Emva kokuba i-wort igqibe inkqubo ye-saccharification, kufuneka icaciswe ngokuhluzwa kwe-wort layer, ize ingene kwinkqubo yokubilisa, kwaye ipholiswe kwiqondo lobushushu elilungele ukuvundiswa ngokutshintshiselana kobushushu bepleyiti ukwenza inkqubo yokubiliswa kwebhiya. .Ngoko ke, inkqubo yokubilisa i-wort yingqolowa Isinyathelo esibalulekileyo ekulungiseleleni ijusi, ebalulekileyo ekuveliseni ubhiya.Ngethuba lenkqubo eqhubekayo yokubilisa i-wort, uchungechunge lweendlela eziyinkimbinkimbi kakhulu zomzimba kunye neekhemikhali ziya kwenzeka kwizinto ezikwi-wort eshushu.Iziphumo ezidibeneyo zolu tshintsho olunzima lomzimba kunye neekhemikhali luya kukhokelela kwimigangatho eyahlukeneyo yotshintsho kuzinzo lwebhiya.Ukuzinza kwezinto kwibhiya kuhambelana ngokusondeleyo nomgangatho webhiya yokugqibela.Imisebenzi ephambili yokusebenza kwewort kwimveliso yebhiya yile ilandelayo:
1. Ukungasebenzi kwee-enzymes
I-Enzyme yinto yeprotheni, i-enzyme nganye inobushushu bayo bokungasebenzi, kwaye ubushushu obuphezulu buyindlela yokungasebenzi kwe-enzyme.Ngexesha lokubilisa, indawo yokushisa ephezulu yenza ukuba imisebenzi yee-enzymes ezahlukeneyo ilahlekelwe, eyona nto ibalulekileyo kunye neyona nto ibalulekileyo kumsebenzi wokubilisa i-wort.Ngenxa yobushushu obuphezulu, i-hydrolytic enzymes ye-saccharification eyahlukeneyo, njenge-starch hydrolase kunye ne-protein hydrolase, i-denatured kwaye ayisebenzi, ngaloo ndlela iqinisekisa ukuzinza kwezinto ze-saccharide kwi-wort engasetyenziselwa ukuvutshelwa, kunye nokugcina i-saccharification emva kokuzalwa. ungcwaliso.Ibhalansi yezinto kwi-wort.
2. Leaching kunye ne-isomerization yezinto kwiihops
Izinto eziphambili zeehops ziquka i-hop resin kunye neoli efunekayo.Ngokweemfuno zeentlobo ezahlukeneyo zebhiya, iindidi ezahlukeneyo zehops zingongezwa kabini okanye kathathu xa kubiliswa.Ukuqinisekisa ukuba amacandelo aphambili e-hops afana ne-a-asidi anyibilika ngokulula ngakumbi kwi-wort, imveliso ekrakra ye-hop idla ngokufakwa kwinqanaba lokuqala lokubilisa i-wort, enokwenza ukuba umboneleli okrakra oyintloko kwi-hop ekrakra ibe yi-α- acid lula isomerize Ukusabela iifom iso-α-asidi.Ezinye iinkcukacha zibonisa ukuba ixabiso le-pH le-wort linempembelelo enkulu kwiqondo le-leaching ye-hop components kwi-wort, oko kukuthi, ixabiso le-pH linxulunyaniswa kakuhle neqondo le-leaching kunye ne-isomerization ye-α-asidi kwi-hops.Ke ngoko, ukulawula ixabiso le-pH yewort kunokubaluleka okukhokelayo ekubilisweni.Umsebenzi wokufaka iihops ezinevumba elimnandi kwisigaba samva sokubila kukunika ibhiya ivumba lehops.I-oyile ye-hop ilahleka ngokulula ngokuphuphuma komphunga kwiqondo lobushushu eliphezulu.Ke ngoko, ukongeza iintyatyambo ezivumba limnandi kwinqanaba lamva lilingana nokunciphisa ixesha lokuphuma komphunga kunye nokuphepha amacandelo eoli e-hop.Ilahlekile ngenxa yokumka kwamanzi.Kakade ke, ukuveliswa kweentlobo ezahlukeneyo zebhiya kuneemfuno ezahlukeneyo zobungakanani beehops ezisetyenziswayo kunye nendlela ezisetyenziswa ngayo xa kubiliswa.Inkqubo yokongeza i-hop kufuneka yenziwe ngokweempawu zebhiya, kwaye ayinakwenziwa ngokubanzi.
