How to handle the manufacture of wheat buds

Release time:2019-05-05

Wheat buds have no husks, and excessive addition may ca […]

Wheat buds have no husks, and excessive addition may cause filtration difficulties. At the same time, the nitrogen content in wheat buds is high, and excessive addition will affect the product retention period. For the above reasons, the amount of wheat malt added is usually not more than 65%, and is generally controlled at about 50%.
Since the wheat buds have no husks, the pulverization can be appropriately fined to increase the contact area between the enzyme and the substrate, and to increase the saccharification reaction rate. When the barley malt is pulverized, the skin should be broken and not broken to improve the filtration efficiency. In actual operation (using filter tank filtration as an example), when wheat buds are pulverized, the coarse powder accounts for 30-40%, and the fine powder accounts for 60-70%. When the barley malt is pulverized, the grain is 25-30%, the coarse grain is 8-12%, the fine grain is 30-35%, and the fine powder is 20-25%.
Saccharification process. Wheat buds contain a large amount of high molecular nitrogen, and the feed temperature should be 30-40 °C. At the same time, protein rest is carried out in stages (eg 46 ° C, 50 ° C, 53 ° C), and the rest time is longer. Wheat buds contain higher β-glucan, so an appropriate amount of β-glucanase should be added during saccharification to enhance the decomposition of β-glucan, thereby reducing the viscosity of the wort and improving the filtration effect. Wheat buds contain more polymer nitrogen, and the wort boiling stage should not only increase the boiling strength (10-12%), extend the boiling time (100-120 minutes), but also add appropriate amount of wort clarifying agent to strengthen The high molecular protein in the wort is agglomerated to increase the brightness of the wort.
Wort treatment. Wheat bud wort Larger wort has more hot and cold coagulum. The wort is preferably centrifuged or floated to remove hot and cold coagulum from the wort. Not only is it beneficial for yeast fermentation, but also beneficial to improve the non-biostability of beer.