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Saccharification method of extruded and puffed corn starch serving as beer brewing auxiliary material

A corn starch, extrusion and puffing technology, which is applied in the fields of beer brewing, low temperature extrusion and saccharification of corn starch, can solve the problems of difficulty in stirring, increased viscosity, and easy sticking of containers, and achieves shortened saccharification time, smooth filtration process, Yield improvement effect

Inactive Publication Date: 2014-08-06
SHANDONG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to solve the problem that starch granules accumulate at the bottom of the gelatinization container in the process of brewing beer with cornstarch as an auxiliary material in the prior art, making it difficult to stir; cornstarch gelatinization takes a long time to heat up, the viscosity rises rapidly, and the viscosity is large, which is not conducive to gelatinization. Heating, and it is easier to stick to the container, and the color of the gelatinized mash is darker. Develop a method of brewing beer with low-temperature extrusion and puffed corn starch as an auxiliary material

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Example 1: Saccharification process of extruded cornstarch

[0023] 1. Extrusion treatment: the moisture weight percentage of corn starch is adjusted to 17.0%; the corn starch is subjected to extrusion treatment, and the extrusion treatment is carried out in a single-screw extruder, from the feeding end to the discharging end. There are three temperature zones, and the temperature is adjusted automatically. Among them, the temperature of the feeding end is set to 28.2 °C, the temperature of the middle extrusion temperature zone is 48.5 °C, the temperature of the discharge end is 64.0 °C, the screw speed is 180r / min, and the diameter of the die hole is 10.0 mm; the cornstarch extrudate was chopped by a cutter, cooled to room temperature, dried at 40 ° C, so that the moisture weight percentage of the cornstarch extrudate was 13.5%, pulverized, passed through a 20-mesh sieve, and used for later use;

[0024] 2. Saccharification treatment: put the crushed corn starch and th...

Embodiment 2

[0026] Example 2: Saccharification process of extruded cornstarch

[0027] 1. Extrusion treatment: the moisture weight percentage of corn starch is adjusted to 18.7%; the corn starch is subjected to extrusion treatment, and the extrusion treatment is carried out in a single-screw extruder, from the feeding end to the discharging end. There are three temperature zones, and the temperature is adjusted automatically. Among them, the temperature of the feeding end is set to 30.0 °C, the temperature of the middle extrusion temperature zone is 49.0 °C, the temperature of the discharge end is 65.0 °C, the screw speed is 185r / min, and the diameter of the die hole is 11.0 mm; the cornstarch extrudate was chopped by a cutter, cooled to room temperature, dried at a temperature of 45 ° C, so that the moisture weight percentage of the cornstarch extrudate was 11.0%, pulverized, passed through a 20-mesh sieve, and set aside. ;

[0028] 2. Saccharification treatment: put the crushed corn st...

Embodiment 3

[0030] Example 3: Brewing of beer

[0031] The qualitative wort obtained in Example 1 is produced by adding hops and fermenting in a traditional process to produce beer, and the obtained beer transparency, foam shape, aroma and taste meet the requirements of national standards; turbidity is 1.0 EBC, and chromaticity is 13.3 EBC , the alcohol content is 4.2%, the original wort concentration is 9.8°P, the total acid is 1.90mL / 100mL, the diacetyl is 0.06 mg / L, and the formaldehyde is 0.08 mg / L.

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Abstract

The invention relates to a saccharification method of extruded and puffed corn starch serving as a beer brewing auxiliary material. The method comprises the following steps: adjusting the weight percentage of water of corn starch to be 17.0 to 19.0 percent; extruding the corn starch; cutting up the corn starch extrudate by using a cutter, cooling to room temperature, drying at the temperature being less than or equal to 45 DEG C so as to enable the weight percentage of water of the corn starch extrudate to be 11.0 to 14.0 percent, crushing, and sieving by using a sieve of 10 to 20 meshes for later use; and throwing the corn starch extruded and crushed material and a barley malt crushed material into a gelatinizing container simultaneously and performing saccharification treatment. By the method, the puffing performance of the corn starch serving as the beer brewing auxiliary material is improved, the saccharification time is reduced, the filtering property of wort is improved, and the yield of wort extracts is increased.

Description

technical field [0001] The invention relates to the field of beer brewing, in particular to the technical field of low-temperature extrusion and saccharification of corn starch used for beer brewing. Background technique [0002] In the beer brewing process, the purpose of wort preparation is to convert a certain proportion of starch in the raw material into sugar and dextrin. Therefore, substances with high starch content are more suitable for beer accessories. Corn starch has a much higher starch content and low protein and fat content, so corn starch is more suitable for beer accessories. There are many advantages of corn starch as an auxiliary material, such as a wide range of corn planting area, relatively cheap price, corn starch is completely degerminated, peeled, no fat, no peculiar smell, etc.; high leaching rate, low gelatinization temperature, easy to be liquefied With saccharification, etc.; cornstarch is low in minerals and anhydrous protein, so the resulting ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C7/04
Inventor 李宏军郑慧王玉露
Owner SHANDONG UNIV OF TECH
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