hours in 1 to 2 days, turning wheat once every 8 to 10 hours in 3 to 4 days, and turning and stirring once every 12 to 18 hours in 5 to 6 days.
8. The preparation method of claim 1, wherein in the drying process, the first drying at 66-77 ℃ for 3-4 h, the second drying at 77 ℃ for 2h, the third drying at 78-84 ℃ for 2h, and the fourth drying at 85-88 ℃ for 3 h.
9. The method of claim 1, wherein said screening of barley comprises roughing, concentrating and de-dusting;
the roughing adopts a barrel roughing sieve, and the aperture of the barrel roughing sieve is 9-15 mm multiplied by 9-15 mm; the selection adopts a strip-shaped screen surface, and the aperture of the strip-shaped screen surface is 5mm multiplied by 2.0-2.4 mm.
10. Use of barley malt obtained by the method according to any one of claims 1 to 9 for the preparation of beer.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210304944.2A CN114606078A (en) | 2022-03-25 | 2022-03-25 | Preparation method and application of barley malt |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553420A (en) * | 2022-09-14 | 2023-01-03 | 中粮营养健康研究院有限公司 | A germinated grain, its preparation method and application in preparing low glycemic index food |
| CN116656437A (en) * | 2023-07-03 | 2023-08-29 | 华润雪花啤酒（中国）有限公司 | Rice sprout for producing fermented beverage, its preparation method and beer prepared from the rice sprout |
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| CN1683489A (en) * | 2005-03-09 | 2005-10-19 | 扬州大学 | New process for producing beer barley |
| CN103773642A (en) * | 2014-02-17 | 2014-05-07 | 青岛啤酒股份有限公司 | Method for preparing malts with high malt aroma and beer thereof |
| CN109181920A (en) * | 2018-09-20 | 2019-01-11 | 甘肃祥永啤酒原料有限责任公司 | A kind of production technology of soft wheat malt |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1683489A (en) * | 2005-03-09 | 2005-10-19 | 扬州大学 | New process for producing beer barley |
| CN103773642A (en) * | 2014-02-17 | 2014-05-07 | 青岛啤酒股份有限公司 | Method for preparing malts with high malt aroma and beer thereof |
| CN109181920A (en) * | 2018-09-20 | 2019-01-11 | 甘肃祥永啤酒原料有限责任公司 | A kind of production technology of soft wheat malt |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115553420A (en) * | 2022-09-14 | 2023-01-03 | 中粮营养健康研究院有限公司 | A germinated grain, its preparation method and application in preparing low glycemic index food |
| CN115553420B (en) * | 2022-09-14 | 2024-04-26 | 中粮营养健康研究院有限公司 | Sprouted grain, preparation method thereof and application thereof in preparation of low glycemic index foods |
| CN116656437A (en) * | 2023-07-03 | 2023-08-29 | 华润雪花啤酒（中国）有限公司 | Rice sprout for producing fermented beverage, its preparation method and beer prepared from the rice sprout |
| CN116656437B (en) * | 2023-07-03 | 2024-04-19 | 华润雪花啤酒（中国）有限公司 | Rice sprout for producing fermented beverage, its preparation method and beer prepared from the rice sprout |
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