PROCESS FOR PREPARING A CEREAL-BASED BEVERAGE WITH MALT AND MALT ROOTLETS

• Main Authors: GOMES DA SILVA GABRIEL, BAZZOLI PAOLO
• Format: Patent
• Language: Chinese; English
• Published: 02.02.2021
• Subjects: BEER; BIOCHEMISTRY; BREWING OF BEER; CHEMISTRY; ENZYMOLOGY; METALLURGY; MICROBIOLOGY; MUTATION OR GENETIC ENGINEERING; OTHER ALCOHOLIC BEVERAGES; PREPARATION THEREOF; SPIRITS; VINEGAR; WINE

A process for preparing a cereal-based beverage, the method comprising: providing malt or unmalted cereal grains; mashing said malt or unmalted cereal grains to solubalize fermentable sugars therein the mashing comprising: - a first step wherein the malt or unmalted cereal grains are exposed to protease activity and optionally glucanase activity, the first step being carried out in a temperature interval A; a subsequent second step wherein the malt or unmalted cereal grains are exposed to beta-amylase and alfa-amylase activity carried out in a temperature interval inhibiting the protease activity of the first step; filtering the mashed malt or unmalted cereal grains to obtain a wort; fermenting said wort to obtain the malt-based beverage; wherein the process comprises the addition of maltrootlets to the wort, characterised in that said malt rootlets are added to the malt or unmalted cereal grains during the second step of the mashing process at which protease activity is inhibited. 一种用于制备基于谷物的饮料的方法，该方法包括：提供麦芽