RU2428464C1 - Lentil malt production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: lentil malt production method involves grains purification and sorting, their soaking with introduction of additives into the steep water, alternation of soaking at a temperature of 10-16°C and air rest due to the grains maintenance now under water during 2-4 hours then without water during 12-14 hour, malting, drying freshly prepared malt, clearing malt from sprouts. Prior to soaking lentil grains an additive represented by colloidal gold solution (with concentration 0.00325 nmol/l) is introduced into the steep water at the following components ratio, wt %: colloidal gold solution with concentration 0.00325 nmol/l - 10%; steep water -90%.

EFFECT: enhancement of fermentative activity and energy of lentil grains sprouting, ready malt production terms reduction and extension of the field of lentil malt application.

2 tbl, 1 ex

Description

The invention relates to the food industry, in particular to the production of soft drinks, bread, confectionery.

Lentils refers to cereals, while the malt obtained from lentil seeds has high nutritional value (Pakhomov A.N. Theoretical and experimental justification for the creation of functional food products and biologically active additives based on plant materials. Krasnodar, 2005. - 128 p. )

A known method of producing malt from barley, which is used to prepare malt from other crops. The method includes cleaning and sorting grain into fractions depending on its size, soaking to increase the grain volume by 35-45%, malting, drying freshly sprouted malt, freeing dry malt from sprouts and polishing it (prototype - Technology for processing crop products. N.M .Lichko. - M .: Kolos, 2006.S. 208-215). This method uses air-water or irrigation methods of soaking in various modifications (209-211 pages of the indicated source), in which the immersion of grain in the key water (ordinary fresh water) is alternated with air pauses, alternately leaving the grain under water 2- 4 hours, then without water 12-14 hours, at a temperature of key water 10-16 ° C. Substances formed in the key water (formed during the respiration of CO ₂ grains, alcohols, organic acids and other substances that inhibit the germination of the embryo) must be constantly removed, each time replacing the key water with new key water. Various additives are introduced into the key water, for example, in order to disinfect, increase the enzymatic activity, and the biological quality of the malt. The process of malting involves the germination of grain with the formation of roots and shoots of a certain length (p. 213 of the specified source). Only the sprouted grain is involved in the subsequent processes of the malt production technology, the sprouted grain is considered substandard and is removed from the process.

The disadvantage of this method is to obtain malt from lentils with low enzymatic activity, with low germination energy, with long periods of obtaining the finished malt and, as a result, such malt is not widely used in the food industry.

The technical task is to increase the enzymatic activity, increase the energy of germination of lentil grain, reduce the time for obtaining finished malt and, as a result, expand the scope of use of lentil malt.

The technical problem is achieved in that a method of producing malt from lentils, including cleaning and sorting grains, soaking with additives in the key water, alternating soaking at a temperature of 10-16 ° C with air pauses due to the grain content is then under water for 2-4 hours, then without water for 12-14 hours, malting, drying of freshly prepared malt, releasing malt from sprouts, in which according to the invention, as an additive to the lock water, before soaking the lentil grain, a solution of colloidal gold concentration of 0.00325 nmol / l, in the following ratio of components, wt.%:

a solution of colloidal gold with a concentration of 0.00325 nmol / L 10%;

key water 90%.

The difference of the invention from the prototype is that, as an additive, a solution of colloidal gold with a concentration of 0.00325 nmol / L is introduced into the water before lentil grains, in the following ratio, wt.%:

a solution of colloidal gold with a concentration of 0.00325 nmol / L 10%;

key water 90%.

