Experimental Study On The Processing And Saccharification Technology Of Extruded Barley Beer Adjunct

The application of the extrusion technology in the processing of beer adjunct is one of theeffective and innovative measures in the beer production and has the advantages of high rate of useof raw materials, quick fermentation, simple technology and energy saving. The special advantagesof this technology are gradually accepted by people and many scholars that have made researchesin this field both at home and abroad. Professor Shen Dechao from Northeast AgriculturalUniversity, through more than 10 years researches, has solved the difficulties of saccharificationand filtration in beer production with extruded beer adjuncts, and has achieved national inventionpatent (No. of patient: 00122033.0, 2000-08-03). The change from single wort saccharification todouble wort saccharification can reduce the consumption of energy, simplify production technology,shorten production period, so as to reduce production cost and increase the profits of the enterprise.Based on previous researches, the thesis will focus on the following questions:1 The best parameters of the extrusion with extruded barley as beer adjuncts is determined.The quadratic orthogonal rotating combination test design involving 5 factors and 5 levels (1/2implementation) is used in the experiment. Take the extract yield of wort, the content of resistantstarch in extruded barley, filtration time and iodine value, etc. as test indexes to determine theranges of the best parameters of the extrusion with extruded barley as beer adjuncts. Use RedaSoftware to make graphic analysis of the experimental data and discusses the relationship betweenvarious factors involved in the experiment with the extract yield of wort, the content of resistantstarch in extruded barley, filtration time and iodine value, etc.2 7 factors test is taken in our experiment for determining the best parameter of enzymeextrusion barley and the processing parameter of saccharification for the amount of enzyme inextruding and saccharifying and the time of saccharificaiton. According to the result of aboveexperiment, the interaction of parameters in extrusion and saccharification is inapparent, therefore,quadric orthogonal rotation combination design involving 4 factors and 5 levels is taken in ourextrusion experiment and quadric orthogonal rotation combination design in 3 factors and 5 levelsis taken in our saccharification experiment. In this way, experiment is simplified and the result isthe same. The computation process of 7 factors' interaction is shown in appendix.3 To determine the best parameters of the extrusion with enzyme and options of the amount of enzyme and to get best parameters of the extrusion with enzyme, The quadratic orthogonal rotatingcombination test design involving 4 factors and 5 levels is used in the experiment, and get 36samples of extruded barley with enzyme. Take extract yield of wort, filtration time, iodine valueand contents of deoxidized sugar, etc. as test indexes to determine best parameters of the extrusionwith enzyme. Use Reda Software to make graphic analysis of the experimental data and discussesthe relationship between various factors involved in the experiment with the extract yield of wort,the content of deoxidized sugar, filtration time and iodine value, etc.4 Under appropriate conditions for extrusion, the saccharification parameters of addinghigh-temperatureα-amylase and the saccharification time in enzyme extrusion barley as beeradjuncts is determined. Take 3 directly related factors in saccharification into consideration,including the amount of high-temperatureα-amylase, the saccharification time of 65℃, and thesaccharification time of 70℃, and extend the range of experiment to 5 levels, the quadraticorthogonal rotating combination design is taken in experiment, and the best conditions for thesaccharification in extrusion barley as beer adjuncts is determined. Use Reda Software to makegraphic analysis of the experimental data and discusses the relationship between various factorsinvolved in the experiment with the extract yield of wort, the content of deoxidized sugar, filtrationtime and iodine value, etc.Our experiments provide the theory basis for the wide application of extruison technology inproduction development.