Research Of Full Nutrition Corn Beer Syrup

Nowadays,China usually use corn starch to produce corn syrup as a beer brewing adjunct.However,the corn to be the material to produce syrup are rare.Because of the quality is not good and can not supply the full nutrition to the yeast.There was three questions:First,the fat content in the syrup is too high,resulting in poor performance of beer bubble,losing flavor.Second,the free amino nitrogen(FAN)content in the syrup is lower than wort and make yeast cannot normal growth.Third,is the three fermentable carbohydrate components is not suit for wort.The syrupy of fermentable carbohydrate components similar to wort and sufficient nitrogen source by research different saccharification process.In the same conditions to ferment the syrup and the content of each substance in the fermentation process and the end of fermentation were detected.Selection of corn starch and degerming corn flour as raw material,addition of a-amylase during liquefaction then addition of ?-amylase and debranching enyme in saccharification process.The final value of DE syrup(reducing sugar percentage of total sugar)in 50%?60%and the proportion of three kinds of fermentable sugar was similar with the proportion of normal wort.After that the content of FAN can satisfy normal yeast by the addition of different proteases.Finally,the production process is determined by experiment:Using corn starch as raw material,the substrate concentration was 20%;the liquefaction temperature was 80?;pH 6.4;the reaction time was 20min;the addition of mesophilic a-amylase was 16U/g.The saccharification stage,the temperature was 60?;pH5.4?5.6;addition of ?-amylase was 250U/g and debranching enzyme was 3U/g;the reaction time was 2h.Using degerming corn flour as raw material,the substrate concentration was 20%;the liquefaction temperature was 80 ?;pH6.4;the reaction time was 15min;the addition of mesophilic a-amylase was 60U/g.The saccharification stage,the temperature was 60?;pH5.4?5.6;addition of ?-amylase was 570U/g,debranching enzyme was 6U/g,neutral protease was 6000U/g and acid protease was 6000U/g;the reaction time was 2h.Produced five different wort,there was malt wort,full nutrition corn syrup produced by corn grist degermed,50%of the total nutrient type degermed corn syrup +50%wort,50%corn starch syrup +50%malt wort and full nutrition syrup of corn grist degermed with 1%burnt malt,under the same fermentation conditions.During the fermentation process detected the corresponding index and the finished products index,compared with normal beer.We can found the ratio of alcohols and esters was higher than normal beer.And the ethanol content was higher than beer.The pH value was lower than normal beer.The results showed the production of full nutrition corn syrup made from degerming corn flour was conform to national standards.