The method is as follows. Lentil grain is subjected to cleaning from various impurities, removing weed elements, substandard grain. Then the grain is sorted into fractions depending on the grain size. Moreover, each grain fraction (small, medium, or large) is designed for separate soaking in order to ensure the same moisture and uniform grain development. Then, soaking is carried out at a temperature of 10-16 ° C. Immediately prior to soaking, the additive in the form of a solution of colloidal gold, widely produced by industry, is added to the key water (ordinary fresh water). Colloidal gold is gold nanoparticles in suspended water in demineralized water. To prepare the additive, a solution of colloidal gold with a concentration of 0.00325 nmol / l is taken, diluted 10 times: 10% of this solution of colloidal gold and 90% of key water. The specified dilution receive key water with colloidal gold with a concentration of 0.000325 nmol / L. The use of colloidal gold at a concentration of 0.000325 nmol / L enzyme activity (amylolytic activity) reaches its maximum value. When using colloidal gold in a concentration of less than 0.000325 nmol / l, amylolytic activity does not reach its maximum value. When using colloidal gold in a concentration greater than 0.000325 nmol / l, it is not economically feasible. Alternating soaking with air breaks is carried out by the following method: they contain grain either under water for 2-4 hours, then without water for 12-14 hours, each time removing and replacing the key water with colloidal gold additive with new key water with the same additive . The end of soaking is determined by the moisture content of the grain, when the grain volume increases by 35-45%. Next, malting is carried out, freshly prepared malt is dried, and malt is freed from sprouts by the traditional method.

Table 1 presents comparative indicators of the enzymatic (amylolytic) activity of lentil malt obtained by the method of the prototype and the proposed methods.

Table 1 Indicators Prototype method The proposed method Activity enzyme 855.84 ± 3.66 1463.91 ± 8.24 α-amylase, units Activity enzyme 372.57 ± 8.01 410.21 ± 4.05 β-amylase, units Total amylolytic 1228.41 ± 4.38 1874.12 ± 6.31 activity, units

The addition of colloidal gold to the key water in fairly high dilutions (0.000325 nmol / L) has a potent effect stimulating the enzymatic activity of malt obtained from lentils. As can be seen from the table, one of the main indicators of the enzymatic activity of the malt - the total amylolytic activity - increased in comparison with the prototype 1.5 times. Amylolytic activity characterizes the ability of amylolytic enzymes to catalyze the hydrolysis of starch to dextrins and is expressed by the number of units of these enzymes in 1 g of substance (GOST 20264.4-89). The ability of the enzyme at a certain temperature, pH and time to catalyze 1 g of starch to dextrins is taken as a unit of amylolytic activity.

Table 2 shows the comparative indicators of energy and germination rate of lentil grain using the malt production method according to the prototype and the proposed method.

table 2 Indicators Prototype method The proposed method Energy sprouting 37.6 ± 0.4 83.5 ± 5.6 % Speed sprouting 4.9 ± 0.7 3.2 ± 0.4 days

The yield of the finished malt depends on the germination energy: the larger the amount of grain germinating in a given period of time, the greater the yield of the resulting malt. As can be seen from the table, the proposed method allows to increase the number of germinated lentil seeds by 2.2 times, which increases the yield of finished malt by 2.2 times. In addition, the lentil seed germination time was reduced by 1.5 times, which reduces the time required to obtain the finished malt by 1.5 times.

Example 1. Lentil grain is cleaned of impurities and weedy elements, sorted into fractions, soaked in key water with a solution of colloidal gold in a concentration of 0.00325 nmol / L, while this solution of colloidal gold is 10%, and key water is 90% . Soaking is alternated at a temperature of 10-16 ° C with air breaks due to the grain content, sometimes under water for 2-4 hours, then without water for 12-14 hours, each time removing and replacing the lock water with the addition of new lock water from colloidal gold water with the same additive. Next, malting is carried out, freshly prepared malt is dried, and malt is freed from sprouts by the traditional method.

The proposed method makes it possible to expand the scope of malt from lentils and allows the use of this malt as an additive in the production of soft drinks, bread, pastry and other products.

Claims (1)

A method of producing malt from lentils, including cleaning and sorting grain, soaking with additives in the key water, alternating soaking at a temperature of 10-16 ° C with air pauses due to grain content under water for 2-4 hours, then without water in within 12-14 hours, malting, drying of freshly prepared malt, malt freeing from sprouts, characterized in that a colloidal gold solution of 0.00325 nmol / l concentration is introduced into the lock water before soaking the lentil grain with the following ratio of components entov, wt.%:
colloidal gold solution with a concentration of 0.00325 nmol / l 10% key water 90%