The Study Of New Technology Of High-accessories Beer Brewing

The beer production and sales increased rapidly in recent years and industry competitions were intense increasingly, which lead raw materials mainly to depend on imports of malt and prices were rising. It was mainly researched for the wort preparation process of high-accessories beer in this paper, including the selection of raw materials and enzyme, hydrolysis craft of raw materials and accessories and saccharification process. And a new technology of wort preparation was exploited, which combined the craft of increase in the amount of materials with plus enzyme technology. The process not only guaranteed the quality of beer flavor, while reducing production costs and offering a new way of high-accessories beer production. The conclusions were as follows:1 The raw materials were selected. By comparison, Heilongjiang malt was selected as the raw materials used in this study because the glycosylation and enzyme activity was higher. In addition, from a technical, economic and applications general considerations, Heilongjiang rice, Jiangsu barley and high-starch beer dedicated syrup were selected as main accessories of high-accessories beer production.2 The best reaction conditions of relevant enzymes were determined. The results showed that: the optimal pH value and temperature concentrated in 6.5, 50℃ofβ-glucanase, neutral protease, xylanase, complex protease;β-amylase and pullulanase's optimal temperature and pH value concentrated in 5.5, 55℃; papain's optimal pH value and temperature were 6.0, 55℃; acid protease's optimum effect pH value and temperature were 3.5, 55℃; alkaline protease's optimal pH value and temperature were 8.0, 55℃.3 The protein hydrolysis process of the raw materials was gained, the results showed that: the method that used complex protease to hydrolyze the malt protein was good, the best amount was 100 u/g raw materials, hydrolyzed 2 hours under 50℃,α-N content increased 93%; hydrolyzed rice protein by adding neutral protease before liquefied, the best amount was 100 u/g raw materials, hydrolyzed 2 hours under 50℃,α-N content increased 4.7 times; hydrolyzed barley protein by adding complex-type protease before liquefied, the best amount was the 100 u/g raw materials, hydrolyzed 2 hours under 50℃,α-N content increased 3 times.4 The starch hydrolysis process of the raw materials was determined, the results showed that: the best conditions of barley powder and rice liquefaction were temperature 100℃, pH value 6.0, the best amount ofα-efficient temperature liquefaction enzyme 15 U/mL, liquefaction 40 min, the final utilization rate of raw material was 99.8% and 99% respectively. Usedβ-amylase united with pullulanase to saccharificate barley and rice starch sugar, the optimal dosage was 100 u/g and 0.2 ASPU/g raw materials, fermentable sugar reached 71.29% and 72.58%. The way that usedβ-glucanase to unit with xylanase to saccharificate the viscous non-starch polysaccharide in the barley was good, the optimal dosage was 2.0 u/g and 3.0 u/g,β-glucan degradation rate reached to 92.6%.5 On the basis of all material's hydrolysis, three modes of high-accessories beer wort preparation process were constructed. And the high-accessories beer was brewed in the second process at 100 L brewing device, the physic-chemical indicators of wort were within reasonable limits, the sensory indicators and physic-chemical indicators of final beer were good. If accounting the cost of large-scale production of high-accessories beer, compared with general beer production, hot wort could be saved $118.77 per ton, with considerable economic benefits.