CN114989907A - Wheat preparation method - Google Patents
Wheat preparation method Download PDFInfo
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- CN114989907A CN114989907A CN202210701780.7A CN202210701780A CN114989907A CN 114989907 A CN114989907 A CN 114989907A CN 202210701780 A CN202210701780 A CN 202210701780A CN 114989907 A CN114989907 A CN 114989907A
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- 238000002360 preparation method Methods 0.000 title description 7
- 229940039780 wheat preparation Drugs 0.000 title description 2
- 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 claims abstract description 90
- 238000000034 method Methods 0.000 claims abstract description 53
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 51
- 241000209219 Hordeum Species 0.000 claims abstract description 45
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 45
- 230000035784 germination Effects 0.000 claims abstract description 43
- 241000209140 Triticum Species 0.000 claims abstract description 38
- 235000021307 Triticum Nutrition 0.000 claims abstract description 38
- 230000008569 process Effects 0.000 claims abstract description 33
- 238000002791 soaking Methods 0.000 claims abstract description 33
- 238000005406 washing Methods 0.000 claims abstract description 30
- 238000001035 drying Methods 0.000 claims abstract description 18
- 238000004890 malting Methods 0.000 claims abstract description 15
- 101710130006 Beta-glucanase Proteins 0.000 claims abstract description 10
- 230000018109 developmental process Effects 0.000 claims abstract description 6
- 238000012216 screening Methods 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- 238000003892 spreading Methods 0.000 claims abstract description 5
- 230000007480 spreading Effects 0.000 claims abstract description 5
- 108010001817 Endo-1,4-beta Xylanases Proteins 0.000 claims abstract description 4
- 238000010438 heat treatment Methods 0.000 claims description 9
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 claims description 7
- 238000003860 storage Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract description 6
- 229920002498 Beta-glucan Polymers 0.000 abstract description 6
- 102000004190 Enzymes Human genes 0.000 description 14
- 108090000790 Enzymes Proteins 0.000 description 14
- 235000013405 beer Nutrition 0.000 description 11
- 235000019890 Amylum Nutrition 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 238000013124 brewing process Methods 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 230000007547 defect Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 230000006872 improvement Effects 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000004382 Amylase Substances 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000016938 Catalase Human genes 0.000 description 1
- 108010053835 Catalase Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000003992 Peroxidases Human genes 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 108040007629 peroxidase activity proteins Proteins 0.000 description 1
- 229920001221 xylan Polymers 0.000 description 1
- 150000004823 xylans Chemical class 0.000 description 1
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/02—Pretreatment of grains, e.g. washing, steeping
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C1/00—Preparation of malt
- C12C1/027—Germinating
- C12C1/033—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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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Biochemistry (AREA)
- Life Sciences & Earth Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Physiology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention is suitable for the technical field of malt manufacture, and provides a malting method, which comprises the following steps: step (1): screening and grading barley, and storing in a vertical bin; step (2): putting barley into a barley soaking tank for wheat washing; alternately soaking wheat in water and dry soaking to obtain soaked wheat; and (3): putting the soaked wheat into a ventilated germination box, immediately stirring, turning over and spreading, germinating by adopting a constant-temperature germination process in the first stage, and then adding beta-glucanase and xylanase during germination in the second stage; and (4): drying the green malt after germination in a drying furnace to obtain a semi-finished malt without root removal; and (5): and (5) removing the germinated wheat roots in the development process of the malt after the drying process is finished, thus obtaining the finished product malt. Compared with the common process, the finished product malt prepared by the invention has greatly improved indexes such as malt beta-glucan, wort turbidity, saccharifying power, filtration rate and the like.
Description
Technical Field
The invention belongs to the technical field of malt manufacturing, and particularly relates to a malting method.
