Views: 0 Author: Site Editor Publish Time: 2022-04-26 Origin: Site
The beer brewing process is mainly: malt crushing - mashing - filtration - boiling - cooling - fermentation and other steps, among which malt mashing is a very important step. How much do you know about the process? Do you know what problems need to be paid attention to in this process? What is the purpose of mashing? What are the methods of saccharification?
1. The concept and purpose of mashing
To understand this step more thoroughly, we first need to understand the concept of mashing and the purpose of this step.
The so-called mashing is to mix the pulverized malt and auxiliary materials with water, and use various enzymes (or external enzyme preparations) contained in the malt under suitable conditions (temperature, pH, time). Molecular substances are gradually decomposed into soluble low molecular substances, and this decomposition process is called mashing. For malt, this process actually takes place during malting, and continues during mashing.
The purpose of mashing is to create conditions conducive to the action of various enzymes, dipping out as many soluble substances as possible in the raw and auxiliary materials, so as to obtain a higher leaching rate, making the wort clear and transparent, with a scientific composition, and providing good conditions for yeast fermentation. conditions, and require the equipment and process to be as simple and reasonable as possible, and strive to shorten the production cycle and reduce production energy consumption.
DEGONG beer mashing system
2. The method of mashing
Our common mashing methods can usually be divided into two categories: leaching mashing methods and boiling mashing methods. Among them, the characteristic of the leaching and mashing method is that the saccharified mash is not boiled from beginning to end, and various substances are leached only by the action of enzymes, and the wort still retains a certain enzyme activity before boiling; It is heated to the boiling point, and then mixed with the rest of the unboiled mash, so that the temperature of the whole mash reaches the temperature required by different enzymes in stages, and finally reaches the final temperature of mashing. According to whether auxiliary materials are added in the mashing process, the mashing method can be divided into single mash cooking method and double mash cooking method. , One-time cooking method.
3. How to control the feeding temperature of mashing
(1) Theoretically speaking, mashing can be fed in a wide temperature range, but in actual production, in order to make the enzymes fully function and consider other factors, there are mainly two feeding temperatures, namely the lower temperature. The temperature is 35-37°C and the higher temperature is 50°C.
(2) If the malt is insufficiently dissolved, the mashing feeding temperature should be selected at 35-37 °C, which is conducive to the leaching of various enzymes and prolongs the action time of the enzymes. p-glucanase, proteolytic enzyme, amylase and Lu-amylase begin to dissolve at 35°C. Once the optimal temperature is reached, these enzymes will play a role immediately, and it is easy to obtain more fermentable sugars. This increases the final degree of fermentation. If the malt is well dissolved and the enzyme content is high, the mash feed temperature