{"id":7085,"date":"2024-08-06T18:28:33","date_gmt":"2024-08-06T18:28:33","guid":{"rendered":"https:\/\/longchangextracts.com\/?p=7085"},"modified":"2024-08-06T18:28:33","modified_gmt":"2024-08-06T18:28:33","slug":"malt","status":"publish","type":"post","link":"https:\/\/longchangextracts.com\/da\/malt\/","title":{"rendered":"Hvad er hvedemaltens bryggeegenskaber og dens anvendelse i \u00f8lbrygning?"},"content":{"rendered":"

Hvedemalts egenskaber ved brygning<\/strong><\/p>\n

F\u00f8rst og fremmest er hvedemalt rig p\u00e5 \u03b2-amylase-enzym, som har meget h\u00f8jere forsukringsevne end bygmalt, og det kan supplere den utilstr\u00e6kkelige enzymaktivitet i bygmalt, hvilket er endnu mere fordelagtigt, n\u00e5r det bruges i brygning med h\u00f8je hj\u00e6lpematerialer og malt med lav spirehastighed. Derudover er hvedemalt lettere at inds\u00e6tte, s\u00e5 problemet med ufuldst\u00e6ndig forsukring eksisterer slet ikke i brygningen.<\/p>\n

For det andet har hvedemalt et h\u00f8jt indhold af glykoproteiner, hvilket fremmer \u00f8llets skummende egenskaber.<\/p>\n

For det tredje indeholder hvedemalt relativt meget opl\u00f8seligt kv\u00e6lstof, hvilket er gunstigt for fermenteringen af \u00f8l og kontrollen af fermenteringstoksiske stoffer som diacetyl.<\/p>\n

For det fjerde har hvedemalt et lavt indhold af garvesyre, kun 30%-50% af indholdet i bygmalt, hvilket i denne henseende er gavnligt for \u00f8llets kolloide og smagsm\u00e6ssige stabilitet.<\/p>\n

For det femte, hvedemalt uden skaller, udvaskningsindhold er h\u00f8jere, generelt kan v\u00e6re h\u00f8jere end bygmalt 5 procentpoint.<\/p>\n

Ud over de ovenn\u00e6vnte fem egenskaber, der bidrager til \u00f8lbrygning, er der to ugunstige egenskaber, den ene er hvedemalt er n\u00f8gen hvede, i urtfiltrering, ikke kun kan ikke danne et filterlag, og det har en finere mudder vil fylde filterlaget, s\u00e5 det er mere eller mindre til urtfiltrering Zhao i en negativ indvirkning;<\/p>\n

For det andet er proteinindholdet i hvid hvede ca. 1% h\u00f8jere end i byg, og proteinerne i hvede er normalt i form af makromolekyler og opl\u00f8selige, p\u00e5 grund af rollen som proteinstabiliserende faktorer, kan han ikke v\u00e6re s\u00e5 let som bygproteiner kan opl\u00f8ses og fjernes, hvilket vil give \u00f8llets kolloide stabilitet problemer. Derfor har brygning med hvedemalt h\u00f8jere tekniske krav.<\/p>\n

S\u00e5dan bruges hvedemalt til brygning<\/strong><\/p>\n

Indtil videre er der grundl\u00e6ggende tre m\u00e5der at anvende hvedemalt p\u00e5 i brygning:<\/p>\n

Brygning af \u00f8l med hvedemalt som det vigtigste r\u00e5materiale kr\u00e6ver generelt, at m\u00e6ngden af hvedemalt udgjorde mindst 50% af det samlede r\u00e5materiale, denne slags \u00f8l kaldes hvede\u00f8l eller hvid \u00f8l, s\u00e5som Tysklands Berliner-\u00f8l.<\/p>\n

\u00d8l brygget med hvedemalt som sekund\u00e6r ingrediens har generelt en hvedemaltdosering p\u00e5 mellem 10% og 40%.<\/p>\n

Som modifikator i bygmaltbaseret \u00f8lbrygning, for at forbedre \u00f8llets bl\u00f8dhed og brus, er m\u00e6ngden af hvedemalt generelt 10% eller mindre.<\/p>\n