Background
Barley, which is a main raw material for beer brewing, is germinated during the malting process in order to produce enzymes and to change the nutrients in the barley grains to some extent. The activity of various enzymes is rapidly increased in the germination process, wherein the hydrolytic enzymes mainly comprise amylase, protease, xylanase and the like; the redox enzyme system mainly includes catalase, peroxidase and the like. Due to the defect of weak comprehensive enzymolysis capability of the barley such as French wheat, national wheat, Amylum Tritici testa and the like, the problem of low filtration speed and the like exists in the beer brewing process. Domestic beer enterprises usually adopt a method of adding microbial enzymes to solve the filtration problem in the production process of beer. The enzyme preparation added mainly comprises beta-glucanase during the saccharification feeding in the adding stage, and aims to solve the problems of high viscosity and low filtration speed of wort and beer caused by high content of beta-glucan. However, in beer production, the problem that when the content of beta-glucan in barley malt is very low (< 100 mg. multidot.L-1), the filtration rate of wort is still very slow is often encountered, which means that the problems of high viscosity and slow filtration rate caused by high content of xylan are not solved at all and the effect of xylanase needs to be enhanced.
Due to the fact that the barley such as French barley, Chinese barley, Amylum Tritici testa and the like needs to be added with an enzyme preparation in the saccharifying process to improve the conditions of slow filtration speed and high turbidity, the use proportion of the barley in raw materials is difficult to increase directly. Therefore, the enzymatic wheat-making process is developed, the defect that the enzyme system of the barley is weak is overcome, the quality of the malt is optimized from the front end of the beer brewing process to the wheat-making process, the application proportion of the malt in the beer brewing process is favorably improved, the production cost is reduced, and the method has important significance on the fluctuation of raw materials and the improvement of the beer quality.
Disclosure of Invention
The invention aims to provide a malting method, aiming at solving the problem that the barley such as French barley, national barley, Amylum Tritici testa and the like needs to be added with an enzyme preparation in a saccharifying process to improve the conditions of slow filtration speed and high turbidity.
The invention is realized in such a way that a malting method comprises the following steps:
step (1): screening and grading a certain amount of barley, and then putting the barley into a vertical bin for storage;
step (2): putting the screened barley in the vertical bin into a barley soaking groove for barley washing, and finishing the barley washing after repeated washing; soaking wheat in water and dry soaking alternately, and soaking wheat in the second soaking step and the second soaking step to obtain soaked wheat;
and (3): putting the soaked wheat into a ventilated germination box, immediately stirring, turning over and spreading, germinating by adopting a constant-temperature germination process in the first stage, and then adding beta-glucanase and xylanase during germination in the second stage;
and (4): putting the green malt after germination into a drying furnace, and adopting a step-type heating and baking process until the moisture content of the malt is reduced to 4 percent, and finishing the drying process to obtain the semi-finished malt without root removal;
and (5): and (4) after the drying process is finished and the malt is taken out of the furnace within 8 hours, putting the obtained semi-finished malt without root removal into a root removing machine, and removing the germinated malt roots in the malt development process to obtain the finished malt.
According to a further technical scheme, in the step (2), washing is repeatedly carried out, washing water turbidity is detected, and wheat washing is finished when the washing water turbidity is not more than 3 EBC.
According to a further technical scheme, in the step (2), the wheat steeping water temperature is 13 ℃, and the wheat steeping degree reaches 43%.
According to a further technical scheme, in the step (3), the addition amount range of the beta-glucanase and the xylanase is 0.2-0.5 per mill.
In the step (3), the relative humidity of germination is controlled at 95% during the second stage of germination.
According to a further technical scheme, in the step (3), the germination time of the first stage is 24 hours, and the germination time of the second stage is 72 hours.
In the further technical scheme, in the step (4), the step-type heating and roasting process comprises the following specific steps: controlling the air temperature of the malt in the furnace at 58-60 ℃; when the water content of the malt is reduced to 16%, the temperature of the inlet air is increased to 66-67 ℃; when the water content of the malt is reduced to 11%, the inlet air temperature is increased to 71-72 ℃ again; when the water content of the malt is reduced to 8%, the temperature of the inlet air is increased to 76-77 ℃; when the water content of the malt is reduced to 7%, the temperature of the inlet air is increased to 81-83 ℃; and finally, when the water content of the malt is reduced to 5%, raising the temperature of the inlet air to 86 ℃, and baking at 86 ℃ until the water content of the malt is reduced to 4%.
