Search

In this paper the influence regularity of the main parameters of the extrusion system of maize degermed as beer adjunct on indexes investigated was studied at the laboratory. These parameters are nozzle diameter, barrel temperature, moisture content percentage of the degermed maize, screw speed and the distance between the internal surface of die plate and the end surface of the end of the whole screw. The indexes include the filtration speed, the recoverable ratio of wort extract and iodine value of wort. The research results indicate the extrusion cooked maize degermed may be used as beer adjunct. Simultaneously the saccharification and filtration of the wort can be carried on successfully.