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Malt preparation lowering beta-dextran in malt

A glucan and malt technology is applied in the field of malt preparation for reducing beta-glucan in malt, and can solve the problems of poor malt quality, unstable quality, and excess beta-glucan, and achieves faster filtration and saccharification. The effect of improving the yield of wort and improving the wort yield

Inactive Publication Date: 2008-12-24
HUBEI JINWEI MALT
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to provide a malt preparation method with reduced β-glucan in malt to solve technical problems such as poor quality of malt prepared by traditional techniques, unstable quality, excessive β-glucan in malt, etc.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Example 1: The raw material is Gansu No. 3 barley produced in Gansu, with a thousand-grain weight of 36.6 g, a protein content of 12.3%, and a water content of 12.4%. The above-mentioned wheat is sent to the skinning processor for pretreatment, and then the wheat after skinning is sent to the soaking tank and soaked in water. When soaking the wheat, the temperature is controlled at 15°C and soaked for 6 hours. At the same time, the exhaust fan is turned on to extract the wheat. produced CO 2 , and then release the water in the soaking wheat tank, let the wheat dry for 8 hours, and at the same time pass through the compressed air; for the second soaking of wheat, add 1% NaoH of the total weight of wheat to the soaking water, stir well, and soak the wheat for 5 hours , and turn on the exhaust fan at the same time, then let the wheat water be cut off for 7 hours, and at the same time pass through the compressed air; for the third soaking of wheat, add gibberellic acid with...

Embodiment 2

[0016] Example 2: Supi No. 3 barley produced in Subei, Jiangsu Province, with a thousand-grain weight of 33 g, a protein content of 12.5%, and a water content of 11.7%. The above-mentioned wheat is sent to the skinning processor for pretreatment, and then the wheat after skinning is sent to the soaking tank and soaked in water. When soaking the wheat, the temperature is controlled at 16°C and soaked for 6 hours. At the same time, the exhaust fan is turned on to extract the wheat. produced CO 2 , and then release the water in the soaking wheat tank, let the wheat dry for 8 hours, and at the same time pass through the compressed air; for the second soaking of wheat, add 1% NaoH of the total weight of wheat to the soaking water, stir well, and soak the wheat for 5 hours , and turn on the exhaust fan at the same time, then let the wheat water be cut off for 7 hours, and at the same time pass through the compressed air; for the third soaking of wheat, add gibberellic acid with a to...

Embodiment 3

[0017] Example 3: French wheat, 1,000-grain weight 37.5g, protein content 11.6%, water content 12.2%. The above-mentioned wheat is sent to the skinning processor for pretreatment, and then the wheat after skinning is sent to the soaking tank and soaked in water. When soaking the wheat, the temperature is controlled at 16°C and soaked for 6 hours. At the same time, the exhaust fan is turned on to extract the wheat. produced CO 2 , and then release the water in the soaking wheat tank, let the wheat dry for 8 hours, and at the same time pass through the compressed air; for the second soaking of wheat, add 1% NaoH of the total weight of wheat to the soaking water, stir well, and soak the wheat for 5 hours , and turn on the exhaust fan at the same time, then let the wheat water be cut off for 7 hours, and at the same time pass through the compressed air; for the third soaking of wheat, add gibberellic acid with a total weight of 0.1PPM of wheat to the soaking water, stir well, and ...

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Abstract

The invention provides a malt preparation method which can lower the content of beta-hyskon in malt. The method mainly comprises the following steps: A. malt immersion: a small amount of NaOH can be added to lower active levels of microbes, and gibberellic acid is added to treat barley, which can further speed up the related enzymic reaction, and the ventilation and the oxygen supply must be paid attention in the process of the malt immersion and the germination, which facilitates the generation of beta-dextranase, endopeptidase and alfa-amylase; B. germinating: firstly intermediate temperature air, secondly high temperature air and thirdly low temperature air are continuously transferred to supply fresh air; and C. drying: the low temperature long-time moisture expelling method adopted can continuously exert effects of the beta-dextranase and other enzymes. In the invention, three steps of preparing the malt are organically combined, all indexes of the malt are in a proper range, so that the high quality malt which has the advantages of lower content of beta-hyskon and good indexes of leaching rate, ammonia nitrogen and glycation rate, etc. can be prepared.

Description

technical field [0001] The invention relates to a malt preparation method, in particular to a malt preparation method for reducing β-glucan in malt. Background technique [0002] Malt is the raw material of the beer industry, and its quality is directly related to the quality of beer and the brewing cost of beer. The variety of malting barley in my country is relatively complex, and the climate and geographical properties of different regions are quite different. The quality of domestic barley is uneven. Compact structure, difficult to dissolve, low germination rate and many other disadvantages. Of course, there are many reasons that affect the quality of malt. Apart from the variety of malting barley, the malting process is a more important factor. At present, the improvement of malting process by domestic malting enterprises is mainly carried out around the improvement of indicators such as malt extraction rate and α-amino nitrogen. However, β-glucan in malt (β-glucan mai...

Claims

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Application Information

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IPC IPC(8): C12C1/125C12C1/033C12C1/067
Inventor 严国荣
Owner HUBEI JINWEI MALT
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