3. Phumeza amanzi amaninzi
Inkqubo yokukhupha amanzi angaphezulu abe ngumphunga ikwabizwa ngokuba yinkqubo yoxinaniso lwewort, ekwayeyona nto ibonakalisa ngokuthe ngqo ukubila kwewort.Injongo yokugxila kwi-wort kucacile, oko kukwandisa umlinganiselo weswekile evundileyo kwi-wort ngokukhupha amanzi amaninzi.Okukhona amanzi eba ngumphunga, kokukhona usiba lukhulu umlinganiselo weswekile yokugqibela.Ngokweemfuno ezahlukeneyo zohlobo lwebhiya esetyenzisiweyo kwisiqulatho seswekile, ixesha lokuphuma komphunga lingahlengahlengiswa ukuze kuphunyezwe umxholo ofanelekileyo weswekile kwinkqubo yokuvundiswa kwebhiya.
4. Ukuvala inzala
Ubushushu bewort ebilisayo bunokufikelela ngaphezulu kwe-95℃, kwaye ixesha lihlala ubuncinci be-60min.Ngoko ke, kule nkqubo, iintlobo eziqhelekileyo ze-microorganisms ezinobungozi ziya kubulawa ngenxa yokushisa okuphezulu.Ngokuqhelekileyo sicinga ukuba i-wort emva kwenkqubo yokubilisa i-wort Ingasetyenziswa njengomhluzi oyinyumba yokuvubela ukungena kwi-fermenter ngesixhobo sokutshintsha ubushushu kwaye ulinde ukugonywa.
5. Ukuguquguquka kwezinto ezinencasa engafaniyo
Enye yeencasa zebhiya yinto efana nombona, i-dimethyl sulfide, eyenziwa ngokusabela kwe-S-methylmethionine eyenziwe ngexesha lokuhluma kwebhali ngexesha lokubilisa.Iziphumo zibonisa ukuba ngexesha lokubilisa Ukwandiswa, okuphantsi komxholo we-dimethyl sulfide.Ngokwale thiyori ingentla, sinokusebenzisa indlela yokunyusa ukuqina okubilisa kunye nexesha lokuguqula i-DMS kangangoko kunokwenzeka kwi-wort.
6. I-Denaturation kunye nokuhlanganiswa kwamacandelo eprotheni kwi-wort
Nangona iprotein inokunika ibhiya incasa ethambileyo ngakumbi, ezinye iiproteni zinokuchaphazela kakubi incasa yebhiya.Uphononongo lubonise ukuba ixabiso le-pH le-wort lidlala indima ebalulekileyo kwi-protein aggregation.Ngokuqhelekileyo, ixabiso le-pH likuluhlu lwe-5.2-5.6, eyona nto ilungele ukuhlanganiswa kweeprotheni.Ubushushu obuphezulu buya kubangela iprotein denaturation reaction, ukunyibilika kweprotein ye-denatured kwi-wort kuya kuncipha, kwaye ke i-wort iya kuncitshiswa ngohlobo lwe-flocculent precipitates.Ngokusekwe kule thiyori ingentla, ukufumana isidanga esifanelekileyo sokususa ngokukhethiweyo iiproteni ezingafunwayo ngelixa ugcina iiproteni ezifunwayo sisitshixo sokufunda ngononophelo.
7. Umbala kunye nencasa
Impembelelo yombala kunye nencasa yebhiya inxulumene ne-Maillard reaction, eyindlela ekhethekileyo yokusabela phakathi kweeshukela kunye ne-amino acids.Imveliso ye-Maillard reaction yi-melanin, engumenzi wombala we-wort.Ngelo xesha, iiswekile ezahlukeneyo kunye nee-amino acids ezahlukeneyo ziveliswa.Iindidi ezahlukeneyo zeemveliso ze-melanin eziveliswa yi-reaction zineencasa ezahlukeneyo, kwaye i-aldehydes iya kwenziwa ngexesha le-Maillard reaction.Ukongezelela, umbala kunye nencasa yewort nazo zinento yokwenza nexabiso le pH yewort, nto leyo enegalelo kumbala nakwincasa yebhiya.into ebalulekileyo.
Ixesha lokuposa: May-23-2022