CN1434110A - Process for preparing malt of black wheat - Google Patents
Process for preparing malt of black wheat Download PDFInfo
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- CN1434110A CN1434110A CN 02115468 CN02115468A CN1434110A CN 1434110 A CN1434110 A CN 1434110A CN 02115468 CN02115468 CN 02115468 CN 02115468 A CN02115468 A CN 02115468A CN 1434110 A CN1434110 A CN 1434110A
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- 241000209140 Triticum Species 0.000 title claims abstract description 52
- 235000021307 Triticum Nutrition 0.000 title claims abstract description 52
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 23
- 238000004519 manufacturing process Methods 0.000 title description 2
- 238000002791 soaking Methods 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 238000001035 drying Methods 0.000 claims abstract description 9
- 238000002360 preparation method Methods 0.000 claims abstract description 8
- 238000005520 cutting process Methods 0.000 claims abstract description 5
- 230000035784 germination Effects 0.000 claims description 18
- 235000019714 Triticale Nutrition 0.000 claims description 11
- 241000228158 x Triticosecale Species 0.000 claims description 11
- 238000005516 engineering process Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 10
- 230000000694 effects Effects 0.000 claims description 9
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 4
- 238000007599 discharging Methods 0.000 claims description 4
- 238000002386 leaching Methods 0.000 claims description 4
- 210000000481 breast Anatomy 0.000 claims description 3
- 235000012255 calcium oxide Nutrition 0.000 claims description 3
- 239000000292 calcium oxide Substances 0.000 claims description 3
- ASZCVNVMQXNJGH-ZYRRHWMLSA-N (1S,2R,9S,12S)-4,12-dimethyl-13-oxotetracyclo[10.2.1.01,9.03,8]pentadeca-3,5,7-triene-2-carboxylic acid Chemical compound Cc1cccc2[C@H]3CC[C@@]4(C)C[C@@]3(CC4=O)[C@@H](C(O)=O)c12 ASZCVNVMQXNJGH-ZYRRHWMLSA-N 0.000 claims description 2
- ASZCVNVMQXNJGH-UHFFFAOYSA-N Gibberic acid Natural products C12CCC(C3)(C)C(=O)CC23C(C(O)=O)C2=C1C=CC=C2C ASZCVNVMQXNJGH-UHFFFAOYSA-N 0.000 claims description 2
- 238000004458 analytical method Methods 0.000 claims description 2
- 239000000571 coke Substances 0.000 claims description 2
- 238000007654 immersion Methods 0.000 claims description 2
- 238000005470 impregnation Methods 0.000 claims description 2
- 238000012545 processing Methods 0.000 claims description 2
- 238000012216 screening Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 abstract description 5
- 238000004140 cleaning Methods 0.000 abstract description 2
- 238000004890 malting Methods 0.000 abstract 2
- 235000020017 wheat beer Nutrition 0.000 abstract 1
- 235000013405 beer Nutrition 0.000 description 15
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 7
- 229910052760 oxygen Inorganic materials 0.000 description 7
- 239000001301 oxygen Substances 0.000 description 7
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 6
- 108090000790 Enzymes Proteins 0.000 description 6
- 102000004190 Enzymes Human genes 0.000 description 6
- 241000209219 Hordeum Species 0.000 description 6
- 235000007340 Hordeum vulgare Nutrition 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 244000098338 Triticum aestivum Species 0.000 description 6
- 239000002253 acid Substances 0.000 description 5
- 235000013339 cereals Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 229910052757 nitrogen Inorganic materials 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 239000011777 magnesium Substances 0.000 description 2
- 229910052749 magnesium Inorganic materials 0.000 description 2
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 2
- 239000003595 mist Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 230000029058 respiratory gaseous exchange Effects 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 description 1
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 1
- 229920002498 Beta-glucan Polymers 0.000 description 1
- 235000007466 Corylus avellana Nutrition 0.000 description 1
- 240000003211 Corylus maxima Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 230000004099 anaerobic respiration Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 230000001627 detrimental effect Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
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- 239000004744 fabric Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 125000002485 formyl group Chemical class [H]C(*)=O 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 239000011630 iodine Substances 0.000 description 1
- 229910052740 iodine Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000001161 mammalian embryo Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 150000002989 phenols Chemical class 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000000241 respiratory effect Effects 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 238000013517 stratification Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000007306 turnover Effects 0.000 description 1
- 238000005406 washing Methods 0.000 description 1
- 229940039780 wheat preparation Drugs 0.000 description 1
- 239000002023 wood Substances 0.000 description 1
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- Adjustment And Processing Of Grains (AREA)
Abstract
The preparation process of black wheat malt includes the following steps: (1). cleaning and selecting; (2). soaking; (3) malting; and (4); drying. In the soaking stage it adopts four-soaking and fuor-cutting process, the total time for soaking wheat is 40 hr, in which soaking in water is 20 hr and water-cutting time is 20 hr. in every water-soaking stage, every one hour, it is ventilated fro 20 min. and in every water-cutting stage, every one hour, it is vertilated for 15 min. and its water temp. is 16 deg.C, wheat-soaking temp. is 15-17 deg.C. The total time of the malting stage is 116 hr. and its temp. is 15-18 deg.C, and the drying stage is implemented by adopting front, middle and rear three steps. It can be used as raw material for making black wheat beer.
