Alpha amylase, beta amylase
and
limit dextrinase are the main enzymes
of starch hydrolysis in malt, it’s content and proportion affect the sugar spectrum of wort, and then
influence the fermenting performance of yeast and beer quality . The article
analyses the malt amylase activity from different areas (Canadian and
Australian) and varieties (Metcalfe、Copeland、Hind marsh、Bass、Baudin、Scope、Gairdner) , it was found that the amylase activity of Canadian malt is generally
higher than Australian malt and there were great differences in different varieties,. By analysis the relationship between amylase activity and it’s
conventional indicators, the result shows that there is a strong correlation
between the diastatic power and beta amylase and limit dextrinase . Then blend the barley malt according to different
enzyme activity, the change of enzyme activity before and after mixing
was analyzed, found after mixing
three enzymes activity of malt are higher than the theoretical values
calculated in proportion, the result indicates that malt collocation can bring
synergistic effect. In order to further study the
amylase activity has effect on the wort sugar, the wort was prepared by the
Saccharification process that containing auxiliary material (rice), the
relationship between amylase activity and the sugar
composition of mixed malt’s wort was analyzed, we found that the key enzyme affecting limit
attenuation and the ratio of fermentable sugars in wort is the limit
dextrinase. This study provided a theoretical basis for the raw material
prescription, the addition of enzymes and consistence of wort components.