• Title/Summary/Keyword: beer viscosity

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Effects of Malt Modification on ${\beta}$-Glucan Solubility and Beer Viscosity (보리의 발아정도가 맥아의 ${\beta}$-glucan 용해성 및 맥주의 점도에 미치는 영향)

  • Lee, Young-Tack
    • Korean Journal of Food Science and Technology
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    • v.40 no.3
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    • pp.360-363
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    • 2008
  • Two barley malt samples were selected at two different stages of germination, a well-modified malt germinated for 96 hr and a poorly-modified malt for 60 hr, and were analyzed for total, insoluble, and soluble ${\beta}$-glucan contents. The total ${\beta}$-glucan content in raw barley was 3.96%, and the content was reduced during malting. The total ${\beta}$-glucan contents of the poorly- and well-modified malts were 1.02% and 0.18%, respectively. After 4 days of germination, approximately 95% of the ${\beta}$-glucan present in the barley was degraded. A significantly higher proportion of water-soluble ${\beta}$-glucan was found in the well-modified malt, suggesting that ${\beta}$-glucan solubility was dependent on cell wall modifications in the malt (${\beta}$-glucan breakdown). The proportion of water-soluble ${\beta}$-glucan was also affected by the extraction temperature. The two differently modified malts were mashed isothermally at 45, 55, 65, and 75oC for 2 hr. An increasing mashing temperature resulted in increased viscosity for the wort and the resulting beer. The viscosity of the wort from the well-modified malt was significantly low, due to its low initial malt ${\beta}$-glucan with increased solubility as well as a presumably sufficient ${\beta}$-glucanase activity during mashing.

Production and properties of ale beer with Nuruk, a Korean fermentation starter (전통누룩을 이용한 ale맥주 제조 및 품질특성)

  • Jung, Suji;Chung, Chang-Ho
    • Korean Journal of Food Science and Technology
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    • v.49 no.2
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    • pp.132-140
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    • 2017
  • Nuruk, a traditional Korean alcoholic beverage starter, was evaluated as an additional saccharifying agent comprising up to 1.5% (w/w) of malt weight in ale-type beer processing. Sample characteristics were monitored during fermentation, ripening, and storage. Beer containing nuruk showed higher numbers of total viable bacteria and yeast cell counts. Additionally, ethanol (6.19-6.35%), color (Standard Reference Method), foam stability ($228.49-368.24{Sigma}$), saccharogenic power (307-417), and reducing sugar (3.83-5.25%) increased as the amount of nuruk was increased, while viscosity (3.13-2.07 cP) and bitterness unit (19.68-13.13) were lower than in samples without nuruk. Overall acceptance and aftertaste of the beer were significantly higher in a preference test. These results demonstrate that nuruk can be used to produce a new type of ale.

Optimum Geometry of Glass Lined HOMEBASE Impeller for Gas-Liquid System of Low Viscosity Liquid (저점도 액 통기 교반용 글라스라이닝 홈베이스 임펠러의 최적 형상)

  • Koh, Seung-Tae
    • Korean Chemical Engineering Research
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    • v.59 no.4
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    • pp.542-547
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    • 2021
  • Glass lined impellers are corrosion resistant to most chemicals, including strong acids, and also have a smooth, non-stick surface, easy to clean and free from impurities in the process. Glass lined home base impeller is a multi-purpose impeller designed to stir a wide viscosity range of liquids from low viscosity fluids to high viscosity fluids, among others, cell culture, yeast culture, and beer fermentation pots, especially used for air-water system breathable stirring. The glass lining for HB impellers, which are simple in structure and competitive in performance, is essential to have upper and lower division in order to make the joint area between the impeller and shaft as small as possible. The upper and lower division of the impeller hardly affects the mixing performance, but the aeration performance. In this study, in order to optimize the shape of the Glass Lining HB impeller, a study was conducted on the effect of the angle between the upper and lower impellers, the clearance between the impellers, and the number of baffles on the aeration power. The optimal shape and baffle plate conditions for the Glass lined HB impeller were derived through the study results that the angle and the clearance between the upper and lower impellers decreased the ration of the power consumption with aeration Pg and that without aeration P0, Pg/P0.