CN114836277A - Preparation method and application of high-protein beer barley malt - Google Patents

Preparation method and application of high-protein beer barley malt Download PDF

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Publication number
CN114836277A
CN114836277A CN202210304367.7A CN202210304367A CN114836277A CN 114836277 A CN114836277 A CN 114836277A CN 202210304367 A CN202210304367 A CN 202210304367A CN 114836277 A CN114836277 A CN 114836277A
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barley
wheat
hours
time
temperature
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何立瑞
侯景善
闫晓红
包奇军
张华瑜
柳小宁
赵锋
潘永东
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Institute Of Economic Crops And Beer Material In Gansu Academy Of Agricultural Sciences Traditional Chinese Medicine Research Institute Gansu Academy Of Agricultural Sciences
Gansu Xueyuan Beer Raw Materials Co ltd
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Institute Of Economic Crops And Beer Material In Gansu Academy Of Agricultural Sciences Traditional Chinese Medicine Research Institute Gansu Academy Of Agricultural Sciences
Gansu Xueyuan Beer Raw Materials Co ltd
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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
    • 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
    • C12C11/00—Fermentation processes for beer
    • Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
    • Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
    • Y02P60/20—Reduction of greenhouse gas [GHG] emissions in agriculture, e.g. CO2
    • Y02P60/21—Dinitrogen oxide [N2O], e.g. using aquaponics, hydroponics or efficiency measures

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  • Organic Chemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Bioinformatics & Cheminformatics (AREA)
  • Life Sciences & Earth Sciences (AREA)
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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)
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  • Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)

Abstract

The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a preparation method and application of high-protein beer barley malt. The invention provides a preparation method and application of high-protein beer barley malt. The invention reduces the protein content in the barley malt and improves the leaching rate and the finished product rate of the malt by improving the steps of barley soaking, sprouting and drying in the malt preparation process.

