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Evaluation method of malt starch hydrolysis ability

A technology of malt starch and evaluation method, which is applied in the field of beer, can solve problems such as the inability to accurately reflect the hydrolysis capacity of malt starch, and achieve the effect of improving consistency

Active Publication Date: 2019-01-25
TSINGTAO BREWERY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the technical problem that the above-mentioned saccharification power evaluation index cannot accurately reflect the hydrolysis ability of malt starch, the present invention proposes an evaluation method that can accurately evaluate the hydrolysis ability of malt starch

Method used

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  • Evaluation method of malt starch hydrolysis ability
  • Evaluation method of malt starch hydrolysis ability
  • Evaluation method of malt starch hydrolysis ability

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0054] The relationship between different varieties, different batches of malt amylase system and the proportion of fermentable sugar

[0055] 1. Source of samples: 55 malts from different factories and varieties

[0056] 2. Analysis of malt amylase activity

[0057] 1) Weigh 300mg (±25mg) of malt powder into a 10mL EP tube, and record the exact powder mass. Each sample takes 2 parts, one part is used for measuring α / β-amylase activity (mass is M1), and one part is used for measuring limit dextrinase activity (mass is M2);

[0058] 2) Add 5mL α / β-amylase extraction buffer (100mM maleic acid, pH 5.5) to 1 part, add limit dextrinase extraction buffer (100mM maleic acid, 25mM DTT, pH 5.5) to 1 part, mix Put it evenly into the metal water bath, shake at 20°C for 16h. Centrifuge at 12000rpm for 10min, and the supernatant is the crude extract of α / β-amylase and the crude extract of limit dextrinase.

[0059] 3) Dilute the α / β-amylase crude extract with α-amylase buffer (50mM mal...

Embodiment 2

[0076] Evaluation of the Hydrolysis Ability of Malt Starch of the Same Variety and Different Manufacturers

[0077] 1. Sample source: the same variety of Canadian malt Copeland, and malt samples from different suppliers.

[0078] 2. Conventional indicators of starch hydrolysis ability: analysis of saccharification power

[0079] Weigh 20.0g of fine powdered malt sample into a mash cup of known weight for later use. Measure 450-460mL of distilled water at 41-42°C, add it to the mash cup, and mash for 1 hour. Cool to 20±0.5°C, add 20±0.5°C distilled water to make the content of the mash cup to 520.0g, filter with double-layer medium-speed filter paper.

[0080] Add 100mL of starch solution to a 200mL volumetric flask, then add 5mL of acetic acid-sodium acetate buffer solution, and put it in a water bath at 20±0.1°C for 20min. Add 5mL of malt extract, incubate in a water bath at 20±0.1°C for 30min, add 4mL of sodium hydroxide solution, shake well, dilute to the mark with disti...

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Abstract

A method for evaluate hydrolysis ability of malt starch is brought forward and belongs to that technical field of beer, and can solve the technical problem that saccharification evaluation index can not accurately reflect hydrolysis ability of malt starch. The technical scheme comprises the following steps: determining malt alpha-amylase activity, beta-amylase activity and limit dextrinase activity; establishment relationships between the alpha-amylase activity, the beta-amylase activity, the limit dextrinase activity and fermentable sugar ratio through regression analysis, and establishing the formula of wort fermentable sugar ratio. Combined with the coefficient of alpha-amylase, beta-amylase and limit dextrinase of the formula of wort fermentable sugar ratio, the formula of malt starchhydrolysis ability coefficient is established. The hydrolysis ability of malt starch was evaluated by the coefficient of hydrolysis ability and the activity of limiting dextrinase. The invention can more accurately evaluate the starch hydrolysis ability of the malt, so as to guide the brewer to adjust the formula and the process according to the true starch hydrolysis ability, and improve the consistency of the product flavor.

Description

technical field [0001] The invention belongs to the technical field of beer, in particular to a method for evaluating malt starch hydrolysis ability. Background technique [0002] Barley is the main raw material for beer brewing. The activities of various hydrolytic enzymes are activated through malting, and the water-insoluble substances in the malt are gradually hydrolyzed into small molecules of water-soluble nutrients during the saccharification process, which are used for yeast fermentation to produce alcohol and various flavor substances. . 60% of barley is starch, and the alcohol in beer is fermented from sugar. In order to improve the utilization efficiency of malt, starch must be completely hydrolyzed as much as possible into fermentable sugars (maltose, glucose, maltotriose, fructose, and sucrose) and non-fermentable dextrins that do not discolor iodine solutions. Therefore, starch hydrolysis ability is one of the important indicators to evaluate malt quality. ...

Claims

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Application Information

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IPC IPC(8): C12Q1/40
CPCC12Q1/40
Inventor 尹花董建军余俊红胡淑敏刘佳黄树丽黄淑霞杨梅马增新
Owner TSINGTAO BREWERY