Suitable conditions and control methods for saccharification

The suitable conditions for saccharification include three aspects:

1.Conditions of mashing

The main conditions to be satisfied by mashing include mash temperature, pH value and mashing time. The saccharification process is a process in which the enzymes contained in the malt hydrolyze the material under certain conditions. Therefore, suitable conditions for enzymes must be provided in the saccharification process. The effect of enzyme action is good or bad, mainly depends on whether the enzyme suitable pH, temperature and time conditions are satisfied, and different enzymes have different suitable action conditions.

It is not easy to provide suitable conditions for enzyme action in actual production. Generally, it is more appropriate to control the pH of the saccharified mash at 5.2~5.4. On the other hand, it is the action temperature of the enzyme. The temperature of the saccharified mash can be controlled according to the requirements of low first and then high, so that the action of the enzyme is changed from low temperature to enzymes. The high temperature action enzymes gradually transition to achieve the effect of separate action.

The saccharification time is the action time of the enzyme, which needs to be adjusted according to the quality of malt, raw material ratio, wort components and many other conditions, and mainly depends on the quality of malt (if auxiliary materials are added, it also depends on the ratio of malt and auxiliary materials), but in Under the condition that various conditions can be satisfied, the saccharification time can be appropriately adjusted according to the state of the saccharification process, so as to improve the equipment utilization rate, increase the daily saccharification times and increase the output.

2.Raw material ratio and material water ratio

In actual production, it should be determined according to different malt quality indicators. Of course, this ratio does not need to be adjusted for each pot of raw materials, but a batch of raw materials with different or similar quality indicators is calculated to determine an appropriate ratio according to the process. When the quality of malt changes, it should be adjusted accordingly, so as to ensure the effect of enzymes and better wort components. In order to keep the ratio of raw materials and the saccharification process relatively stable, first of all, we must pay attention to control the quality of malt, and try to keep the same or similar quality malt in a centralized manner to ensure the relative stability of the ratio of raw materials and the saccharification process, and avoid too frequent changes. and large fluctuations in quality indicators.

The material-water ratio of the mashed mash, that is, the total material-water ratio, is generally controlled at 1:4~5. A slight change will not have a great impact on the saccharification effect, but it is better to avoid higher than 1:5 or lower than 1. : 3, in order to prevent adverse consequences such as reducing the utilization rate of raw materials and affecting the dispersion of enzymes.

3.Saccharification process suitable for raw material quality

This is an extremely important saccharification route, especially when the quality of raw materials is relatively poor, a saccharification process suitable for the quality of the raw materials must be adopted, so that the saccharification effect, that is, the composition and yield of wort, can be compensated to a certain extent. . There are many specific methods, including adjusting the ratio of raw materials, adding various enzyme preparations, using the secondary cooking method (or the third saccharification cooking method), using lower temperature dipping, and multi-stage heating and heat preservation processes. It is important to change the mashing method, which must be targeted, that is, for some deficiencies in the quality of malt, corresponding remedial methods are adopted.