Meeting Abstract - Oral Presentation
Experimental study on saccharification and fermentation process of mash for extrusion cooked rice beer adjunct It is difficult to be saccharified and filtrated of mash for extrusion cooked beer adjunct. This problem is paid more attention all along by domestic and foreign scholars. The results of the author’s previous experimental research indicated that above problem had been solved. This invention patent technology has been authorized in 2003 in China. Meanwhile the recoverable ratio of wort extract for extrusion cooked rice beer adjunct was 1.3%~3% more than that for traditional non-extrusion cooked rice adjunct. As compared with presently widely used dual mash saccharification method (including saccharification method with additive-enzyme) for brewing beer, this patent technology makes the malt grist and the grist of extrusion cooked beer adjunct put together into water in the brew kettle and saccharified. This is that the saccharification method for extrusion cooking beer adjunct is single saccharification method. In this paper the feasibility of single mash saccharification method for extrusion cooking rice beer adjunct was studied by experiments in which the extrusion cooking and traditional non-extrusion cooking rice beer adjuncts were used for brewing beer of 600L and 900L respectively. Meanwhile the change regularity of main index of wort and fermentation liquor for extrusion cooking and traditional non-extrusion cooking rice beer adjuncts was researched. The test results indicate that the saccharification and filtration of mash for extrusion cooking rice beer adjunct could be carried on successfully. The recoverable ratio of wort extract for extrusion cooking and non-extrusion cooking rice beer adjunct is 63.88% and 57.10% respectively. The alcohol degree, actual concentration, concentration of original wort, fermentation degree, bitter, diacetyl, total acid of wort for extrusion cooking rice beer adjunct are 5.75%, 3.44%, 12.19%, 71.8%, 9%, 0.04% and 1.43% respectively. The above indexes of wort for traditional non-extrusion cooking rice beer adjunct are 4.935%, 3.47%, 11.07%, 68.7%, 10%, 0.03%, 1.47% respectively. |