Yuav ua li cas yog malt? Qhov twg yuav malt? Malt daim ntawv qhia rau cov mov

Yuav ua li cas yog malt? Nws yog ib qhov natural khoom yuav tsum tau tham nyob rau hauv no tsab xov xwm. Muaj tseeb txhua leej txhua tus paub nws lub hom phiaj, tab sis tsis yog txhua tus paub yuav ua li cas nws yog ua, thiab nyob rau hauv dab tsi thaj chaw, nyob rau hauv tas li ntawd mus brewing thov. Tam sim no qhia rau peb txhais maltose (malt). Cov khoom no, uas yog tau los ntawm pob kws cultivated nroj tsuag (barley, hom qoob mog, maize, mov).

Maltose extract yog dav siv nyob rau hauv cov zaub mov kev lag luam ua noj ua haus ntau yam tais diav, dej haus thiab ci ntawm bakery cov khoom. Nws kuj yog siv rau zus tau tej cov ntsuj plig (whiskey). Yuav nws tsis yog yooj yim, tab sis tseem ceeb cov khoom yuav ua rau lawv tus kheej txhais tes nyob rau hauv tsev. Niaj hnub no, peb piav qhia txog nyob rau hauv kom meej daim ntawv qhia ntawm malt.

Cognitive ntaub ntawv

Nyob rau hauv peb lub sij hawm, rau nws cov kev siv thiab yog feem ntau siv caij nplooj ntoos hlav thiab lub caij ntuj no barley, tab sis tej zaum nws yog noj rau cov hom phiaj thiab hom qoob mog, tshwj xeeb tshaj yog rau cov kev npaj ntawm ib lub teeb npias. Xaiv nyob rau hauv lub economic kev thiab ib tug ntau yam ntawm manufactured khoom. Yuav ua li cas yog malt? Nws yog lub ntsiab tivthaiv, yam uas yog yog yooj yim sua kom ib tug brew lub siab tshaj plaws zoo beers, whiskey thiab qhob cij.

Thiab tag nrho ua tsaug rau cov ntsiab lus ntawm pab enzymes, uas tsim amino acids thiab monosaccharides. Cias muab, maltose - ib qhov chaw ntawm qab zib, tom qab ntawd xa mus rau hauv cov pa roj carbon dioxide thiab dej caw. Nws kuj tau muab lub tais ib tug qab ntxiag tsw thiab xim.

raw khoom ua technology

Noob yog thawj soaking kauj ruam, thiab ces kom qhuav thiab germination. Hais tias ua ntej lub sij hawm yog lub hauv paus rau zus tau tej cov khoom. Kom malting yog los tsim yam yuavtsum tau: txaus noo noo, lub zoo kub thiab oxygen. Nyob rau hauv tus txheej txheem ntawm o tsim diastasis thiab carbonic acid.

Nyob rau hauv kauj ruam germination txheej txheem txoj kev cov ntsiab yog nqa tawm ntau sib: qhuav tshuaj yeeb dej caw txo nyob rau hauv lub noob, uas ua tshwm sim maltose, piam thaj thiab sucrose. Svezheprorosshy tas malt yog qhuav uas nws undergoes no: biochemical, physiological thiab lub cev hloov. Sprouts muaj ib tug ntsim saj, lub sij hawm no ua nkig thiab lub cev tsis kho.

Cov kev siv thiab daim ntawv thov

Tam sim no, nco qab tias qhov no malt. Nws germinated, qhuav thiab pulverized khoom ntawm lub cereal. Raws li koj tau pom, cov txheej txheem ntawm nws kev es lub sij hawm-siv thiab yuav tsum tau ib tug tshwj xeeb delicacy thiab xim. Lub hom phiaj tseem ceeb ntawm tau txais nws - lub tsim ntawm enzymes uas yuav tsum tau rau cleavage ntawm proteins.

Nyob rau hauv Russia, lub loj loj thov enjoyed liab rye malt. Nws yog siv nyob rau brewing, confectionery, ci khob cij thiab dej haus (kvass, npias). Fermented (liab) daim ntawv ntawm cov khoom no muab tej tais ib tug nplua nuj saj, zoo tsw thiab xim av xim. Liab malt mov pab txoj kev zoo tshaj ntawm cov hmoov ua lub khob noom cookie ntau dua ywj, thiab ci hauv tus qauv ntawm cov mos mos, ntxeem tau, thiab ntsim cua.

Nws yeej yog ib tug phooj ywg environmentally khoom, uas tsub kom lub txee lub neej ntawm npaj zaub mov noj thiab ib tug nyhuv lig rau tib neeg lub cev. Nyob rau hauv nws cov qauv muaj tshwj xeeb tshuaj uas qeeb tus haum ntawm carbohydrates thiab nqaijrog, raws li zoo raws li rau lub stabilization ntawm qab zib nyob rau hauv cov ntshav ntshav. Nyob rau hauv tas li ntawd, malt enriched nrog mineral tshuaj (selenium, zinc, manganese, chromium, magnesium) uas yog muab kev koom tes nyob rau hauv cov kev cai ntawm insulin secretion.

