Study On The Influence Of Different Enzyme Preparations On Maltose Process And Beer Fermentation Process

Saccharification process is a key step in beer production,but the malt often has dry matter loss in the saccharification process,resulting in material waste and cost increase.Therefore,it is particularly important to use malt-rich enzyme systems or supplement industrial enzyme preparations prepared from other sources in the saccharification process to overcome the problems of incomplete saccharification,difficulty in wort filtration,low fermentability and unpleasant taste,which can also improve the utilization rate of raw materials and save production costs.In this experiment,high-temperature resistant α-amylase,β-amylase and Pullulanase were selected.In the experiment to explore the influence of different enzyme preparations on the maltose process,four groups of control experiments were carried out after the malt was soaked and crushed.After the experiment,the apparent sugar degree and reducing sugar content of the wort of the control group and the three experimental groups were determined.After saccharification,the apparent saccharification degree of wort was 15.5 °P,and the reducing sugar content of wort was2.041 mg/m L.Therefore,Pullulan enzyme with the best saccharification effect could be determined.In the experiment to explore the effects of different enzyme preparations and different dosage on the growth density of brewer’s yeast WB06,MM wort liquid medium was used,and the ratio of medium to expanded yeast liquid was 500 m L: 200 m L.A control group and 7 experimental groups were set up in the experiment.The experimental results showed that the OD600 value of WB06 strain growth density was 2.690 on the third day when the Pullulanase dosage was 1.5 m L,and the yeast growth was the most vigorous at this time.To further verify the experimental results,IBM SPSS Statistics 26 software was used to analyze the obtained data.According to the results of variance analysis,the significance value of variable "enzyme addition amount" was 0.001,p<0.05,it can be determined that this factor has a significant effect on the bacterial population growth density,and the significance is strong.The experiment also designed the interaction between the two variables of "enzyme type and enzyme addition amount".The results showed that when the addition amount of high temperature resistant α-amylase was 0.6 m L,and when the addition amount of Pullulanase was 2.0 m L,the influence of yeast flora growth density was the most significant,that is,the yeast growth state was the best at this time.High temperature resistantα-amylase and Pullulanase can be used in the expanded culture of brewer’s yeast.In this experiment,Pullulanase with relatively good saccharification effect was used in beer fermentation process.After saccharification and filtration,the appearance saccharification degree of wort was 13.5 °P,and basic indexes such as p H value and yeast number were tested during fermentation.After fermentation,fermentation byproducts,alcohol,total acid and other indexes were tested.The pullulanase can be used in beer fermentation process to promote the saccharification effect,improve wort components and improve beer flavor if the drinking level is qualified.