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Wheat germ preparation method improving vitality of prolease and pectolase

A pectinase and malt technology, applied in the field of malt preparation, can solve problems such as affecting beer production, poor malt quality and the like

Inactive Publication Date: 2008-04-09
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
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  • Application Information

AI Technical Summary

Problems solved by technology

But prior art does not have the method for controlling various enzyme activities in the malt preparation process, to improve malt quality, namely improve malt indicators such as leaching rate, saccharification power (WK), soluble nitrogen (%), α-amino nitrogen; Barley, especially malt that does not meet the requirements of raw barley, is of poor quality, which affects beer production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] Monis (Xiankenpi-1, multi-row) barley produced in Northeast China; raw material moisture: 13.0%; germination rate: 85.5%; protein content: 12.6%. Malt preparation method: 1 kg of Monis barley was washed with water for each test, the malting temperature was from 12 to 20°C, the time of immersion in water and the time of water cut-off during germination were alternately from 4 hours to 16 hours, and the germination was 4-5 days. Measure the enzyme activity of malt α-amylase, β-amylase, exocellulase, pectinase, and pullulanase every day, according to the following commonly used enzyme activity determination methods:

[0014] Malt α-amylase activity was carried out according to [Jin Fengxie et al: J.gen.Appl.Microb., 36, 415] method;

[0015] Malt β-amylase activity was determined according to [Sun Yat-sen University, Introduction to Biochemistry, People's Education Press, 1978, p53-54;

[0016] Malt cellulose exonuclease was determined according to the method of [Sun Yat-...

Embodiment 2

[0029]Raw material barley variety 9047 (Xiankenpi-3, Erleng), moisture 11.9, protein content 12.8; malt was prepared according to the method of Example 1; at 16°C, germinate for 4 days by alternately soaking in water for 4 hours and cutting off water for 8 hours. Gluease and protease activities were 3-10% higher than those of malt germinated at 12 or 20°C, alternately soaked in water for 4 hours and cut off water for 12 hours, but the activities of α-amylase, β-amylase, cellulase, pullulanase, etc. No higher than the malt germinated at 12 or 20°C, alternately soaked in water for 4 hours and cut off water for 12 hours; the quality of the dried finished malt is the best; after drying, the finished malt ratio is at 12 or 20°C, alternately soaked in water for 4 hours and cut off for 12 hours Conditioned malt, leaching rate and saccharification power increased by 3 to 10%; α-amino nitrogen increased by 5 to 15%. From this, it can be known that increasing the activity of pectinase an...

Embodiment 3

[0031] Raw material barley variety Hongri (Xiankenpi-5, Erleng), water content 12.0, protein content 13.2; prepare malt according to the method of Example 1; germinate for 5 days at 16°C by alternately immersing in water for 4 hours and cutting off water for 12 hours, then dry The malt quality is the best. Compared with the malt germinated at a temperature of 12 or 20°C by alternately soaking in water for 4 hours and cutting off water for 8 hours: the activities of α-amylase, β-amylase, cellulase, and pullulanase are not optimal; but Pectinase and protease are 3-13% higher than those of malt germinated under other conditions; after drying, the malt leaching rate is increased by 3-6% compared with the method of alternating soaking in water for 4 hours without water for 8 hours, or the method of germination at 12 or 20°C; (WK) was increased by 5-15%. From this we know that increasing the activity of pectinase and protease during the germination of Kenpi-5 barley can increase the...

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PUM

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Abstract

To increase the leaching efficiency, diastatic power (WK) and Alpha- N content of wort of the raw barley malt during bear production is crucial to increase materials usage rate. The invention relates to a method of increasing the activity of key enzymes like pectinase and protease etc. during malting for barley, and the method helps increase the leaching efficiency of malt, diastatic power (WK), Alpha- N content of wort and materials use ratio during bear production. The method is suitable for various barleys, in particular to barley with thick husk and low leaching efficiency produced in northeast of China by the traditional technique.

Description

technical field [0001] The invention belongs to a method for preparing malt which improves the quality of malt. Background technique [0002] Malt is not only used in beer production, but also as a source of enzyme preparations in food production. my country has become the largest producer of beer, but most of the raw material barley is imported. The reason is that the barley produced in China is somewhat different from the requirements of traditional beer raw material barley; for example, the Northeast and other places have a large land area suitable for planting barley, and there are barley varieties suitable for planting, such as Kenpi-2 (multi-edge), Monis (now Kenpi Beer-1, Duoleng)), 9047 (now Kenpi-3, Erlen), Hongri (now Kenpi-5, Erlen) and other barley varieties. [0003] Beer requires barley as a raw material: thin skin, protein content limited to 9-11% for two-row barley and 10-12% for six-row barley (Edited by Guan Dunyi: Handbook of Beer Industry, China Light I...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C1/027
Inventor 金凤燮赵长新安家彦王培忠邵国壮鱼红闪张春枝芦明春郭继强
Owner DALIAN POLYTECHNIC UNIVERSITY
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