What to watch for in this issue: The increase in life pressure has made drinking a way of life for young people to increase their interest and relax.
With the rapid development of the beer industry, the field of enzyme preparations in the beer industry is also expanding, and the application of enzymes is not only beneficial to stabilize and improve the quality of beer, but also has a significant impact on improving the beer brewing process, developing new brewing raw materials, developing new products, and reducing production costs.
The production of beer is inextricably linked to enzymes.
The varieties and applications of enzyme preparations are also more abundant and mature.
With the development of biotechnology, the use of microorganisms to produce various types of enzyme preparations with industrial utilization value, the production scale is expanding day by day, and the varieties of enzyme preparations are also more abundant. With the gradual expansion of beer production scale and the improvement of consumers' requirements for product quality, the market competition is bound to be fierce. In this situation, how to reduce production costs, shorten production cycles and improve beer quality is becoming more and more important for all production enterprises.
The beer production process is a process of producing, using and killing enzymes, and many processes in brewing are determined by the characteristics of enzymes.
Combining modern enzyme technology with traditional beer brewing technology is not only beneficial to stabilize and improve beer quality, but also to reduce production costs, make up for malt quality defects, and increase color varieties.
The development of the enzyme preparation industry has reduced the dependence of the beer industry on the main raw materials to a certain extent, and the addition of enzyme preparations has gradually become a supplementary means of beer production process.
Enzymes are involved in the entire beer production process, from liquefaction and saccharification to fermentation.
The application of enzymes in the beer brewing process is as follows:
In the gelatinization process of excipients, the added enzyme preparations are mainly amylase.
Amylase is generally divided into high temperature, medium temperature and low temperature amylase, with the action temperature of high-temperature amylase at 95-100, the action temperature of medium-temperature amylase at 70-90, and the action temperature of low-temperature amylase at 30-45. According to the characteristics of the process, medium and high temperature amylase liquefaction is generally used, and high temperature amylase is the main one at present. Under high temperature conditions, starch is easy to absorb water and puff, and the cell wall is easy to be destroyed, while the activity of enzyme preparations is intensified at high temperature, so that starch gelatinization and liquefaction are alternated, mutually promoting and coordinated, so that the starch viscosity decreases and starch liquefies into dextrin.
The enzymes added in the saccharification process of raw materials mainly include amylase, saccharification enzyme, pullulanase, etc.
Amylase is the hydrolysis of dextrin into maltose, the main component of wort is maltose, and the addition of -amylase converts dextrin into maltose.
Saccharinase, also known as glucoamylase, can hydrolyze -1,4 glucosidic bonds of starch from the non-reducing end to produce glucose, and can also alleviate the hydrolysis of -1,6 glucosidic bonds and convert them to glucose.
Pullulanase hydrolyzes branched-d-1,4 glucosidic ligacs in starch and dextrin.
Because -amylase and -amylase have no effect on amylopectin, this makes there is a certain amount of boundary dextrin in the wort, the optimal temperature of limit dextrase is 55-60, the inactivation temperature is 65, and the addition of pullulanase still has good activity at 65, which can play a role in improving the degree of fermentation, so the enzyme can be used with saccharification enzyme or -amylase to produce high maltose syrup.
During the fermentation process, the enzyme preparations added are mainly yeastases.
Compared to the traditional brewing process, the fermentation efficiency is higher.
Fermentation is the process of converting sugar into alcohol and carbon dioxide in beer brewing, and in traditional beer brewing, the fermentation process needs to be completed by controlling the temperature and the amount of yeast added, however, this method has great difficulty in controlling the temperature and the amount of yeast, and the fermentation speed is slow and inefficient. Yeast enzymes, on the other hand, can quickly convert sugars into alcohol and carbon dioxide, thus improving fermentation efficiency.