Description

Preparation method and application of high-protein beer barley malt
Technical Field
The invention belongs to the technical field of deep processing of agricultural products, and particularly relates to a preparation method of high-protein beer barley malt.
Background
Beer barley is a main raw material of the beer industry, has unique natural resource advantages, location advantages and technical advantages in Gansu province, is the best beer barley planting base in China, is determined as one of the eight most distinctive leading industries in Gansu province by the government of Gansu province, and has the beer barley yield accounting for more than 30% of the total production amount of the beer barley in China. With the rapid development of beer industry in recent years, the demand of malt in the market is increasing dramatically, and the quality requirement of malt is higher and higher.
Beer barley produced in China has the characteristic of high protein content, and the protein content of the beer barley is generally 12.5-13.5%. However, too high a protein content correspondingly reduces the starch content, which affects the malt extraction yield. More importantly, the barley with high protein content is generally hard barley, the barley breathes excessively during germination, the product temperature is not easy to control, the germination is not uniform, the dissolution is poor, the malt extract and the malt yield are influenced, and the barley becomes one of the main factors of early turbidity of beer; the protein content is too low, the nitrogen content of the prepared wort is insufficient, the fermentation is poor due to the lack of nutrition of yeast during fermentation, and the prepared beer has poor foam performance and light taste.
Disclosure of Invention
Based on the above technical problems, the present invention aims to provide a method for preparing high protein malting barley malt and the application thereof. The preparation method provided by the invention can overcome the defects that high-protein beer barley is not easy to absorb water and has poor hydration, and improve the solubility of protein, thereby achieving the aim of improving the anhydrous leaching rate and the malt production rate of finished malt.
In order to achieve the above purpose, the invention provides the following technical scheme:
the invention provides a preparation method of high-protein malting of malting barley, 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 19-23 hours, and the total water cut-off time is 22-26 hours;
soaking the wheat for 4 times and stopping soaking for 4 times, wherein the first soaking time is 5-7 hours, the first stopping time is 10-12 hours, the second soaking time is 4 hours, the second stopping time is 6 hours, the third soaking time is 4 hours, the third stopping time is 4 hours, the fourth soaking time is 4 hours, and the fourth stopping time is 4 hours;
the number of days of germination is 6 days, the temperature of day 1 is set to be 15-17 ℃, the temperature of day 2 is set to be 16-18 ℃, the temperature of day 3 is set to be 14-15 ℃, the temperature of day 4 is set to be 15-16 ℃, the temperature of day 5 is set to be 16-17 ℃ and the temperature of day 6 is set to be 17-18 ℃.
Preferably, the drying starting temperature is 48 ℃, and the drying temperature reaches 68 ℃ within 12 hours.
Preferably, the drying process comprises first drying at 68-77 ℃ 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 water content in the germination process is 46-46.5%.
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 barley sterilization time is 3-4 h.
Preferably, the germination process is accompanied by wheat turning, and the frequency of the wheat turning 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, the screening of the barley comprises rough concentration, fine concentration and dust removal;
preferably, the roughing adopts a cylindrical roughing sieve, and the aperture of the cylindrical 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 high-protein beer barley malt, which achieves the effect of improving the leaching rate and the yield of the malt by regulating and controlling the steps of barley soaking, sprouting and drying in the malt preparation process. The germination temperature of high-low-high is adopted, the problems of slow dissolution and poor dissolution uniformity of high-protein barley are solved, the growth of roots, leaves and buds is inhibited, the loss of malting is reduced, the indexes of finished product malt leaching rate, filtration speed, turbidity, brittleness, poor coarse powder and fine powder and the like are improved, and the finished product rate is improved.
Meanwhile, the problem that the chromaticity of the high-protein beer barley is higher is solved by regulating and controlling the baking temperature and the heating rate in the baking step.
Secondly, the invention takes the selected barley as the raw material, improves the dissolution uniformity of the beer barley by combining the barley soaking process and the germination process, and solves the problem that the beer barley cannot be malted or cannot be malted according with the quality requirement due to high protein of the beer barley caused by climate and planting conditions.
In addition, the invention enhances the dehydration speed in the early stage of drying, reduces the accumulation of chroma substances in the later stage of drying, improves the color, the aroma and the color of the finished malt and enhances the aroma and the color of the malt by regulating and controlling the drying conditions in the preparation method.
