Extrusion enzymatic-free and enzymatic beer adjunct processing method, device and saccharification process

Abstract

The invention belongs to beer brewing technology field, is a processing method, a processing device, and a saccharifying method of extruding beer adjuncts which are added and not added with enzyme preparation. The technical proposal is to provide an extruding device for extruding beer adjuncts which are added and not added with enzyme preparation, to provide rational parameters of the extruding system for processing the beer adjuncts which are added and not added with enzyme preparation, and to provide a saccharifying method of using the beer adjuncts which are added and not added with enzymepreparation. Compared with the extruding beer adjuncts in the prior art, in the saccharifying course, the starch degradation of mash of the beer adjuncts which are added and not added with enzyme preparation is more thoroughly, the saccharifying time is less, and the extractive yield is higher. Compared with the traditional double-mesh saccharifying method (including additional enzyme saccharifying method) which is generally adopted at present, the saccharifying method of extruding beer adjuncts which are added and not added with enzyme preparation has high yield of wheat juice extractive. Atthe same time, the traditional beer adjuncts boiling and mashing process is omitted.

Description

technical field [0001] The invention belongs to the technical field of a processing method, a processing device and a saccharification method for extruding beer auxiliary materials without adding enzyme preparations and adding enzyme preparations in the beer brewing process. Background technique [0002] From the early 1980s to the early 1990s, scholars at home and abroad found that extruding and cooking beer accessories could increase the content of wort extract, shorten the beer fermentation cycle, save the amount of barley malt, and reduce the cost of beer. At the same time, the cooking and gelatinization process and equipment of traditional beer auxiliary materials are omitted. However, the research was finally stopped because of the difficulty in mashing and filtering the wort. K.T.Westwood (1994) pointed out that despite many efforts, the technical difficulty (high and unacceptable wort viscosity) of extruding and cooking grains for brewing beer is increasing and has ...

AI Technical Summary

Problems solved by technology

[0005] But above-mentioned technology does not point out the quantity of the enzyme preparation that the extruded enzyme-added beer auxiliary material adds before extrusion, and the quantity of the enzyme preparation that the extrudate after extrusion adds in the gelatinization stage of its saccharification process, extrusion does not The processing methods and saccharification methods of adding enzymes and enzyme-added beer accessories are still unreasonable, and the structure and parameters of the processing equipment still need to be further improved and perfected

A large number of tests have shown that the yield of wort extract still has the possibility of further improvement. The main reason is that the degree of starch degradation in the auxiliary materials is better than that in the traditional non-extruding and enzyme-free auxiliary materials. , but still not completely

Images