A lot should be considered when you plan to find your beer plant like brew tech,beer plants configuration,beer plant machinery cost and price,find a location for beer plant, license and regulation of beer plant. This article column is specially to answer some common question during brewing.
What are the quality requirements for light malt? What are the analytical contents?
(1) Quality requirements for light malt
Moisture content ≤ 5.0% Kulbach value 38% ~ 49%
1000 grain weight ≥ 38g Total protein content ≤ 11.5%
The saccharification time was 10 ~ 20min A-amino nitrogen content ≥ 140mg / 100g
pH5.5~6 Anhydrous malt
Fine powder leaching rate (anhydrous) ≥ 80% Agreement wort viscosity ≤ 1.7mpa · s
Chroma 2.5 ~ 13ebc (chroma unit) Agreement wort fermentation degree ≥ 75%
Agreement wort turbidity clear transparent luster The difference between coarse powder and fine powder ≤ 4.0%
Saccharifying power ≥ 200 ° wk
When the moisture content of malt is less than or equal to 5.0%, it is beneficial to storage and obtain finer crushing degree. At the same time, the filtration rate of wort is affected because there will not be a lot of crushing of wheat husk after moisture regain treatment.
Short malt saccharification time (10 ~ 20min) can shorten the time needed for each saccharification, and the use of malt with high saccharification power (> 200 ° wk) can also increase the amount of excipients.
The small difference between coarse and fine malt powder and the high extraction rate of fine malt powder make the saccharification method simple and convenient, and obtain high extraction rate and high utilization rate of raw materials.
Malt has a high kurbaha index, which can obtain a higher content of low molecular nitrogen in a shorter protein rest time.
Malt with high content of a-amino-n (> 140mg / 100g anhydrous MALT) can be fermented rapidly, and the fermentation broth matures quickly and the liquor storage period is short.
The low viscosity (< 1.7mpa · s) of wort can accelerate the saccharification turnover, increase the daily saccharification times, increase the yield and reduce the cost.
(2) Analysis content of light malt
① Sensory requirements. Light yellow, shiny, with malt flavor, no odor, no mildew.
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