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本文以65千升/批次麦汁糖化设备为例,分析糖化工序的蒸汽消耗状况,,仅供同行参考。
工艺条件
糖化设备采用六器组合,8—10批次/天;麦汁浓度12。p;大米、麦芽采用湿粉碎;糖化、糊化采用底部进料;麦汁煮沸采用低压动态工艺;回收煮沸产生的二次蒸汽,用以预热从暂存罐到煮沸锅的麦汁。 相似文献
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我公司啤酒中试设备为300L麦汁/批,包括粉碎机,糖化、发酵、过滤、灌装、CIP清洗及电气控制系统。糖化包括:糊化锅、糖化锅、过滤槽、煮沸锅、回旋沉淀槽、薄板冷却器;发酵包括:3个发酵罐, 相似文献
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啤酒厂糖化工序的热能消耗约占整个厂热能消耗的50%。本文通过一个典型的60千升/批次麦汁糖化设备为例,分析糖化工序的蒸汽消耗状况。一、工艺条件糖化设备采用六器组,8批次/天~10批次/天;麦汁浓度12°P;大米、麦芽采用湿粉碎;糖化、糊化采用底部进料;麦汁煮沸采用低压动态工艺;回收煮沸产生的二次蒸汽,用以预热从暂存槽到煮沸锅的麦汁。 相似文献
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1 现状分析
我公司煮沸锅全容积63m3,有效容积42m3,目前单锅热麦汁产量36吨以上,满锅时煮沸麦汁达38.5吨,煮沸锅顶部空间38%,低于设计要求煮沸锅顶部空间不低于全容的40%,因此,煮沸时麦汁上升到人孔门上沿,从冷凝管处溢流麦汁,平均每锅损失麦汁200公斤左右.车间采取从冷凝管处加阀控制,煮沸时关闭阀门,防止麦汁从冷凝管溢出,但影响麦汁异杂味的挥发及煮沸效果,容易引起麦汁从升汽筒上溢出.且要求发酵罐顶部空间不低于25%,而我公司300m3发酵罐的顶部空间仅为15%,200吨发酵罐顶部空间为16.7%,出现发酵罐喷罐,无法回收CO2,粮耗指标达150.38公斤/冷麦汁(未折11度淀粉). 相似文献
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1现状分析我公司煮沸锅全容积63m3,有效容积42m3,目前单锅热麦汁产量36吨以上,满锅时煮沸麦汁达38.5吨,煮沸锅顶部空间38%,低于设计要求煮沸锅顶部空间不低于全容的40%,因此,煮沸时麦汁上升到入孔门上沿,从冷凝管处溢流麦汁,平均每锅损失麦汁200公斤左右。车间采取从冷凝管处加阀控制,煮沸时关闭阀门,防止麦汁从冷凝管溢出, 相似文献
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Incompletely degraded corn starch particles often seriously inhibit wort filtration and decrease a brewery’s beer productivity. Herein, the inhibiting factors of starch hydrolysis and the application of amylases to degrade residual starch were evaluated. The results showed that resistant starch and the amylopectin of corn starch were not the inhibiting factors. Almost all residual starch left in the spent grain layer was proved to be degradable by amylases. Mesophilic α-amylase was selected through a comparison of nine amylases, which increased the wort filtration rate by 44%. However, >6% of corn starch was still left after mashing when a high ratio of corn starch to water (>1:3.5) was used in liquefaction. The low water content in liquefaction was proved to be the key inhibiting factor. Considering the existing equipment and brewing technology, the application of mesophilic α-amylases should be a simple and effective method for enhancing the hydrolysis of corn starch and accelerating the wort lautering process during a high-adjunct-ratio beer brewing process. 相似文献
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Yuanyuan He Yanfei Cao Shanfeng Chen Chengye Ma Dongliang Zhang Hongjun Li 《Journal of the Institute of Brewing》2018,124(1):9-15
Extruded corn starch (ECS) was used as an adjunct during beer fermentation and the fermentable sugars in the wort made with ECS and cooked corn starch (CCS) were determined using high‐performance liquid chromatography. The flavour compounds of beer made using ECS and CCS were determined using headspace solid‐phase micro‐extraction gas chromatography–mass spectrometry, and eight volatile compounds in ECS and CCS beer were quantified using gas chromatography (GC). Five fermentable sugars (fructose, glucose, sucrose, maltose, maltotriose) were detected in both samples, and their content in ECS wort was higher than in CCS wort, except for maltose. Seventy‐three flavour compounds were identified and quantified in ECS beer, while 58 compounds were determined in CCS beer. Both ECS and CCS can be used to produce beer; however, the concentration of characteristic beer flavour compounds in ECS beer was higher than in CCS beer. Copyright © 2018 The Institute of Brewing & Distilling 相似文献
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酵母全营养型啤酒专用玉米糖浆的初步研究 总被引:3,自引:0,他引:3
研究了以脱胚玉米粉为原料生产符合酵母生长所需全部营养的啤酒专用玉米糖浆的最优工艺 ,采用 2种不同的液化酶液化 ,添加 2种不同麦芽与蛋白酶进行蛋白质休止 ,然后糖化、过滤、精制 ,比较所得各种糖浆的各项指标。结果表明 ,选用脱胚玉米粉 ,采用耐高温液化酶高温液化 ,灭酶冷却后 ,通过添加一定量的麦芽和蛋白酶 ,进行蛋白质水解 ,再添加少量糖化酶 ,然后过滤、精制 ,所得的玉米糖浆气味清香 ,颜色淡黄透明 ,其α 氨基氮含量和总氮含量均与麦汁接近 ,特别是核苷酸类物质 ,含量较高 ,总多酚含量较低 ,糖谱成分合理 ,基本上可以满足酵母生长所需的全部营养 ,只是糖浆中的发泡蛋白含量不足。 相似文献