Kev npaj ntawm malt tsev. kev npaj ntawm raw cov ntaub ntawv

Yog hais tias koj xav tau high-zoo thiab high-qib cov khoom, nco ntsoov mus saib cov tsos ntawm cov grain, nrog 90% germination. Tsis txhob noj Freshly tua raw khoom muaj ib tug tsawg degree ntawm germination. Tshem tawm lawm, maj thiab sib txawv loj, raws li nws muaj peev xwm kis tau rau koj malt txaus ntshai tus kab mob no.

theem soaking

Rau lub hom phiaj no, haum tsuas zoo-lim dej. Nws kub yuav tsum txog 8-10 hom ° ^C. Tam sim no, peb yuav tsum coj ib tug cam khwb cia-hlau lauj kaub (peb litres muaj peev xwm) thiab ncuav nws nyob rau hauv ib tug liter ntawm rye. Ncuav dej txaus rau ntab rau sab saum toj ntawm lub noob, thiab txhua txhua rau lub sij hawm, nws yog kuv. Txhua lub sij hawm koj hloov lub kua cia grain tsis muaj dej rau ib teev los mus ua kom nws mus rau "ua pa" (Nco ntsoov tias nws tsis yog ntau npaum li cas peremoklo tsis tsis zoo yuav ciaj sia).

Nco ntsoov: soaking, qhov kub tsis siab tshaj 15 ^{° C} yuav ua rau ib tug zoo tshwm sim. Lub caij ntawm txoj kev ua no tej zaum yuav coj mus rau ib hnub. Lub sab kub, ntev steeping. Qhov kawg ntawm tus txheej txheem yog txhais raws li nram no: yog hais tias tus grain tsis khoov, tsis muaj pos, thiab tsis tawg yooj yim punctured, koj yuav npaj mus rau lub germination.

germination

Lub hauv qab ntawm lub lauj kaub nyob twb them nrog x / paj rwb ntaub, thiab muab nws tso rau ntawm raw cov ntaub ntawv. Npog nrog ib daim ntaub. Ob peb lub sij hawm ib hnub twg mix thiab muaj ib tug qhov kub ntawm +12 ... + 15 ^° C kuj yog ib tug txhua txhua hnub tsuag nrog dej los ntawm txau. Tus txheej txheem kav rau tsib hnub. nplej tsis tas yuav moisturize nws hnub kawg.

languor

Fermentation kav plaub hnub. Raus lub tais nrog cov nqaij nyoos khoom nyob rau hauv lub hnab thiab muab tso rau hauv ib tug sov so roj teeb. Peb tsis txhob muab kaw. Thaum tshwm sim ntawv ceeb toom dawb pwm, kaw lub hnab, cov tsos tsaus nti liab los yog dub - qhib thiab do. Qhov kawg ntawm daj xub ntiag ntawm pwm thiab kev tsis hnov tsw yog dab tsi. Tom qab ib lub sij hawm tsiv malt (dissociate koog puav) ib hnub twg thiab qhuav.

kom qhuav

Qhov no tus txheej txheem yog es ntev - yuav siv sij hawm txog 10 xuab moos. Peb kis cov khoom rau ib tug ci tais, muab tso rau hauv lub qhov cub thiab maj tsa qhov kub thiab txias rau 70 ° ^C (tsis pub dhau 1 h). Ces txhua txhua 30 feeb, do thiab sib faib. End of kom qhuav yog txiav txim los ntawm lub qhuav txheej txheem thiab lub spines, uas yuav tsum yooj yim mus ua txhaum.

sib tsoo

Txias cov khoom thaum lub sij hawm hnub, tshau thiab tshem tawm cov kab mob. Zom nyob rau hauv ib tug kasfes li los yog rab kom txog thaum lub hmoov xeev. Tsev malt khw 30 hnub nyob rau hauv ib tug nruj nreem kaw ntim. Nws yog lub sij hawm koj yuav tau saj cov khoom tau ua uas. Thaum lub tawm ntawm ib tug liter ntawm rye muab 700 gr.

Qhov twg yuav malt mov?

Malt yuav tau muas lag luam wholesale los yog muag khoom ob online thiab hauv khw nyob rau ntawm ib tus nqi pheej yig. Tus nqi ntawm 600 gram hub yog hom twg los ntawm 70-100 rubles, nyob ntawm seb lub chaw tsim tshuaj paus. Thov nws yuav tsum tau raws li cov lus qhia ntawm lub hnab. Yuav ua li cas yog malt, dua li nws yog pab tau, thiab rau dab tsi lub hom phiaj yog yuav tsum tau, nws yog tam sim no lub npe hu mus rau tag nrho.