CN1280400C - Method for producing beer malt extract - Google Patents

Method for producing beer malt extract Download PDF

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Publication number
CN1280400C
CN1280400C CN 200410020865 CN200410020865A CN1280400C CN 1280400 C CN1280400 C CN 1280400C CN 200410020865 CN200410020865 CN 200410020865 CN 200410020865 A CN200410020865 A CN 200410020865A CN 1280400 C CN1280400 C CN 1280400C
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China
Prior art keywords
temperature
barley
kept
malt extract
production method
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CN 200410020865
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CN1594525A (en
Inventor
刘丰慧
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DALIAN XINGZE WHEAT PREPARATION Co Ltd
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DALIAN XINGZE WHEAT PREPARATION Co Ltd
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Publication of CN1594525A publication Critical patent/CN1594525A/en
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Abstract

The present invention discloses a method for producing beer malt extract. The present invention is characterized in that the method comprises the steps: barley raw material is sieved; 50 to 100% of the barley is hulled; the hulled barley is pulverized into powder; water which is 1 to 8 times more than the barley powder and calcium chloride of which the weight is 0.02 to 0.1% of the weight of the barley powder are added to the barley powder; neutral proteinase and beta-glucanase are added to the barley powder according to the proportion of 10 to 100 units to 1g of the barley powder, the mixture is kept for 1 to 10 hours at the temperature of 45 to 55 DEG C, 1 to 10 hours at the temperature of 55 to 68 DEG C and 1 to 10 hours at the temperature of 68 to 78 DEG C, and pulp conditioning is finished; high temperature resistant alpha-amylase is added to liquefy the pulp; the temperature of liquor is reduced to 50 to 55 DEG C, amylase, the neutral proteinase and the beta-glucanase are respectively added to the liquid according to the proportion of 10 to 100 units to 1g of the raw material, the new mixture is kept for 10 to 36 hours, the new mixture is kept 1 to 10 hours when the temperature rises to 60 to 70 DEG C, the new mixture is kept for 1 to 2 hours when the temperature rises to 75 to 80 DEG C, and saccharification, filtering and concentration are finished.

