The Test Study On Beer Brewing Using Extruded Rice And Enzyme Agent

About one hundred years ago,the traditional technology of beer producing in foreign country was introduced into China. With the developing of beer industry and market, more and more competition and challenge had appeared in beer trade.Technological innovation was a effective measure to increase beer enterprising competition capacity besides reunited industry. Professor Shen Dechao had solved the problems of saccharification and filtration in beer producing with extruded beer adjunct after ten more years studies.Using extrusion technology in beer producing, which could change dual-wort saccharification as mono-wort saccharification,reduce production cost, increase qualities of getting wort,shorten production periods and increase enterprising profits. The test result in Lalin Beer Factory showed the taste of beer was delicious, the production periods was shorted, saccharification and filtration were successful with extruded beer adjunct. Tested by the controlling department of foods quality in HeiLongJiang Provice,the qualities of beer accord with the standards of our country. On the basis of previous studies, the following problems in this experiment were discussed:Firstly, the suitable extrusion temperature was determined using rice as beer adjunct. The range of best extrusion temperature was obtained according to the qualities of getting wort ,the content of reducing sugar and the filtration speed.At same time.the gelatinization degree of extruded rice under different temperature was mensurated.The result showed the range of the optimal extrusion temperature was 50-54℃.Secondly, saccharification process adding enzyme agent of extruded rice as beer adjunct was discussed. Optimize parameters of saccharification process were obtained according to the qualities of getting wort,the content of reducing sugar and the filtration speed by using the method of orthogonal test design.Thirdly, through the experiment using compound enzyme, diaslatic enzyme and amylase in Qiqihaer University,we envaluated the rationality of parameters adding enzyme agent and feasibility of producing beer in factories using extruded rice as beer adjunct.Finally, producing test in large scale was taken in Lalin Beer Factory using extruded rice as beer adjunct and compared with rice as beer adjunct. Emphasis on the fermentation process of the wort by used extruded rice. The suitable producing process was gotten and the feasibility and advantage in beer producing were discussed.