What is the purpose of malting barley sprouting? What changes occur during germination?

The purpose of barley germination is to produce a certain amount of hydrolase enzymes inside the wheat kernel, and use these hydrolase enzymes to decompose the storage material of the endosperm and make it reasonably degraded, so as to produce raw material indicators that meet the needs of beer production and produce unique malt.

Fragrance. Make the endosperm cell wall.

Partial or total degradation makes the roasted wheat grains looser, easier to crush, and the contents more easily dissolved. Glican substances of wheat grains (mainly -dextran.

Fully degraded, so that the viscosity of the malt extract is greatly reduced. Part of the starch and protein of the endosperm are reasonably degraded to form a part of low-molecular-weight water-soluble substances, which are the main components of the wort.

The changes in matter during germination are:

1. Physical and performance changes;

2. Changes in sugars;

3. Changes in protein;

4. Hemicellulose.

and changes in the substance of glutin;

5. Dissolution of endosperm (malt);

6. Changes in acidity;

7. Other changes.

Upstairs got the right part. In general, the purpose of malt germination is to activate and decompose various enzymes. Second, it produces a unique malty aroma.

Third, the production of raw materials that meet the needs of beer production. Fourth, reduce dextran and other substances that have an impact on beer production, etc. The material changes inside are too complex.

It's hard to say clearly

Malmination is done to activate various enzymes of barley.

In the saccharification of home-brewed beer machines and equipment, in order to make the enzymes in the malt as effective as possible and dissolve the chemicals in the malt, it is necessary to crush the wheat finger back to the bud.

The prepared raw material malt is pulverized to expand the total area of contact between the contents and the substance water and microbial metal catalyst enzymes, and accelerate the dissolution and dissolution of the raw material contents. There are three types of malt crushing, namely dry crushing. Humidification and wet grinding.

Dry grinding is a traditional and continuous grinding method, while humidifying grinding and wet grinding are increasingly being used by manufacturers.

Malt is a raw material for the production and manufacture of home-brewed beer, and there are three types of malt crushing: dry crushing. Humidification and wet grinding.

Humidification and crushing is to humidify the malt with tap water or steam before crushing, so that the moisture content of the wheat husk is improved, its flexibility is improved, and the purpose of breaking but not breaking is achieved when grinding. The key is divided into water sprayers for humidification. There are two ways of vapor humidification.

Wet crushing is to soak the malt in warm boiled water for 30 50 minutes for 15 30min before crushing, so that the content of malt is increased to about 30%, and at the same time, its volume rises by 35% and 40% due to moisture absorption. Compared with dry grinding, the advantages of humidifying grinding and wet grinding are as follows:

1.Humidification and wet grinding can improve the efficiency of the filtration. Compared with dry grinding, the malt husks of humidification grinding and wet grinding are more detailed, the filter layer is looser, and the filtration efficiency is improved.

Humidification and grinding can increase the filtration efficiency by about 20%, and the filtration efficiency of wet grinding can be increased by more than 50%.

2.For malt with weak solubility, the leaching rate of humidification crushing and wet grinding is higher than that of dry crushing.

3.Humidifying grinding and wet grinding enable the immediate application of fresh malt, while dry grinding must store the malt for a period of time to allow it to re-damp.

4.Humidification and crushing can reduce the flying of smoke and dust, and wet grinding can completely eliminate the problem of smoke and dust environmental pollution in malt grinding.

Shandong Jingying Technology specializes in the production and manufacturing of beer equipment. Homebrewing beer machines and equipment. Homebrewing beer machines and equipment. Large and small beer equipment manufacturing and processing manufacturers.

The function of malt is to ferment the alcohol, make the taste of the wine better, make the wine smell more mellow, and make the taste of the wine richer. Fermentation is carried out with malt and sake lees, so that beer can be produced.

The function of malt is that after high temperature, cooking and fermentation will release enzymes, and beer can be produced.

Beer is made of malt and water as the main raw materials, is the wort concentration as large as possible?

Beer"degrees"But it refers to the concentration of the wort. Barley malt and rice, which are auxiliary raw materials for beer production, are converted into maltose through the action of maltoamylase and protease, and the sugar content is determined, such as 120 grams of sugar per liter of wort, which is 12°.

When the wort concentration is 7 ° 9 °, it is called low-strength beer. A wort concentration of 18° to 20° is called a dark beer. The higher the wort concentration, the better the nutritional value, the more delicate and persistent the foam, the mellow and soft taste, and the longer the shelf life.