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 19-23 hours, and the total water cut-off time is 22-26 hours;
the wheat steeping comprises 4 times of steeping and 4 times of water breaking, wherein the first steeping time is 5-7 hours, the first breaking time is 10-12 hours, the second steeping time is 4 hours, the second breaking time is 6 hours, the third steeping time is 4 hours, the third breaking time is 4 hours, the fourth steeping time is 4 hours, and the fourth breaking time is 4 hours;
the number of days of germination is 6, the temperature of day 1 is set to be 15-17 ℃, the temperature of day 2 is set to be 16-18 ℃, the temperature of day 3 is set to be 14-15 ℃, the temperature of day 4 is set to be 15-16 ℃, the temperature of day 5 is set to be 16-17 ℃ and the temperature of day 6 is set to be 17-18 ℃.
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 19-23 h, preferably 19 h; the total time of water cut-off is 22-26 h, preferably 26 h; the wheat steeping comprises 4 times of soaking and 4 times of water cutting, and the water temperature of the wheat steeping is preferably less than 18 ℃, and more preferably 15-16 ℃; the temperature of the wheat soaking is preferably less than or equal to 18 ℃, and more preferably 14-16 ℃. 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 pumping are preferably carried out in the water cut-off process, the ventilation and the carbon dioxide pumping are carried out alternately, the time ratio of the ventilation to the carbon dioxide pumping is preferably 1: 1-2, for example, ventilation is carried out for 30min, and carbon dioxide pumping 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 first soaking time is preferably 5-7 hours, and more preferably 7 hours.
The present invention preferably performs the sterilization and flooding of the washed wheat, the floating wheat and the 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 soaked wheat water. The first wheat washing of the present invention preferably comprises placing the steepwater on the wheat layer at a distance greater than 15cm or on the same plane as the overflow and initially draining water while introducing water. 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-sided" operation includes sidesWater feeding, water discharging and ventilation stirring are carried out, and the ventilation quantity is preferably more than or equal to 0.28m 3 Min, 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 particularly limited, and the conventional wheat washing volume ratio in the field is adopted, so that the condition that the water inflow is larger than the water discharge is met. 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 overflow the floating objects (such as awn or wheat bran) floating on the water surface.
The barley sterilization is preferably performed 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 disinfection and sterilization time of the barley is preferably 3-4 h, more preferably 4 h; the barley is sterilized at a pH of > 8, more preferably 10. According to the invention, the barley is preferably washed again after being disinfected and sterilized, and the parameters related to the wheat washing are consistent with those of the two wheat washing operations.
According to the invention, the first soaking is preferably finished and then the first soaking is performed for a time period of preferably 10-12 h, and more preferably 12 h.
After the first breaking, the invention carries out second dipping, second breaking, third dipping, third breaking, fourth dipping and fourth breaking in turn. The time for the secondary soaking is preferably 4-6 h, and more preferably 4 h; the second breaking time is preferably 4-6 h, and more preferably 6 h; the time of the third soaking is preferably 3-4 h, and more preferably 4 h; the time of the three-break is preferably 4-6 h, and more preferably 4 h; the four-step soaking time is preferably 3-4 h, and more preferably 4 h; the time of the fourth breaking is preferably 4-6 h, and more preferably 4 h. According to the invention, overflow is preferably carried out before the water is removed by the second leaching, the third leaching and the fourth leaching, and the overflow time is preferably not less than 40min, and more preferably 40-60 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 to achieve the uniform water absorption effect of the high protein barley.
After the soaked barley is obtained, the soaked barley is germinated to obtain the germinated barley. The invention preferably adopts a low-temperature germination process, and the germination temperature is preferably less than 19 ℃, and more preferably 14-18 ℃; the number of days of germination was 6 days. In the germination process, the temperature is set to be 15-17 ℃ on day 1; setting the temperature to be 16-18 ℃ on the 2 nd day; setting the temperature to be 14-15 ℃ on day 3; setting the temperature to be 15-16 ℃ on day 4; setting the temperature to be 16-17 ℃ on day 5; the temperature is set to be 17-18 ℃ on day 6. By adopting the high-low-high germination temperature, namely a germination mode that the germination temperature is relatively high in 1 st to 2 th days, the germination temperature is relatively low in 3 rd to 4 th days and the germination temperature is relatively high in 5 th to 6 th days in the whole germination process, the problems of slow dissolution, poor dissolution uniformity and vigorous growth of roots, leaves and buds of high-protein barley can be solved, indexes such as the leaching rate, the filtering speed, the turbidity, the brittleness and the difference of coarse powder and fine powder of finished barley malt are improved, and the production rate of the barley malt is improved.