Description
Technical field:
The present invention relates to the used preparation process of malt of a kind of beer brewing, especially a kind of preparation technology of malt of black wheat.
Background technology:
Because Protein content can reach about 10% in common wheat and the barley, and contain trace elements such as 18 amino acid of needed by human body and calcium, iron, manganese, magnesium, phosphorus, so beer of brewageing out as raw material with common wheat or barley, its nutrition is very abundant, the good reputation that " liquid bread " arranged, the production technique of existing Fructus Hordei Germinatus is carried out according to the following steps:
One, cleans
In order to remove the detrimental impurity of triticale, must clean earlier.Otherwise dust can cause serious pollution and infected by microbes, and sandstone, iron filings, hessian cloth, wood chip can cause mechanical fault.Meetings such as the awn of wheat, weeds, broken wound grain produce goes mouldy, and is harmful to system wheat technology, directly influences the quality of Fructus Hordei Germinatus and the local flavor of beer.
Two, dipping
Through the wheat or the barley of cleaning, making it to reach proper moisture content (soaking the wheat degree) can germinate.The purpose of soaking wheat has following several:
1, makes wheat absorb competent moisture, reach the germination requirement.Wheat is moisture 25%～35%, can reach the effect of even germination.But use Fructus Hordei Germinatus to brewageing, require fully dissolving of endosperm, moisturely must reach 43%～48%.
2, in water logging, but thorough washing, dedusting, degerming.
Soak the wheat method:
Usual method is to soak 2 disconnected 6 or soak 4 disconnected 6.
Ventilate and oxygen uptake: wheat suction back respiratory intensity is increased sharply, and needs a large amount of oxygen supplys.Normally soak under the wheat condition, water oxygen only enough for 1 hour need, as if out-of-date oxygen deprivation, will cause intermolecular respiration to produce CO
2, ethanol, aldehyde, acid and lipid.To cause the life of embryo destroyed at last, so soak the oxygen supply of regularly to ventilate in the wheat process.
Normal ventilation oxygen supply can promote the germination of wheat, makes the barley dissolving good, shortens germinating time, improves yield rate.
Three, germinate
1, temperature
Usually soak the merging of wheat and germination temperature and be called system wheat temperature.Germination temperature has low temperature, high temperature, low back is high earlier, the low several method in high earlier back.High low temperature all is comparatively speaking, and concrete selection should be determined according to wheat kind and Fructus Hordei Germinatus type.
2, moisture (soaking the wheat degree)
The height that soaks the wheat degree seriously influences the quality of Fructus Hordei Germinatus, and high-moisture germinates and helps improving solvable nitrogen and saccharogenic power, but the loss of system wheat is big, and colourity is higher.Low moisture germination breathing loss is little, leaches object height, but the loss of system wheat needs not be equal to the leaching object height for a short time.So, reasonably select to soak the wheat degree, should be different with the kind of wheat.
3, ventilation (wheat layer CO
2)
CO is discharged in germination ventilation oxygen supply in time in early stage
2, help the formation of enzyme.Wheat layer CO
2Too high, the formation of meeting inhibitory enzyme, severe patient is with anaerobic respiration, and the toxigenicity goods and materials suffocate Fructus Hordei Germinatus, the CO in the wheat layer
2Content is relevant to the formation of α-shallow lake part enzyme, is the bigger the better but can not think logical mistakenly.
In fact later stage of germinateing should suitably reduce air quantity, keeps the CO of wheat layer 4%～8%
2Content both can have been reported the plumule growth, reduced the loss of system wheat, also helped the Fructus Hordei Germinatus dissolving.
4, the germination cycle
Germination cycle shot and long term depends on the cooperation of other conditions, if germination temperature is low, and then necessary proper extension germinating time, on the different germination dates, the quality of germination has very big difference.Germination cycle length directly influences the turnover rate of germination apparatus and wheat impregnating tank.
