The Mashing Study Of Mash Of Extruded Rice Adjunct And Enzyme Added For Beer Brewing

During extrusion processing, the nutrition substances changed a lot. The starch gelatinated and dextrin increased. The protein denatured and amino acid increased when proteins denatured and degraded. Lipid carried out lipolysis and transformed into other substances. All these helped microorganism ferment more easily, and offer theoretic basis for using extrusion technique on brewing. As a technological innovation, extrusion technique was an effective measure to increase beer enterprising competition capacity. Professor Shen Dechao had solved the problems of mashing and filtration in beer producing with extruded rice adjunct after more than ten years studies and had obtained patent (Chinese Patent: 00122033.0, 2000-08-03). Using extrusion in beer producing could change dual-wort mashing to mono-wort mashing, reduce production cost, increase quatities of extract recovery, shorten production periods and increase enterprising profits.Based on the previous studies, the following problems in this experiment were discussed.Firstly, the optimal extrusion parameters using extruded rice as beer adjunct were determined. The range of optimal extrusion paramers were obtained according to the ratio of extract recovery, the content of reducing sugar, the content of α -free amino nitrogen and the filtration speed.Secondly, the technology of using extruded rice as beer adjunct and adding enzymes for beer mashing was discussed.The optimal parameters of mashing process were obtained by method of the quadratic orthogonal rotating combination test design, added amylase and amyloglucosidase (the two enzymes were used commonly). And the test indexes included ratio of extract recovery, the content of reducing sugar, α -free amino nitrogen, filtration speed etc.Thirdly, the technology of utilizing extruded rice as beer adjunct and adding α -amylase for beer mashing was discussed. Optimal parameters of mashing process were obtained by the method of orthogonal test design and the test indexes included ratio of extract recovery, the content of reducing sugar, α -free amino nitrogen, filtration speed, PH etc.Finally, the relationship and regularities between the test factors and test indexes were discussed by REDA and analyzed the graphics of ratio of extract recovery, reducing sugar and filtration speed etc.