Low calorie beer making using pollulanase extracted from polished rice in the mashing process and yeast with high fermentation ability
1991
Xiaohong, Wang
Selected of the suitable yeast strain Saccharomyces cerevisiae from different sources were investigated in terms of the growth rate and the fermentation ability. The pullulanase enzyme that extracted from rice was added to wort for improve the hydrolyses of the dextrin to fermentable sugar. Two type of enzyme glucoamylase and alpha-amylase were also used during mashing process. Decoction mashing process was used. Mashing condition was tested by using Orthogonal method to find the best combination of different factors for the most fermentable sugar during mashing process. Four factors each with three levels were tested such as the percentage of rice at 20 %, 25 % and 30 %, the percentage of sugar at 0 %, 5 % and 8 %, the usage of alpha-amylase at 2, 4 and 8 u/g, the usage of glucoamylase at 100, 150 and 200 u/g. Dry beer was made by using laboratory scale fermenter, and the quality was tested. The yeast that uses 2 hours in the lag phase time and the generation time at 7.6 hours at 10 deg C and gave the maximum fermentation degree of 84.9 % was selected for dry beer making. The wort made by using rice at 25 %, pullulanase at 8 u/g, sugar at 8 %, alpha-amylase at 4 u/g, glucoamylase at 150 u/g contains high fermentable sugar. The dry beer from this process was contained the low calorie (290-330 Cal) when compared which the regular beer (about 440 Cal).
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