Optimization of Preparation Technology of Crystallized Malt by Response Surface Methodology

Chuanyan ZHAO; Yongqi YIN; Zhengfei YANG; Weiming FANG

doi:10.13386/j.issn1002-0306.2020070322

Volume 42 Issue 9

Apr. 2021

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Science and Technology of Food Industry > 2021 > 42(9): 186-193. > DOI: 10.13386/j.issn1002-0306.2020070322

ZHAO Chuanyan, YIN Yongqi, YANG Zhengfei, et al. Optimization of Preparation Technology of Crystallized Malt by Response Surface Methodology[J]. Science and Technology of Food Industry, 2021, 42(9): 186−193. (in Chinese with English abstract). doi: 10.13386/ j.issn1002-0306.2020070322.

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Optimization of Preparation Technology of Crystallized Malt by Response Surface Methodology

College of Food Science and Engineering, Yangzhou University, Yangzhou 225127, China

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Received Date: July 26, 2020
Available Online: March 03, 2021

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Abstract

Abstract

In order to improve the quality and crystallization rate of crystalline malt, this study optimized the pre-saccharification and kilning processes in the preparation of crystalline malt through single factor and response surface experiments. The free amino nitrogen content and reducing sugar content were used as indices to study the effect of pre-saccharification process on crystalline malt. At the same time, the coking process was optimized with moisture content, crystallization rate and color as indices. The results showed that the green malt with a germination time of 72 h was selected, the protein was rested at 45 ℃ for 1.5 h, and the saccharification was carried out at pH = 6.0 and temperature of 66.4 ℃ for 2.0 h. Under these conditions, the reducing sugar content was the highest and the saccharification effect was the best. Further the malt was baked at 127 °C for 27 min to obtain a crystalline malt with a moisture content of 3.75%, a chromaticity of (158.9 ± 1.19) EBC, and a crystallization rate of 99%. Compared with commercially available crystalline malt, the crystalline malt can be completely crystallized inside, the crystalline quality is better, and other quality indicators have been significantly optimized.
- crystalline malt,
- response surface test,
- pre-saccharification,
- baking,
- crystallization rate

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