TIANTAI brewery equipment tell you how to build your brewhouse- What are the common enzyme preparations in saccharification production and how to apply them?
A lot should be considered when you plan to build your brew houses like brew tech,brewhouses configuration,brewery house cost and price,find a location for brewery brewhouse, license and regulation of brew house. This article column is specially to answer some common question during brewing.
What are the common enzyme preparations in saccharification production and how to apply them?
With the development of enzyme industry, more and more enzymes are used in beer brewing. The main purpose of adding enzymes in the saccharification process is to deal with non germinated grains (such as rice) or to make up for the deficiency of some enzyme activities in malt. The common enzyme preparations in actual production mainly include a-amylase, b-amylase, 3-glucanase, complex enzyme and so on
(1) The main function of a-amylase is to promote the liquefaction of non germinated grains. Commercial a-amylase can be divided into medium temperature a-amylase and high temperature resistant a-amylase. The optimum temperature of the former is 70 ~ 80 ℃, and it will lose its activity when it exceeds 90 ℃; the optimum temperature of the latter is 95 ~ 100 ℃, and it will still be active when it reaches 110 ℃.A-amylase was added to rice and heated to boiling temperature for 30min_ Amylase plays a role in liquefaction. During the heating process, the medium temperature a-amylase can also stay at 70 ℃ for about 20 minutes, and the high temperature resistant a-amylase can stay at 90 ~ 95 ℃ for about 20 minutes, so as to give full play to the role of the enzyme. The dosage of a-amylase is usually 2 ~ 6U / g.
(2) B-amylase b-amylase is mostly extracted from plants (also produced by bacteria). Adding 100 ~ 200u / g malt can improve the composition of sugar in wort, increase the content of maltose, and improve the final degree of fermentation.
(3) B-glucanase b-glucanase is extracted from Bacillus. The optimum temperature is about 55 ℃ and the optimum pH is 5.0 ~ 7.0. The amount of b-glucanase varies with the product. try
The results showed that when malt was poorly dissolved, adding b-glucanase could accelerate wort filtration by 1 / 3 and increase wort yield by 1.8%.
(4) Complex enzyme complex enzyme contains a variety of enzymes, including - glucanase, a-amylase and protease. Malt saccharification is carried out under the action of a variety of enzymes
Adding complex enzymes to malt mash will play a synergistic and complementary role. Complex enzymes are generally added to malt mash and act on the substrate of malt together with the enzymes in malt. The amount of complex enzymes is related to the activities of various enzymes in malt mash. The results showed that the viscosity of mash decreased by 4% ~ 7%, the saccharification time shortened by 10 ~ 20min, the content of a-amino nitrogen increased by 5% ~ 10%, and the yield of extract increased by 1.5% ~ 2.5%.
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