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 that the constant germination temperature is ensured by the ventilation. The ventilation air quality is preferably 0-1/2 return air on day 1, and more preferably 1/2 return air; the preferable air is returned from 1/5 to 1/2 in the 2 nd day, and the more preferable air is returned from 1/2; the preferable air is returned from 2/5 to 2/3 in 3 rd day, and the more preferable air is returned from 2/3; the preferable air is returned from 1/2 to 2/3 in the 4 th day, and the more preferable air is returned from 2/3; both day 5 and day 6 are preferably 2/3 return air.
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 early stage, more preferably, less stirring in the middle and less stirring in the later stage: 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. 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 facilitate ventilation and nutrient supply and temperature control.
The water content of the germination is 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; and the water supplementing times determine whether water is supplemented or not or supplement water for several times according to the wheat immersion degree, and preferably supplement water for 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.
And drying the germinated barley to obtain the dried barley.
The drying starting temperature is 48-50 ℃, more preferably 48 ℃, and the temperature is increased to 68 ℃ within 12 hours. In this case, the moisture content of the barley is preferably 12%.
In the drying process, the first drying at 68-77 ℃ for 3-4 hours, the second drying at 77 ℃ for 2 hours, the third drying at 78-84 ℃ for 2 hours and the fourth drying at 85-88 ℃ for 3 hours are preferably selected. The temperature of the wheat layer is 84-86 ℃ for 3 h. The moisture content of the barley malt after the third drying is preferably 6%; the moisture content of the barley malt after the fourth drying is preferably 4.5% or less. The drying conditions can be adopted to enable the prepared malt to embody the drying characteristic, so that the beer prepared subsequently has strong fragrance.
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: half return air and half fresh air, and a coke baking period: low wind rate and full return wind. The large air quantity is preferably the air quantity generated by the fan in the full-frequency state, and is preferably more than or equal to 65m 3 T.min; the frequency of the low-air-volume fan is preferably 2/3 of the frequency of the high-air-volume fan, and preferably 40-45 m 3 /T.min。
The invention preferably carries out stirring in the drying process, and the invention preferably carries out stirring once in 4-5 hours in the moisture-removing period, once in 2-3 hours in the intermediate drying period, and once or continuously in 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 roots of the dried barley to obtain 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 barley malt prepared by the preparation method can meet the brewing process of beer, and the prepared beer has the advantages of aromatic flavor, good foam sustainability and pure taste.
In order to further illustrate the present invention, the following embodiments are described in detail, 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 within 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 7 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 15 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 and feeding waterUp to 15cm above the wheat layer, strictly according to the three-edge operation of water feeding, water discharging and ventilation stirring, and the ventilation quantity is 0.28m 3 T.min, aeration time 30min, and washing wheat with big tumbling. Within two hours after feeding, adding diluted 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, completing sterilization and disinfection, and continuing to perform wheat washing, wherein other operations are not performed in the sterilization and disinfection process. After the completion of the first soaking, the water is cut off for the first time after the water is removed for 12 hours. 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 4h for the third time after dewatering. Soaking for 4h, overflowing for 50min before dewatering, and cutting off water for 4h after dewatering. And in the soaking process, a Roots blower is used for introducing compressed air and continuously introducing the compressed air, the wheat soaking temperature is less than or equal to 17 ℃, the wheat temperature is less than or equal to 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 15 ℃ on the first day, 16 ℃ on the second day, 14 ℃ on the third day, 15 ℃ on the fourth day, 16 ℃ on the fifth day and 18 ℃ 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 to 10 hours, once in 5 to 6 days and once in 12 to 18 hours. The wind quality of the germination requires 1/2 air return on the first day, 1/2 air return on the second day, 2/3 air return on the third day, 2/3 air return on the fourth day and air return from the fifth day to the end of germination. And (3) supplementing water through a water supplementing system on the stirring equipment, wherein the first water supplementing is carried out for 5-7 hours after the germination starts, the second water supplementing is completed before the first germination day is finished, and the water supplementing is generally carried out for 1-2 times.
