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A kind of production method of clarified malt essence for beer

A production method and technology of beer, which is applied in the field of production of clarified malt essence for beer, can solve the problems of insufficient mellow taste and insufficient aroma, and achieve the effects of retaining nutritional value and aroma, improving aroma and taste, and improving taste and aroma

Active Publication Date: 2020-05-15
JIANGSU HUAJIA FOODS TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the beer produced with malt essence has the problems of insufficient aroma and insufficient mellow taste. Although the Chinese patent (CN104938870A) discloses adding acid ferment enzyme into the corn stalk mixture as a straw decomposing agent, and adding amylase, lipase, etc. to enzymatically to promote the enzymatic hydrolysis of corn stalks, but the technology it solves is to promote the decomposition of corn stalks

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A method for producing clarified malt essence for beer, comprising: (1) screening barley raw materials, husking 65% of the barley, grinding it to a size above 200 mesh, adding water nine times the mass to obtain a mixed slurry; (2) adding acid Enzyme, keep warm and stir for 4.0 hours, cool down to room temperature after enzymolysis is complete, add protease for enzymolysis, keep warm and stir for 4.0 hours, cool down to room temperature after enzymolysis is complete, add amylase, keep warm and stir Decompose for 3 hours, after the enzymolysis is completed, cool down to room temperature, add maltase, keep warm and stir for 3.5 hours, heat and high temperature to deactivate the enzyme for 17.5 minutes; obtain the enzymatic hydrolyzed barley slurry, then stand still and filter to obtain the barley slurry clear liquid (3) add 9 times the quality of water to the filter residue, put it into the extraction tank, heat and boil for 45 minutes, concentrate to the original 1 / 4, fil...

Embodiment 2

[0023] A method for producing clarified malt essence for beer, comprising: (1) screening barley raw materials, husking 70% of the barley, grinding it to a size above 200 mesh, and adding water with 8 times the mass to obtain a mixed slurry; (2) adding acid Enzyme, keep warm and stir for 5.0 hours, cool down to room temperature after enzymolysis is complete, add protease for enzymolysis, keep warm and stir for 3.0 hours, cool down to room temperature after enzymolysis is complete, add amylase, keep warm and stir Decompose for 4.5 hours, after the enzymolysis is completed, cool down to room temperature, add maltase, heat and stir for 2.0 hours, heat and heat for 20 minutes to deactivate the enzyme; obtain the enzymatic hydrolysis barley slurry, then stand still and filter to obtain the barley slurry clear liquid (3) Add 8 times the quality of water to the filter residue, put it into the extraction tank, heat and boil for 60 minutes, concentrate to 1 / 3 of the original, filter to o...

Embodiment 3

[0026] A method for producing clarified malt essence for beer, comprising: (1) screening barley raw materials, husking 60% of the barley, grinding it to a size above 200 mesh, adding 10 times the mass of water to obtain a mixed slurry; (2) adding acid Enzyme, keep warm and stir for 3.0 hours, cool down to room temperature after enzymolysis is complete, add protease for enzymolysis, keep warm and stir for 5.0 hours, cool down to room temperature after enzymolysis is complete, add amylase, keep warm and stir the enzyme Decompose for 1.5 hours, after the enzymolysis is completed, cool down to room temperature, add maltase, heat and stir for 5.0 hours, heat and heat for 15 minutes to deactivate the enzyme; obtain the enzymolysis barley slurry, then let it stand and filter to obtain the barley slurry clear liquid (3) Add 10 times the quality of water to the filter residue, put it into the extraction tank, heat and boil for 30 minutes, concentrate to 1 / 5 of the original, filter to ob...

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PUM

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Abstract

The invention discloses a production method for clarifying malt extract for beer. The method comprises the steps that (1), hulls of 60-70% of barley are removed, the barley is ground until the barleyreaches 200 mesh or above, and water is added to obtain mixed fluid; (2), an acid fermentation enzyme, proteaseamylaseandmaltase are added, the mixture is stirred and is subjected to enzymolysis underthetemperature preservation condition, and after enzymolysis, heating and high-temperatureenzyme deactivation are conducted; enzymolysisbarley fluid is obtained, and then after standing and filtering, clear liquid of the barley fluid is obtained; (3), water 8-10 times the mass of filtered residues is added into the filtered residues, the mixture is put in an extracting pot, heated, boiled for 30-60 minutes, concentrated to be 1 / 3-1 / 5 of the original content and filtered, and clear liquid of the filtered residues is obtained; (4), the clear liquid of the barley fluid and the clear liquid of the filtered residues are mixed uniformly and subjected to centrifugal separation, the rotating speed of a centrifugal machine is more than 2000 revolution per minute, and the clarifying malt extract for beer is obtained. The beer produced by adopting theclarifying malt extract for beer has good taste and aroma.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a production method of clarified malt essence for beer. Background technique [0002] The current beer production method is to make barley into malt and then ferment it into beer. The quality of barley directly affects the quality of beer. If there is a slight deficiency in the links of breeding, planting and management of barley, it will lead to the decline of beer quality. This is also the reason why the quality of beer produced from barley in my country is far inferior to that produced from barley from some foreign countries. For this reason, in order to ensure the quality of beer, the quality of barley must be strictly controlled, which will inevitably lead to an increase in the production cost of beer. And if barley can be made into beer malt essence and then fermented to produce beer, the gap in barley quality at home and abroad can be overcome, the variety of beer...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C1/18
CPCC12C1/18
Inventor 缪宝华徐明华吴云胜马培森
Owner JIANGSU HUAJIA FOODS TECH
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