The Study On The Processing Of Brewing Triticale Beer

The cheap and highest triticale is used to take place of barley in the breeding of beer. The study of the processing of saccharification and fermentation, and noniological stability of triticale beer are carefully carried out in order to reduce the cost, extend varieties, and offer warranties for producing triticale beer of unique aroma in large scale.Triticale, Dongnong 92021, which has relatively low component of proteins, high ratio of germination and immersion without water, is selected as the breeding material. The processing of wet steeping and germinating with increasing humidity are used, and the degree and temperature of steeping and the effect of moisture, temperature, and time on the character of malts is studied. The enzymes in malts can be greatly activated and the good dissolution of malt proteins is promoted when steeping water is 38%, germinating water is 40-42%, and germinating time is 4 d. On the basement of the upper study, the groupividing design of complete crisscross of 2 factors is adopted, and the effects of base and desiccative processing and base and coking intension on the malt character are gone into. To increase the malt saccharification of triticale and a mino nitrogen, we should introduce basing and drying processing with promoting temperature, slow firstly and then fast, that is the withering period and drying temperature are 45C?5?5C, basing and coking intension is 75?8CX2---3 h, and totalbasing and drying time is 17?9 h.The effects of water and material ratio, temperature and time, and pH of saccharification, temperature and time of protein cessation time on malt character are investigated adopting L9(34) orthogonal design. The best saccharification conditions are determined: the ratio of malt and water is 1:6 (rn/rn), pH is 5.3, temperature and time are 6263CX6Omin, which can increase the amounts of the ferrnentative sugar and a mino nitrogen and productivity of saccharification steeping, and also promote the resolution of malt protein during saccharificat ion.Yeast cultures are cultivated in the method of decreasing temperature stepby step. The effects of the ratio of expanding cultivation, time and temperatureof cultivation on the character of yeasts are researched. The best processingconditions of expanding cultivation are stated; temperature is decreased from25C to 12?5t step by step, and the average decreased temperature is 2?C every step; the ratio of expanding cultivation is decreased from 1:20:l02to 1:4~5; inoculated time is in logarithInic growth period.The traditional beer fernentation in low temperature is carried out usingthe ma1t juice produced by the best processing of malting and saccharification.The actions of the vaccinal amount, temperature and time, conditions of f1owingin main fementation, early temperature of 1ater fermentation, and concentrat ionof yeast cel ls on the fementation solution are inquired. The total fermentationaltime can be reduced to 4~5 d (that of traditional barley beer is about 7~l0d) when fermentational vaccinal amount is 1: 5, cool ing temperature of ma1ts juiceis 7 ~ 8 t,the highest temperature of main fermentation is 8 ~ l0 'C, f1owingtemperature is 5~7C, the amount of yeast cells in f1owing is about (l0~15) xl0'/mL, saccharides is 3. 0~4. 0oB x. The storing temperature adopted is highfirstly and 1ow second1y, that is, temperature is 5~7'C in the early period oflater fermentation, the temperature of storage is 0--1'C. At the sane time, properamount of high foan beer is added, the amount of yeast cells is contro1led toabout (l0-- 15) x l06/mL in later fermentation, diacety1 reduction and beer maturityare accelerated, and the later fennentation time are shortened to 2~4d comparingvith the control.By assuming the reasonab1e malting and breeding processinmroteins inhigh protein tritica1e are hydrolyzed properly during fermentation andsaccharification, proteins are degenerated fully during malt basing and cokingand malt juice boiling processing,...