Compared with the prior art, the invention has the following beneficial effects:
compared with the common process, the finished malt prepared by the method has greatly improved indexes such as beta-glucan, wort turbidity, saccharifying power, filtration rate and the like. The addition of an enzyme preparation is not needed in the beer saccharification process, and the method has important significance for improving the use ratio of the French wheat in production and brewing.
Drawings
FIG. 1 shows the growth of 72h germinated malt when two monomeric enzymes were added;
FIG. 2 shows the growth of 72h germinated malt without the addition of two monomeric enzymes.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and do not limit the invention.
Specific implementations of the present invention are described in detail below with reference to specific embodiments.
The first embodiment is as follows:
a malting method comprising:
step (1): screening and grading a certain amount of barley, and then putting the barley into a vertical bin for storage;
step (2): putting the screened barley in the vertical bin into a barley soaking tank for barley washing, repeatedly washing and carrying out washing water turbidity detection until the washing water turbidity does not exceed 3EBC, and finishing barley washing; soaking wheat in water and dry soaking alternately, and soaking wheat in two times to obtain soaked wheat, wherein the water temperature for soaking wheat is 13 ℃, and the wheat soaking degree reaches 43%;
and (3): putting the soaked wheat into a ventilated germination box, immediately stirring, turning over and spreading, germinating by adopting a constant-temperature germination process in the first stage, controlling the relative humidity of germination to be 95%, and then adding 0.2 per mill beta-glucanase and 0.2 per mill xylanase during germination in the second stage, wherein the germination time in the first stage is 24 hours, and the germination time in the second stage is 72 hours;
and (4): putting the green malt after germination into a drying furnace, and adopting a stepped heating and roasting process, wherein the method comprises the following specific steps: controlling the temperature of the malt in the furnace to be 58 ℃, and increasing the temperature of the inlet air to 66 ℃ when the water content of the malt is reduced to 16%; when the water content of the malt is reduced to 11%, the air inlet temperature is increased to 71 ℃ again; when the water content of the malt is reduced to 8%, the temperature of the inlet air is increased to 76 ℃; when the water content of the malt is reduced to 7%, the temperature of the inlet air is increased to 81 ℃, and finally, when the water content of the malt is reduced to 5%, the temperature of the inlet air is increased to 86 ℃; baking at 86 deg.C until the water content of fructus Hordei Germinatus is reduced to 4%, and drying to obtain semi-finished fructus Hordei Germinatus without root removal;
and (5): and after the drying process is finished and the malt is taken out of the furnace within 8 hours, putting the obtained semi-finished malt without removing roots into a root removing machine, and removing the germinated malt roots in the development process of the malt to obtain the finished malt.
