Study On The Saccharification Technology Of Wheat Beer

The method of orthogonal rotation combination test design of four factors and five levels and response surface model were used in the trial to analyze the influence discipline of indices directly related to saccharification of wheat beer, including wheat malt content, water quantity, heat preservation time at 52℃and 65℃. Investigated indexes were getting ratio of wort, reducing sugar content,α-amino nitrogen content and filtration time. The optimal parameters of saccharificaion were shown as follow:the wheat malt content was 40%, and the ratio of water to material was 4.7, and saccharifaction time was 36min,73min at 52℃,65℃respectively. And the getting ratio of wort was 69.02% of the trial used the optimal parameters.Soluble protein constituents of wheat wort befor and after boiling was analysed through the glucosan gel filtration chromatographic. It was fined out that there was one obvious peak and some protein of big molecular weight in both wheat wort. We determined the protein constituents content in every sample by Folin-phenol method. The content of protein corresponded frist constituents of wort befor and after boiling were 352 mg/L and 356 mg/L, The content of protein corresponded second constituents were 1070mg/L and 1154 mg/L respectively. Protein constituents molecular weight of the second constituents in both wort were researched by SDS gel electrophoresis, and the corresponding protein molecular weight turned out to between 12235-17471 Da.The fermentable sugar components in wheat wort were analyzed by HPLC. The result showed that:five kind of fermentable sugar were glucose, fructose, sucrose, maltose and maltotriose. The content of five kind of fermentable sugar were 0.15,0.85, 0.34,5.19 and 1.87(g/100mL) respectively. The recovery rate of samples added standard samples was 94.1%-103.65%.