The Effect Of Malt And Excipients On The Quality Of Wort

In this paper,the most commonly used beer barley and malt production as raw material,study the malting process of adding different additives on foreign finished malt amylase system affect the viability and wort components,and according to the actual production situation,add accessories in the saccharification process(rice)and malt wort using collocation system,analysis of the malt the effect of the addition ratio of materials collocation on the wort group.First of all,the most commonly used malt beer production in Canada(Metcalfe,Copeland)and Australia(Hindmarsh,Bass,malt,Baudin,Scope,Gairdner)of 0:1,0.3:0.7,0.5:0.5 in accordance with the collocation,0.7:0.3,the ratio of 1:0,and the sugar containing materials chemical preparation process according to the analysis of influence of malt wort,the formula of index wort components.The results showed that the activity of amylase was higher than that of the theoretical value,indicating that there was synergistic effect in the amylase system after malt mixing.Wort fermentation degree limit and fermentable sugar content(r=0.870,p<0.01)there is a significant positive correlation.Limit dextrinase and limit the wort fermentation degree(r=0.594,p<0.01)and maltose(r=0.664,p<0.01),fermentable sugar(r=0.630,p<0.01)there is a significant relationship between,and non fermentable sugar(r=-0.630,p<0.01)there is a significant negative correlation.The malt collocation,conventional indicators of malt and wort sugar,nitrogen components corresponding to the number of relations between.The experiment by adding different proportion in the raw material of rice,rice effect of proportion on wort components.The results showed that when the ratio of rice increased from 25%to 35%,the proportion of fermentable sugars in wort decreased significantly,while the limit fermentation degree of wort decreased,which was not conducive to the fermentation of yeast.At the same time,the amino nitrogen content of wort decreased obviously,and the relationship between amino nitrogen in wort and the proportion of rice and soluble nitrogen in malt was obtained.In addition,analysis of the total content of amino acids and amino acid content in wort showed that rice increased from 25%to 35%,Asp,Ser content in wort,Glu,Arg,Thr,Lys,Gly,His,Ala,Pro,Tyr,Val,Met,Ile,Leu,Phe,Trp are decreased,the total content of amino acids decreased significantly.The effects of adding different substances on amylase activity and wort components during malting were analyzed by adding xylanase,glucan,phytase,gibberellin and cysteine in the process of wheat production.The results showed that the two ways of adding gibberellin,xylanase and xylanase could improve the activity of amylase,the ratio of fermentable sugar in fermented wort and the degree of limiting fermentation.The effect of different concentrations of cysteine on malt amylase and wort sugar was different,and the best concentration was 133mg/500g barley.This paper analyzes the different varieties of malt amylase activity of the malt collocation differences,clear synergistic effect using the amylase activity of malt,the key enzyme of high brewing process determines the sugar composition of the wort is limit dextrinase;clarifies the different collocation relationship corresponding to the number of malt wort sugar and nitrogen between the components;analyzed.Adding different proportion of rice wort sugar,nitrogen components,the control and adjustment,malting process collocation,saccharification process adjustment and saccharification process of Enzyme Preparation Supplemented to provide theoretical guidance,so as to more effectively control the wort sugar composition,so as to ensure the consistency and stability of wort and beer quality and taste.