The second embodiment:
a malting method comprising:
step (1): screening and grading a certain amount of barley, and then putting the barley into a vertical bin for storage;
step (2): putting the screened barley in the vertical bin into a barley soaking tank for barley washing, repeatedly washing and carrying out washing water turbidity detection until the washing water turbidity does not exceed 3EBC, and finishing barley washing; soaking wheat in water and dry soaking alternately, and soaking wheat in two times to obtain soaked wheat, wherein the water temperature for soaking wheat is 13 ℃, and the wheat soaking degree reaches 43%;
and (3): putting the soaked wheat into a ventilated germination box, immediately stirring, turning and flatly paving, germinating by adopting a constant-temperature germination process in the first stage, controlling the relative humidity of germination to be 95%, and then adding 0.35 per mill beta-glucanase and 0.35 per mill xylanase during germination in the second stage, wherein the germination time in the first stage is 24 hours, and the germination time in the second stage is 72 hours;
and (4): putting the green malt after germination into a drying furnace, and adopting a step-type heating and baking process, wherein the step-type heating and baking process comprises the following specific steps: controlling the air temperature of the malt in the furnace at 59 ℃, and increasing the air temperature to 66.5 ℃ when the water content of the malt is reduced to 16%; when the water content of the malt is reduced to 11%, the temperature of the inlet air is increased to 71.5 ℃ again; when the water content of the malt is reduced to 8%, the temperature of the inlet air is increased to 76.6 ℃; when the water content of the malt is reduced to 7%, the temperature of the inlet air is increased to 82 ℃; finally, when the water content of the malt is reduced to 5%, the temperature of the inlet air is increased to 86 ℃, the 86 ℃ is kept for baking till the water content of the malt is reduced to 4%, and the drying process is finished to obtain the semi-finished malt without root removal;
and (5): and (4) after the drying process is finished and the malt is taken out of the furnace within 8 hours, putting the obtained semi-finished malt without root removal into a root removing machine, and removing the germinated malt roots in the malt development process to obtain the finished malt.
Example three:
a malting method comprising:
step (1): screening and grading a certain amount of barley, and then putting the barley into a vertical bin for storage;
step (2): putting the screened barley in the vertical bin into a barley soaking tank for barley washing, repeatedly washing and carrying out washing water turbidity detection until the washing water turbidity does not exceed 3EBC, and finishing barley washing; soaking wheat in water and dry soaking alternately, and soaking wheat in two times to obtain soaked wheat, wherein the water temperature for soaking wheat is 13 ℃, and the wheat soaking degree reaches 43%;
and (3): putting the soaked wheat into a ventilated germination box, immediately stirring, turning over and spreading, germinating by adopting a constant-temperature germination process in the first stage, controlling the relative humidity of germination to be 95%, and then adding 0.5 per mill beta-glucanase and 0.5 per mill xylanase during germination in the second stage, wherein the germination time in the first stage is 24 hours, and the germination time in the second stage is 72 hours;
and (4): putting the green malt after germination into a drying furnace, and adopting a step-type heating and baking process, wherein the step-type heating and baking process comprises the following specific steps: controlling the air temperature of the malt in the furnace at 60 ℃, and increasing the air temperature to 67 ℃ when the water content of the malt is reduced to 16%; when the water content of the malt is reduced to 11%, the air inlet temperature is increased to 72 ℃ again; when the water content of the malt is reduced to 8%, the temperature of the inlet air is increased to 77 ℃; when the water content of the malt is reduced to 7%, the temperature of the inlet air is increased to 83 ℃; finally, when the water content of the malt is reduced to 5%, the temperature of the inlet air is increased to 86 ℃, the 86 ℃ is kept for baking till the water content of the malt is reduced to 4%, and the drying process is finished to obtain the semi-finished malt without root removal; and (5): and (4) after the drying process is finished and the malt is taken out of the furnace within 8 hours, putting the obtained semi-finished malt without root removal into a root removing machine, and removing the germinated malt roots in the malt development process to obtain the finished malt.
The physical and chemical indexes of the finished malt prepared by the ordinary process without adding enzyme and the finished malt prepared by adding beta-glucanase and xylanase are detected, and the physical and chemical results of the malt are shown in table 1: wherein beta-glucan is reduced by about 60-81%, turbidity of wort is reduced by about 30-55%, saccharifying power is improved by about 2-30%, and filtering speed is improved by about 2.5-4%.
In the embodiment, the germination time of the malt is shortened by 24 hours, and compared with the malt prepared by the common process, the prepared finished product malt has greatly improved indexes such as beta-glucan, wort turbidity, saccharifying power, filtration rate and the like. The addition of an enzyme preparation is not needed in the beer saccharification process, and the method has important significance for improving the use ratio of the French wheat in production and brewing.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Furthermore, it should be understood that although the present description refers to embodiments, not every embodiment may contain only a single embodiment, and such description is for clarity only, and those skilled in the art should integrate the description, and the embodiments may be combined as appropriate to form other embodiments understood by those skilled in the art.
