Method for producing concentrated barley juice

Abstract

The present invention discloses a production method of concentrated barley juice. Said production method uses barley grains as raw material and includes the following steps: selecting grains of barley, peeling, pulverizing and pulping, making prehydrolysis, jetting to make continuous liquification, two-stage saccharification, filtration, concentration and canning. It is characterized by that in the prehydrolysis procedure a composite hydrolase formed from high-temperature resistant alpha-diastase, proteinase and beta-glucanase is added, in the first-stage saccharification procedure a composite hydrolase composed of medium-temperature alpha-diastase, proteinase, beta-glucanase, xylanase and phytase is added and in the second-stage saccharification procedure a composite hydrolase formed from beta-diastase and phytase is added.

Description

technical field [0001] The invention relates to a production method of concentrated barley wort, in particular to a production method of barley wort for beer brewing. Background technique [0002] Concentrated barley wort produced by enzyme engineering technology using barley as raw material (instead of barley malt) is a nutritious and fragrant nutritional syrup that can be widely used in the production and processing of pastries, candies, beverages and other foods. The syrups used in these food industries are all syrups produced with starch as raw material at present, and the ingredients are single (100% starch sugar). [0003] my country's beer production and sales have developed rapidly and become the world's largest production and sales country. At present, the wort used in beer brewing is obtained from high-quality malting barley through a series of industrial processes such as soaking, germination, and drying, and then through processes such as crushing, saccharificat...

AI Technical Summary

Problems solved by technology

At present, the wort used in beer brewing is obtained from high-quality malting barley through a series of industrial processes such as soaking, germination, and drying, and then through processes such as crushing, saccharification, and boiling. This process is generally complicated. , water consumption is large, and the loss of effective substances can reach more than 10%. The more prominent problem is that my country mainly relies on imported high-quality malting barley to meet the needs of brewing. Many problems such as incomplete decomposition of substances

Therefore, the use of domestic common barley as raw material without germination and the use of enzyme engineering methods to produce wort for beer brewing are expected to overcome the shortcomings of domestic barley, and thus have been paid attention to and researched. In the laboratory or pilot test stage, and due to the defects of the process method, the insufficient protein decomposition, the obvious shortage of α-amino nitrogen, and the incomplete decomposition of β-glucan, etc. have serious impact on beer brewing and beer quality. It has not been fundamentally resolved, which not only reduces the nutritional value of barley wort, but also limits its use in beer brewing