Study On Drying Technology Of Compound Malt Powder

The wort is the essential raw materials of beer and flavor drinks,which contains a lot of sugar,amino acids and minerals that is necessary for human body.Malt is obtained nutrient-rich wort by the crushing,saccharification,filtration,boiling,precipitation and other processes.Carrots are known for the red ginseng,because they have a health function on the human body.Wort and carrot juice are been dehydrated to easily stored and transported,and that make small and medium-sized beer brewing and flavor beverage production more convenient and fast.Carrot flavor fruit wine is a new health drink that contains a variety of nutrients and flavors.In order to further improve the existing dry milling technology,the saccharified wort and the carrot juice were mixed in the proper proportion as the processing materials.The optimum process parameters of two kinds of drying techniques were determined by the spray drying and vacuum freeze drying technology.The comprehensive quality and brewing characteristics of mixed malt powder were investigated.In this study,the nutritional characteristics,opaque properties and recovery rate of carrot powder and malt powder were analyzed firstly.In order to improve the agglomeration bond,the low powder rate,the poor taste and to achieve the complementary advantages of the two products,so take the dried wort and grated juice mixed in the appropriate proportion as a raw material.The optimum ratio of juice to carrot juice is 6:4.The taste and flavor of the mixed malt powder are obviously higher than those of the above two kinds of powders.This products are so highly reconstituable and nutritious that have higher utilization value and wider application field.On the basis of single factor,the variables factors of inlet temperature,feed volume and hot air flow were selected to optimize the design,and the yield and water content of the mixed malt powder as the response indicators were determined by the response surface analysis.Finally,the optimum conditions of vacuum spay drying of mixed malt powder were determined by response surface analysis.The inlet air temperature was158?,the feed rate was 17 mL/min and the hot air flow rate was 23 m³/h.The average water content of the carrot malt powder was 3.24%and the product yield was 78.05%.Vacuum freeze-drying processes include pre-freezing and drying processes.Pre-freezing parameters were determined by L₉?3⁴?orthogonal test for pre-freezing time of 4.5 h,material filling thickness of 4 mm,pre-freezing temperature of-50?.The optimum conditions of vacuum freeze-drying of mixed malt powder were determined by response surface analysis.The sublimation temperature was 56?,and the vacuum degree was 81 Pa,and the analytical temperature is 75?.The average water content of carrot malt powder was 4.25%and the drying rate was 0.49 g?g·h?^-1.Mixed malt powder made by two kinds of drying methods was studied.Spray drying of carrot malt powder lowest was 3.24%and liquid water content was 49.22°,higher bulk density is 0.68 g/mL;Vacuum freeze drying of carrot malt powder with low moisture absorption rate was 19.75%,whose color products were in good condition,a*value is 26.75,b*value is 29.79,which means the low degree of nutrient loss.The nutrient content of carrot malt powder made by vacuum freeze-drying was higher than that of spray drying products,but the yield and drying rate of spray drying were higher than those of freeze drying technology.Composite malt powder recovery after water for brewing beer and wine,the color,physical and chemical index,nutritional content,aroma components and sensory evaluation of the wine have reached the quality standard.It further illustrate that composite malt powder have the high quality,high nutrient characteristics and the feasibility of drying technology and simultaneously proved that it has application value in the field of brewing.