Pharmacopoeia Record

Source: This product is a concocted and processed product of the mature fruits of barley, family Gramineae, which has been germinated and dried. After soaking the wheat grains in water, keep suitable temperature and humidity, and dry it in the sun or at low temperature when the young buds grow to 5mm.

Characteristics: This product is pike-shaped, 8-12mm long, 3-4mm in diameter, with a yellowish surface, surrounded by lemmas with 5 veins on the dorsal surface, and surrounded by palea on the ventral surface.

After removing the palea, there is a longitudinal groove on the ventral surface; young shoots and fibrous roots are produced at the basal radicle, the young shoots are long lanceolate strips, about 5mm long.

Fascicles several, slender and curved. The texture is hard, the section is white, powdery. Slightly sweet flavor.

Attributive properties: sweet, flat. Attributes to the spleen and stomach meridians.

Functions and Indications: Promoting circulation of Qi to eliminate food, strengthening the spleen and opening the stomach, restoring breast milk and eliminating flatulence. It is used for food accumulation without elimination, epigastric distension and pain, spleen deficiency with little food, milk accumulation, breast distension and pain, weaning of women, liver depression and rib pain, liver and stomach qi pain. Raw Malt strengthens the spleen and harmonizes the stomach, dredges the liver and promotes circulation of Qi. It is used in treating spleen deficiency with little food, and milk stagnation. Stir-fried malt extracts Qi, eliminates food and restores breast milk. It is used for women with food stagnation and weaning off breast milk. Jiao Mai Tu (焦麦芽) is used for eliminating food stagnation and resolving stagnation.

Usage and dosage: 10-15; 60g for returning breast milk.

Storage: Place in a ventilated dry place, moth-proof.

Application of barley malt in food

Germination treatment can promote the chemical composition of barley changes, nutritional value and physiological activity content, and can decompose some of the anti-nutritional substances, which greatly expanded the use of barley. At present, domestic and foreign about the application of barley malt in the food industry has more research.

2.1 Application of barley malt in beer brewing:

Beer is produced by taking barley malt as the main raw material, adding hops and fermenting with brewer’s yeast. The quality of beer is mainly affected by the production process and the quality of malt. It has been found that malt provides rich nutrients for beer directly or indirectly, including sugars, amino acids, minerals, vitamins and dietary fiber.

Proteins in malt have a great influence on the turbidity and foam of beer. Lower protein content, polyphenol-rich barley is more suitable for brewing good flavor quality beer; the stability of beer flavor can be significantly improved by choosing raw malt for fermentation.

Compared to traditional malting, beer brewed with 100% barley malt has good productivity and a light-colored final product with a slight consistency and mouthfeel, good foam stability, and sensory qualities similar to traditional beer.

2.2 Application of barley malt in beverage production:

The wort produced by saccharification of malt is rich in sugars, amino acids and nucleic acids, in addition to other substances, but also rich in trace elements needed by the human body, and is widely used in the development of wort fermented beverages.

At present, the wort fermented beverages on the market mainly include lactic acid bacteria fermented beverages, yeast fermented beverages and lactic acid bacteria and yeast co-fermented beverages of three kinds, Xiao Liandong et al. using whole wort for lactic acid bacteria fermentation, to get a variety of amino acids, vitamins, and other nutrients rich in lactic acid beverage. ,

Li Li et al. used wine yeast to produce a fermented beverage of date malt wort, which not only has a translucent date red color, uniform and delicate organization, but also has the composite aroma of malt and dates. Zhuang Zhongyin and other pioneering beer wort manufacturing technology as the basis for the research and development of beer-flavored wort beverage, with beer flavor but does not contain beverage is an ideal alternative to beer.

2.3 Application of barley malt in other food industries:

In order to further develop and utilize barley resources, Chen Haihua et al. developed barley malt nutritional raw cereals using barley malt powder and flour, and studied the processing technology.

Dong Haizhou et al. used barley malt powder as the main production raw material, added vitality calcium, and produced vitality calcium barley malt tablets with rich nutrition and a complete variety of amino acid content, which have certain nutritional and health care functions such as eliminating accumulation and dissipating blood stasis, refreshing the spirit and eliminating the stomach, and enhancing the vitality of the human body.

How to make malt

There are various types of malt, ranging from beer to beverages to flavorings, but malt is mainly used in bread-making, as maltose in the form of malt syrup and malt powder in the form of powder.

The most important part of the malting process is the germination of barley. Given excessive moisture, malted barley germinates in an environment of 15-20°C for about 10 days. Once germination takes place, the enzyme activity in the malt will increase rapidly, and the characteristic aroma of malt syrup and the effect in the bread dough will come from the enzyme.

Incidentally, the enzyme activity varies depending on the length of the malt. Malt that is about one and a half times as long as the grain is called long malt, and malt that is only about one times as long is called short malt, and the enzyme activity of long malt is stronger.

Secondly, it is not possible to produce malt in a stable manner when it is in a malted state, so in order to prevent the enzyme from losing its activity, the malt is dried to a moisture level of 2-7% at a hot air temperature of 40-90°C. The malt is not used, and is then stored in a hot-air oven. The unused malt is then removed and ground into a fine powder. Malt flour is produced at this stage.

Generally, malt gives the impression of sweetness, but the malt flour so produced has no sweetness because it has not been saccharified.

Ground barley is put into a caramel tank, mixed with water, and then slowly saccharized in the tank at 50-65 degrees Celsius for about 7-15 hours. That is, during the malting process, the activated enzymes break down the starch into maltose and dextrin. After this saccharification process, the water is filtered and concentrated to 20-23% of the finished product, which is the concentrated “maltose syrup”.