Precautions for brewing saccharification method in beer equipment

Update:24-10-2020
Summary:

The characteristic of the boiled mash method is to heat […]

The characteristic of the boiled mash method is to heat a part of the mash to the melting point in stages, and then mix it with other unboiled mash, so that the temperature of all the mash is gradually raised to the level specified by the enzyme effect. The temperature then exceeds the end temperature of saccharification.

 

According to whether the auxiliary materials are added in the whole process of saccharification, the boiled mash method can be divided into single mash boiled method and double mash boiled method; according to the frequency of split mash, single mash boiled method and double mash boiled method can be divided into Three, two and one cooking methods.

 

 

 

Single mash cooking method

 

This method does not add auxiliary materials and can only mash the mash. Pump part of the mash to be mashed into the mash pot, gradually increase the temperature to the boil, keep it for a period of time, then pump the boiled mash again into other unboiled mash to make the temperature of the mixed mash exceed the next step Higher resting temperature. According to the frequency of splitting mash, it can be divided into three times for single mash, two times for single mash and one-time cooking for single mash.

 

(1) The use of boiled saccharification method can strengthen the gelatinization and vaporization of tapioca starch and increase the yield of saccharification.

 

(2) The use of boiled saccharification method can save some maltose maltose defects. This method is mostly used for brewing mellow wine from the bottom, and the wine that is brewed is characterized by mellow food, mild and refreshing. It can be used to make light-colored wines as well as strong-colored wines.

 

(3) The use of boiled saccharification method has a large energy consumption, which is about 20% better than the extraction process. It takes a lot of power and time to boil several times. Therefore, the frequency of boiling (1~2 times) and the time of boiling should be minimized in the processing plant (10~15min is appropriate for the production of light gray wine, dark brown wine 20~30min is good) to reduce the cost and reduce the saccharification time.

 

(4) Use the boiled saccharification method. If you want to maintain the charm of the enzyme, you must turn on the mixing when the mash is combined. The mash will be boiled and placed in the remaining mash, and it is never allowed to mash in the opposite direction. In the boiled saccharification method, the enzymes in the unboiled mash must be used to dissolve the tapioca starch, so the total mash cannot be boiled to prevent all enzymes in the mash from being killed during the whole process of boiling.

0
Views: 229