The Test Study On Extruded Degermed Maize Adjunct For Brewing Beer

At present, extrusion technique make good use of food industry, and have made greatcontribution in promoting the develop of food industry.at here,the substance of extrusion cookingis,thyough botulinum cooking, hydrogen bond between the big hydrogen in the spherocrystal isweaken, and the spherocrystal is separated,form reticulation, viscosity rose, occur gelatinatedphenomena. Gelatinate is the principal change in extruted starch.After gelatinate thesaccharifying enzyme in starch can work, and convert it into fermentable sugar.In the process of brewing beer, if extruding take the place of traditional cooking to realizegelatinization, not only omit traditional gelationization process and greatly simplifysaccharification process, but also omit the process of separating germ from maize, increase theoperation rate of raw materials and reduce the energy consumption and so on. Shen Dechao hasdone many researches on extruded material as beer adjuncts for 10 years, and has solved theproblems of mashing and filtration in beer production with extruded beer adjuncts. Using extrusionin beer producing have successful accomplished experiment of production. On the basis ofprevious researches, much work was made in this experiment.The first, the influence regularity of the main parameters of the extrusion system of degermedmaize on the objects in wort was studied by the method of the quadratic orthogonal rotatingcombination design of five factors and five levels at the laboratory. These parameters are thediameter of nozzle, barrel temperature, moisture content ratio of the degermed maize, screw speed,and clearance (the distance from the internal surface of die to the end surface of the end of thewhole screw). It was estimated objects with the Reda software to analyze factors's influence. Theobjects contain the ratio of extract recovery, the filtration speed of wort the resistant starch andiodine value.The range of optimal extrusion paramers were obtained, and the validatedexperiment was made by the best parameters comparing to traditional technology.The second,on the basis of orthogonal experimental design table L₃₂ (2³¹), the orthogonal testwas arranged to study the interaction between extrusion added enzyme and saccharificationtechnique,to offer gist with proceeding extrusion added enzyme and saccharification technics test.The third,the influence regularity of the main parameters of the extrusion system of degermedmaize on the objects in wort was studied by the method of the quadratic orthogonal rotatingcombination design of four factors and five levels at the laboratory. These parameters are barreltemperature, moisture content ratio of the degermed maize, screw speed, and thermostableα-amylase amount added in extrusion. It was estimated objects with the Reda software to analyzefactors's influence. It was given the range of extrusion parameters by frequence optimization, the validated experiment was made by the best parameters comparing to the technology of theextrusion whithout thermostableα-amylase.Fourthly, the technology of using extruded degermed maize as beer adjunct was discussed atthe base of experiment of production. Optimal parameters of mashing process were obtained by themethod of orthogonal test design and the test indexes included ratio of extract recovery, thefiltration speed of wort,the content of reducing sugar, iodine number were discussed by the Redasoftware and analyzed the graphics of ratio of extract recovery, reducing sugar and iodine numberetc.