Four, the drying of green malt
The green malt that germination finishes can not be preserved, can not saccharification, and must moisture be reduced to below 5% through super-dry, stop the enzyme effect, remove and give birth to blue or green flavor, produce specific Fructus Hordei Germinatus color.Eradicate warehouse-in at last and deposit several weeks, can carry out saccharification for brew-house.
The triticale protein content is up to 17%, 18 seed amino acid summations reach 15.2%, be significantly higher than the mean value of other common wheat and barley variety, the trace element that contained human body needs is very high, calcium, iron, manganese, magnesium, phosphorus is higher than 132.3% of common wheat mean number respectively, 81.03%, 201.2%, 72.35%, 36.62%, 33.6%, the iodine element that particularly contains needed by human, for other common wheat can't be obtained, because the adequate nutrition of triticale and to the nourishing function of human body, be processed into beer raw material with it, and the rye beer of brewageing out, than the nutrition of ordinary beer more comprehensively, abundanter, more reasonable, balancing nutrients in body made and promoting health is had unique value, be other beer can't match in excellence or beauty.But develop rye beer, must develop malt of black wheat earlier with health-care effect.
Summary of the invention:
The purpose of this invention is to provide a kind of malt of black wheat preparation technology.
Technical scheme of the present invention is: a kind of preparation technology of black wheat malt may further comprise the steps:
(1) cleans
(1) inclusion thick and in small, broken bits in the triticale is removed in screen analysis
(2) shake is analysed, and the diffusing clod of shake improves screening effect
(2) dipping
Adopt four-time leaching and four-time cutting-off method, make that to soak wheat total time be 40 hours, wherein soaked 20 hours, cut off the water supply 20 hours, ventilated 20 minutes every 1 hour in each immersion stage, the stage of at every turn cutting off the water supply was every 1 hour, ventilated 15 minutes, water temperature is 16 ℃, and soaking the wheat temperature is 15 ℃～17 ℃, soak and settle accounts bundle back Fructus Hordei Germinatus and appear rate more than 80%, soaking the wheat degree is 43%.
(3) germinate, the total time of germination stage is 116 hours, and temperature is 15 ℃～18 ℃, concrete processing parameter such as following table:
(4) drying of green malt
Adopt double-layer horizontal formula drying oven to carry out drying, divide early stage, mid-term and later stage three phases, the moisture content that makes green malt before dry 41%～43%, drop to below 5%.
(1) humidity discharging in early stage temperature progressively is elevated to 65 ℃ by 35 ℃, and the time is 6～8 hours, turns once every 2 hours, and Fructus Hordei Germinatus moisture content is 43%～30%,
(2) humidity discharging in mid-term temperature progressively rises to 80 ℃ by 65 ℃, and the time is 6～8 hours, turns once every 1 hour, and Fructus Hordei Germinatus moisture content is 30%～6%,
(3) after the later stage kilning temperature was raised to 82 ℃ by 80 ℃, baked coke 2～4 hours turned once every 1 hour, and Fructus Hordei Germinatus moisture content is 6%～4.5%.
The Mai Shuizhong that soaks in stage adds 0.1% unslaked lime breast soaking clearly.
Soak Mai Shuizhong for the last time at impregnation stage and add gibberic acid GA
3, consumption is 0.05～0.2mg/kg.
In soaking wheat water, suitably add 0.1% unslaked lime breast, can quicken the leaching of objectionable impuritiess such as phenols, the acid of paddy skin, and effects such as tangible stratification and shortening wheat-make cycle are arranged, can suitably improve extract.
Red enzyme acid GA
3Application.Red enzyme acid GA
3The effect that has the hydrolysis of inducing acid to form.System wheat process adds GA
3Shorten the wheat cycle in dipping wheat, improve some performance of wheat.
Add GA
3The cycle of tradition can being germinateed foreshortened to 4～5 days from 6～7 days, reduced system wheat loss 1%～4%, improved extract about 20%, improved saccharogenic power and soluble nitrogen.More remarkable effect to the high triticale of glass content.Our way is: with GA
3Soak Mai Shuizhong the last time and add, consumption is per kilogram triticale 0.05～0.2mm.
By adopting above-mentioned germination technology, germinateed green malt leaf bud growing state through 5 days: not germinateing 3%, 1/4 accounts for 7%, 1/2 and accounts for 10%, 2/3 and account for 29%, 3/4 and account for 46%, 1 and account for 5%, can think that in view of the above triticale germinates and finishes.
