Malt tsis yog lub luag haujlwm tsim hauv cov txheej txheem ntawm cov ncuav ci, tab sis nws tsis yooj yim sua kom ua tiav ntawm kev npaj ntawm qee yam ntawm rye qhob cij yam tsis muaj kev koom tes. Tsuas yog 30 grams ntawm liab malt yuav muab lub khob cij rau ntuj ntxoov ntxoo, muaj ntxhiab tsw tshwj xeeb thiab saturate nws nrog txhua yam muaj txiaj ntsig ntawm cov noob taum tawm.
Raws li kev qhia ntawm cov khob cij me me rau lub tsev, ntau tus niam tsev xav txog qhov zoo thiab ntau yam ntawm cov ncuav ci rau lawv tsev neeg, vim tias lub khw version feem ntau nyob deb ntawm zoo tagnrho. Nws ua rau cov txheej txheem ntawm kev ua qhob cij qhob cij yooj yim dua thiab qhov tseeb tias txhua yam tsim nyog yuav tau yuav hnub no. Txawm hais tias cov khoom xyaw tsoos feem ntau yog siv rau lub khob cij: hmoov nplej, dej, poov xab thiab ntsev, koj tuaj yeem sim ua kom muaj cov khoom noj muaj txiaj ntsig zoo dua nrog malt.
Dab tsi yog malt thiab vim li cas nws xav tau
Malt yog tau los ntawm kev sib tsoo sprouted nplej nplej. Feem ntau ua los ntawm rye thiab barley. Barley yog siv los ua npias, thiab rye yog siv rau ci khob cij. Rye malt muaj nyob hauv hom fermented thiab unfermented. Qhov thib ib yog qhov txawv los ntawm ib tus zas liab, thiab qhov thib ob yog lub teeb daj. Txhawm rau muab ob qho tib si, cov lis yog simmered hauv dej rau 4 rau 6 hnub, tom qab ntawd nws yuav qhuav sai thiab av (tsis muaj kev txwv), lossis nws tseem sov li ntawm qhov kub txog 50 ° C rau ob peb hnub, thiab tom qab ntawd nws yog kuj qhuav thiab piam sij. Qhov tshwm sim yog maub xim av fermented malt.
Nws yog qhov malt tsaus no uas muaj nyob hauv txhua yam zaub mov txawv rau ua rye thiab rye-nplej cij. Nws muab cov khob cij lub ntuj tsaus xim thiab qhov tsw tshwj xeeb. Taum malt tseem tseem siv hauv bakery. Nws yog siv rau saccharification ntawm brew, uas txhim kho qhov zoo ntawm hmoov. Malt qhib lub txheej txheem fermentation, muab cov khob noom cookie fluffiness, elasticity thiab nce txee lub neej ntawm cov khoom tiav. Ib qho ntxim nyiam golden xim av nrog cov ci "nyob" yog qhov tseem muaj txiaj ntsig ntawm malt. Tsis tas li ntawd, nws muaj tag nrho cov khoom noj khoom haus zoo ntawm cov noob taum ua tau, thiab, yog li ntawd, nws muaj txiaj ntsig zoo rau tib neeg lub cev.
Yuav ua li cas kom siv malt rau ci ncuav
Malt yog muaj nyob hauv cov kua txiv thiab cov hmoov. Fermented rye malt ntxiv rau ntawm tus nqi ntawm 30-35 grams rau 700 grams hmoov nplej uas yog ib feem ntawm lwm cov khoom xyaw hauv daim ntawv qhuav. Txawm li cas los xij, koj tuaj yeem siv lwm txoj hauv kev siv nws - uantej-brewing. Ua li no, nchuav cov nyiaj teev malt nrog dej npau npau, tos kom nws kom txias rau chav sov, thiab tsuas yog tom qab ntawd muab cov ntsiab lus tso rau hauv ib lub taub ntim rau lub tshuab ci.
Rau kev ci Borodino qhob cij, pib xyaum ua, custard, liab fermented malt yog siv. Nws tseem muaj npe nyob rau hauv daim ntawv qhia ntawm hom qoob mog: tshuaj yej, Karelian-Finnish. Lub teeb malt yog siv los ua khob cij hauv Riga. Hauv cov nroog loj, koj tuaj yeem nrhiav tau npaj ua malt hmoov nyob ntawm kev muag. Siv malt nyob hauv tsev ua mov ci tsis tas yuav muaj kev txawj tshwj xeeb, tab sis tsis yog txhua cov hmoov nplej teb zoo rau nws qhov ntxiv. Raws li qhov tshwm sim, ib qho coarse co crumb tuaj yeem tau los ntawm kev hloov ntawm gelatinization ntawm cov mos mos gluten hmoov.
Durum nplej hmoov nplej xav tau qhov nce ntawm malt. Feem ntau, cov zaub mov txawv uas tuaj nrog lub khob cij ua qhia tias muaj malt xav tau los ci hom ncuav. Qhov nruab nrab, qhov kev pom zoo kom them li ntawm 1.5-2% ntawm cov hmoov nplej. Koj tuaj yeem siv 1-3% kua malt mloog zoo. Yog lawm, muaj kev nyuaj rau kev kis nws, vim tias nws yog cov khoom lag luam (lub caij ntuj sov). Tab sis koj tuaj yeem npaj kom siv rau yav tom ntej, vim tias lub txee lub neej yog 1 xyoos. Yog hais tias daim ntawv qhia hu rau kev ua kua, nws tuaj yeem hloov nrog qhuav malt, tab sis brew nws ua ntej.
