Processing method, processing device and saccharification method of extruded enzyme-added beer accessories

Abstract

This invention discloses processing method, processing apparatus and saccharification method for beer adjunct added with enzyme preparation by squeezing and cooking. This invention provides squeezing and cooking apparatus for adding enzyme preparation to beer adjunct, reasonable parameters of squeezing and cooking system for adding enzyme preparation to beer adjunct, and saccharification method for beer adjunct added with enzyme preparation. During the saccharification process, the mash of beer adjunct added with enzyme preparation has such advantages as adequate starch degradation, short saccharification time, and high extract yield. Compared with the present double-mash saccharification method and enzyme addition saccharification method, the method in this invention omits beer adjunct cooking and pasting process and apparatus, and adds malt powder and beer adjunct powder or mince added with enzyme preparation into the water in the saccharification pot simultaneously for saccharification, which can save energy, lower cost, and increase beer productivity.

Description

technical field [0001] The invention belongs to the technical field of a processing method, a processing device and a saccharification method for extruding and cooking beer auxiliary materials added with enzyme preparations in the beer brewing process. Background technique [0002] From the early 1980s to the early 1990s, scholars at home and abroad found that extruding and cooking beer accessories could increase the content of wort extract, shorten the beer fermentation cycle, save the amount of barley malt, and reduce the cost of beer. At the same time, the cooking and gelatinization process and equipment of traditional beer auxiliary materials are omitted. However, the research was finally stopped because of the difficulty in mashing and filtering the wort. K.T.Westwood (1994) pointed out that despite many efforts, the technical difficulty (high and unacceptable wort viscosity) of extruding and cooking grains for brewing beer is increasing and has not been overcome (N.D....

AI Technical Summary

Problems solved by technology

[0004] Although the saccharification time of the extrusion cooking beer auxiliary materials of the above-mentioned patented technology is not longer than that of the traditional non-extrusion cooking beer auxiliary materials, the saccharification time is relatively longer and the alcohol yield is relatively less

The main reason is that the starch in the auxiliary material degrades slowly, and at the same time the degradation is not complete, and the utilization rate of starch is low

Images