Extraction method for malt extract with aroma enhancement and high nutritive value

• Main Author: ZHANG ENYAN
• Format: Patent
• Language: Chinese; English
• Published: 10.09.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses an extraction method for a malt extract with aroma enhancement and a high nutritive value, which is applied in the field of food baking and beverage, and solves the problem that a flavor of maltose processed by the prior art is not pure. Main points of a technical scheme of the extraction method are that: the malt extract is extracted from 100% barley malt and water, and raw materials of the extraction method are 100% barley malt and water; the barley malt mainly contains starch, protein and various biological enzymes, vitamins, trace elements, and the like, representsa rich natural malt fragrance after extraction, and preserves the various biological enzymes, vitamins and trace elements beneficial to a human body; and macromolecular starch and protein are transformed into nutritive materials such as saccharides and small molecular protein peptides which are more easily absorbed by the human body, and the malt extract can also be added to other foods to enhancea nutritive value of othe