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What Are The Factors That Affect The Decomposition Of Starch?

May. 05, 2019 Share:

1, the degree of fragmentation. Proper comminution is beneficial to the decomposition of starch. If the 10BBL Brewery is pulverized too thick during the brewing process, the raw material is not easy to absorb water, and the relative area is small, which is not conducive to the action of the enzyme, resulting in incomplete decomposition of the starch; if the pulverization is too fine, the raw material is easy to agglomerate, which is also disadvantageous for the decomposition of starch. .

2. The variety and quality of malt. The light malt has a higher enzyme content than dark malt, and the obtained wort has more sugar and less dextrin; dark malt contains less enzyme and slower saccharification, and the obtained wort has less sugar and dextrin. More, the degree of fermentation is lower. The well-dissolved malt not only has high enzyme content, but also the cell wall of the endosperm is decomposed more thoroughly. The amylase is easier to function, and the starch is more completely decomposed. The obtained wort foam is more abundant, clear and transparent; the poor malt is dissolved, the opposite is true. .

3. The temperature of the starch has a great influence on the decomposition of starch, so the saccharification of the 100l Microbrewery For Sale is carried out at the optimum temperature of various amylases. The optimum temperature of α-amylase is 72-75 degrees. At this temperature, saccharification can form more dextrin to make beer with low final fermentation and rich in dextrin. The best β-amylase The action temperature is 60-65 degrees, and saccharification is carried out at this temperature to form a large amount of maltose, and the beer having a higher final fermentation degree is prepared.

4. The pH of the sputum. PH is one of the main factors for the action of amylase. Only by the concentration of a certain amylase, the concentration of the product is learned, and more fermentable sugar is formed, thereby increasing the degree of fermentation.

5, the timing of wine saccharification is also crucial. During the saccharification process, the action of amylase is not uniform. The enzyme activity reaches the maximum after 15-20 minutes from the start of saccharification. After 40-60 minutes, the enzyme activity decreases rapidly, and then the rate of decline becomes slower.

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