CZPT Beer malt extract concentration production line 100L/200L/500L/1000L

Method instruction:
 

 CZPTch hydrolysis consists of three phases: gelatinization, liquefaction and saccharification. Thanks to the existence of numerous enzymes in malt, gelatinization and liquefaction will come about at the identical time, so the entire phase is collectively known as gelatinization and saccharification stage. By absorbing h2o, starch molecules increase, crack and dissolve in drinking water, and starch is hydrolyzed swiftly into limited chain starch (dextrin) with the aid of α -amylase, and then it is decompose into fermentable sugar and modest molecular dextrin with the help of  β-amylase and R-enzyme. CZPTt the saccharification pot to stir and set the malt powder into pot. Stop the stirring even though malt answer is evenly stirred. Keep it even now for 20 minutes at 38-40ºC. Then start off stirring, turn on the steam heating, heat up to 50-55ºC at one-one.5ºC/min, cease stirring, maintain it heat for 40 minutes for protein decomposition.  While protein decomposition is concluded, start off stirring, and pump the mash into pot, and warmth up to sixty five-70ºC, quit stirring, keep it heat for 70 minutes for saccharifying. After saccharification raise the temperature to 78-80ºC at 1-1.5ºC/min, hold it warm for enzyme inactivation.

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