In general, in the brewage process, by measuring some performance of Fructus Hordei Germinatus, so that indication or instruct subsequent technique and the control beer quality, thereby malt quality is made correct evaluation.Can't rely on several mensuration projects that malt quality is made comprehensive judgement merely up to now, and can only carry out comprehensive test.And malt of black wheat is as a kind of new beer raw material, and its grade estimation also can only come Comprehensive Assessment with reference to the test item and the various measured value of the beer raw material Fructus Hordei Germinatus of general meaning.
1, organoleptic feature
Do not have mould assorted flavor, Fructus Hordei Germinatus is aromatic, and tooth is stung embrittlement and loose, illustrates that dissolving is good, normal substantially, the filbert and glossy sense of outward appearance.
2, chemical experiment, in order to measure the mass property that triticale germinates, the applicant entrusts national malt quality inspection center to provide a examining report, and concrete outcome sees the following form:
| Project | Numerical value | Project | Numerical value |
| Thousand seed weight g | ???27.9 | Moisture % | ????7.1 |
| Inclusion % | ????/ | Colourity EBC | ????4.00 |
| Leaf bud length % | ????/ | Boil colourity EBC | ????7.25 |
| ????0-1/4％ | ????/ | Wheat juice PH | ????5.86 |
| ????1/4-1/2％ | ????/ | Protein %, dm | ????15.84 |
| ????1/2/3/4％ | ????/ | Solubility egg mg/100ml | ????146.3 |
| ????3/4-1％ | ????/ | Kolbach value % | ????53 |
| ????1％ | ????/ | Alpha-amino nitrogen mg/100g, dm | ????195 |
| Filtration velocity min/200ml | ???60 | The broken extract % of micro mist, dm | ????82.6 |
| Easy powder degree % | ????/ | Coarse reduction extract %, dm | ????82.4 |
| Powdery grain % | ????/ | Extract difference % | ????0.2 |
| Subvitreous % | ????/ | Saccharogenic power WK | ????430 |
| Full glassiness % | ????/ | Saccharification time min | ????15 |
| Half brown grain % | ????/ | Wort viscosity mpas | ?????/ |
| Complete brown grain % | ????/ | Beta glucan mg/100g, dm | ?????/ |
| Limpid degree/turbidity EBC | ???1.46 | ||
| Polyphenol % | ???17 |
In sum, malt of black wheat has reached the Fructus Hordei Germinatus characteristic of beer brewing fully, can brew rye beer with health-care effect, because triticale self contains higher beta-amylase, make its saccharogenic power behind the Fructus Hordei Germinatus, the broken extract of micro mist, coarse reduction extract, Kolbach value, protein and exceed 190WK unit than common wheat Fructus Hordei Germinatus respectively, 3%, 3%, 13% and 3%, the triticale nitrogen content is higher than barley in addition, in the beer brewing process, can improve saccharification speed, transform the holding property of bubble of beer.
Claims (3)
1, a kind of preparation technology of malt of black wheat is characterized in that, may further comprise the steps:
(1) cleans
(1) inclusion thick and in small, broken bits in the triticale is removed in screen analysis
(2) shake is analysed, and the diffusing clod of shake improves screening effect
(2) dipping
Adopt four-time leaching and four-time cutting-off method, make that to soak wheat total time be 40 hours, wherein soaked 20 hours, cut off the water supply 20 hours, ventilated 20 minutes every 1 hour in each immersion stage, the stage of at every turn cutting off the water supply was every 1 hour, ventilated 15 minutes, water temperature is 16 ℃, and soaking the wheat temperature is 15 ℃～17 ℃, soak and settle accounts bundle back Fructus Hordei Germinatus and appear rate more than 80%, soaking the wheat degree is 43%.
(3) germinate, the total time of germination stage is 116 hours, and temperature is 15 ℃～18 ℃, concrete processing parameter such as following table:
(4) drying of green malt
Adopt double-layer horizontal formula drying oven to carry out drying, divide early stage, mid-term and later stage three phases, the moisture content that makes green malt before dry 41%～43%, drop to below 5%.
(1) humidity discharging in early stage temperature progressively is elevated to 65 ℃ by 35 ℃, and the time is 6～8 hours, turns once every 2 hours, and Fructus Hordei Germinatus moisture content is 43%～30%,
(2) humidity discharging in mid-term temperature progressively rises to 80 ℃ by 65 ℃, and the time is 6～8 hours, turns once every 1 hour, and Fructus Hordei Germinatus moisture content is 30%～6%,
(3) after the later stage kilning temperature was raised to 82 ℃ by 80 ℃, baked coke 2～4 hours turned once every 1 hour, and Fructus Hordei Germinatus moisture content is 6%～4.5%.
