How to improve the feeding method of saccharification when the quality of malt is poor?

How to improve the feeding method of saccharification when the quality of malt is poor?

1.Malt comprehensive enzyme activity is low. 

Compensation or coordination in the mashing process must be considered, otherwise it will affect the mashing quality, wort filtration performance, mashing leaching rate and wort composition. The active enzymes contained in malt are sensitive to heat. If it can be fully dissolved and exert its enzymatic effect under the optimal conditions of enzyme activity, it will be very important to compensate for the saccharification process.

2. Poorly dissolved malt has poor cell wall decomposition and often contains high glucan. 

If feeding at a temperature of 50°C or above, not only will β-glucanase be rapidly inactivated, but also a large amount of colloidal substances will be precipitated in the temperature range of 50°C to 60°C. Under normal conditions, the β-glucan dissolved in this temperature range is not too much, but the amount of β-glucan dissolved in the poorly dissolved malt at this stage is 8-12 times that of the well dissolved malt. Especially under the temperature condition of 60℃, the action of β-glucanolytic enzyme becomes stronger and stronger, which will further release β-glucan and increase the viscosity and turbidity of wort. Therefore, it is not suitable to feed malt with poor cell wall dissolution at a temperature of 50°C or higher. If it can be changed to feed at a temperature of 35-37 °C, β-Glucanase can quickly free and act on glucan, and it is very important to reduce the viscosity and turbidity of wort when saccharifying poorly dissolved malt. benefit.

3. Poorly dissolved malt has poor protein solubility, so it is necessary to further utilize the action of protease  and peptidase in the saccharification process to increase the amount of α-amino nitrogen. The lower feeding temperature will free more protease and peptidase, which is beneficial to the dissolution of endosperm content, and also prepares for the action of protease and peptidase. If a relatively high feeding temperature is used at the beginning, the dissociation and inactivation of some enzymes will occur simultaneously, so that they will be inactivated to varying degrees before they play an effective role.

Therefore, for malt with poor solubility, there should be a temperature control process of 35-50 ℃ before the conventional saccharification process, so that a large number of low-temperature enzymes are dissolved and freed, and then the temperature is raised to about 50 ℃ for proper insulation, there will be better The function of glucan composition decomposition and protein decomposition can also increase the free trace elements. Otherwise, it may result in slow wort filtration, long wort washing time, reduced extract yield, turbid wort and affected protein coagulation, etc.