A lot should be considered when you plan to build your own brewery plant like brew tech,brewing plant configuration,beer plant cost and price,find a location for brewery plant, license and regulation of beer plant. This article column is specially to answer some common question during brewing.
What are the factors affecting starch decomposition?
The main factors affecting starch decomposition in the process of saccharification are as follows.
(1) Malt varieties and quality: the enzyme content of light malt is usually higher than that of dark malt, resulting in more sugar and less dextrin in wort; the enzyme content of dark malt is less, saccharification is slower, resulting in less sugar and more dextrin in wort, and fermentation degree is lower. Malt with good solubility not only has higher enzyme content, but also has more complete decomposition of endosperm cell wall, The starch is decomposed more completely, and the wort froth is rich, clear and transparent.
(2) The appropriate degree of comminution is conducive to the decomposition of starch. If the crushing is too coarse, the raw material is not easy to absorb water, and the relative area is small, which is not conducive to the role of enzymes, resulting in incomplete decomposition of starch; if the crushing is too fine, the raw material is easy to agglomerate, which is also not conducive to the decomposition of starch.
(3) Saccharification temperature has a great influence on the decomposition of starch, so saccharification should be carried out under the optimal temperature of various amylases. The optimum temperature of a-amylase is 72 ~ 75 ℃, under which saccharification can form more dextrin to make beer with low final fermentation degree and rich dextrin; the optimum temperature of b-amylase is 60 ~ 65 ℃, under which saccharification can form a large amount of maltose to make beer with high final fermentation degree.
(4) saccharification time in the process of saccharification, the effect of amylase was not uniform. The enzyme activity reached the maximum 15-20 minutes after the beginning of saccharification. After 40-60 minutes, the enzyme activity decreased rapidly, and then decreased slowly. With the extension of saccharification time, on the one hand, the concentration of extract will continue to increase, but the increasing speed will be slower and slower; on the other hand, the maltose content will also continue to increase (especially when saccharified at 62 ~ 65 ℃), that is, the final fermentation degree of beer will also continue to improve.
(5) The pH of mash is one of the main factors for amylase to play its role. The optimum pH of a-amylase and b-amylase were 5.6 ~ 5.8 and 5.4 ~ 5.5, respectively,In order to give full play to the two amylases, the pH of mash should be adjusted between 5.5 and 5.6. At this pH, the concentration of the extract can be increased to form more fermentable sugars,The final fermentation degree was improved.
(6) When the concentration of mash is low, more extractives can be dissolved; when the concentration of mash is high, the enzyme activity can be better maintained, and the content and quality of fermentable sugar can be improved . Final fermentation degree. However, compared with other factors, mash concentration had little effect on starch decomposition. In actual production, the ratio of material to water of light beer is generally controlled at 1:4.
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