RU2464304C1 - Malt extract production method - Google Patents

Abstract

FIELD: food industry.

SUBSTANCE: one prepares mash of malt subjected to crushing and extrusion treatment at a temperature of 120-240°C. Cellulolytic and amylolitic enzyme preparations are introduced into the mash in an amount of respectively 0.2-0.3 ml/kg of malt dry substances and 0.3-0.5 ml/kg of starch dry substances for decomposition of non-starch polysaccharides and hydrolysis of starch contained in the malt. Hydrolysis is performed at a temperature of 55-60°C during 5-12 hours. The mash is separated into wort and sediment; the wort is condensed to produce a malt extract containing 72-76% of dry substances.

EFFECT: enhancement of malt extracts colourity and malt dry substances yield.

3 cl, 2 dwg, 2 ex

Description

The invention relates to a technology for producing malt extracts and can be used in the food industry and in the baking industry.

A known method of producing malt extracts from grain raw materials, which includes crushing malt, preparation of mash, hydrolysis of mash, its separation, evaporation of wort and bottling of the finished product.

About half the amount of water required for the mash with a temperature of 35-37 ° C is collected and the whole crushed malt is poured with a continuously working mixer, then the remaining amount of water with a temperature of 35-37 ° C is added with a continuous mixer.

The hydraulic module of the mash should be 1: 4-1: 6. For enzymatic hydrolysis of malt, the mash is maintained at the following temperature indicators: 40-42 ° C - 40-45 min; 50-52 ° C - 15-20 minutes; 63-65 ° C - 30-40 minutes; 71-72 ° С - until complete saccharification. Candied mash is divided into liquid and solid fractions: wort and sediment.

A filter press or a centrifuge is used to separate the wort, then the wort is concentrated in evaporators to a solids content of 72-76% (V.S. Ivanova, A.V. Danilevskaya and others. Production technology of a poly-malt extract. Food industry, Texnika K publishing house No. 2, 1984. P.42).

The disadvantage of this method is that the coloring substances in the malt extracts, which not only intensify the fermentation of the dough, but also give the crumb a dark color, are not enough. In addition, cereal starch-containing raw materials and products of its processing contain a large number of non-starch polysaccharides (cellulose, hemicellulose, gum and pectin substances), forming viscous, difficult to separate solutions.

The technical result consists in increasing the color of the malt extracts due to extrusion processing and increasing the yield of dry malt solids by hydrolysis of non-starch saccharides using enzymatic preparations of cellulolytic action.

The technical result is achieved by the fact that enzyme preparations of cellulolytic and amylolytic action, respectively, in an amount of 0.2-0.3 ml / kg of CB malt and 0.3-0.5 ml / kg of starch and, respectively, are added to the prepared mash from extruded malt. hydrolysis of the mash at a temperature of 55-60 ° C for 5-12 hours.

The proposed method is illustrated by drawings, in which:

figure 1 is a flow chart of a known method for the production of malt extract;

figure 2 is a flow chart of the proposed method for the production of malt extract.

The method is as follows. As the feedstock, malt is used, which, after crushing, is subjected to extrusion processing at a temperature of 120-240 ° C and a mash is prepared (hydromodule 1: 4-1: 6), enzymatic preparations of cellulolytic and amylolytic action are introduced, respectively, in an amount of 0.2-0, 3 ml / kg CB malt and 0.3-0.5 ml / kg CB starch and hydrolysis of the mash at a temperature of 55-60 ° C for 5-12 hours, then the mash is subjected to separation into liquid and solid fractions (wort and sediment ), the resulting malt wort is concentrated under vacuum to a solids content of 72-76% at temperature 60-70 ⁰ С and pressure not lower than 0,079 MPa.

Example 1

Malt in the amount of 1 kg is subjected to crushing and then extrusion processing at a temperature of 180 ° C for 20 s, crushed in a laboratory mill and mash is prepared by adding 4 l of water (1: 4 hydraulic unit), the enzyme preparation Viskoferm - a balanced mixture of β-glucanase , xylase, cellulase and α-amylase (Novozymes company) at the rate of 0.2 ml / kg CB malt. Then amylolytic enzyme preparations are added to the mash: Fungamyl fungal alpha-amylase (Aspergillus oryzae strain) with an activity of 5300 units. AC / ml in the amount of 0.3 ml / kg of CB starch and AMG glucoamylase (Aspergillus niger strain) with an activity of 3000 units of GLS / ml in the amount of 0.12 ml per 1 kg of CB starch, hydrolysis is carried out for 12 hours at a temperature of 58- 60 ° C, then the product is subjected to centrifugation with separation into liquid (wort) and solid (precipitate) fractions. The resulting wort with a content of 18% SW is concentrated to 76.2% SW in a laboratory setup under vacuum at a vapor pressure of 0.079 MPa and a temperature of 70 ° C.

Malt extract has the following physico-chemical characteristics:

Solids content,% 76,2 The content of reducing substances (in terms of maltose),% to ST 77,2

Carbohydrate composition,% to SV:

fructose 4.75 glucose 21.02 maltose 25.89 maltotriosis 15.38 higher oligosugar 32.96 Protein,% to SV 4.13 Ash,% to SV 1.92 Chromaticity, units Air force 6230

Example 2

1 kg of malt is crushed and then extruded at a temperature of 230 ° C for 20 s, crushed in a laboratory mill and mash is prepared by adding 4 l of water (1: 4 hydraulic module), an enzyme preparation of cellulolytic action Viskoferm (Novozymes company) in the amount of 0 2 ml / kg CB malt. Then, the Spezyme DBA complex enzyme preparation (Novozymes company) is added to the mash - a mixture of barley β-amylase with an activity of 1370 DP ° / g and fungal α-amylase with an activity of 450 DU / g in an amount of 0.5 ml / kg of CB starch. Hydrolysis is carried out for 12 hours at a temperature of 58-60 ° C. Next, the product is subjected to centrifugation with separation into liquid (wort) and solid (precipitate) fractions. The resulting wort is concentrated in a laboratory setting under vacuum to 75.8% DM at a temperature of 70 ° C and a vapor pressure of 0.079 MPa.

The product has the following physico-chemical characteristics:

Content%

NE 75.8 RV in terms of maltose 68.8

Carbohydrate composition,% CB

fructose 10.86 glucose 12,2 maltose 21.8 maltotriosis 15.62 higher oligosugar 40.31 Protein,% CB 4,54 Ash,% SV 3.56 Chromaticity, units Air force 7980

Thus, the claimed method allows to obtain malt extracts having a darker color of 6000-8000 units. EMU due to the extrusion processing of malt, to increase the yield of dry malt solids by hydrolysis of non-starch polysaccharides using enzymatic preparations of cellulolytic action by 1.5-2%.

Claims (3)

1. A method of producing a malt extract, comprising crushing malt, preparing a mash, hydrolyzing the mash, separating the mash into wort and sediment, thickening the wort to obtain a malt extract containing 72-76% solids, characterized in that the mash is prepared from crushed and the malt is extruded by enzymatic preparations of cellulitic and amylolytic action, respectively, in an amount of 0.2-0.3 ml / kg of CB malt, amylolytic action in an amount of 0.3-0.5 ml / kg of ST starch and g idolysis of mash at a temperature of 55-60 ° C for 5-12 hours 2. The method according to claim 1, characterized in that the hydrolysis uses a cellulolytic preparation Viskoferm. 3. The method according to claim 1, characterized in that the amylolytic preparations AMG and Fungamyl or Spezyme DBA are used for hydrolysis of the mash.

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