Description

The production method of beer malt extract
Technical field:
The present invention relates to a kind of production method of malt extract, especially a kind of main being fit to, produced beer, can be used for the production method of the beer malt extract of milk-product, beverage, healthcare products, bakery product again.
Background technology:
The production method of beer all is to be fermented into beer again after barley is made Fructus Hordei Germinatus at present, the quality of barley directly influences quality of beer, if deficiency is arranged slightly in links such as the breeding of barley, plantation, management, will cause the decline of beer quality, this also is to can not show a candle to the reason of producing beer quality with external some national barley with China's barley production quality of beer at present.For this reason,, must carry out strict control, certainly will cause the production cost of beer to increase like this barley quality in order to guarantee beer quality.And, then can overcome the gap of domestic and international barley quality if can make after the beer malt extract fermentative production beer again with barley, and increase the beer raw material kind, reduce the production cost of beer and can produce high-quality beer.But,, therefore, up to the present also do not have about producing the record of beer malt extract on the public publication owing to barley complex structure, product component diversity.
Summary of the invention:
The present invention is in order to solve the existing existing barley quality of beer production technology to the big technical problem of beer quality influence, a kind of gap that overcomes domestic and international barley quality is provided, increase the beer raw material kind, the production cost that reduces beer also can be produced the production method of the beer malt extract of high quality beer.
Technical solution of the present invention is: 1. the production method of a beer malt extract is characterized in that comprising screening, shells, pulverizes, sizes mixing, liquefaction, saccharification, filtration, enrichment step that concrete grammar is as follows:
A. screen barley material;
B. 50~100% barley is shelled;
C. the wheat that shells is ground into powdery;
D. add the water of 1~8 times of flour weight, the calcium chloride of flour weight 0.02~0.1%, and add neutral protease and beta-glucanase respectively in the ratio of 10~100 units/every gram flour, maintenance was 1~10 hour under maintenance 1~10 hour under maintenance 1~10 hour under temperature is 45~55 ℃, temperature are 55~68 ℃, temperature were 68~78 ℃, finished and sized mixing;
E. adding high temperature resistant α-Dian Fenmei in slip liquefies;
F. feed temperature is dropped to 50~55 ℃, ratio in 10~100 units/gram raw materials is added amylase, neutral protease and beta-glucanase respectively in feed liquid, kept 10~36 hours, be warming up to 60~70 ℃, kept 1~10 hour, be warming up to 75~80 ℃ and kept 1~2 hour, finish saccharification;
G. filter;
H. concentrate.
Temperature rise rate in the described d step is 1 ℃/minute.
Described e step is to adopt to boil liquefaction 1~3 hour.
Described e step is to adopt steam ejection liquefaction, and the liquefaction back is to be incubated 1~3 hour under 100~140 ℃ of environment in temperature.
The amylase of described f step is beta-amylase or fungal amylase or Pullulanase.
Described g step is the barley wheat husk that adds feed liquid weight 5~10% in the feed liquid of saccharification.
Provided by the present invention is a kind of production method of beer malt extract, and it is good to have the barley hydrolysis effect, and hydrolyzed solution filters convenient, is suitable for advantages such as large-scale industrialization production.By the proportional suitable glucide of the malt extract that the present invention produced, nitrogen class material, VITAMIN and micro-ore deposit class material, be ideal beer production raw material.The beer of being produced has overcome the gap of domestic and international barley quality, can produce high quality beer with my home-made barley, greatly reduces the production cost of beer.
Embodiment:
Embodiment 1:
A. get a hundred per cent barley and be raw material for 10 tons, remove wherein impurity;
B. remove 50% barley wheat husk with peeler;
C. the dry powder mode is ground into powdery with the wheat that shells, can be 20 order powderies;
D. add the water of 1 times of flour weight, the calcium chloride of flour weight 0.02%, and add neutral protease and beta-glucanase respectively in the ratio of 10 units/every gram flour, maintenance was 1 hour under maintenance 1 hour under maintenance 1~10 hour under temperature is 45 ℃, temperature are 55 ℃, temperature were 68 ℃, finished and sized mixing;
E. add high temperature resistant α-Dian Fenmei and liquefy in slip, liquefaction is adopted and is boiled liquefaction 1 hour;
F. 100 ℃ of feed temperatures are dropped to 50 ℃, in feed liquid, add amylase, neutral protease and beta-glucanase respectively, kept 10 hours, be warming up to 60 ℃, kept 1 hour, be warming up to 75 ℃ and kept 1 hour in the ratio of 10 units/gram raw materials;
G. filter;
H. boil concentrated.
Embodiment 2:
A. get a hundred per cent barley and be raw material for 20 tons, remove wherein impurity;
B. remove 90% barley wheat husk with peeler;
C. the wet-milling mode is ground into powdery with the wheat that shells, can be 20 order powderies;
D. adding is the water of 8 times of flour weight, the calcium chloride of flour weight 0.1%, and add neutral protease and beta-glucanase respectively in the ratio of 100 units/every gram flour, with temperature rise rate is that 1 ℃/minute speed heats up, rising to temperature is to keep 10 hours under 55 ℃, be 1 ℃/minute speed intensification again by temperature rise rate, rising to temperature is to keep 10 hours under 68 ℃, is 1 ℃/minute speed intensification again by temperature rise rate, rising to temperature is to keep 10 hours under 78 ℃, finishes and sizes mixing;
E. add high temperature resistant α-Dian Fenmei and liquefy in slip, from 80 ℃ of steam ejection liquefactions, the liquefaction back is to be incubated 3 hours under 100~140 ℃ of environment in temperature;
F. feed temperature is dropped to 55 ℃, in feed liquid, add amylase (beta-amylase or fungal amylase or Pullulanase), neutral protease and beta-glucanase respectively in the ratio of 100 units/gram raw materials, kept 36 hours, be warming up to 70 ℃, kept 1 hour, and be warming up to 80 ℃ and kept 1 hour;
G. filter with plate-and-frame filter press;
H. vacuum concentration for extending the shelf life, preferably is controlled at water content in 20%.
Embodiment 3:
A. get a hundred per cent barley and be raw material for 30 tons, remove wherein impurity;
B. remove 80% barley wheat husk with peeler;
C. the dry powder mode is ground into powdery with the wheat that shells, can be 20 order powderies;
D. add the water of 1 times of flour weight, the calcium chloride of flour weight 0.05%, and add neutral protease and beta-glucanase respectively in the ratio of 50 units/every gram flour, temperature rise rate is that 1 ℃/minute speed heats up, rising to temperature is to keep 5 hours under 50 ℃, be 1 ℃/minute speed intensification again by temperature rise rate, rising to temperature is to keep 5 hours under 60 ℃, is 1 ℃/minute speed intensification again by temperature rise rate, rising to temperature is to keep 5 hours under 70 ℃, finishes and sizes mixing;
E. add high temperature resistant α-Dian Fenmei and liquefy in slip, liquefy to adopt and boil liquefaction 2 hours or steam ejection liquefaction, the liquefaction back is to be incubated 1-3 hour under 100~140 ℃ of environment in temperature;
F. feed temperature is dropped to 53 ℃, in feed liquid, add amylase (beta-amylase or fungal amylase or Pullulanase), neutral protease and beta-glucanase respectively in the ratio of 50 units/gram raw materials, kept 20 hours, be warming up to 65 ℃, kept 5 hours, and be warming up to 78 ℃ and kept 2 hours;
G. with plate-and-frame filter press or diatomite filter, be preferably in the barley wheat husk that adds feed liquid weight 5~10% in the feed liquid during filtration,, use the barley wheat husk of b step output to get final product to improve the filtration velocity of feed liquid;
H. spraying drying concentrates.
Filter and concentrate and to carry out secondary repeatedly.
As follows by the product physical and chemical index that embodiment 1,2,3 is produced: moisture≤20%, 12p ° acidity 1.0~2.0ml/100ml; 12p ° of colourity 5.0~150EBC; 12p ° of alpha-amino nitrogen 140~200mg/l; 12p ° of soluble nitrogen 400~800mg/l; 12p ° of protein 4.0~6.0%; 12p ° of viscosity 1.5~2.1 centipoises; Monose 5~10%: maltose 40~50%; Trisaccharide maltose 5~20%: polysaccharide 5~20%; Fat and lipid acid≤0.5%.

