Five factors affecting starch decomposition in beer production equipment during Brewing

As we all know, beer production equipment will affect starch decomposition in the brewing process. Do you know what factors affect starch decomposition? Everyone can often see beer equipment in daily life, but how much do you know about it? For more details of beer equipment, please see some factors affecting starch decomposition introduced by Shandong trano below. The factors that affect starch decomposition in the brewing process of beer production equipment include: crushing degree, variety and quality of malt, influence of saccharification temperature and temperature on starch decomposition, pH value of mash and saccharification time. 1. Variety and quality of malt. The enzyme content of light malt is usually higher than that of dark malt, and the wort produced has more sugar and less dextrin; Dark malt contains less enzyme, Saccharification is slow, the prepared wort contains less sugar, dextrin is more, and fermentation degree is lower. The well-dissolved malt not only has high enzyme content, but also decomposes endosperm cell wall more thoroughly. Amylase is easier to play a role, making starch decompose more completely, and the prepared wort foam is richer, clear and transparent; The opposite is true for poorly dissolved malt. 2. PH value of mash. PH is one of the main factors for amylase to play its role. Only under the action of a certain amylase can the concentration of the product be learned well to form more fermentable sugar, thus improving the fermentation degree. 3, the degree of fragmentation. Proper crushing is beneficial to the decomposition of starch. If the beer production equipment is too coarse in the brewing process, the raw materials are not easy to absorb water, and the relative area is small, which is not conducive to the action of enzymes, resulting in incomplete decomposition of starch; If the crushing is too fine, the raw materials are easy to agglomerate, which is also not conducive to the decomposition of starch. 4. The time for brewing saccharification is also crucial. In the process of saccharification, the effect of amylase is not uniform, at the beginning of saccharification 15-After 20 minutes, the enzyme activity became larger, 40- After 60 minutes, the enzyme activity decreased rapidly, and then decreased slowly. 5. The temperature has a great influence on the decomposition of starch, so the saccharification of beer production equipment should be carried out at various amylase temperatures. Alpha-The temperature of amylase is 72- 75 degrees, saccharification at this temperature, can form more dextrin, and make beer with low fermentation degree and rich dextrin; Beta-The temperature of amylase is 60- At 65 degrees, saccharification at this temperature can form a large amount of maltose and make beer with higher fermentation degree. We have seen the five major factors that affect starch decomposition in the brewing process of beer production equipment introduced by Shandong trano above. Do we have a better understanding of beer equipment, I hope the above content can help everyone! Friends who want to know more about beer equipment can contact our website hotline at any time! : Beer production equipment