What is the mash time of malt?

What is the relationship between saccharification time and saccharification power?

The saccharification time is a marker value that reflects the liquefaction power of malt, that is, the activity of x-amylase contained in the malt. It is measured by the standard agreement saccharification method. When the temperature of the malt saccharification liquid rises to 70 °C, it reacts with the iodine liquid and turns blue. The time it takes to change to yellow (the primary color of iodine). The shorter the saccharification time, the higher the activity of x-amylase contained in the malt. The saccharification time of the malt with good quality is within 10min.

The saccharification time and the saccharification power are two related but different measured values. The saccharification time only reflects the size of the malt liquefaction capacity, and is the basis for determining the amount of malt required for liquefaction auxiliary materials and determining the saccharification holding time of the saccharification pot. The saccharification power is the sum of the activities of malt x-amylase and B-amylase (may also include some other amylases, such as R-enzyme, amyloglucosidase, etc.), which reflects the total starch decomposition of malt Therefore, it is the basis for determining the proportion of auxiliary materials used in the saccharification process, and also determines the saccharification holding time to a certain extent.

In this way, if the saccharification time of malt is short (within 10min), less malt can be used to liquefy auxiliary materials, but whether a higher proportion of auxiliary materials can be used depends on whether the saccharification power is high. Generally speaking, malt with short mashing time will not have too low mashing power, of course, there are exceptions. The saccharification time is short, that is, the activity of x-amylase is high, and the leaching rate can be higher, but the amount of reducing sugar is not necessarily high. If the saccharification time of malt is long, it only proves that the liquefaction power of malt is poor, and more malt deliquefaction auxiliary materials should be used, or bacterial protein amylase can be added to assist liquefaction. Low.

Malt with long saccharification time and low saccharification power generally cannot be used alone. If it has to be used, the proportion of excipients must be reduced, and bacterial x-amylase liquefaction excipients must be added. If possible, add some saccharification enzymes to the saccharification pot. The saccharification is carried out in two stages, that is, the temperature is kept at 63~65°C for a period of time, and then at 68~70°C for a period of time, so as to meet the optimum temperature range of different amylases respectively. In addition, the saccharification holding time should be appropriately longer.