Claims (6)

1. the production method of a beer malt extract is characterized in that comprising screening, shells, pulverizes, sizes mixing, liquefaction, saccharification, filtration, enrichment step, and concrete grammar is as follows:
A. screen barley material;
B. 50~100% barley is shelled;
C. the wheat that shells is ground into powdery;
D. add the water of 1~8 times of flour weight, the calcium chloride of flour weight 0.02~0.1%, and add neutral protease and beta-glucanase respectively in the ratio of 10~100 units/every gram flour, be 45~55 ℃ in temperature and kept 1~10 hour down and temperature is 55~68 ℃ and kept 1~10 hour down and temperature is 68~78 ℃ and kept 1~10 hour down, finish and size mixing;
E. adding high temperature resistant α-Dian Fenmei in slip liquefies;
F. feed temperature is dropped to 50~55 ℃, ratio in 10~100 units/gram raw materials is added amylase, neutral protease and beta-glucanase respectively in feed liquid, kept 10~36 hours, be warming up to 60~70 ℃ and kept 1~10 hour and be warming up to 75~80 ℃ to keep 1~2 hour down down, finish saccharification;
G. filter;
H. concentrate.
2. the production method of beer malt extract according to claim 1 is characterized in that: the temperature rise rate in the described d step is 1 ℃/minute.
3. the production method of beer malt extract according to claim 1 and 2 is characterized in that: described e step is to adopt to boil liquefaction 1~3 hour.
4. the production method of beer malt extract according to claim 1 and 2 is characterized in that: described e step is to adopt steam ejection liquefaction, and the liquefaction back is to be incubated 1~3 hour under 100~140 ℃ of environment in temperature.
5. the production method of beer malt extract according to claim 1 and 2 is characterized in that: the amylase of described f step is beta-amylase or fungal amylase or Pullulanase.
6. the production method of beer malt extract according to claim 1 and 2 is characterized in that: in the g step, add the barley wheat husk of feed liquid weight 5~10% during filtration in feed liquid.
CN 200410020865 2004-06-28 2004-06-28 Method for producing beer malt extract Expired - Fee Related CN1280400C (en)

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Application Number Priority Date Filing Date Title
CN 200410020865 CN1280400C (en) 2004-06-28 2004-06-28 Method for producing beer malt extract

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Application Number Priority Date Filing Date Title
CN 200410020865 CN1280400C (en) 2004-06-28 2004-06-28 Method for producing beer malt extract

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CN1594525A CN1594525A (en) 2005-03-16
CN1280400C true CN1280400C (en) 2006-10-18

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Families Citing this family (9)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CA2778563C (en) * 2009-10-27 2015-01-27 Sapporo Breweries Limited Effervescent drink and method for producing same
CN102640832B (en) * 2011-02-18 2013-12-11 上海金啤生物科技有限公司 Production method for coffee malt extract
CN103027359A (en) * 2011-10-09 2013-04-10 上海金啤生物科技有限公司 Production method for clarifying malt extract
CN102524793A (en) * 2011-12-15 2012-07-04 中食都庆(山东)生物技术有限公司 Industrial production method for extracting barley essence powder from barley malt
CN103169130B (en) * 2011-12-22 2018-01-23 北京富海科技术有限公司 A kind of biological concentration method of feature malt extract
BR112019008774A2 (en) * 2016-11-28 2019-07-16 Nestec Sa cereal extract preparation method
CN107760504A (en) * 2017-12-08 2018-03-06 中国科学院成都生物研究所 A kind of not germinating barley saccharification technology
CN109628244B (en) * 2018-11-30 2020-05-15 江苏华稼食品科技有限公司 Production method of clarified malt extract for beer
CN110184257B (en) * 2019-07-23 2019-11-12 烟台麦特尔生物技术有限公司 A kind of barley beta-amylase extraction process

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