TIANTAI brewery equipment tell you how to find your brewing equipment - How to control the rest temperature and time in each stage of saccharification?
A lot should be considered when you plan to find your brewing equipment like brew tech,brew equipment configuration,brewing equipment equipment cost and price,find a location for brew equipment, license and regulation of brewing equipment. This article column is specially to answer some common question during brewing.
How to control the rest temperature and time in each stage of saccharification?
The optimal temperature of a certain enzyme is maintained for a certain period of time to decompose the corresponding substrate as much as possible. This period of time is called resting time, and the corresponding temperature is called resting temperature. The rest temperature of saccharification stage should be adapted to the optimum temperature of different enzymes to maximize the potential of various enzymes.
The most important enzymes in saccharification are protease, b-amylase and a-amylase. The optimum temperature of protease in mash is 50 ~ 55 ℃. In this temperature range, the protein can be decomposed to the required degree. The rest time is mainly determined by the quality of malt. The less dissolved malt can appropriately extend the rest time of protein to make up for the insufficient protein decomposition during germination; the well dissolved malt can appropriately shorten the rest time of protein to avoid excessive protein decomposition.Generally speaking, the rest time of protein should not exceed 1 hour. -The optimum temperature of amylase is 60 ~ 65 ℃. Under this temperature, the reducing sugar in mash increases rapidly, and the color of starch reacting with iodine in mash becomes light until colorless. Due to the action of b-amylase, starch hydrolyzes the next maltose in turn, so the pause of this period is also called maltose pause. Under normal conditions, the saccharification can be completed within 1 h. A-amylase is still active at a higher temperature, such as 70 ~ 72 ℃. Keeping at this temperature for a period of time can give full play to its role. The dextrin produced can continue to be affected by the residual amylase, which can improve the utilization rate of starch. This period of time does not need to be too long, 20 minutes.
In addition, in order to make full use of the activity of b-Glucan microplate reader and phosphatase, a lower feeding temperature (35 ~ 40 ℃) can be used, either resting at the feeding temperature for a period of time, or heating up slowly to the resting temperature of protein.
After saccharification, the wort can be filtered by heating to 76 ~ 78 ℃ for 10 minutes.
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