On the influence of saccharification process on beer stability by self-brewed beer equipment

Saccharification process is an important link in the whole self-brewed beer process, which will affect the quality stability of the whole beer, so which aspects of saccharification process will affect the quality stability of beer, haulu beer equipment manufacturers come to popularize knowledge. ① Blanking temperature: the blanking temperature has a significant effect on the properties of beer and the taste stability of beer. High temperature blanking can weaken the protein decomposition process and make wort a- The content of amino nitrogen is reduced, thus improving the stability of taste. In addition, excessive protein decomposition can be inhibited through high-temperature blanking, thus improving the foam performance of beer. If only high-quality malt is used to produce beer, it is recommended that the blanking temperature be 62 °C, which can improve the taste stability of beer. (2) pH of mash: through biological acidification, reducing the pH of mash can weaken the oxidation process. Biological acidification can not only be used for most starch decomposing enzymes (a-Except amylase) And provide suitable conditions for proteases, while also inhibiting the role of lipoxygenase. When the pH of mash is adjusted to 5. 5, taste stability than the normal mash pH5. 8 improved; When the pH is adjusted to 5. At 2: 00, the taste quality of fresh beer and fortified aging beer is satisfactory. (3) the influence of oxygen: during saccharification, if nitrogen is used to isolate air to avoid oxidation (Such as oxidation of fatty acids and polyphenols), Will be conducive to improving product quality. The beer produced in this way has a low content of aging substances, a high content of polyphenol substances and anthocyanins, and a reducing ability (Expressed in ITT value)Strong, can effectively prevent oxidation.