A lot should be considered when you plan to build your beer manufacturing plant like brew tech,beer manufacturing plant configuration,beer manufacturing plant cost and price,find a location for beer plant, license and regulation of beer manufacturing plant. This article column is specially to answer some common question during brewing.
What are the drying processes of green malt? What are the changes?
Theoretically, the drying process of green malt can be divided into three stages: free drying stage, drying dehydration stage and calcining stage. The drying process of green malt is usually divided into two stages: withering stage and baking stage.
(1) Free drying stage free drying stage is also known as withering stage. At this time, the moisture content in the material is divided into free moisture and combined moisture. The binding force between free moisture and material is weak and easy to remove. At this stage, the dissolution of wheat grains continued, the enzyme activity still increased, the root buds of wheat grains withered completely, and the leaf buds stopped growing.
(2) During the drying and dehydration stage, the evaporation rate of moisture on the surface of wheat grain becomes slower, and the moisture discharged is the internal moisture. The dehydration rate slows down, and the growth of wheat grain stops completely. The activity and function of enzymes are passivated and stopped gradually according to their different heat resistance properties.
(3) In this stage, the activity of some enzymes is decreased, most enzymes are inactivated, some proteins are denatured and coagulated, the moisture content is no longer reduced, the decomposition products of endosperm are chemically changed, and the color, aroma and taste substances of malt are formed. The baking stage is the real drying stage.
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