| 摘要 |
In a process for the production and processing of a novel malt product, barley or wheat is malted in a conventional manner, dried uncomminuted at temperatures up to 90 DEG C and, after coarse milling, is subjected to extrusion at elevated pressure and elevated temperature and is then used for wort preparation. To produce an extrudate which has the typical malt aroma substances and pigments, which has highly water-soluble starch, a water balance stable on storage and no enzymes, the extrusion is carried out at pressures of 10-200 bar and at temperatures of 100-140 DEG C. The extrudate is mashed with admixture of green malt or kilned malt or industrial enzymes and after being given conventional time-temperature treatments known in brewing, the malt is separated from the wort by decanter or hydrocyclone and the wort is then boiled and fermented.
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