Factors influencing the saccharification yield

Saccharification yield refers to the boiled wort extract and saccharification of the end of inventory percentage, it is one of the important indexes of judging saccharification work. Its value generally between 74% ~ 79%, this value should be as high as possible, and 1% lower than that of the laboratory. Saccharification yield were the main influencing factors: 1, raw materials, malt different leaching rate are also different, so we should choose high leaching rate of malt. Poor dissolution rate of maltose is lower than dissolved good malt. As saccharifying inventory is always dry value, therefore the malt water had a great influence on yield saccharification workshop. Malt moisture content is higher, the less saccharification yield. Using carbonate hardness of water, saccharification yield is low; Using sulfate more water and soft water, because can decrease the pH value, so good for the role of the enzyme, as well as for saccharification yield advantage. 2, saccharification equipment modernization should be can produce high quality of the wort saccharification workshop at the same time, also can produce high wort saccharification yield, therefore need a series of ancillary equipment, in particular to do big possible to wash out of the wheat bad contains extract. The old traditional saccharification equipment saccharification yield is low. 3, saccharification process of saccharification process, the longer the stronger saccharifying, saccharification yield is higher. Through separate thick mash strongly boil, can get more extract. By the saccharification and mash pressure boiling, also can improve the saccharification yield. In addition, the proportion of saccharification and worse in the use of water is very important, because of the high in with strong saccharification, it is hard to wash out the mic of the extract, the saccharification yield decline. 4, filtered mash into mash too fast, mash distribution in the filter tank will be uneven, thus make the saccharification yield is low; Wash is uneven, uneven filter outflow valve, can also cause saccharification yield decreased. Repeated small wash bad relatively continuous washing, saccharification yield. Filter is good or bad but by the wash out the extract content of wheat bad reflected. 5, works the saccharification operation based on the role of the enzyme. Therefore only the accurate control of temperature and time, can play the role of the enzyme, and so require brewing industry must be accurate and reliable work, otherwise will cause a lot of damage. In order to avoid the above problems, the advanced saccharification workshop are using stored procedures in advance automation, brewing industry only observation control, only when necessary to take measures. It can avoid the influence of artificial factors, process operation. All in all, there are many factors which can affect the saccharification yield. When extract loss increased, must comprehensively consider the effect of related factors. On production site saccharification yield and yield difference laboratory determination of appropriate control and analysis of wheat bad, can timely find and solve the problems existing in the work.