2, the preparation technology of black wheat malt according to claim 1 is characterized in that: the Mai Shuizhong that soaks in stage adds 0.1% unslaked lime breast soaking clearly.
3, the preparation technology of black wheat malt according to claim 1 and 2 is characterized in that, adds gibberic acid GA at the Mai Shuizhong that soaks for the last time of impregnation stage
3, consumption is 0.05～0.2mg/kg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02115468 CN1228430C (en) | 2002-01-23 | 2002-01-23 | Process for preparing malt of black wheat |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 02115468 CN1228430C (en) | 2002-01-23 | 2002-01-23 | Process for preparing malt of black wheat |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1434110A true CN1434110A (en) | 2003-08-06 |
| CN1228430C CN1228430C (en) | 2005-11-23 |
Family
ID=27628541
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 02115468 Expired - Fee Related CN1228430C (en) | 2002-01-23 | 2002-01-23 | Process for preparing malt of black wheat |
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| Country | Link |
|---|---|
| CN (1) | CN1228430C (en) |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101157885A (en) * | 2007-09-12 | 2008-04-09 | 大连工业大学 | Wheat germ preparation method improving vitality of prolease and pectolase |
| CN101328458B (en) * | 2008-07-02 | 2011-06-29 | 湖北金威麦芽有限公司 | Malt preparation method for lowering beta-dextran in malt |
| CN103141643A (en) * | 2013-03-28 | 2013-06-12 | 苏州科缔康农业生物科技有限公司 | Floating wheat tea and preparation method thereof |
| CN103351965A (en) * | 2013-07-18 | 2013-10-16 | 山东中德设备有限公司 | Production process for malt with scorch aroma |
| CN103773642A (en) * | 2014-02-17 | 2014-05-07 | 青岛啤酒股份有限公司 | Method for preparing malts with high malt aroma and beer thereof |
| CN104749015A (en) * | 2015-04-20 | 2015-07-01 | 江南大学 | Method for preparing malt flavored characteristic aroma reference sample in sensory evaluation of yellow rice or millet wine |
| CN106221979A (en) * | 2016-08-09 | 2016-12-14 | 山东辛巴赫生物科技有限公司 | A kind of production method of aromatic flavor crystal malt |
| CN109181920A (en) * | 2018-09-20 | 2019-01-11 | 甘肃祥永啤酒原料有限责任公司 | A kind of production technology of soft wheat malt |
| CN111187685A (en) * | 2020-01-14 | 2020-05-22 | 大连工业大学 | Triticale malt for beer brewing and preparation method and application thereof |
-
2002
- 2002-01-23 CN CN 02115468 patent/CN1228430C/en not_active Expired - Fee Related
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101157885A (en) * | 2007-09-12 | 2008-04-09 | 大连工业大学 | Wheat germ preparation method improving vitality of prolease and pectolase |
| CN101157885B (en) * | 2007-09-12 | 2013-08-21 | 大连工业大学 | Wheat germ preparation method improving vitality of prolease and pectolase |
| CN101328458B (en) * | 2008-07-02 | 2011-06-29 | 湖北金威麦芽有限公司 | Malt preparation method for lowering beta-dextran in malt |
| CN103141643A (en) * | 2013-03-28 | 2013-06-12 | 苏州科缔康农业生物科技有限公司 | Floating wheat tea and preparation method thereof |
| CN103351965A (en) * | 2013-07-18 | 2013-10-16 | 山东中德设备有限公司 | Production process for malt with scorch aroma |
| CN103773642A (en) * | 2014-02-17 | 2014-05-07 | 青岛啤酒股份有限公司 | Method for preparing malts with high malt aroma and beer thereof |
| CN104749015A (en) * | 2015-04-20 | 2015-07-01 | 江南大学 | Method for preparing malt flavored characteristic aroma reference sample in sensory evaluation of yellow rice or millet wine |
| CN106221979A (en) * | 2016-08-09 | 2016-12-14 | 山东辛巴赫生物科技有限公司 | A kind of production method of aromatic flavor crystal malt |
| CN106221979B (en) * | 2016-08-09 | 2019-12-10 | 山东金酿生物科技有限公司 | production method of aromatic crystallized malt |
| CN109181920A (en) * | 2018-09-20 | 2019-01-11 | 甘肃祥永啤酒原料有限责任公司 | A kind of production technology of soft wheat malt |
| CN111187685A (en) * | 2020-01-14 | 2020-05-22 | 大连工业大学 | Triticale malt for beer brewing and preparation method and application thereof |
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| CN1228430C (en) | 2005-11-23 |
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