The Experiment Of Extruded Maize With Germ As Beer Adjunct

The technology of extrusion is used for producing plastic products at first, with the rapiddevelopment of fbod industry, the special Ssuperiorities of extrusinn technology are more andmore acknowledged by people. This techology is gradually developing in many fields.scholars from many countries were intereed in the characters the extruded materiais areable to increase the operation rate of raw materials in fermentation industry. My tutor,professor Shen Dechao have done many studies on extruded rice,extruded maize with germ andmaize without germ as beer adjuncts. On the basis of previous reserehes, the experimentrelating to extruded beer adjuct were made further in this paper.In the process of brewing beer, if extruding take the plope of traditional cooking to realizegelatinization, not only omit traditional gelationization process and greatly simplifysaccharication process, but also omit the process Of separating germ from maize, increase theoperation at of raw materials and reduce the energy consumption and so on. Because,extrusion may change the internal molecular structure of matters, so that big molecular matterssuch as starch are gelatinized,big molecular protein change into middle and smallones,decrease the fat content some not dissoluble matters can be change into dissolub1e ones,so may increase the operation the of raw materials.On the basis of previous researches, extend the experimental range of parameters, andobtained the best range of parameters. analyzing the influence rule of eash experimental factorto filtration speed. Moreover, inquiring into the main cause of influencing filtrationperformance in priniple, and draw conclusions that the quality composition of worts, mainlyreferring to the percentage of big, middle and small molecular protein, and filter layercomposition of worts deposit. These conclusions could provide theoretical grounds for applyingto manufacture practice in the future.Gradually optimizing the parameters of saccharification process by using the method oforthogonal test design and obtained the sarccharification process adding enzyme of extrudedmaize with germ as beer adjunct. Therefore, when the quality of malt cannot satisfy the needsof manufarturing. may make use of this adding enzyme saccharification process to ensurenormal manufacture.Finally determining the gelatinization degree of thirty-six extruded samples and analyzingthe influnce rule of each experimental factor to gelatinization degree. Analyaing the cause thatthe gelatinization degree of some samles is overstepping one hundred percent. Moreover,explaining the organization change of corn after extrusion process and gelatinization principleof cornstarch in the extrusion process by making use of micrograph of wax secfion.