Saccharification method of self-brewed beer equipment
In the process of brewing fine beer with self-brewed beer equipment, there is a process called saccharification, and naturally there will be saccharification methods. How much do you know about saccharification methods, haulu beer equipment manufacturers share two common methods based on years of experience.
Boiled saccharification method is a method that combines biochemical and physical effects for saccharification.
It is characterized by heating a part of the saccharification glue solution to the boiling point in batches and then mixing it with the rest of the unboiled glue solution, the temperature of the whole glue solution is increased to the temperature required by the decomposition of different enzymes in stages, and finally reaches the end temperature of saccharification.
Boiled saccharification method can make up for the shortcomings of some malted dissolution.
According to the boiling times of the glue solution, the saccharification method can be divided into one-time, two-time and three-time saccharification method, and rapid boiling method.
Leaching saccharification is a saccharification method that purely utilizes the function of enzymes, and its characteristic is that all mash starts from a certain mash and slowly heats up to the end temperature of saccharification.
The leaching saccharification method requires the use of malt with good dissolution. With this method, the mash has no boiling stage. 1 whole malt boiled saccharification method (1)
The characteristics of secondary saccharification are: ① secondary saccharification is suitable for processing malt of various properties and manufacturing various types of beer;
(2) it is common to make light beer with light malt by this method. According to the quality of malt, the blanking temperature can be low (35 ~ 37 ℃)Can be high (50 ~ 52 ℃); (3) the whole sugar process can be in 3 ~ Completed Within 4 h. (2)
The characteristics of one-time saccharification method are: ① the starting temperature is 30 ~ 35 ℃, then heated to 50 ~ 55 degrees Celsius, protein rest.
You can also start at 50 ~ 55 C protein rest;
② 50 ~ 55 ℃ directly heats up to 65 ~ 68 ℃, saccharification; (3) the first two times of heating up (35-50 ℃, 50-65 ℃)
All of them are carried out in the saccharification pot. At the end of saccharification, the wheat grains will sink and will be 1/3 ~ 1/2 capacity of the supernatant is added to the gelatinization pot, heated and boiled, then mixed to make the mixed glue temperature reach 76 ~ 78 degrees Celsius. 2 whole malt leaching saccharification method (1)
The malt crushed by constant temperature leaching saccharification method is stirred evenly in water and kept at 65℃ for 1. 5 ~ 2.
0 h, then heat the glycosylated completely glue solution to 75 ~ 78 ℃, or add hot water of about 95 ℃ to raise the glue temperature to 75 ~ 78 degrees, the termination of saccharification, into the filter tank filtration. (2)
The temperature-rising leaching saccharification method first uses low-temperature water to impregnate malt for 0. 5 ~ 1.
0 h, promote malt softening and enzyme activation, then heat up to about 50 ℃ for protein decomposition, keep for 30 min, and then slowly heat up to 62 ~ 63 ℃, saccharification for about 30 min, then heating to 68 70 ℃ to make a-Amylase acts until saccharification is complete (In case of iodine solution, it does not react in blue)
, Raise the temperature to 76 ~ 78℃, termination of saccharification.
The above two are common two saccharification methods. Saccharification process is the essence of the whole brewing process. If saccharification is not done well, it will affect the quality of wine and saccharification is very important.
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