Barley m alt: nws tsim thiab siv dab tsi?

2024 Tus sau: Isabella Gilson | [email protected]. Kawg hloov kho: 2023-12-17 03:27

M alt - cov khoom no yog dab tsi? Koj yuav kawm tau cov lus teb rau lo lus nug uas tau muab los ntawm cov ntaub ntawv ntawm kab lus nthuav tawm.

cov ntaub ntawv dav dav

M alt yog ib yam khoom uas tau los ntawm cov noob qoob loo, feem ntau yog barley. Raws li koj paub, cov khoom xyaw no yog lub hauv paus ntawm tag nrho kev lag luam brewing. Yog hais tias barley m alt tsis loj hlob, ces yuav tsis muaj foamy haus. Nws txuas nrog dab tsi? Qhov tseeb yog tias thaum lub sij hawm germination ntawm no cereal qoob loo, lub diastase enzyme yog tsim nyob rau hauv nws, uas, qhov tseeb, converts starch rau m alt qab zib, uas yog, m altose. Nyob rau hauv qhov kev txiav txim ntawm cov khoom nthuav tawm, mash yog saccharified, thiab tom qab ntawd hloov mus rau hauv wort. Nyob rau hauv lem, nws ferments thiab ua hluas npias.

Tau txais m alt

Yuav ua li cas thiaj tau barley m alt? Cov txheej txheem ntawm cov khoom no muaj ob theem: soaking thiab germination ntawm noob. Cov kauj ruam no yog qhov tsim nyog txhawm rau txhawm rau ua rau muaj tshuaj lom neeg hauv cov qoob loo qoob loo uas ua rau pom cov khoom tsim nyog lub luag haujlwm rau kev tsim cov dej qab zib foamy.

Kom nkag siab zoo dua li cas brewing barley m alt yog tsim, cov theem hais ntawm nws cov khoom yuav tsum tau piav qhia ntau ntxiv.

txheej txheemdej nag

Lub hom phiaj ntawm kev ntub dej yog kom o ntawm cov nplej qhuav. Nyob rau tib lub sijhawm, cov txheej txheem ntawm cov tshuaj hloov pauv pib tam sim ntawd. Qhov no tuaj yeem pom hauv kev ua pa ntawm cov noob, uas tau tshwm sim hauv kev tsim cov carbonic acid thiab diastase.

Yog li, dej tau nchuav rau hauv lub vat ntoo lossis lub tank stainless hlau thiab tso cai rau sawv ntsug li 3 hnub. Tom qab lub sij hawm no, nplej yog maj mam poured rau hauv tib lub thawv thiab txhua yam yog kom meej tov. Tom qab 3 teev, cov khib nyiab thiab cov noob uas tau ntab mus rau saum npoo yog muab tshem tawm nrog ib rab diav. Tom qab ntawd, cov dej ntau dhau yog drained, tsuas yog ib txheej ntawm cov kua 10-15 centimeters saum lub barley.

Thaum lub sijhawm so, cov nplej tau ntxuav ntawm cov av, nrog rau qee yam khoom hauv cov husk, uas tuaj yeem muab cov dej haus tsis zoo thiab tsis hnov tsw. Nyob rau hauv daim ntawv no, barley m alt khaws cia li 5 hnub, kom txog rau thaum nws yog kiag li o. Nyob rau tib lub sijhawm, nws yuav tsum tau hloov cov dej qias neeg tsis tu ncua rau cov dej huv.

txheej txheem germination

Tom qab cov txheej txheem ntub dej tiav lawm, cov qoob loo pib pib, uas nyob nruab nrab yuav siv li 7 hnub. Thaum lub sij hawm tus txheej txheem no, barley yuav tsum tau periodically moistened thiab maj mam sib tov. Raws li txoj cai, sprouts pib tshwm ntawm cov nplej nyob rau hnub 2 lossis 3rd. Tom qab ib lub lim tiam ntawm raug, lawv qhov ntev feem ntau ncav cuag 1.6 qhov ntev ntawm barley nws tus kheej.

Ntsuab-sprouted barley m alt tuaj yeem khaws cia tsis pub dhau 2-3 hnub. Tias yog vim li cas nws feem ntau qhuav rau 17 teev ntawm qhov kub ntawm + 45-55 degrees. Thaum ziab kom zoo, cov khoom no muaj lub teeb ntxoov ntxoo.

Txoj Kevapps

Raws li tau hais los saum no, m alt feem ntau yog siv rau hauv kev lag luam brewing thiab distilling. Nyob rau hauv rooj plaub tom kawg, nws yog siv los yaj thiab saccharify cov hmoov txhuv nplej siab ntawm lwm cov khoom xyaw. Raws li thawj zaug, tsuas yog m alt yog siv thaum lub sij hawm tsim cov foamy haus, uas yog ces raug rau fermentation.

Ntxiv rau cov khoom tsim tawm, cov khoom no kuj tseem siv rau hauv cov txheej txheem ntawm kev ua cov extract. Los ntawm txoj kev, barley m alt kuj nquag siv rau whiskey.

Cov tuam txhab ua lag luam feem ntau siv barley thiab nplej los ua m alt. Raws li rau lub distillery, oats, rye thiab pob kws yog feem ntau siv nyob rau hauv nws. Nws tseem yuav tsum tau muab sau tseg tias, nyob ntawm seb cov khoom siv raw yog siv rau hauv daim ntawv tshiab lossis qhuav, ntsuab m alt thiab qhuav m alt yog qhov txawv, raws li.

hom m alt

Nyob ntawm seb cov nplej nplej tau ntub thiab loj hlob li cas, m alt tau muab faib ua ntau hom:

1. Siab. Nws yog tau los ntawm qhuav lub teeb m alt, uas yog soaked nyob rau hauv dej ntawm ib tug kub ntawm +45 degrees thiab khaws cia ntev li hais tias lactic acid microorganisms tsis tsim ntau tshaj 1% lactic acid. Tom qab ntawd, m alt yog qhuav.
2. Nplej. Ua los ntawm cov nplej nplej, uas yog soaked mus rau ib tug noo noo ntsiab lus ntawm 40%. Tom qab ziab ntawm qhov kub ntawm +40-60 degrees, lub teeb los yog tsaus m alt yog tau, uas yog siv los tsim tshwj xeeb tsaus hom qoob mog npias.
3. Kub. Xws li m alt feem ntau yog siv kom tau txais heevnpias dub. Nws raug nquahu kom ntxiv nws tsis pub ntau tshaj 1%. Txwv tsis pub, cov dej haus foamy yuav tau txais qhov tsis kaj siab hlawv tom qab saj.
4. Stewed. Nws yog tsim los ntawm barley nrog cov dej noo ntawm 50%, thiab tom qab ntawd cov nplej tau qhuav thiab qhuav rau 4 teev. Cov khoom zoo li no feem ntau ntxiv rau cov khoom siv hluav taws xob lossis tsaus ntuj los txhim kho nws cov aroma thiab muab qhov ntxoov ntxoo zoo nkauj.



5. Nyob zoo Caramel. Nws yog tau los ntawm qhuav m alt, uas yog coj mus rau ib tug noo noo ntsiab lus ntawm 45%. Caramel m alt yog saccharified siv roasting nruas ntawm qhov kub ntawm +70 degrees. Tom qab ntawd, ntau hom m alt tau txais. Piv txwv li, pob tshab yog tsim los ntawm kev ziab, lub teeb - los ntawm cua sov, thiab tsaus ntuj - los ntawm evaporating tshaj noo noo.