Method for producing crystal malt with aromatic flavor

Abstract

The invention relates to a method for producing crystal malt with aromatic flavor. The method has the advantages that sufficiently dissolved green malt proteins are subjected to resting, glycation, moisture elimination and high-temperature kilning to obtain the crystal malt, grains of the obtained crystal malt are plump, the crystal malt is internally caramelized to be vitric, has rich malt flavor and fragrant and sweet characteristics of caramel and can be used for producing craft beer, and accordingly the beer tastes fine, smooth and mellow and has obvious caramel sweet taste of the crystal malt.

Description

technical field [0001] The invention relates to a production method of special malt for beer, in particular to a production method of crystalline malt with strong fragrance. Background technique [0002] Beer is the third most consumed drink in the world after water and tea. Although my country's beer industry has only a history of more than 100 years, it has developed rapidly and the market demand is strong. Statistics show that in 2014, my country's per capita annual consumption of beer reached 34.2 liters, slightly higher than the world average of 33 liters. [0003] With the improvement of consumption level, highly consistent industrial beer has been difficult to meet people's needs. This kind of low-wort beer brewed with auxiliary materials is called "water beer". On the contrary, some diversified and personalized craft beers have begun to be favored by consumers. This kind of beer with rich color and special flavor occupies a special position in the market. Compared ...

AI Technical Summary

Problems solved by technology

However, the production process of crystallized malt is cumbersome and requires strict process parameters. Improper operation is prone to non-crystallization, paste skin, and dry shrinkage of the malt, resulting in poor malt quality and defects such as burnt and bitter taste, which eventually leads to unrefined beer entrance. Bitter and rough, with paste smell, etc.

At present, high-quality crystallized malt relies on imports, which are expensive and have a long delivery cycle. Especially in the past two years, with the popularity of craft beer, domestic demand has increased, and stock outs often occur.

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