Beer barley malt syrup is quality rice for raw materials, the enzyme hydrolysis of the sugar can be fermented, and a good texture and Chunhe flavors.
1, Sensory :
Appearance : buff deepest brown, good mobility, without precipitation.
Smell : sweet moderate and no smell.
2, Features :
The current domestic production of beer is malt, rice hands raw materials, after Tang Hua, fermentation, filtering and packaging process developed products, and a good texture and Chunhe flavors. Traditionally in malt, rice for raw materials, the production of raw materials to smash, Huhua, liquefied Maizhitanghua, Maizhi Maizhi boiling and filtering process, the production cycle Tanghua long process, the production process complicated, difficult operation, the use of equipment and high cost, not quality control, cause serious pollution, beer production to bring great inconvenience, and the production of raw materials for beer barley for beer syrups, significantly improving the traditional process Tanghua inadequate, and does not affect beer flavor and malt flavor premise ratio Maizhi 10~25% added. High maltose in beer syrup is the basis of their biological nutrient composition of a new type of syrup, containing rich alpha-amino nitrogen, a reasonable source of nitrogen and net ratio. So in the use of raw materials chroma side-malt, malt quality slightly not up to standard and should not be reduced because malt usage, or the source of raw materials for use more malt, Maizhi relatively large changes in the composition, particularly alpha-amino nitrogen are controlled; We propose to use nutrition-based beer syrup. 20~35% control in general proportion to the direct substitute for the beer fermentation Maizhi production. And has the following advantages :
1. Syrups can be added directly in the boiling cooking, crafts simple, user-friendly, lowering energy consumption;
2. Without added Tanghua equipment cases, processes can be greatly enhanced Tanghua ability to achieve high concentrations Yi fermentation, thereby increasing production capacity from Tanghua to fermentation equipment utilization 30% may, especially in the peak season may speed up fermentation turnover rate;
3. Production of beer color shallow, taste comfortable, applicable to new and comfortable-beer beer;
4. Maizhi concentration Yi control, reduce fluctuations in the quality of beer from malt quality;
5. Reduce the volume of sugar and wheat become disabled emissions and benefit the environment;
6. Huanyuantang content security, and help to control fermentation degrees;
7. Because it can replace some malt, malt significantly reduce the consumption thereby reducing costs.