L\u00f8sning af de vigtigste problemer med hvedemalt i brygning<\/strong><\/p>\n

Problemer med urtefiltrering<\/strong><\/p>\n

Hvedemalt for\u00e5rsager filtreringsproblemer af to grunde: den ene er frav\u00e6ret af skrog, hvilket resulterer i en reduktion af det naturlige filterlag og d\u00e5rlig permeabilitet, og den anden er, at hvedens endospermcellev\u00e6g hovedsageligt best\u00e5r af pentosan, som har en stor viskositet og er vanskelig at blive nedbrudt, hvilket f\u00f8rer til en stigning i urtens viskositet. Ved k\u00f8b af malt skal den f\u00f8rste v\u00e6lge aftalemetoden for urtfiltreringshastighed hurtigere.<\/p>\n

Brug af befugtningsknusning og justering af rulleafstanden p\u00e5 0,3-0,35 mm, pr\u00f8v at holde fr\u00f8kappen intakt, hvilket hj\u00e6lper med at danne et naturligt filtreringslag, befugtning af hvedetemperaturen efter det bedste kan n\u00e5 35-37 \u2103.<\/p>\n

Tils\u00e6t sammensat enzympr\u00e6parat p\u00e5 udledningstidspunktet. Test har vist, at tils\u00e6tning af et sammensat enzym til forsukring effektivt kan forkorte urtfiltreringstiden, \u00f8ge indholdet af \u03b1-aminokv\u00e6lstof og forbedre skummet.<\/p>\n

L\u00f8sningen p\u00e5 urtens turbiditet<\/strong><\/p>\n

Hvedemaltprotein er h\u00f8jt, og d\u00e5rlig kontrol kan let for\u00e5rsage problemer med urtens turbiditet. Wort turbiditet p\u00e5virker g\u00e6rv\u00e6kst, \u00f8lfiltrering, dosering af diatom\u00e9jord, abiotisk stabilitet og \u00f8l sensorisk. For at kontrollere urtens turbiditet er den f\u00f8rste ting at g\u00f8re stadig at kontrollere fra selve hvedemalten, v\u00e6lg aftalemetoden urtens turbiditet er lav, i det mindste i 4EBC eller mindre, den visuelle inspektion skal v\u00e6re klar og gennemsigtig, pr\u00f8v at reducere byrden p\u00e5 sidstn\u00e6vnte proces.<\/p>\n

Ikke desto mindre er plus hvedemalturt efter kogning stadig st\u00e6rkt forarbejdet turbiditet, der i \u00f8jeblikket annonceres i urtkogningen med carrageenan-metoden, kan effektivt fjernes fra koaguleringen.<\/p>\n

Ved at tilf\u00f8je polyglykationskompleksenzym kan man l\u00f8se problemet med urtfiltrering og urtturbiditet efter for\u00f8gelse af hvedemalt, kan effektivt forkorte urtfiltreringstiden, \u00f8ge indholdet af \u03b1-aminokv\u00e6lstof, forbedre skummet.<\/p>\n

L\u00f8sning af ikke-biologisk stabilitetsproblem<\/strong><\/p>\n

Efter tils\u00e6tning af hvedemalt \u00f8ges det f\u00f8lsomme proteinindhold i urt, som b\u00f8r fjernes p\u00e5 alle m\u00e5der, ellers vil det p\u00e5virke \u00f8llets abiotiske stabilitet. Wort kogning med carrageenan opsl\u00e6mning makromolekyl\u00e6re proteiner, der skal fjernes, opbevaringsperiode eller filtrering, f\u00f8r filtrering, filtrering for at \u00f8ge m\u00e6ngden af silicagel tilsat; i \u00f8lfiltrering i str\u00f8mmen af garvesyre.<\/p>","protected":false},"excerpt":{"rendered":"

Brewing characteristics of wheat malt First of all, wheat malt is rich in \u03b2-amylase enzyme, which has much higher saccharification power than barley malt, and it can supplement the insufficient enzyme activity of barley malt, which is even more beneficial when used in brewing with high auxiliary materials and low germination rate malt. In addition, […]<\/p>","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[46],"tags":[],"yoast_head":"\nWhat are the brewing characteristics of wheat malt and its application in beer brewing? - China Chemical Manufacturer<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/longchangextracts.com\/da\/malt\/\" \/>\n<meta property=\"og:locale\" content=\"da_DK\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"What are the brewing characteristics of wheat malt and its application in beer brewing? - China Chemical Manufacturer\" \/>\n<meta property=\"og:description\" content=\"Brewing characteristics of wheat malt First of all, wheat malt is rich in \u03b2-amylase enzyme, which has much higher saccharification power than barley malt, and it can supplement the insufficient enzyme activity of barley malt, which is even more beneficial when used in brewing with high auxiliary materials and low germination rate malt. 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