Therefore, the "original wort concentration" is a hard reference for the identification of beer, and the shelf-life of the beer is determined by its concentration.

The malt content is high, and the taste is better (malt content is not alcohol content). It's just that low malt content is now the trend (to reduce costs), and low malt content caters to most consumer groups (light beer is suitable for men, women and children). <

In fact, the really delicious beer is high malt, don't believe it, please see similar to German dark beer, malt or even more than 13 degrees, in addition to dark beer, the higher the malt degree of the beer we usually drink, the more mellow the taste, of course, the higher the alcohol content, ordinary people will be slightly drunk in two bottles.

Wort concentration refers to the sugar content of wort at the end of saccharification process, the second wort concentration, the final wort concentration, the wort concentration before cooking, the boiling wort concentration, the stereotyped wort concentration, etc.

cThe raw wort in most parts of the country is 7 to 9 degrees Celsius. Therefore, in terms of taste, after so many years of industry experience, this concentration is just right, and it is not the higher or lower, the better. There are also this mainly related to the ratio of material to water, degree and cost, as well as individual hobbies.

If the wort concentration per mu is high, the cost of returning to malt will definitely be high, and then the alcohol content will be relatively high. In some places, the people like to drink a stronger wine to have a taste, and local breweries will launch such a relatively high wine.

The three major elements of the barley germination process are moisture, temperature, and air, and the means of control of these three elements are as follows:

1) Moisture can be maintained by spraying and spraying water to maintain a relatively high humidity in the germination workshop, and it can be provided by moist air entering the wheat layer. The requirements for controlling humidity in different germination processes and stages are also different, and the moisture and humidity to be controlled are suitable for each other and adjusted in time.

2) Temperature control, that is, the heat should be balanced, barley germination and growth need a certain temperature, too high or too low temperature will have an important impact on the growth process. In winter, hot air can be used to regulate the temperature of the wheat layer, and in summer, cold air can be used to regulate the temperature. Stirring of the wheat layer is also a necessary way to dissipate heat.

3) The air mainly relies on ventilation to solve, and ventilation includes wheat layer ventilation and workshop environment ventilation. Ventilation in the germination workshop is particularly important for floor-type germination. In different seasons, the temperature of the wheat layer is relatively different, and the air temperature of ventilation should also be controlled.

Ventilation not only controls the temperature, but also loosens the wheat layer, keeps air circulating between the grains, and prevents the roots from becoming entangled.

The difference between pro, sprouted and non-sprouted is as follows: first, the germinated barley is rich in enzymes, and a large amount of extra-enzyme addition can be saved in the saccharification process; 2. The cooked starch contained in the sprouted barley is also very loose in texture, which is conducive to crushing; Unsprouted barley is raw starch in it, which has a hard texture and a relatively low utilization rate.

In fact, your "non-sprouting malt" is a wrong concept, if it does not sprout, it is called barley, and when barley sprouts, it is called malt. Barley is lost after germination, and barley is generally not used to make beer, basically malt is used, and in a few cases, some barley can be added as an adjunct.

You can continue to **, if you have a problem, just say it.

I haven't heard of malt that doesn't sprout, how to explain it. It's unlikely that all of them will sprout.

Do you see the word is unmalted barley malt literally translated from the word the word is not exact.

1. Beer is one of the oldest alcoholic beverages of mankind and the third most consumed beverage in the world after water and tea. Beer chain wine was introduced to China in the early 20th century and is a foreign liquor. Beer is based on the English beer translated into Chinese "beer", called "beer", which is still used today.

Beer is a low-alcohol liquor full of carbon dioxide made from barley malt, hops, and water as the main raw materials, and fermented by yeast, which is called "liquid bread" and is a low-alcohol beverage with low concentration.

2. Beer has the least ethanol content, so drinking beer is not only not easy to intoxicate and hurt, but drinking a small amount is beneficial to health. At present, most of the international beers are added with auxiliary raw materials. Some countries stipulate that the total amount of auxiliary raw materials should not exceed 50% of the amount of malt.

In Germany, no auxiliary raw materials are used for beer sold in Germany, except for export beer. In 2009, Asia produced about 58.67 million kilolitres of beer, surpassing Europe for the first time to become the world's largest beer producer.

The plant hormone used in beer production to complete the saccharification process in place of barley malt is gibberellin, ACD error, B correct

Therefore, b