The relationship between brewhouse process and enzymes

The preparation of wort, that is, the formulation of the saccharification process, is only to meet the action conditions of maltase and external enzymes. Therefore, the saccharification process conditions, including temperature, pH, material-water ratio, raw material ratio and even stirring, should be arranged according to actual needs. It can't be static or changeable.

Temperature

Since each enzyme has its own suitable temperature, according to the optimal temperature of these enzymes, it can be divided into two types: low temperature enzyme and high temperature enzyme. At low temperature, the action of high-temperature enzyme is slow, and the action of low-temperature enzyme is more suitable; at high temperature, the action of high-temperature enzyme is more suitable, and the low-temperature enzyme has been inactivated, so it is impossible for a certain saccharification temperature to adapt to the action of multiple enzymes at the same time. The saccharification temperature must be from low to high, and as close as possible to the optimum temperature of various enzymes, so as to achieve good results.

However, the enzyme system of malt is very complex, and the optimum temperature is different, so it is difficult to satisfy one by one, and the various components of malt and auxiliary materials are complementary to each other when they are acted by enzymes, and it is impossible in the actual production process. The temperature stage is controlled so much and so finely, so the temperature control is often divided into 2~3 stages, and a certain temperature point in each stage may be the optimum temperature of a certain enzyme, and it is the function of the adjacent enzyme of this enzyme. The point at the non-inactivating end of the optimum temperature peak of the curve, so that the effects of various enzymes can be taken into account. For example, commonly used temperatures are 45~50°C, 63~65°C, 68~72°C, etc. The selection of these temperatures should be determined according to the quality of malt, that is, the activity and amount of enzymes obtained by malt analysis. On the other hand, it should be determined according to the requirements for the composition of wort and the utilization rate of raw materials.

pH

The determination of pH is very close to temperature, because pH is also a suitable condition for the action of enzymes, and each enzyme has its own optimum pH. Therefore, in different stages of saccharification, the pH of the mash should be adjusted, and the To adapt it to the needs of different enzymes, it can also only meet the optimum pH of a certain main enzyme, and take into account the functions of other enzymes.

Material to water ratio

The concentration of mash, that is, the ratio of material to water, should meet the requirements of enzyme action as much as possible. Generally speaking, the high concentration of mash is beneficial to the action of enzymes, the heat resistance of enzymes is improved, and the action time is longer.

Raw material ratio

The ratio of raw materials refers to the matching and usable ratio of the malt itself. If the quality of the malt is relatively good, there is no problem of matching, but if the quality of the malt is good or bad, it must be carried out according to several main indicators of the malt. The problem of collocation, but if the quality of malt is good or bad, it must be matched according to several important indicators of malt. This combination must reflect the balance of enzymes, that is, the activity and amount of enzymes can meet the needs of saccharification, including To the extent that the malt itself can satisfy the composition of the wort. For example, saccharification time, saccharification enzyme activity, Courbach index, etc. are all indicators reflecting enzyme activity and enzyme quantity. These indicators must be taken into account when using malt in combination. The proportion of auxiliary materials used is largely determined by the quality of malt, and mainly depends on the condition of enzymes. The malt enzyme activity is high, and more auxiliary materials can be used. Otherwise, only less can be used.

In a word, a saccharification process that is not suitable for the enzymatic action is not only not a good process, but the key is that it cannot obtain a good wort composition, so it is impossible to produce a good quality beer.