Abubuwan da ke samo daga sitaci zuwa sukari
Idan ka karanta game da hatsi mai laushi , za ka iya ci gaba da kallon kalmar "diastatic." Ikon diastatic da tushensa, enzymes diastatic, suna taka muhimmiyar rawa a cikin canza sitacin hatsi a cikin sukari.
Dukkan sha'ir sukan fara da adadin enzymes diastatic. Wadannan su ne tsaba, bayan duk, kuma sitaci a cikin tsaba ana nufin a canza shi ta hanyar enzymes diastatic cikin sukari don ciyar da shuka yayin da yake girma.
Hakanan, burin mu daidai yake da shuka sha'ir.
Ba kamar sha'ir ba, duk da haka, muna sha'awar launi da dandano. Kwayoyin kilning da gurasa masu cin nama suna haifar da babbar nau'in iri-iri a cikin malt wanda hakan yakan haifar da bambance-bambance a cikin giya daga hanya mai mahimmanci zuwa ga mafi girma.
Ciniki da aka kashe don mafi yawan waɗannan dandano da launuka shine hasara na ikon diastatic. A matsayin babban mahimmancin yatsan yatsa, ƙananan malt ne, ya fi tsayi da zafi kuma an ƙara masa zafi, kuma yawancin haɗarin enzymes sun ƙone.
Abin da ya sa muke amfani da malts mallaka . An yi amfani da mummunan ƙananan mata sosai, suna kiyaye mafi yawa daga cikin enzymes diastatic. Ciki har da babban adadin magungunan mallaka a cikin takardar karanka yana nufin ciyawa da sauran hatsi, kamar kilned da kilned da malts na dafa , kuma za a juya zuwa sugars fermentable a lokacin Mash.
Wannan shi ne daya daga cikin manyan bambance-bambance tsakanin jere-jere guda shida da sha'ir guda shida .
Duk da yake ana amfani da su sau da yawa a Arewacin Amirka a matsayin malts, mawuyacin layi suna da iko mafi girma fiye da biyu. Abin da ya sa ake amfani da beer-beers-beers musamman tare da ma'aunin mallaka guda shida.
Amma menene ilimin enzymes ke yi, daidai?
Lokacin da muke magana game da "enzymes diastatic," muna magana ne game da enzymes daban-daban: alpha-amylase, beta-amylase, da iyakar dextrinase.
Kowa yana da aikinsa, yana canza daban-daban na sitaci cikin nau'in sukari. (Akwai kashi na huɗu, alpha-glucosidase, amma ba zai taimaka sosai ba tare da tsari na rarraba).
Wadannan enzymes suna buƙatar inganci da wani zafin jiki don yin aikinsu, wanda shine dalilin da ya sa ya kamata a yi amfani da mash a lokacin zafin jiki na tsawon lokacin da ake aiwatarwa - kuma mai sanyi kuma ba za a harba enzymes a cikin kaya ba. zafi kuma za su ƙone. Gaskiya kowace enzyme tana da nauyin haɓaka daban-daban wanda yake aiki mafi kyau, amma wani wuri tsakanin 150 F da 155 F shi ne sulhuntawa wanda aka fi amfani dashi sau da yawa.
Lokacin da kake shirya lissafin ku, yana da mahimmanci don tabbatar da isasshen iko na diastatic don juyawa duk mash. Idan baka yin haka ba, giya zai shafe yana da dadi da rauni.
Ana amfani da ƙarfin diastatic malt ta hanyar amfani da na'urar da ake kira "Lintner Lithner". Wannan lambar zai iya yada ko'ina daga 0, a cikin abubuwa kamar ƙananan baƙi da kuma marasa tsabta, zuwa 180 a wasu malts mallaka. Mahimmanci, malt yana bukatar akalla digiri 30 na Lintner don ya iya canza dukkan su sugars.
Ta hanyar wannan alama, asusunka na dukan hatsi ya kamata a yi la'akari da nauyin digiri 30 na Lintner don tabbatar da cewa mash zai haifar da sabon tuba.
Yana da sauƙin gane wannan. Kawai ninka kowane iko na diatatic malt (digiri na Lintner) ta nauyi a lissafin hatsi (fam). Ƙara kowace lamba ta malt, sannan raba wannan lambar ta lissafin ma'auni duka nauyin nauyi a cikin fam. Idan wannan lamba ya wuce 30, ya kamata ka zama lafiya.
Alal misali, bari mu dubi girke-girke:
7 lbs. kariya mai malt, 160 digiri L
1 lb. Munich malt, 25 digiri L
0.5 lb. amber malt, 0 digiri L
Na farko, zamu ninka nauyin kowane malt ta ikon zane.
Pale = 7 x 160 = 1120
Munich = 1 x 25 = 25
Amber = 0.5 x 0 = 0
Yanzu mun ƙara waɗannan lambobi uku tare.
1120 + 25 + 0 = 1145
Kuma muna raba wannan ta hanyar yawan fam a cikin takardar hatsi
1145/8 = 143.125
Wannan shine hanya fiye da 30, saboda haka muna cikin siffar kyau! Koda idan kuna yin amfani da ƙwayar hatsi kuma kun haɗa da malt mallaka, za ku kasance a fili.
Ka yi ƙoƙarin fitowa ba tare da malta mallaka ba, ko da yake, kuma za ku kasance cikin matsala. Dubi lissafin hatsi kamar wannan:
5 lbs. Munich malt, 25 digiri L
2 lbs. amber malt, 0 digiri L
1 lb. malt malt, 0 digiri L
1 lb. cakulan malt, 0 digiri L
0.5 lb. black malt, 0 digiri L
Yi math, kuma za ku fito zuwa digiri 13 na L don dukan asalin hatsi. Wannan mash ba zai sake canzawa ba, kuma za ku ji dadi tare da wani abin banya, mai dadi wanda yake da rauni a barasa.
Wannan shi ne matsala mafi yawan masu sintiri na shiga cikin lokacin da suke yin gyaran fuska. Don yin amfani da ƙuƙwalwa mai sauƙi, za a fara farawa kamar yadda za ku yi tare da ƙwayar hatsi, amma ku ƙara karin ƙarancin malt kafin tafasa. Wannan yana ba ka iko da yawa a kan wani dandano mai ban sha'awa da launuka fiye da cirewa mai banƙyama, ba tare da damuwa da sauran kayan aiki ba.
Matsalolin tare da haɓakaccen doki mai mahimmanci, duk da haka, shine ikon diastatic. Ba za ku iya ƙara kawai hatsi zuwa gagarumar mash ba, ko kuna gudu haɗarin su ba da karfi ba. Ƙara fam guda biyu na amber maras hatsi a cikin giya na iya ba shi kyakkyawan launi, amma tare da ƙarfin ƙwararren digiri na L 0, zai kuma ba da giya giya mai ƙanshi wanda ba ka so ba.
Ko da lokacin da kake da hankali, hada da malt base don tabbatar da giya yana da isasshen ƙarfin diastatic don sake juyayin da aka yi da su a cikin sugars.