Ngemuva kokuthi i-wort iqede inqubo ye-saccharification, idinga ukucaciswa ngokuhlunga kwe-wort layer, bese ingena enqubo yokubilisa, futhi ipholiswe ezingeni lokushisa elifanele ukuvutshelwa ngokushintshaniswa kokushisa kwepuleti ukuze kuqhutshwe inqubo yokuvutshelwa kukabhiya. .Ngakho-ke, inqubo yokubilisa i-wort ngukolweni Isinyathelo esibalulekile ekulungiseleleni ijusi, esibalulekile ekukhiqizeni ubhiya.Phakathi nenqubo yokubilisa eqhubekayo ye-wort, uchungechunge lokusabela okuyinkimbinkimbi ngokomzimba namakhemikhali kuzokwenzeka ezintweni eziku-hot wort.Imiphumela ehlanganisiwe yalokhu kusabela okuyinkimbinkimbi ngokomzimba namakhemikhali kuzoholela emazingeni ahlukene ezinguquko ekuzinzeni kobhiya.Ukuzinza kwezinto kubhiya kuhlobene eduze nekhwalithi yobhiya wokugcina.Imisebenzi esemqoka yokusebenza kwe-wort ekukhiqizeni ubhiya imi kanje:
1. Ukungasebenzi kwama-enzyme
I-Enzyme iyisakhi samaprotheni, i-enzyme ngayinye inezinga layo lokushisa elingasasebenzi, futhi izinga lokushisa eliphakeme liyindlela yokuvala umsebenzi we-enzyme.Phakathi nenqubo yokubilisa, indawo yokushisa ephezulu yenza imisebenzi yama-enzyme ahlukahlukene ilahlekelwe, okuyindima eqondile futhi ebaluleke kakhulu ekusebenzeni kokubilisa kwe-wort.Ngenxa yokushisa okuphezulu, ama-enzyme e-hydrolytic we-saccharification ehlukahlukene, njenge-starch hydrolase ne-protein hydrolase, ayakhishwa futhi angasebenzi, ngaleyo ndlela aqinisekise ukuzinza kwezinto ze-saccharide ku-wort engasetshenziselwa ukuvutshelwa, futhi ngokuqhubekayo nokugcina i-saccharification ngemva kokuvutshelwa. saccharification.Ibhalansi yezinto ku-wort.
2. Leaching and isomerization of substances in hops
Izingxenye eziyinhloko zama-hops zihlanganisa i-hop resin kanye namafutha abalulekile.Ngokwezidingo zezinhlobo ezahlukene zikabhiya, izinhlobo ezahlukene zamahops zingafakwa kabili noma kathathu ngesikhathi sokubilisa.Ukuqinisekisa ukuthi izingxenye eziyinhloko zama-hops njenge-α-asidi zincibilika kalula ku-wort, umkhiqizo obabayo we-hop ngokuvamile ufakwa esigabeni sokuqala sokubila kwewort, okungenza futhi umhlinzeki obabayo oyinhloko ku-hop ebabayo abe-α- i-asidi kulula ukuyihlukanisa Ukusabela kwakha i-iso-α-acid.Enye idatha ibonisa ukuthi inani le-pH le-wort linethonya elikhulu kuzinga le-leaching lezingxenye ze-hop ku-wort, okungukuthi, inani le-pH lihlotshaniswa kahle nezinga le-leaching kanye ne-isomerization ye-α-acid kumahops.Ngakho-ke, ukulawula inani le-pH le-wort kunokubaluleka okubalulekile okuyisiqondiso ekubiliseni.Umsebenzi wokwengeza amahops anephunga elimnandi esigabeni sakamuva sokubila ukunikeza ubhiya iphunga lamahops.Amafutha e-hop alahleka kalula ngokuhwamuka ezingeni lokushisa eliphezulu.Ngakho-ke, ukwengeza izimbali ezinuka kamnandi esigabeni sakamuva kulingana nokunciphisa isikhathi sokuhwamuka nokugwema izingxenye eziningi zikawoyela we-hop.Ilahleke ngenxa yokuhwamuka kwamanzi.Yebo, ukukhiqizwa kwezinhlobo ezahlukene zikabhiya kunezidingo ezihlukene zenani lama-hops asetshenzisiwe kanye nendlela asetshenziswa ngayo ngesikhathi sokubilisa.Inqubo yokuhlanganisa i-hop kufanele yenziwe ngokuhambisana nezici zobhiya, futhi ayikwazi ukwenziwa jikelele.
