Today Beer Fermenter Factory introduces the purpose and requirements of beer brewing saccharification.
The purpose of saccharification is to soak out the soluble substances in the raw material as much as possible, and to create conditions that are conducive to the action of various enzymes, so that many insoluble substances become soluble substances under the action of enzymes and dissolve out, so as to obtain as much dissolution as possible. And the proportion of components contained is appropriate. For example, the ratio of sugar to non-sugar: light beer is controlled at 1﹕0.4 ~ 0.5; dark beer is controlled at 1﹕0.5 ~ 0.7. The proportion of high, medium and low molecular nitrogen: high molecular nitrogen 15-20%; medium molecular nitrogen 20-25%; low molecular nitrogen 55-60%.
Starch gelatinization: The starch in malt and excipients is generally surrounded by cell walls and exists in granular form. The granules are insoluble in water and are not affected by amylase. However, the starch granules will quickly absorb water and swell upon heating. When the starch granules reach a certain temperature, the cell wall ruptures and the starch molecules dissolve to form a viscous paste. This process is called gelatinization.
In short, gelatinization is the process of starch granules expanding and breaking in a hot solution.
The amylase quickly breaks down the long chain of starch (amylose and amylopectin) composed of glucose residues into short chains, forming low-molecular-weight dextrin, so that the viscosity of the gelatinized mash is rapidly reduced, forming a thin mash This process is called "liquefaction", and the liquefaction process is a biochemical reaction process.
The meaning of liquefaction is to reduce the viscosity of the gelatinized starch liquid through the action of alpha amylase. Of course, β-amylase also plays a role in liquefaction, breaking down long chains from non-reducing ends, but its action is slow and the decomposition time is long.
High Efficiency Boiling Brewery Equipment
Saccharification refers to the process by which amylase converts starch into sugars such as maltose, maltotriose, glucose and dextrin, which is a biochemical reaction process. Amylase can break down the long chain of amylose or amylopectin into short-chain dextrin composed of 7-12 glucose units, and then beta amylase cuts two glucose at a time from the end of the short chain to form maltose Wait. The action time of amylase is longer than that of alpha amylase.
Decomposition of starch by amylase:
(1)-Amylase decomposes long-chain starch into low-molecular-weight dextrin, and its optimal action temperature is 72 to 75°C, the inactivation temperature is 80°C, and the optimum pH is 5.6 to 5.8;
(2)-The amylase is decomposed from the end of the starch chain to form maltose, maltotriose and glucose. The optimal temperature is 60-65°C, the inactivation temperature is 70°C, and the optimal pH is 5.4-5.5.
The main factors affecting starch decomposition are: malt variety and quality, pulverization degree, saccharification time, pH of mash and mash concentration.
The above is the saccharification process of beer brewing introduced by the supplier of High Efficiency Boiling Brewery Equipment. Hope to help everyone.
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