The working principle of the saccharification system mainly includes the biochemical process catalyzed by yeast or enzymes, and the corresponding control systems and instruments ensure the normal operation of the equipment and the precise control of the process.
Biochemical process
The working principle of the saccharification system is mainly the process of converting starch into maltose through yeast or enzyme catalysis. Specifically:
Yeast or enzyme catalysis: During the saccharification process, yeast or saccharifying enzyme breaks down starch into maltose. This process requires temperature and time control to ensure that the activity of the enzyme reaches the optimal state.
Non-enzymatic reaction: In the body, the saccharification reaction refers to the non-enzymatic reaction of excess sugars (such as glucose, lactose, sucrose, etc.) with proteins in the body to form stable glycosylation products. This reaction is a natural biochemical process in the body, but the high sugar environment will accelerate it.
Control system and instrumentation
The saccharification system also needs to be equipped with corresponding control systems and instruments to ensure the normal operation of the equipment and the precise control of the process. For example:
Temperature control: Adopt high-efficiency Miller plate jacket heat exchange technology and apply scientific steam turbulence principles to achieve maximum heat conduction and energy saving effects. At the same time, fully automated temperature control technology is adopted to ensure the accuracy of the heating speed and insulation time in each process stage of saccharification and gelatinization.
Stirring system: The internationally advanced suspended speed regulation system is adopted, and the frequency conversion and automatic stirring method is adopted to ensure the uniform mixing of the mash and maximize the best biological activity, conversion and catalytic effect of various enzymes.
