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Method for preparing pale malt containing high-activity limit dextrinase

A technology of limiting dextrinase and light-colored malt, which is applied in the field of preparation of malt for beer production, can solve the problems of low amylase activity, high non-fermentable sugar content, low beer fermentation degree, etc. The effect of low activity rate and strong heat resistance

Active Publication Date: 2013-07-24
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the general light-colored malt roasting process, the differences in enzyme heat resistance and enzyme heat loss rate are not considered, resulting in low amylase activity in the finished malt
[0011] 2. Generally, the lack of limit dextrin enzyme in malt results in high limit dextrin content in wort, often resulting in low beer fermentation degree or high content of non-fermentable sugar
Because the limit dextrin remains in the saccharified wort, the beer produced with this kind of wort has a low degree of fermentation

Method used

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  • Method for preparing pale malt containing high-activity limit dextrinase
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  • Method for preparing pale malt containing high-activity limit dextrinase

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The first implementation example of the present invention is an industrial scale malting process of pale malt in a ventilated germination box and a three-layer kiln.

[0055] The test materials of this example are Barley Ganbei No. 3, Gamai Kendall (Kendel), Gamai Kaplan (Copelemd). Barley development, kernel quality and enzyme activity are shown in Table 5.

[0056] Table 5. Barley development, kernel quality and enzyme activities

[0057] Variety

barley development

Kernel quality

Enzyme activity※

Guomai Gan Beer No. 3

Barley skin is thin, the grain is full,

uniform grain

Thousand grain weight: 35

Protein content: 13%

β-amylase > α-amylase

Powder enzyme > limit dextrinase

gamkendall

Barley skin is thin, the grain is full,

uniform grain

Thousand grain weight: 33

Protein content: 11.5%

β-amylase > α-amylase

Powder enzyme > limit dextrinase

Gameplay Kaplan

Barl...

Embodiment 2

[0077] The second implementation example of the present invention is a small-scale small-scale production of light-colored malt in the laboratory using barrel-type immersion malt, artificial climate box (temperature-adjusting and humidity-regulating box) germination, blast drying box drying, and simulating the malting process of factory production. Malting process.

[0078] Simulate the factory malting process under laboratory conditions, and can process six 500g samples at a time. The test material for this example was Copelemd. Barley development, kernel quality and enzyme activity are shown in Table 8.

[0079] Table 8. Barley development, kernel quality and enzyme activities

[0080] Variety

barley development

Kernel quality

Enzyme activity※

Gameplay Kaplan

Barley with thin skin and full grain

, wheat grains are more uniform

Thousand grain weight: 34

Protein content: 12%

β-amylase > α-amylase

>Limited dextrinase ...

Embodiment 3

[0093] The third implementation example of the present invention is a small-scale malting process of light-colored malt in the laboratory using barrel-type immersion, germination in an artificial climate box, and drying in a blast drying oven to simulate the malting process of factory production. To investigate the effects of metal ion concentration, germination promoter concentration and the combined use of germination promoter and metal ions on the enzyme activity of light-colored malt products.

[0094] Simulate the factory malting process under laboratory conditions, and can process six 500g samples at a time. The test material for this example was Kendel. Barley development, kernel quality and enzyme activity are shown in Table 10.

[0095] Table 10. Barley development, kernel quality and enzyme activity

[0096] Variety

[0097] ※In barley, β-amylase shows high activity, while α-amylase and limit dextrinase activity is very low

[0098] The malting conditio...

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Abstract

The invention relates to a method for preparing pale malt containing high-activity limit dextrinase, which comprises the following five steps: selecting barley, pretreating a barley raw material, soaking barley, germinating, and drying green malt. The germination step is carried out in low-temperature and ventilation conditions, metal ions and a germination accelerator are added in the initial stage of germination, and the germination process is regulated and controlled, so that pale malt containing high-activity limit dextrinase is prepared. The method provided by the invention has the advantages of simple process and is stable in operation, and the limit dextrinase, alpha-amylase and beta-amylase in the malt finished product have high activity and proper proportion. The invention provides a new route for producing high-fermentation degree beer with industrial production scale and commercial value.

Description

technical field [0001] The invention belongs to the technical field of beer, in particular to a method for preparing malt for beer production. Background technique [0002] Beer malt is obtained from malting barley through pretreatment of barley raw materials, soaking, germination and drying of green malt. It is a main semi-finished product in beer production to achieve moderate dissolution and form certain beer "color, aroma, taste, body" precursor substances. [0003] The beer malt preparation process can be divided into light-colored malt, dark-colored malt and special malt preparation process. The difference between light-colored malt and dark-colored malt preparation process is shown in Table 1. And special malt can endow malt with special effects, affect the color, aroma, taste and stability of beer, so as to meet the needs of different types of beer preparation and flavor. [0004] Table 1. Preparation process of light-colored malt and dark-colored malt [0005] ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C1/047C12C1/067C12C1/02
Inventor 管斌余俊红董建军单连菊李珊孔青刘佳黄树丽黄淑霞
Owner TSINGTAO BREWERY
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