Drying: the drying temperature is 48 ℃, and the temperature reaches 68 ℃ in 12 hours (the water content is about 12 percent); keeping the temperature of 66-77 ℃ for 4h, 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 moisture discharge period (withering period): 65m 3 T.min, fresh air, intermediate drying period: 65m 3 T.min half return air and half fresh air, and a coke baking period: 40-45 m 3 T.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) after the roasting is finished, cooling the wheat to be below 35 ℃ by using fresh air, and finishing drying.
Removing roots: continuous sampling is carried out through a blanking pipe, and root removal is completed within 24 hours.
The malt impurities in the finished product after root removal are less than 0.5 percent; the barley malt obtained by the preparation method of the invention has 0.35 percent of malt impurities, 79.6 percent of extraction rate, 79.96 percent of preparation rate, 13.1 percent of protein content, 43.3300 ml/min of filtration rate, 80.6 percent of brittleness and 1.54 percent of coarse powder and fine powder.
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 ℃, 14-15 ℃ in the first day, 15-16 ℃ in the second day, 17-18 ℃ in the third day, 16-17 ℃ in the fourth day and 15-16 ℃ in the fifth day; and the germination water content is 47-48%. And controlling the temperature of the drying procedure, namely gradually raising the temperature to 78 ℃ at the starting drying temperature of 52 ℃, completing the moisture removing period and the intermediate drying period, and baking the coke 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 0.45%, extraction rate of 78.5%, yield of 78.86%, protein content of 13.1%, filtration rate of 55.7300 ml/min, brittleness of 73.1%, and coarse and fine powder of 1.76%.
As can be seen from the above examples, compared with comparative example 1, under the condition of the same protein, the barley malt prepared by the preparation method provided by the invention has the advantages that the leaching rate is improved by 1.1%, the yield is improved by 1.1%, the filtration speed is reduced by 12.4 min, the brittleness is improved by 7.5%, and the difference of coarse powder and fine powder is reduced by 0.22%. Effectively improves the indexes of finished malt such as filtration speed, turbidity, brittleness, thickness powder difference, chroma and the like, and improves economic benefit.
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 high-protein beer 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 19-23 hours, and the total water cut-off time is 22-26 hours;
the wheat steeping comprises 4 times of steeping and 4 times of water breaking, wherein the first steeping time is 5-7 hours, the first breaking time is 10-12 hours, the second steeping time is 4 hours, the second breaking time is 6 hours, the third steeping time is 4 hours, the third breaking time is 4 hours, the fourth steeping time is 4 hours, and the fourth breaking time is 4 hours;
the number of days of germination is 6, the temperature of day 1 is set to be 15-17 ℃, the temperature of day 2 is set to be 16-18 ℃, the temperature of day 3 is set to be 14-15 ℃, the temperature of day 4 is set to be 15-16 ℃, the temperature of day 5 is set to be 16-17 ℃, and the temperature of day 6 is set to be 17-18 ℃.
2. The method according to claim 1, wherein the drying temperature is 48 ℃ and 68 ℃ is reached in 12 hours.
3. The preparation method of claim 1, wherein the drying process comprises a first drying at 68-77 ℃ for 3-4 h, a second drying at 77 ℃ for 2h, a third drying at 78-84 ℃ for 2h, and a fourth drying at 85-88 ℃ for 3 h.
4. The method according to claim 1, wherein the water content during germination is 46 to 46.5%.
5. The method of claim 1, wherein the sterilization and flooding of the barley, the washing of the floating barley and the flooding are carried out in said primary soaking.
6. The preparation method according to claim 5, wherein the barley is sterilized by alkaline additives, the alkaline additives comprise food-grade sodium hydroxide or bleaching extract; the addition amount of the alkaline additive is 0.2-0.4 kg/T barley; the barley sterilization time is 3-4 h.
7. The method according to claim 1, wherein the germination process is accompanied by turning the wheat, and the frequency of turning the wheat is: 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.
8. The method of claim 1, wherein the screening of the barley comprises roughing, concentrating and dedusting.
9. The preparation method of claim 8, wherein the roughing is performed by a drum roughing sieve, and the diameter of the drum roughing sieve is 9-15 mm x 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.
CN202210304367.7A 2022-03-25 2022-03-25 Preparation method and application of high-protein beer barley malt Pending CN114836277A (en)

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Cited By (1)

* Cited by examiner, † Cited by third party
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

Citations (1)

* Cited by examiner, † Cited by third party
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

Patent Citations (1)

* Cited by examiner, † Cited by third party
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

Cited By (2)

* Cited by examiner, † Cited by third party
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

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