Experimental Study On Extruded Wheat As Adjuncts In Beer Saccharifying

In the process of brewing beer, if extruding take the place of traditional cooking to realizegelatinization, not only omit traditional gelationization process and greatly simplifysaccharification process, but also omit the process of separating germ from maize, increase theoperation rate of raw materials and reduce the energy consumption and so on. Because, extrusionmay change the internal molecular structure of matters, so that big molecular matters such as starchare gelatinized, big molecular protein change into middle and small ones,decrease the fat content,some not dissoluble matters can be change into dissoluble ones, so may increase the operation rateof raw materials. My tutor, professor Shen Dechao have done many studies on extruded rice,extruded maize with germ and maize without germ as beer adjuncts. On the basis of this,experiment of extrusion cooking wheat used as beer adjunct. is taken in this paper. On the basis ofthis, experiment of extrusion cooking wheat used as beer adjunct is taken in this paper.1. The influence regularity of the main parameters of the extrusion system of wheat on thegraphics of ratio of extract recovery, reducing sugar and iodine number and the resistant starch etcwas studied by the method of the quadratic orthogonal rotating combination design of five factorsand five levels at the laboratory. These parameters are the diameter of nozzle, barrel temperature,moisture content ratio of the wheat, screw speed, and clearance (the distance from the internalsurface of die to the end surface of the end of the whole screw). It was estimated objects with theReda software to analyze influence of factors. The objects contain the ratio of extract recovery, thefiltration speed of wort the resistant starch and iodine value.The range of optimal extrusionparamers were obtained, and the validated experiment was made by the best parameters comparingto traditional technology.2. On the basis of orthogonal experimental design table L32 (2³¹), the orthogonal test wasarranged to study the interaction between extrusion added enzyme and saccharification technique,to offer gist with proceeding extrusion added enzyme and saccharification technics test.3. Based on extrusion cooking wheat adjunct, the study of extrusion cooking wheat adjunctwith thermostable a-amylase is carried out. And compared with traditional extrusion cooking wheatadjunct, the filtration rate is fast, the saccharification period is short, and the production efficiencyis enhanced, because of the complete degradation of wheat in the process with enzyme. ##无英文摘要内容...