Study On The Consistence Of Different Saccharification Production Process In Beer Brewery

The paper studied the saccharification process in the different factories with the same raw material and same process of production. analyzed the wort of physical and chemical indices and sensory evaluation to compare the consistency of saccharification. Which will provide the reference to improve the products quality of the consistency for beer company.1) By studying on the saccharification process of enlarged factory and pilot brewery, the 10 batches of fisrt wort and cold wort of original gravity, alpha-amino nitrogen, bitterness value, color, p H and total polyphenol were detected respectively. the average of original gravity of cold wort in pilot brewery and enlarged factory were 15.99 oP and 16.1 oP respectively, alpha-amino nitrogen were 203 mg/L and 205 mg/L, bitterness value 18.79 mg/L and 15.78 mg/L, chrominance were 4.24 EBC and 4.66 EBC, total polyphenol were 199 mg/L and 215 mg/L and p H were 5.35 and 5.45. The results showed that the original gravity, alpha-amino nitrogen and pH of cold wort in pilot brewery and enlarged factory were consistent. While the others indexes of wort in enlarged factory were higher than pilot brewery.2) Detected the fermentable sugars of cold wort in enlarged factory and pilot brewery to analyse the dissolution of starch. The results showed that the contents of glucose, fructose, sucrose and maltose of cold wort in enlarged factory were 1.414 g/L, 0.155 g/L, 0.449 g/L, 8.318 g/L respectively.The pilot brewery were 1.432 g/L, 0.208 g/L, 0.542 g/L, 8.134 g/L, respectively. By significant analyzing. There were no significant difference between enlarged factory and pilot brewery.3) Detected the Lundin fraction value of cold wort in enlarged factory and pilot brewery to analysis the dissolution of protein, The results showed that the proportion of polymer nitrogen, middle molecules of nitrogen and low molecules of nitrogen of cold wort in enlarged factory were 19%, 14%, 67% respectively. While the pilot brewery were 21%, 13%, 66% respectively.Which indicated that there were little differences between the enlarged factory and pilot brewery on the dissolution of protein. By significant analyzing, there were no significant difference.4) By sensory evaluation, the results showed that the scores of bitterness, flavour of hop and chaff flavour of wort were 4, 3.1 and 3.1, 4.7 respectively. The wort of enlarged factory was more strongly than pilot on these flavors. And malt fragrance were 6.5 and 5.8,they had sightly differences. While the other flavours were consistent.