Beer Brewing Saccharification Process

Release Date:2021-11-23

The purpose and requirement of saccharification is to soak as many soluble substances in raw materials as possible, and to create conditions for the action of various enzymes, to dissolve a lot of unsoluble substances into soluble substances, so as to obtain as many solubility as possible, and the proportion of components is appropriate.For example, sugar ratio to non-sugar: light beer controlled at 10.4~0.5; dark beer controlled at 10.5~0.7. The proportion of high, medium and low molecular nitrogen: 15~20% high, 20~25% medium and 55~60% low.Starch paste malt, auxiliary starch, generally surrounded by the cell wall, in a granular presence.The particle is insoluble in water and is not subjected by amylase.However, the starch particles are heated, which will quickly absorb water and expand. When rising to a certain temperature, the cell wall breaks and the starch molecules dissolve to form a sticky paste, which process is called mushification.In short, durzation is the process of starch particles expand and rupture in hot solution.

Liquefied amylase rapidly decomposes the long glucose chain (straight amylose and amylose) into short chains to form low molecular dextrin, keg filling coupler thus decreasing the viscosity of the paste mash rapidly and forming dilute mash, a process called "liquefaction", and liquefaction is a biochemical reaction process.The implication of liquefaction is to decrease the viscosity of the paste starch fluid through the effect of amylase.Of course, amylase also works during liquefaction, resolving long chains from non-reducing ends, only slowly and for long periods.Is the process of amylase converting starch into maltose, maltose, glucose and other sugars and dextrin, is a biochemical reaction process.Amyase can break down the long chain of amylose or amylose into a short chain dextrin composed of 7~12 glucose units, 2 tap beer tower and  amylase then cuts two glucose at a time from the end of the short chain to form maltose, etc.The action of amyase is longer than that of α-amylase.Resolution of starch by amylase (1) -Amylase breaks down long amylose into low molecular weight dextrin, Its optimum action temperature is 72~75℃, The inactivation temperature was 80℃, The optimal pH was 5.6~5.8; (2) -amylase resolved from the end of the starch chain, Form maltose, maltose triose, and glucose, Its optimum action temperature is 60 ~ and 65℃, Inactivation temperature of 70℃, Optimum pH is 5.4~5.5. pH of starch breakdown and mass crushing time of mash: when the pH of mash is 5.5~5.6, It can be considered as the best pH range of the two amylases: the material-to-water ratio of light beer is controlled at about 14


Send your message to this supplier

  • To:
  • Taizhou Youlong Machinery Co.ltd
  • *Message:
  • My E-mail:
  • Telephone:
  • My Name:
Be Careful:
Submit malicious mail, was repeatedly reported, will freeze the user
This supplier contact you within 24 hours.
There is no inquiry for this product now.
top