Create saccharifying method for beer equipment3

Boiled out the characteristics of the saccharifying method is the part of saccharifying mash partial heated to boiling point, and then blended with mash rest not boil, to make all mash temperature rise in stages to different enzyme action required temperature, then achieve glycosylated end temperature. According to whether the saccharification process to add accessories, cook the saccharifying method can be divided into single mash cooking method and double mash cook method, according to the number of points and mash, and cook the single mash cooking method and double mash is divided into three times, twice and a cooking method. ( 1) Cook the saccharification method is proposed, which can strengthen starch gelatinization and liquefied, improve the yield of the saccharified. ( 2) Cook the saccharification method is proposed, which can remedy some malt dissolve bad faults. The method used to brew the beer fermentation, beer flavor of the beer full-bodied, soft and tasty. Both can be used to produce ale, can also be used to produce color beer. ( 3) Cook the saccharifying method, energy consumption is bigger, better than the leaching method is about 20%. Boil needs a lot of energy and time for many times, so should as far as possible reduce the number of boiling in the factory, 1 ~ 2 times) And boiling time, Light beer production with 10 ~ 15 min advisable, dark beer is better for 20 ~ 30 min) To reduce the cost and shorten saccharification time. ( 4) Cook the saccharifying method, to protect the enzyme activity, must open mixing material, mash and boiled in the remaining mash, must not be reversed and mash. Cook the saccharifying method, need not boil mash of enzymes to break down starch, so total mash is not boiling, and in order to avoid boiling process to kill all the enzymes in the mash.