A Rapid Method for Testing Filtration Performance of Malt and the Optimization of the Method
Hairong Sun | Yanqing Zhang | Jianqin Hao | Deliang Wang | Tao Li | Minghao Wang | Qi Guo
A rapid filtration test method that predicts malt filtration efficiency has been developed in this research. This rapid filtration test method has an advantage over existing beer filtration tests, as it can be easily operated and there is no need to brew. Six kinds of malts with distinct filtration performance were selected, and the filtration performance was determined by measuring the turbidity of their clarified wort through simple simulation of mashing. The results indicate the filtering performance ranking as given: Copeland > Pearl malt 1 > Pearl malt 2 > Synergy > Planet > Wheat malt. When a sample is purchased for six times of parallelization, RSD is less than 10%, and the experimental results are significantly correlated with viscosity and β-glucan content. Therefore, this method can effectively predict the filtration performance of malt. The response surface design 3 × 3 factor experiment was used to optimize the fast detection method, which increased the sample differentiation (F-value) and made it easier to judge the experimental results. Response surface experiment results show the optimal reaction conditions for enhancing differentiation, i.e., an enzyme ratio of 0.5 (α-amylase, β-glucanase, neutral protease = 1:2:1), a holding period of 38 min, and a reaction temperature of 44 °C. The F-value is 147.00.
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