Tom qab lub wort ua tiav cov txheej txheem saccharification, nws yuav tsum tau qhia meej los ntawm kev pom ntawm wort txheej, thiab tom qab ntawd nkag mus rau hauv cov txheej txheem boiling, thiab txias kom txias rau qhov kub kom haum rau fermentation los ntawm phaj kub pauv los ua cov txheej txheem fermentation ntawm npias. .Yog li ntawd, wort boiling txheej txheem yog nplej Ib kauj ruam tseem ceeb hauv kev npaj kua txiv, qhov tseem ceeb rau kev tsim npias.Thaum lub sij hawm nruam boiling txheej txheem ntawm lub wort, ib tug series ntawm complex lub cev thiab tshuaj cov tshuaj tiv thaiv yuav tshwm sim nyob rau hauv cov tshuaj nyob rau hauv lub kub wort.Cov txiaj ntsig sib xyaw ua ke ntawm cov kev cuam tshuam ntawm lub cev thiab tshuaj lom neeg yuav ua rau muaj ntau theem ntawm kev hloov pauv hauv kev ruaj ntseg ntawm npias.Kev ruaj ntseg ntawm cov khoom hauv npias yog ze ze rau qhov zoo ntawm npias zaum kawg.Lub luag haujlwm tseem ceeb ntawm wort boiling lag luam hauv kev tsim npias yog raws li hauv qab no:
1. Inactivation ntawm enzymes
Enzyme yog ib yam khoom muaj protein, txhua enzyme muaj nws tus kheej inactivation kub, thiab kub siab yog ib txoj kev inactivating enzyme kev ua.Thaum lub sij hawm boiling txheej txheem, qhov kub thiab txias ib puag ncig ua rau cov dej num ntawm ntau yam enzymes poob, uas yog lub luag hauj lwm ncaj qha thiab tseem ceeb tshaj plaws nyob rau hauv lub wort boiling hauj lwm.Vim qhov kub thiab txias, hydrolytic enzymes ntawm ntau yam saccharification, xws li starch hydrolase thiab protein hydrolase, yog denatured thiab inactive, yog li ua kom muaj kev ruaj ntseg ntawm saccharide tshuaj nyob rau hauv lub wort uas yuav siv tau rau fermentation, thiab ntxiv tswj lub saccharification tom qab. saccharification.Qhov sib npaug ntawm cov khoom hauv wort.
2. Leaching thiab isomerization ntawm cov khoom hauv hops
Cov khoom tseem ceeb ntawm hops muaj xws li hop resin thiab cov roj tseem ceeb.Raws li qhov yuav tsum tau muaj ntawm ntau hom npias, ntau hom hops tuaj yeem ntxiv ob zaug lossis peb zaug thaum boiling.Txhawm rau kom ntseeg tau tias cov khoom tseem ceeb ntawm hops xws li α-acid yog yooj yim yaj nyob rau hauv lub wort, cov khoom iab hop feem ntau yog muab tso rau hauv cov theem thaum ntxov ntawm wort boiling, uas tseem tuaj yeem ua rau lub ntsiab iab hauv lub iab hop α- acid yooj yim rau isomerize Cov tshuaj tiv thaiv cov ntaub ntawv iso-α-acid.Qee cov ntaub ntawv qhia tau hais tias pH tus nqi ntawm wort muaj kev cuam tshuam zoo rau qhov leaching degree ntawm hop Cheebtsam hauv wort, uas yog, pH tus nqi yog qhov zoo sib xws nrog rau qib leaching thiab isomerization ntawm α-acid hauv hops.Yog li ntawd, kev tswj hwm tus nqi pH ntawm wort muaj qhov tseem ceeb taw qhia qhov tseem ceeb rau kev npau npau.Lub luag haujlwm ntawm kev ntxiv cov tshuaj tsw qab hops nyob rau theem tom ntej ntawm boiling yog muab lub npias lub aroma ntawm hops.Cov roj hop yog yooj yim poob los ntawm evaporation ntawm qhov kub thiab txias.Yog li ntawd, ntxiv cov paj tsw qab nyob rau theem tom ntej yog sib npaug kom luv lub sij hawm evaporation thiab tsis txhob muaj cov roj hop ntxiv.Poob nrog evaporation ntawm dej.Tau kawg, kev tsim ntau hom npias muaj qhov sib txawv ntawm cov hops siv thiab txoj kev uas lawv siv thaum lub sij hawm boiling.Cov txheej txheem hop ntxiv yuav tsum tau tsim raws li cov yam ntxwv ntawm lub npias, thiab tsis tuaj yeem ua kom dav dav.
