What measures should be taken when saccharification is difficult?
In the production of mash
Sometimes we encounter such a situation, that is, after the mash is heated to the mash temperature and reaches the specified holding time, the saccharification result is still not ideal, and the iodine reaction is purplish red or even purplish black. The main reason for this phenomenon is that the raw malt is poorly dissolved and the enzyme activity is low (saccharifying power is less than 200 ° wk).
Solutions to Difficulties in Mash In this case, in addition to appropriately extending the saccharifying holding time, the following measures can also be taken. ① Add appropriate amount of a-amylase or glucoamylase preparation into the saccharification pot to make up for the lack of maltase activity. The addition amount is 1 ~ 3U / g excipients, which is flexible according to the amount of excipients
Hold it. First, the enzyme preparation is boiled with 35 ℃ warm water, then the agitator of the saccharification pot is turned on to make the mash rotate, and then the enzyme preparation is added into the saccharification pot.
② Turn on the agitator of the saccharification pot, turn on the steam valve to increase the temperature of the mash, give full play to the role of a-amylase, and accelerate the saccharification, but the temperature should not exceed 70 ℃.
③ If the mash is viscous, the agitator can be turned on and 70 ℃ hot water can be added to increase the ratio of material to water, reduce the viscosity of mash and accelerate the saccharification.
④ Check whether the mash pH meets the requirements, and adjust it to 5.5 ~ 5.8 with weak acid if necessary.
The above measures can be used alone or at the same time, depending on the specific situation. And according to the production situation, timely adjust the raw material ratio and process regulations to control the saccharification time in the normal range.
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