Claims (7)
1. A method of malting, comprising:
step (1): screening and grading a certain amount of barley, and then putting the barley into a vertical bin for storage;
step (2): putting the screened barley in the vertical bin into a barley soaking groove for barley washing, and finishing the barley washing after repeated washing; soaking wheat in water and dry soaking alternately, and soaking wheat in the second soaking step and the second soaking step to obtain soaked wheat;
and (3): putting the soaked wheat into a ventilated germination box, immediately stirring, turning over and spreading, germinating by adopting a constant-temperature germination process in the first stage, and then adding beta-glucanase and xylanase during germination in the second stage;
and (4): putting the green malt after germination into a drying furnace, and adopting a step-type heating and baking process until the moisture content of the malt is reduced to 4 percent, and finishing the drying process to obtain the semi-finished malt without root removal;
and (5): and after the drying process is finished and the malt is taken out of the furnace within 8 hours, putting the obtained semi-finished malt without removing roots into a root removing machine, and removing the germinated malt roots in the development process of the malt to obtain the finished malt.
2. The method according to claim 1, wherein in the step (2), the washing is repeated and the turbidity of the washing water is detected, and the washing is finished when the turbidity of the washing water does not exceed 3 EBC.
3. The malting method according to claim 1, wherein in the step (2), the temperature of the malting water is 13 ℃ and the malting degree reaches 43%.
4. The method according to claim 1, wherein the amount of the beta-glucanase and the xylanase added in step (3) is in the range of
5. The malting method according to claim 1, wherein in the step (3), the relative humidity of germination is controlled to 95% at the time of germination in the second stage.
6. The malting method according to claim 1, wherein in the step (3), the germination time of the first stage is 24 hours, and the germination time of the second stage is 72 hours.
7. The malting method according to claim 1, wherein in the step (4), the step-type heating roasting process comprises the following specific steps: controlling the temperature of the malt in the furnace at 58-60 ℃, and increasing the temperature of the inlet air to 66-67 ℃ when the water content of the malt is reduced to 16%; when the water content of the malt is reduced to 11%, the inlet air temperature is increased to 71-72 ℃ again; when the water content of the malt is reduced to 8%, the temperature of the inlet air is increased to 76-77 ℃; when the water content of the malt is reduced to 7%, the temperature of the inlet air is increased to 81-83 ℃; and finally, when the water content of the malt is reduced to 5%, raising the temperature of the inlet air to 86 ℃, and baking at 86 ℃ until the water content of the malt is reduced to 4%.
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| CN202210701780.7A CN114989907A (en) | 2022-06-21 | 2022-06-21 | Wheat preparation method |
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| CN202210701780.7A CN114989907A (en) | 2022-06-21 | 2022-06-21 | Wheat preparation method |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102071173A (en) * | 2010-12-03 | 2011-05-25 | 张明 | Multi-enzyme preparation capable of effectively reducing malt and beer turbidity |
| 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 |
| CN107109313A (en) * | 2014-11-05 | 2017-08-29 | 杜邦营养生物科学有限公司 | The enzyme manufactured for malt |
| CN113999738A (en) * | 2021-11-19 | 2022-02-01 | 北京燕京啤酒股份有限公司 | Method for preparing wheat by improving aroma and taste purity of light-colored malt |
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- 2022-06-21 CN CN202210701780.7A patent/CN114989907A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102071173A (en) * | 2010-12-03 | 2011-05-25 | 张明 | Multi-enzyme preparation capable of effectively reducing malt and beer turbidity |
| 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 |
| CN107109313A (en) * | 2014-11-05 | 2017-08-29 | 杜邦营养生物科学有限公司 | The enzyme manufactured for malt |
| CN113999738A (en) * | 2021-11-19 | 2022-02-01 | 北京燕京啤酒股份有限公司 | Method for preparing wheat by improving aroma and taste purity of light-colored malt |
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Application publication date: 20220902 |