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  The purpose of beer saccharification of fine brewing beer equipment
Purpose of beer saccharification of fine brewing beer equipment
Beer is brewed from malt, yeast, hops and brewing water
Saccharification is a very important step in the brewing process of beer, but do you know what the purpose of saccharification is? Today, Zhengzhou kangzhixing beer equipment Co
, Ltd
will tell you about the purpose of beer saccharification

 
Brewing beer equipment
 
The concept of saccharification: under suitable conditions (temperature, pH value and time), the insoluble high molecular substances in malt and excipients are gradually decomposed into soluble low molecular substances by using various hydrolases (or additional enzyme preparations) contained in malt
This decomposition process is called saccharification

During the saccharification process, the main substances change
During the saccharification process, the important substances decompose: starch decomposition, protein decomposition, & beta- Decomposition of dextran

1
Starch decomposition: starch decomposition is an important enzyme reaction in the process of saccharification
Its main influencing factors include temperature, time, pH value, mash concentration and the role of stabilizer calcium ion
The decomposition products were maltose, dextrin and other intermediate products;
2
Protein decomposition: under the action of protease, protein is successively decomposed into high molecular nitrogen, medium molecular nitrogen and low molecular nitrogen, and into amino acids
Its decomposition products are not only nutrients of yeast, but also affect flavor, foam and abiotic stability of beer

 
Brewing beer equipment
 
3
β- Decomposition of dextran: & beta- Glucan plays an important role in beer brewing
On the one hand, moderate & beta- The presence of dextran is the main component of beer brewing and foam properties
On the other hand & beta- Dextran causes difficulty in filtering wort and beer

4
Decomposition of phosphate: during saccharification, phospholipase can dissolve part of undissolved organic phosphate in malt, so as to increase the buffer capacity of mash;
5
Decomposition of polyphenols: with the extension of saccharification time and the increase of temperature, the polyphenols free from wheat peel and endosperm will affect the quality of beer;
6
decomposition of lipids: lipids affect the foam properties of beer, of which medium chain fatty acids are unfavorable for beer foam

7
Free zinc during saccharification: the trace element zinc in malt is integrated into wort during saccharification
Zinc plays an important physiological role in yeast

Purpose and requirements of saccharification: the purpose of saccharification is to facilitate the action of various enzymes to dissolve insoluble substances, so as to obtain as many solutes as possible and make the composition of wort suitable