SU765350A1 - Method of malt production - Google Patents

Description

The invention relates to the brewing industry, in particular to methods for producing malt, and may be impregnated in alcohol and non-alcoholic beverages. A known method for producing solo involves soaking the grain, germinating it with the introduction of an aqueous solution of lactone and drying it (lj The closest technical solution of the known methods is the method of producing malt involving soaking the grain with introducing a biostimulant into it in two stages, germinating it and drying the malt 2. The disadvantages of this method are the large losses of dry substances, the insufficient quality of the finished product and the duration of the process. The purpose of the invention is to reduce the losses of dry substances TV, an increase in the quality of the finished product and an acceleration of the process. This is achieved by using the quantity of 0.04-0.13% by weight of the soaked grain as the biostim of the torus in the proposed method, while at the first stage t its 35-45% of the total amount, and on the second 55-65%. Before introducing caprolactamadipatry into the grain, mix it with water in a ratio of 1: 100, warm the mixture to 55-b5s, infuse for 0.71.5 hours , and acidified to pH 4.85, 0. The proposed method is carried out as follows. According to the known technology, the grain (barley) is cleaned, sorted, WRMP and disinfected, after which it is soaked in one of the industrial-approved methods - air-water in a continuous stream of water and air, air-irrigation or by re-immersion in locking vats or planters. Caprolactic sodium diphenol in an amount of 0.04-0.13% by weight of the soaked grain is mixed with water in a ratio of 1: 100, the mixture is heated to 55-650 s, infused for 0.71.5 hours and acidified with sulfuric or hydrochloric acid to pH 4.8-5.0. After 20–25 hours from the start of soaking, a previously prepared aqueous solution of caprolactus liposodium in the amount of 3545% of the total amount is injected, and the remaining amount of 55-65% aqueous solution is added at 4.55.5 hours before the end of the soaking process. keeping the weight of grain with the introduction of the drug 4-5 hours periodically mixing it ..

Next, the barley is washed with fresh water and continues the process of growing and drying the malt according to the accepted regime.

The preparation used consists of a mixture of sodium salts of dicarboxylic acids; SSC “pin, amber and glutar in a ratio of 1.8: 1.7: 1 to 2.5: 2.0: 1.0.

An example. 500 g purified and. sorted barley I cl. according to GOST 5060-67, after washing, removing the alloy and disinfecting, they are soaked in an air-water method with water at a temperature of 15 ° C according to the mode described in the table. Grain is transferred to cultivation at a lock degree of 43.5%. 1 g of the initial preparation of caprolac-tamadipatnatri is mixed with 100 ml of tap water heated to 60 ° C and holding the mixture under periodic stirring at this temperature for 1 hour. It is then cooled before and under acidification, bringing the reaction medium (pH) from 7.85 to 4.95. 12 ml are taken out of the prepared solution and added to the water-grain suspension in the sixth stage, stirring oil. leave for 5 hours. Then they drain the water and continue soaking according to the schedule. At the tenth stage, 18 ml of the preparation solution are added to the grain and

Leave to stir for 5 hours; water is drained and the grain is washed with fresh water, the degrees of the lock are determined and then the process is carried out according to the received mode, after which it is germinated and dried according to a known technology.

The data obtained using the proposed method are as follows:

Indicators

Duration

locks, hour

Duration of increase

day

The output of malt,% SV

Losses with sprouts,%

on NE

Analysis of the finished salt. Extractability on CB in fine grinding in coarse grinding

Amine nitrogen, mg / lOO Kolbach number, units The final degree of fermentation,% Color of laboratory wort, ml 0.1 N ml

Acidity, ml 1 n. NaOH / 100 ml

Claims (2)

DS °, WK Duration of saccharification of laboratory wort, min. 15 According to the proposed method, a shortening of the growth time by 20% and the duration of soaking by 5.8% is observed. Losses with sprouts decreased by 26.0%, and the yield of malt on NE increased by 2.4%. The drug is widely available, cheap. Its cost is 30 rubles. for 1 ton. It is transported in steel tanks or metal containers, stored under any conditions. Shelf life is unlimited. Produced in large quantities. It is currently incinerated, resulting in soda products used to neutralize acidic waste. Claim 1. Malt production method, which involves soaking the grain. introduction of biostimulant to it in two stages, germination and drying of malt, ex. Considering that, in order to reduce the loss of solids, improve the quality of the finished product and speed up the process, use as a biostimulant to use an amount of 0.04-0.13% by weight of the soaked grain, while at the first stage 7653506 days enter it 35-45%. of the total number of sources of information honest, and on the second - 55-65%. taken into account during the examination 2. The method according to claim 1, characterized by the fact that before the introduction of, 1. USSR author's certificate, the grain of caprolactum 1 mix of sodium is mixed - 459495, cl. C 12 C 1/00, 1973. wate with water in the ratio 1: 100, according to overheat the mixture to 55-65 C, insist-2. -Avtor's certificate of the USSR within 0.7-1.5 hours and acidified 498333, cl. C 12 C 1/00, 1974 (project to a pH of 4.8-5.0. Type).