01 Pharmacopoeia records
Source: This product is a processed product of the mature fruit of the Poaceae plant barley, which has been germinated and dried. Soak the wheat grains in water, maintain appropriate temperature and humidity, and wait for the sprouts to grow to 5mm before drying in the sun or at low temperature. Character identification: This product is spindle shaped, 8-12mm in length, and 3-4 mm in diameter. The surface is light yellow, surrounded by lemma on the back, with 5 veins; The ventral surface is surrounded by an inner lemma. After removing the inner and outer lemma, there is one longitudinal groove on the ventral surface; At the base of the embryonic root, sprouts and fibrous roots grow, with the sprouts covered in needle shaped strips and approximately 5mm in length. Several fibrous roots, slender and curved. Hard texture, white cross-section, powdery. Slightly qi, slightly sweet taste. Nature and taste belong to the meridian: sweet, flat. Guipi and Stomach Meridian. Function and indications: promoting qi and digestion, invigorating the spleen and promoting appetite, and reducing breast milk and bloating. Used for indigestion, abdominal distension and pain, spleen deficiency and insufficient appetite, milk stasis, breast distension and pain, weaning in women, liver depression and rib pain, and liver and stomach qi pain. Raw malt can strengthen the spleen and stomach, soothe the liver and promote qi circulation. Used for spleen deficiency, insufficient food intake, and milk stasis. Stir fry malt to promote digestion and milk recovery. Used for food retention and weaning in women. Jiaomai malt is used for digestion and digestion, and is used for food accumulation that cannot be eliminated, as well as abdominal distension and pain. Usage and dosage: 10-15; Rejuvenation and wonderful use 60g. Storage: Store in a well ventilated and dry place to prevent moths. 02The application of barley malt in food
Germination treatment can promote changes in the chemical composition of barley, increase its nutritional value and physiological activity content, and decompose some anti nutritional substances, greatly expanding the use of barley. At present, there have been many studies on the application of barley malt in the food industry both domestically and internationally. 2.1 Application of Malt in Beer Brewing: Beer is mainly made from malt, with hops added and fermented with beer yeast. The quality of beer is mainly influenced by production technology and malt quality. Research has found that malt directly or indirectly provides beer with rich nutrients, including sugars, amino acids, minerals, vitamins, and dietary fiber. Protein in malt has great influence on turbidity and foam of beer. Barley with lower protein content and rich polyphenols is more suitable for brewing high-quality beer with good flavor; Choosing raw malt for fermentation can significantly improve the stability of beer flavor. Compared with traditional malting, beer brewed with 100% barley malt has good production efficiency, and the final product is light colored, with slight consistency and taste, good foam stability, and sensory quality similar to traditional beer. 2.2 Application of Malt in Beverage Production: The malt juice produced by saccharification of malt contains not only abundant sugars, amino acids, nucleic acids, and other substances, but also abundant trace elements required by the human body. It is widely used in the development of malt juice fermented beverages. At present, there are mainly three types of malt juice fermented beverages on the market: lactic acid bacteria fermented beverages, yeast fermented beverages, and co fermented beverages with lactic acid bacteria and yeast. Xiao Liandong and others use whole malt juice for lactic acid bacteria fermentation to obtain lactic acid beverages rich in various amino acids, vitamins, and other nutrients Li Li and others used wine yeast to make fermented red date malt juice drinks, which not only have a bright jujube red color, uniform and delicate tissue, but also have a complex aroma of malt and red dates. Zhuang Zhongyin et al. pioneered the production technology of beer malt juice and developed beer flavored malt juice beverages, which have beer flavor but do not contain beverages, making them an ideal substitute for beer. 2.3 Application of barley malt in other food industries: In order to further develop and utilize barley resources, Chen Haihua et al. developed nutritious barley malt cereal using barley malt powder and flour, and studied the processing technology. Dong Haizhou and others mainly use barley malt powder as the main production raw material, add active calcium, and produce active calcium barley malt tablets that are rich in nutrients and have a complete range of amino acid content. They have certain nutritional and health functions such as dispelling accumulation and blood stasis, invigorating the mind and stomach, and enhancing human vitality. 03 Method of making malt
There are various types of malt, from beer, beverages to seasonings, with a wide range of uses, but it is mainly used in bread making, consisting of maltose like "maltose syrup" and powdered "malt powder". The most important process in making malt is the germination process of barley. Given excessive moisture, barley soaked in wheat can germinate in an environment of 15-20 ℃ for about 10 days. Once malting occurs, the enzyme activity of malt swelling rapidly increases in one go. The unique aroma of maltose syrup and its role in bread dough come from enzymes. By the way, enzyme activity may vary depending on the length of malt. The growth of malt is about 1.5 times longer than that of wheat grains, which is called long malt. Only about 1 time longer is called short malt, which has stronger enzyme activity. Secondly, the germination state cannot be stably processed, so in order to avoid the loss of enzyme activity, hot air at 40-90 ℃ is used to dry it to a moisture content of 2-7%. And the unused malt is ground into fine powder. What is produced at this stage is "malt powder". Generally, malt gives the impression of sweetness, but the malt powder so completed is almost imperceptible to sweetness because it has not been saccharified. The ground barley will be put into a caramel tank, mixed with water, and kept at 50-65 ℃ in the tank for about 7-15 hours to slowly saccharify. That is to say, during the germination process, activated enzymes break down starch into maltose and dextrin. After this saccharification operation, the water is filtered and concentrated into a finished product of 20-23%, which is the concentrated maltose syrup.
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2024-02-26
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