Improved brewing process - by shredding and mashing fruit and malt followed by enzymification and saccharification

摘要

After shredding, the crude feed is liquefied with enzymes and mashed hot and so opened up at temp. 140 - 165 degrees C using direct steam injection. The mash is cooled, mixed with the mashed malt and then an amylase-glucanese enzyme is added at 50 degrees C. The mash then passes through reactor tubes for maltose formation and saccharification using heat exchangers for heating purposes. The next stage is centrifugal scrubbing to separate wort from dross, with the liquor passed back for mashing the crude feed. The wort is cooked between 160 and 120 degrees C for 0.5 to 10 mins. with direct steam injection to obtain the temps., and hops added before, during or after this stage. Uncondensed steam draws off the impurities, yielding the same end effect as a suds house process, in less time.