The Technology Research Of The Wheat Brewing The Black Bear

In recent years, the beer factory promoted the new product likely the black bear because of the heavy competition in the market, which do enhance the performance in many companies. Traditionally, the black bear is produced by the barley malt, which is scarce and the price is very high, sometimes need import it from the west countries. The propose of this paper is to find a replacement of the material in brewing the black bear, the paper focused on finding the process and the parameters of the wheat brewing the black bear based on the abundant of the experiments. Be opposite to the traditional barley raw material but the wheat, which has the leaching rate high, saccharification power high, low price and widespread planting.Firstly, the paper confirmed the type of the wheat (named by Wan19^#) with low protein based on the raw material physics and chemistry index. And then, using the aqueous method to soaking the wheat and germinating humidification technologies, the effect of the degree of soaking the wheat, the temperature of soaking the wheat, the moisture content of germinating, and the time of germinating to the malt quality are analyzed, the detail of the experimental results as followed: if the degree of soaking wheat is 38%, the moisture content of germinating is 40～42%, the temperature of soaking the wheat to germinating is 13～15℃, the time of germinating is 6 day, the malt enzyme activity is remarkably enhanced, and the promotion protein is good dissolute. The paper also preceded the two factors completely overlapping groupings design experiment, which is for analyzing the effect of the dry craft to the malt quality. the detail of the experimental results as followed: if using the slow anxious elevation of temperature craft, that is, withers the time and the dry time temperature is 45℃to 55 to 65℃, the intensity of baking and burnt is (75 to78 )℃×(2～3)h, the total time of the baking and burnt is always 17～19 h, which can enhance the small malt the saccharification ability and Alpha-amino nitrogen content.Secondly, analyzing the wheat juice saccharification technology, the effect of the modulus of the saccharification material to hydraulic, the temperature of saccharification, the time of saccharification and the unclear wine fluid pH-value to the malt quality is analyzed based on the L₉ (3⁴) orthogonal design. Based on the above experiments, the best saccharification condition is gotten, the detail of the experimental results as followed: if the modulus of the saccharification material to hydraulic is 1:6, the unclear wine fluid pH-value is 5.3, the temperature of saccharification is 62～63℃, the time of saccharification is 60min, it can enhance wheat juice the fermentation sugar, Alpha-amino nitrogen content and the saccharification rate, and also can promote the malt protein further to decompose in the saccharification power.Thirdly, the fermentation process or technology is analyzed, with the traditional beer low temperature to ferment, which is focused on the effect of the condition of the research expects to ferment early temperature and leaven cell density after mainly fermenting to take with wine a condition, to the influence which ferments liquid quality. The detail of the experimental results as followed: if the meets type to quantity 1:5th, the cooling wheat juice temperature is 7～8℃, the main yeast maximum temperature is 8～10℃, drinks the temperature is 5～7℃, which the yeast cell number for (10～15)×10⁶ /ml, and which outward appearance sugar is 3.0～4.0Bx, it can reduce the fermentation time to 4～5 days. And the same time, if using the first-high and second-low temperature to store the liquor, that is, the yeast initial period temperature is 5～7℃, stores the liquor temperature is 0～1℃, it can accelerate the dactyls to return to original state, and promote the beer more mature..In briefly, with the suitable wheat and technologies, it can help to protein decomposition of the high protein wheat during the process of germinating and saccharificating, and also help to protein distortion during the barley baking and the barley juice boiling, and help to protein full precipitation during the technologies of storing the liquor characterized the low temperature and long time, which can promotes the liquor fluid naturally to clarify.