Optimization On Malt Dryness Processing Of Beer

Gansu No.4 Beer Barley was used as raw material for Optimization on Malt dryness processing of beer,including cofirming the range of initial languish temperature,the range of kilning temperature,the best dryness processing of beer and enzymatic change in malting dryness.The results are listed as following:1.The impact of the initial languish temperature on malt quality and enzyme power was studied.The results showed that malt chroma and wort viscosity were influenced more significantly,when the temperature is the 45℃,malt chroma is 2.4 which is blew the malt standard lower limit 2.5;when temperature is 55℃,malt chroma is 4.27 which is above the malt superior product standard upper limit 3.5, wort viscosity increased with the temperature,when temperature is 55℃,wort viscosity is 1.69mPas which fall in the range of qualified product.The dryness time would be longer if the initial languish temperature was blew 48℃,it can not resave resource.Except forβ-amylase activity,all the enzyme activity decreased with the increase of initial languish temperature.The range of initial initial languish temperature was confirmed as 48℃～52℃2.The impact of the kilning temperature on malt quality and enzyme power was studied.The results showed that diastatic power,a-AN,extract yield,the content of water decreased with the increase of kilning temperature and chroma,saccharogenic time,wort viscosity increased with it.Diastatic power decreased significantly(α= 0.013＜0.05) with the increase of kilning temperature.All kinds of enzyme power in the dry malt were decreased,moreover,β-amylase activity decreased significantly(α= 0.0001＜0.01) with the increase of kilning temperature.PPO and POD losed their activity in 82℃,the range of kilning temperature was confirmed as 78℃～82℃.3.the barley malts were processed by complete experiment.It was found that the best dryness processing is that initial languish temperature 48℃(7.5h)→60℃(7.5h)→kilning temperature 78℃(5h).The research on relationship betweenβ-Glucanase activity and malt quality showed that both the initial languish temperature and kilning temperature had influence onβ-Glucanase activity,but kilning temperature was more important than initial languish temperature.The highestβ-Glucanase activity in dried malt was obtained when initial languish temperature was controlled at 48℃, kilning temperature at 78℃.β-Glucanase activity in dried malt had significant positive relativity(P＜0.01) with proteinase activity,extract yield,α-N,Kolbach Index,the relative indexs are respectively as r=0.878,r=0.907,r=0.801,r=0.894 and positive relativity(0.01＜P＜0.05) withα-amylase activity and diastic power,the relative indexs are respectively as r=0.779,r=0.878,but it had significant negative (P＜0.01) relativity with saccharogenic time,wort viscosity and content ofβ-Glucan, the relative indexs are respectively as r=—0.896,r=—0.885,r=—0.831.4.Enzymatic change in malting dryness was studied.The results showed that amylase activity is active in prophase of dryness and decreased rapidly after researching max point,all kinds of proteinase activity increased steadily in prophase of dryness,decreased in the later time,but the degree was different.POD is more steady than the other oxido-reductases,it decreased significantly in 1/3 period of languish,the change was small in period of kilning,however,PPO is sensitive, decreased steadily in period of languish,destroyed significantly n period of kilning, PPO activity was 62%of green malt in the end.β-Glucanase can endure the certain temperature,its activity changed small after researching max point.