Saccharification and yield-increase process for high-solubility beer

Abstract

The invention discloses a saccharification and yield-increasing process for high-solubility beer. The saccharification and yield-increasing process comprises the following steps: S1, selecting basic raw materials of water, malt, rice, hops and yeast of the beer; S2, processing of basic raw materials, namely crushing malt and rice; S3, saccharification: gradually decomposing insoluble high-molecular substances in the malt and the auxiliary materials into soluble low-molecular substances by utilizing various hydrolases contained in the malt under proper conditions (temperature, pH value and time); and S4, wort filtration: rapidly and thoroughly separating soluble extracts in the saccharified mash, reducing wheat bran polyphenols, pigments and bitter substances influencing beer flavor and preventing macromolecular proteins, fatty acids, beta-glucan and the like in malt from entering the wort, thereby ensuring good taste and clarification of the wort. The saccharification process is adjusted, which reduces macromolecular protein formation and increases beer yield by improving wort boiling strength and reducing post-storage temperature of the fermentation broth.

Description

technical field [0001] The invention relates to the technical field of beer processing and application, in particular to a high-solubility beer saccharification process for increasing production. Background technique [0002] The main raw material for brewing beer is barley. The barley must first be made into malt, and then the malt is crushed and saccharified to obtain wort for beer brewing. The quality and composition of malt play a decisive role in the color, aroma, taste, foam, biological stability and yield of beer, so the malting process is very important in the whole beer brewing process. [0003] Saccharification refers to the use of various enzymes contained in malt and supplementary materials, under the action of water and heat, the macromolecular substances in malt and supplementary materials and their decomposition products (starch, protein, hemicellulose, phytic acid, etc.) Salt, etc. and its intermediate decomposition products) are gradually hydrolyzed and dis...

AI Technical Summary

Problems solved by technology

[0004] Because the current saccharification process cannot control the temperature well in each stage, the malt cannot be fully dissolved, the nutrients such as amino acids, sugars and vitamins in the malt cannot be completely dissolved, the utilization rate of raw materials is low, and the middle molecular peptides are reduced. Substances that are not conducive to the production of beer

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