3. Thuthukisa amanzi amaningi
Inqubo yokuhwamuka kwamanzi amaningi ibizwa nangokuthi inqubo yokuhlushwa ye-wort, okubuye kube ukubonakaliswa okuqondile kakhulu kokubilisa kwe-wort.Inhloso yokugxilisa i-wort isobala, okuwukwandisa isilinganiso sikashukela ovutshelwayo ku-wort ngokuhwamulisa amanzi amaningi.Lapho amanzi ehwamuka, iba nkulu ingxenye kashukela wokugcina.Ngokuya ngezidingo ezihlukene zohlobo lukabhiya owenziwe ngoshukela, isikhathi sokuhwamuka singalungiswa ukuze kuzuzwe ushukela ofanelekile wenqubo yokuvutshelwa kukabhiya.
4. Ukuvala inzalo
Izinga lokushisa le-wort elibilayo lingafinyelela ngaphezu kwama-95 ℃, futhi isikhathi ngokuvamile sihlala okungenani imizuzu engama-60.Ngakho-ke, kule nqubo, izinhlobo ezijwayelekile zama-microorganisms ayingozi zizobulawa ngenxa yokushisa okuphezulu.Ngokuvamile sicabanga ukuthi i-wort ngemva kwenqubo yokubilisa i-wort Ingasetshenziswa njengomhluzi oyinyumba yokuvutshelwa ukuze ungene ku-fermenter ngokusebenzisa idivayisi yokushintsha ukushisa bese ulinda ukujova.
5. Ukushintshashintsha kwezinto ezinambitheka ezihlukene
Enye yezinambitheka zikabhiya into efana nommbila, i-dimethyl sulfide, eyakhiwa ukusabela kwe-S-methylmethionine okwakhiwa ngesikhathi sokuhluma kwebhali ngesikhathi sokubilisa.Imiphumela ibonisa ukuthi ngesikhathi sokubilisa Ukwandiswa, kunciphisa okuqukethwe kwe-dimethyl sulfide.Ngokusho kwe-theory engenhla, singasebenzisa indlela yokwandisa ukuqina okubilisa kanye nesikhathi sokuvuselela i-DMS eningi ngangokunokwenzeka kusuka ku-wort.
6. I-Denaturation kanye nokuhlanganisa izingxenye zamaprotheni ku-wort
Nakuba amaprotheni anganikeza ubhiya ukunambitheka okuthambile, amanye amaprotheni angathinta kabi ukunambitheka kukabhiya.Ucwaningo luye lwabonisa ukuthi inani le-pH le-wort lidlala indima ebalulekile ekuhlanganisweni kwamaprotheni.Ngokuvamile, inani le-pH lisebangeni lika-5.2-5.6, elilungele ukuhlanganisa amaprotheni.Ukushisa okuphezulu kuzodala ukusabela kwe-protein denaturation, ukuncibilika kwe-protein e-denatured ku-wort kuzokwehla, bese i-wort izokwenyuka ngendlela ye-flocculent precipitates.Ngokusekelwe kulo mbono ongenhla, ukuthola izinga elifanele lokukhipha amaprotheni angafuneki ngokukhetha kuyilapho ugcina amaprotheni afunekayo kuyisihluthulelo sokutadisha ngokucophelela.
7. Umbala nokunambitha
Ithonya lombala nokunambitha kukabhiya kuhlobene nokusabela kwe-Maillard, okuwukusabela okukhethekile phakathi kukashukela nama-amino acid.Umkhiqizo wokusabela kwe-Maillard yi-melanin, engumenzi wombala we-wort.Ngesikhathi esifanayo, kukhiqizwa ushukela ohlukene nama-amino acid ahlukene.Izinhlobo ezahlukene zemikhiqizo ye-melanin ekhiqizwa ukusabela zinokunambitha okuhlukile, futhi ama-aldehyde azokwakhiwa ngesikhathi sokusabela kwe-Maillard.Ngaphezu kwalokho, umbala kanye nokunambitheka kwe-wort nakho kuhlobene nenani le-pH le-wort, konke okunomthelela embala nasekunambithekeni kukabhiya.isici esibalulekile.
Isikhathi sokuthumela: May-23-2022