Analysis of saccharifying mash of extrusion cooked rice as beer adjunct

For reasonably determining the parameters of saccharification technology for extrusion cooked rice as beer adjunct, the mashing and liquefying of mash of traditional cooked rice and extrusion cooked rice as beer adjunct were analyzed. The research results indicate that the mashing essence of above two beer adjuncts is similar. The difference is as follows: the saccharification of mash of traditional cooked rice as beer adjunct includes mashing and liquefying, but the mashing is carried out merely for the extrusion cooked rice as beer adjunct and the liquefying is carried out in the single mash saccharification. The single mash saccharification technology for extrusion cooked rice as beer adjunct must be modified for exerting the activities of α-amalase and β-amalase in the malt and additive resistant-temperature-α-amalase fully so as to conduct the single mash saccharification of extrusion cooked rice as beer adjunct successfully and solve the difficulties of saccharification and filtering.