3. Evaporate dej ntau dhau
Cov txheej txheem ntawm evaporating ntau dhau dej kuj hu ua cov txheej txheem concentration ntawm wort, uas kuj yog qhov ncaj qha tshaj plaws tshwm sim ntawm wort boiling.Lub hom phiaj ntawm concentrating wort yog pom tseeb, uas yog nce qhov feem ntawm fermentable suab thaj nyob rau hauv lub wort los ntawm evaporating tshaj dej.Cov dej ntau dua evaporated, qhov ntau dua qhov feem ntawm cov suab thaj kawg.Raws li cov kev cai sib txawv ntawm hom brewed npias rau cov ntsiab lus qab zib, lub sij hawm evaporation tuaj yeem hloov kho kom ua tiav cov ntsiab lus qab zib zoo tshaj plaws rau cov txheej txheem npias fermentation.
4. Kev ua kom tsis muaj menyuam
Qhov kub ntawm wort boiling tuaj yeem ncav cuag 95 ℃, thiab lub sijhawm feem ntau kav ntev li 60 feeb.Yog li ntawd, nyob rau hauv cov txheej txheem no, cov dav dav ntawm cov kab mob phem yuav raug tua vim qhov kub thiab txias.Feem ntau peb xav tias lub wort tom qab lub wort boiling txheej txheem Nws yuav siv tau raws li sterile fermentation broth mus rau hauv lub fermenter los ntawm lub tshav kub exchanger ntaus ntawv thiab tos rau inoculation.
5. Lub volatilization ntawm discordant tsw tshuaj
Ib qho ntawm cov flavors ntawm npias yog cov khoom zoo li pob kws, dimethyl sulfide, uas yog tsim los ntawm cov tshuaj tiv thaiv ntawm S-methylmethionine tsim thaum lub sij hawm germination ntawm barley thaum lub sij hawm boiling txheej txheem.Cov txiaj ntsig tau pom tias nrog lub sijhawm boiling Lub sijhawm ntev, cov ntsiab lus ntawm dimethyl sulfide qis dua.Raws li cov kev xav saum toj no, peb tuaj yeem siv txoj hauv kev los ua kom lub zog kub thiab lub sijhawm kom tsis txhob muaj DMS ntau li ntau tau los ntawm wort.
6. Denaturation thiab aggregation ntawm protein Cheebtsam nyob rau hauv wort
Txawm hais tias cov protein tuaj yeem muab npias saj ntau dua, qee cov proteins tuaj yeem cuam tshuam qhov tsw ntawm npias.Cov kev tshawb fawb tau pom tias pH tus nqi ntawm wort plays lub luag haujlwm tseem ceeb hauv kev sib sau cov protein.Feem ntau hais lus, tus nqi pH nyob rau hauv thaj tsam ntawm 5.2-5.6, uas yog qhov zoo tshaj plaws rau kev sib sau cov protein.Qhov kub thiab txias yuav ua rau cov protein denaturation cov tshuaj tiv thaiv, solubility ntawm denatured protein nyob rau hauv lub wort yuav txo, thiab ces lub wort yuav precipitated nyob rau hauv daim ntawv ntawm flocculent precipitates.Raws li cov kev xav saum toj no, nrhiav kev tsim nyog rau kev xaiv tshem tawm cov tsis xav tau cov proteins thaum khaws cov proteins uas xav tau yog qhov tseem ceeb rau kev kawm ceev faj.
7. Xim thiab saj
Lub cawv ntawm cov xim thiab saj ntawm npias muaj feem xyuam rau cov tshuaj tiv thaiv Maillard, uas yog ib qho tshwj xeeb cov tshuaj tiv thaiv ntawm cov suab thaj thiab cov amino acids.Cov khoom ntawm Maillard cov tshuaj tiv thaiv yog melanin, uas yog tus tsim cov xim ntawm wort.Tib lub sijhawm, cov suab thaj sib txawv thiab cov amino acids sib txawv tau tsim.Cov khoom sib txawv ntawm melanin tsim los ntawm cov tshuaj tiv thaiv muaj qhov sib txawv, thiab aldehydes yuav raug tsim thaum lub sij hawm Maillard cov tshuaj tiv thaiv.Tsis tas li ntawd, xim thiab tsw ntawm wort kuj muaj feem xyuam rau pH tus nqi ntawm wort, uas txhua tus pab txhawb rau xim thiab saj ntawm npias.yam tseem ceeb.
Post lub sij hawm: May-23-2022