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In the dry grind process, corn is ground, mixed with process water and cooked; starch is enzymatically hydrolyzed to sugars, and subsequently fermented to ethanol by yeast. The conversion of starch into ethanol, however, is not complete as distillers dried grains with solubles (DDGS) often contain more than 5% starch. The amount of unreacted starch represents inefficiencies in the process and reducing this amount is important to improving profitability of the ethanol industry. Additionally, dry grind facilities have reported seasonal variation in ethanol yields. In order to minimize variation in ethanol yields and the amount of unreacted starch in DDGS, it is important to understand the effects that storage temperature and time have on the digestibility of the corn starch. While starch quality is largely controlled by genetics and growing conditions, postharvest practices (handling, storage, and processing conditions) also affect starch composition and structure. In this study, changes in unreacted starch content of corn during storage were monitored to provide an explanation for the seasonal variation in ethanol yields observed by dry grind facilities. Yellow dent corn was harvested in 2011 and 2012 and stored indoors, outdoors, and under refrigeration for 5–12 mo. Results with the 2011 harvest corn showed unreacted starch content ranging from 2.17 to 14.1% over a 48 wk period. Unreacted starch was more influenced by storage time, initially decreasing at a rate of 0.31% per wk during the first 10 wk and steadily increased at an average rate of 0.16% per wk for the duration of storage. Results with the 2012 harvest corn, however, showed a higher average unreacted starch content of 13.0% during 20 wk of storage and no appreciable change in unreacted starch content regardless of storage temperature. 相似文献
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Johnson LM Harrison JH Davidson D Robutti JL Swift M Mahanna WC Shinners K 《Journal of dairy science》2002,85(4):833-853
Two experiments were conducted to evaluate the effects of hybrid, maturity, and mechanical processing of whole plant corn on chemical and physical characteristics, particle size, pack density, and dry matter recovery. In the first experiment, hybrid 3845 whole plant corn was harvested at hard dough, one-third milkline, and two-thirds milkline with a theoretical length-of-cut of 6.4 mm. In the second experiment, hybrids 3845 and Quanta were harvested at one-third milkline, two-thirds milkline, and blackline stages of maturity with a theoretical length-of-cut of 12.7 mm. At each stage of maturity, corn was harvested with and without mechanical processing by using a John Deere 5830 harvester with an onboard kernel processor. The percentage of intact corn kernels present in unprocessed corn silage explained 62% of variation in total tract starch digestibility. As the amount of intact kernels increased, total tract starch digestibility decreased. Post-ensiled vitreousness of corn kernels within the corn silage explained 31 and 48% of the variation of total tract starch digestibility for processed and unprocessed treatments, respectively. For a given amount of vitreous starch in corn kernels, total tract starch digestibility was lower for cows fed unprocessed corn silage compared with processed corn silage. This suggests that processing corn silage disrupts the dense protein matrix within the corn kernel where starch is embedded, therefore making the starch more available for digestion. Particle size of corn silage and orts that contained corn silage was reduced when it was processed. Wet pack density was greater for processed compared with unprocessed corn silage. 相似文献
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以普通玉米和糯玉米种子为材料,进行不同发芽时间处理,分析发芽对其淀粉理化特性的影响。结果表明,与CK(未发芽处理)相比,两种类型玉米发芽后淀粉溶解度和淀粉糊透光率增大,且随着发芽时间的延长而升高;蓝值、碘结合力和膨润力减小,且随着发芽时间的延长而降低。普通玉米发芽36 h时淀粉胶凝化和回生参数最高;发芽后糯玉米淀粉的胶凝化温度降低,胶凝化焓值、回生焓值和回生值随发芽时间的延长先升高后降低,在发芽48 h时最高。发芽提高了两种类型玉米淀粉的结晶度,普通玉米淀粉结晶度和尖峰强度在发芽60 h时最高,糯玉米在48 h最高。因此,发芽可以作为改变淀粉理化特性的手段,为玉米的加工利用提供参考。 相似文献
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超声波作用对玉米淀粉羟丙基化的影响 总被引:2,自引:0,他引:2
超声波技术是一种常用的物理加工处理方法,目前将超声波技术用于淀粉改性成为新型变性淀粉的研究热点。本文以玉米淀粉为原料,考察了超声功率、超声时间、淀粉浓度、环氧丙烷用量对其羟丙基化的影响。结果表明:在超声波的作用下,随着超声功率的增加、超声时间的增长、环氧丙烷用量的增加、淀粉浓度的增加,玉米淀粉羟丙基化的取代度呈现先增大后减小的趋势。通过正交实验获得了制备羟丙基玉米淀粉的最优工艺条件为:超声功率600W、超声时间20min、淀粉浓度35%、环氧丙烷用量4.8%,在该条件下于50℃反应4h制备的羟丙基玉米淀粉的取代度为0.4。 相似文献