SU553280A1 - Method for the production of green malt - Google Patents

Description

one

The invention relates to the food industry, in particular to the brewing, alcohol and extract industries.

A known method for the production of green malt involves washing the grain, soaking it repeatedly and sprouting with periodic agitating, holding between periods of agitating, periodically flushing the grain layer with air during the soaking and germination process 1.

However, the processes of soaking and germination of grain according to a known method proceed not intensively enough.

The duration of grain soaking is from 50 to 70 hours, and its germination takes 6-7 days.

In addition, there is an uneven grain soaking in vats. The upper layers are soaked and germinate faster than the lower ones.

In order to intensify processes during soaking and germination, in the process of purging a layer of grain, air is ionized directly above or below the grain layer to a degree of ionization from 10 to 10 ions per cm of air.

In this method, the production of green malt is carried out in a pneumatic assembly of three layers of grain height from 1.3 to 1.5 m.

The process is carried out in four stages.

At the first stage, stirring is carried out 5-6 times with simultaneous irrigation with water of a layer of grain and blowing from top to bottom with hydro-ionized air from bottom to top for 10-15 minutes.

In the second stage, they are mixed 3-4 times with simultaneous irrigation of a layer of grain and blowing from top to bottom with hydro-ionized air for 3-5 minutes, followed by 6-7 hours, during which every hour they are blown with hydro-ionized air from bottom to top for 10 -15 minutes.

In the third stage, the process of grain germination is carried out for 2-3 days with stirring after 12 hours and simultaneously blowing the layer from top to bottom with hydro-ionized air for 3-5 minutes, and during pauses by stirring the layer is blown with conditioned or cooled air from the bottom upwards for 2- 3 hours and incubated without purging for 2-3 hours; during 2-3 hours of exposure, the layer is rinsed every hour with hydro-ionized air for 10-15 minutes.

Claims (1)

At the fourth stage, the process of grain germination is carried out for 1-2 days with stirring after 12 hours for 3-5 minutes, and in the pauses between mixing the layer is blown from the bottom up with recirculated cooled air that does not contain oxygen or with its minimum content, " with a carbon dioxide content to more than 10%, for 2-3 hours and stand for 2-3 hours without blowing. When nodachy hydro-ionized air through the grain from top to bottom, its ionization is carried out directly above the layer, and dstvenno grains over the layer 10 to the degree of ionization of ions in the air cm. The drawing shows schematically an apparatus for carrying out the proposed method for producing green malt. It includes a housing 1, a spindle maltiser 2, a manifold with spray nozzles 3 installed in the opening area and serving to supply conditioned and ionized air to the sub-pit space from a common duct 4, a flap 5 with a handle 6 of the air distribution manifold 7 and a manifold 8 with nozzles 9 for spraying water, made on the frame of the spindle malt spreader, tank 10 and pump I for supplying water to the spray nozzles in the grain transfer zone, electric motor 12 and gearbox 13 of the malt drive a vegetable dryer, an air duct 14, a pipeline 15 for water and a sieve 16, to which the grain is fed for soaking and malting. The process of soaking and malting grain by the proposed method lasts 6-7 days. At the same time, malt is of high quality, its extract content increases by 1-2%; the yield of malt increases to 1.5-2% (in terms of dry substances). The loss of dry matter is reduced by 0.8-1.5%, and the consumption of water is reduced from 18 to 1.0 m per ton of dry malt. The area and volume of the production room also decreases. Example. The washed and disinfected grain is loaded into the pneumatic body 1 with a uniform layer at a height of 1.3-1.5 m and a four-stage malting process is carried out. In the first stage, a layer of grain is moved 5–6 times with a spindle malt ager 2, at the same time they irrigate with water coming from the collector 8 through nozzles 9 and blow it from top to bottom with hydro-ionized air for 3-5 minutes followed by 3-4 hours. Air hydroionization occurs directly above the grain layer with the degree of ionization of ions in cm of air. When periodically purging hydro-ionized air from top to bottom through a layer of grain, the process of locking and germination of barley and the removal of carbon dioxide from the intergranular space is intensified. During the holding period, the layer is flushed through with hydroponized air from bottom to top for 10-15 minutes every hour. Hydroionization of air for blowing up a layer of serium from bottom to top is carried out directly under the grain layer through nozzles 3, and the air is ionized to a degree of ionization from 10 to 10 ions per 1 cm of air. In the second stage, the layer of grain is stirred 3-4 times with simultaneous irrigation with water and blowing from above with hydro-ionized air for 3-5 minutes, followed by 6-7 hours. During the holding period, after one hour, purging with hydro-ionized air is carried out from bottom to top for 10-15 minutes. At the fourth stage, the germination of grain in the same corius 1 occurs within 1–2 days with the grain layer displaced by the spindle agitator 2 after 12 hours for 3-5 me off. During the pauses between mixing, the grain layer is blown upwards for 2 to 3 hours by recirculating cooled, oxygen-free air and saturated carbon dioxide. The content of the latter is 10% of the total mass of air. The purge process is alternated with a shutter speed of 2-3 hours. The temperature of the grain in this method of malting is in the first stage 14-16 ° C, in the second stage 16-17 ° C; in the third stage, 17–19 ° C; in the fourth stage, 19–20 ° C. The temperature in the grain layer is controlled by the duration of blowing through the layer with cooled or conditioned air. Malt germination process is completed on the fifth day. The proposed method of producing green malt significantly intensifies the process of soaking and malting, and allows reducing the time for one day, and the process of malting for two days and significantly improve the quality of malt, reduce production and energy losses, as well as increase the yield of the finished product. Claim Method A method of producing green malt, which provides for multiple soaking of the yarn and germination with periodic rooting, aging between periods of agglomeration and periodical purging of the layer of grain with air in the process of soaking and germination, with the aim of intensifying the process of soaking and rooting In the process of purging, air is insulated directly above the layer or one layer of grain to a degree of ionization from 10 about 10 ions per 1 cm of air. Sources of information, pr tvge in heed of expertise: 1. Aut. St. No. 372258, cl. From 12C 1/00, 1971. / J