Method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar

The invention discloses a method for preparing malt fragrance-flavour matter by utilizing self protein of wheat bran and sugar. The method disclosed by the invention is characterized by comprising the following steps: (1) baking wheat bran for improving aroma, and smashing for later use; (2) carrying out enzymolysis, namely adding the smashed wheat bran into an aqueous solution, adding alpha-amylase and maltase for carrying out enzymolysis, then adding flavoured proteinase for carrying out enzymolysis, then carrying out enzyme deactivation after enzymolysis is finished, centrifuging, removing impurities, and carrying out vacuum concentration, so that mixed enzymatic hydrolysate rich in reducing sugar, amino acid and small molecular peptides is obtained; and (3) carrying out Maillard reaction by taking the reducing sugar, amino acid and small molecular peptides in the mixed enzymatic hydrolysate, so that the mal fragrance-flavour matter product is obtained. The method disclosed by the invention is simple in st