AFONIN Dmitrij Vladimirovich (RU),АФОНИН Дмитрий Владимирович (RU),MATVEEV Igor Valerevich (RU),МАТВЕЕВ Игорь Валерьевич (RU)
申请号：
RU2019113263
公开号：
RU0002733294C1
申请日:
2016.11.18
申请国别(地区):
RU
年份:
2020
代理人:
摘要：
FIELD: food industry.SUBSTANCE: present invention relates to brewing industry. Three embodiments of the method for production of malt from cereal grains are proposed. In one embodiment, the method involves conditioning grain into grains to moisture content in range of 20 to 30 % by keeping said cereals in an aqueous solution for 5 to 20 hours. Said cereals have initial moisture content <；18 %. Then cereal grains are brought into contact with aqueous solution of one or more enzymes with hydrolase activity. Grain is maintained till germination and grains are dried till moisture content is from 6 to 12 %. In another embodiment, method comprises conditioning grain to moisture content in grain in range of 15–80 % and for period of time not more than one day for moisture content in said range, then sprinkling and/or soaking the conditioned grain in an aqueous solution of a food enzyme with hydrolase activity. After that, the grains are maintained until germination with mass transfer of the enzyme from the water phase into the grain volume and the grains are dried till moisture content is 6–12 %. Conditioning and/or maintenance is carried out until the geometric ratio of the size of the channels between the granules of starch in the grain and the hydraulic diameter of the enzyme molecule is equal to 0.8–0.95. Said geometric ratio is obtained by dividing the hydraulic diameter of the enzyme molecule by the size of the channel. Also disclosed are malt produced by said methods, malt based product and method for production of beverage based on this malt.EFFECT: invention is aimed at improvement of malt quality.45 cl, 1 dwg, 2 tbl, 4 exНастоящее изобретение относится к пивоваренной промышленности. Предложены три варианта способа получения солода из злакового зерна. В одном варианте способ включает кондиционирование злаковых зерен до содержания влаги в зерне в диапазоне от 20 до 30% путем выдерживания указанных злаковых зерен в водном растворе в течение от 5 до 20 часов. Приче
