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Malt making process and detection method of new-flavor malt for Pilsener beer

A detection method and flavor technology, which is applied in the malting process and detection field of new flavor Pilsner beer malt, can solve the problems of rising costs, achieve the effects of reduced water consumption, reduced processing costs, and increased selectivity

Inactive Publication Date: 2018-02-13
粤海永顺泰(广州)麦芽有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] In order to solve the problem of rising production cost of pilsner beer malt in the prior art, the present invention proposes a malting process of new flavor pilsner beer malt

Method used

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  • Malt making process and detection method of new-flavor malt for Pilsener beer
  • Malt making process and detection method of new-flavor malt for Pilsener beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A malting process for new-flavored pilsner beer, using the Canadian barley variety Metcalfe, and adopting a flat Saladin malt production line; the input volume is 205t; the production process includes malting process, germination process, and drying process;

[0028] Among them, the soaking process includes: the selected barley is transported to the soaking tank through the elevator and buried scraper machine, and then injected with low-temperature water and air to remove impurities such as floating wheat, silt, dust, etc., so that the barley can fully breathe and start to germinate , to produce endogenous gibberellin to act on the aleurone layer to stimulate the activity of the enzyme; to reach the soaking degree required by the process according to the set process curve at the standard time and temperature, and to use 3 soaking processes; the soaking cycle 26 hours, the product temperature is set at 16°C, the rinsing intensity is 100t / h, the dissolved oxygen concentrat...

Embodiment 2

[0034] Preparation technology is with embodiment 1 (see attached figure 1 shown), the difference lies in the selection of Australian barley, variety Bass.

[0035] A flat Saladin malt production line is adopted; the average feeding volume is 205t; the production process includes malting process, germination process, and drying process;

[0036] Among them, the wheat immersion process includes: using 3 wheat immersion processes; the wheat immersion cycle is 26h, the product temperature is set at 16°C, the rinsing intensity is 100t / h, the dissolved oxygen concentration is 8.2-8.6mg / L, and the wheat immersion degree reaches 43.1%. Outcrop rate is 98%.

[0037] The germination process includes: the total germination time is 98 hours, the air temperature of the germination box in the first 3 days is 14°C, the fresh air ratio is set to 30%, the humidity is kept above 95%, and the exhaust air is CO2. 2 The concentration fluctuates from the lowest 1200ppm to the highest 2100ppm; the...

Embodiment 3

[0040] Preparation technology is with embodiment 1 (see attached figure 1 shown), the difference lies in the choice of European two-row spring wheat.

[0041] A flat Saladin malt production line is adopted; the average feeding volume is 205t; the production process includes malting process, germination process, and drying process;

[0042] Among them, the wheat immersion process includes: using 3 wheat immersion processes; the wheat immersion cycle is 26h, the product temperature is set at 16°C, the rinsing intensity is 100t / h, the dissolved oxygen concentration is 8.5-8.8mg / L, and the wheat immersion degree reaches 43.5%. Outcrop rate is 98%.

[0043] The germination process includes: the total germination time is 98 hours, the air temperature of the germination box in the first 3 days is 14°C, the fresh air ratio is set to 30%, the humidity is kept above 95%, and the exhaust air is CO2. 2 The concentration fluctuates from the lowest 1200ppm to the highest 2100ppm; the fres...

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Abstract

The invention discloses a malt making process and a detection method of new-flavor malt for Pilsener beer. Canadian barley Metcalfe or Australian barley Bass is selected and used; a flat Saladin maltproduction line is adopted; a production flow comprises a barley steeping procedure, a germination procedure and a drying procedure; through scientifically and reasonably optimizing four elements of moisture, ventilation, temperature and time in the barely steeping, germination and drying procedures, best process and equipment scheme for malt, each index of which is balanced, are obtained; the production cost is obviously decreased; the detection method of the new-flavor malt for the Pilsener beer, which is prepared by a preparation process, is also established; the conversion from qualitativeevaluation to quantitative detection is realized for an aldehydo-ester flavor substance in the malt, and a complete flavor evaluation standard system for the malt is provided.

Description

technical field [0001] The invention relates to the field of malt preparation, in particular to a new flavor pilsner malt malting process and detection method. Background technique [0002] Pilsner beer began in 1842 and is the most prestigious bottom-fermented pale beer in the world. It is named after the Pilsner brewery in Bohemia, Czech Republic. Famous pilsner beer brands include Beck’s, Flensburger, Bitburger, Fürstenberg, Veltins, Pilsener, Krombacher, Radeberger, Holsten, Warsteiner, Henninger and Wernesgrüner, Dutch Heineken, Amstel and Belgian Jupiter, Stella Artois, etc. [0003] Pilsner beer has the characteristics of light yellow color, white foam, many and long-lasting, strong hop aroma, heavy but not long-lasting bitterness, pure and refreshing taste, etc. The beer culture with a long history can fully meet the personalized and high-end needs of Chinese beer consumers. Consumer demand. The data shows that in 2015, my country imported 538,300 kiloliters of b...

Claims

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Application Information

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IPC IPC(8): C12C1/125C12C1/18G01N30/02
CPCC12C1/125C12C1/18G01N30/02
Inventor 陈兆锋张琳杨智温球李珍珍
Owner 粤海永顺泰(广州)麦芽有限公司
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