CN1102033C - Squeezing and puffing process for preparing auxiliary material of beer and its equipment and saccharifying method - Google Patents
Squeezing and puffing process for preparing auxiliary material of beer and its equipment and saccharifying method Download PDFInfo
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- CN1102033C CN1102033C CN00122033A CN00122033A CN1102033C CN 1102033 C CN1102033 C CN 1102033C CN 00122033 A CN00122033 A CN 00122033A CN 00122033 A CN00122033 A CN 00122033A CN 1102033 C CN1102033 C CN 1102033C
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Abstract
The present invention relates to a processing method, a processing device and a saccharifying method for squeezing and puffing beer supplementary materials, which belongs to the technical field of beer brewing. The present invention is characterized in that the provision of the optimum parameters of the device for squeezing and puffing beer supplementary materials and a system for squeezing and puffing beer supplementary materials and the use of the saccharifying method for puffed supplementary materials enable and wort to be smoothly saccharified and filtered. Compared with the compound method for boiling and saccharifying in one step or the saccharifying method with additional enzyme, which are commonly adopted at present, the method saves a pasting process and equipment, reduces energy consumed by every ton of supplementary materials by one fifth at least, improves the yield of raw material extract by 5% at least, reduces saccharifying time by 15 minutes at least, and shortens the corresponding time for fermenting beer by one tenth at least.
Description
The invention belongs to the technical field of working method, processing unit (plant) and the method for saccharifying of the extruding puffing auxiliary material of beer in the beer brewing technique.
One of already urgent task of brewage both at home and abroad is to reduce expense of raw materials at present.When many countries prepare wheat juice, add auxiliary material (as barley, rice, corn, jowar, wheat etc.) (15～30%) preparation wheat juice with most of Fructus Hordei Germinatus (70～85%).For example, USSR (Union of Soviet Socialist Republics) allows with auxiliary material-ablastous barley 15% with Fructus Hordei Germinatus 85% preparation wheat juice.If increase supplementary product consumption again, must use zymin (Wang Xiudao translates, application (be translated from (Soviet Union) enzyme and alcohol industry, 1984, the 2) food and fermentation industries of expanded raw material in brewage, 1986,4:97～104).China adds 70% Fructus Hordei Germinatus with 30% auxiliary material (as rice) at present and prepares wheat juice.If increase auxiliary material again, need to use zymin.The national barley that has, Fructus Hordei Germinatus need from external import, just prepare wheat juice (J.A.Delcour as auxiliary material with home-made jowar, etc.UnmaltedCereal Products for Beer Brewing.Part I.The Use of HighPercentages of Regular Corn Starch and Sorghum.Journal ofthe Institute of Brewing, July-August, 1989, Vol.95:271～276).As seen the various countries scholar makes auxiliary material of beer at application national resource cereal (or grain) abundant, cheapness, reduces the beer raw material expense.Development along with extruding and puffing technology it is found that: extruding puffing can make the starch degradation of cereal, and reducing sugar and dextrin increase; Make proteinic macromole become middle molecule and small molecules, make amino acid whose component more help absorption of human body; Make the fat of cereal be the different minimizing of rule; Make the soluble substance increase of cereal etc.This provides theoretical basis (J.M.Harper.Extrusion of Foods.1981.by CRCPress Inc.Boca Raton, Florida Vol.II:41～111 for extruding and puffing technology in the application of brewage industry.Yang Mingduo, the research of corn expanding mechanism, food and fermentation industries, 1986,4:7-16.Liu Xueyuan, Yang Mingduo, corn expanding mechanism is inquired into again, food and fermentation industries, 1989,4:6～13).For this reason, the various countries scholar is inquiring into extruding puffing auxiliary material of beer beer brewing, increase the soluble substance of auxiliary material, shorten fermentation period, save the Fructus Hordei Germinatus consumption, (Wang Xiudao translates to reduce the beer cost, application (be translated from (Soviet Union) enzyme and alcohol industry, 1984, the 2) food and fermentation industries of expanded raw material in brewage, 1986,4:97～104.C.J.Dale，etc.ExtrudedSorghum?as?a?Brewing?Raw?Material.Journal?of?the?Instituteof?Brewing.May-June，1989，Vol.95：157～167。J.A.Delcour，etc.Unmalted?Cereal?Products?for?Beer?Brewing.Part?I.TheUse?of?High?Percentages?of?Regular?Corn?Starch?and?Sorghum.Journal?of?the?Institute?of?Brewing，July-August，1989，Vol.95：271～276。E.Briggs，etc.The?Use?of?Extruded?Barley，Wheat?and?Maize?as?Adjuncts?in?Mashing.Journal?of?theInstitute?of?Brewing.1986，Vol.92：468～474。) the pertinent data report, the extruding puffing auxiliary material of beer be one of the nineties beer brewing technology development trend (foodstuffs industry company of Ministry of Light Industry, food fermentation institute of Ministry of Light Industry. the nineties beer brewing technology prospect, the brewing industry wall bulletin, 1991,2:16).The Japan scholar makes auxiliary material of beer at early eighties with the extruding puffing barley, preparation wheat juice, beer brewing.Soviet Union scholar used expanded not malted barley to make auxiliary material of beer, brewing beer in 1984.Test-results shows: using 25%～30% expanded barley is economical rationality.When using expanded barley, saccharification, filtration difficulty.Need to add national zymin brewing beer, comparatively economical.1986, not malted barley, wheat and the corn brewing beer of human extruding puffings such as Britain scholar D.E.Briggs.Experimental study shows: with the wheat juice that 70% Fructus Hordei Germinatus and 30% puff are made, after the interpolation zymin, saccharification is easier to.Can normally ferment, the taste of beer also can be accepted.But along with supplementary product consumption increases, the saccharification of wheat juice, strainability variation.1989, the expanded jowar of human such as Britain scholar C.J.Dale made auxiliary material of beer, preparation wheat juice.Result of study shows: the wheat juice that is added 30% expanded jowar by 70% Fructus Hordei Germinatus is compared with the wheat juice of 100% Fructus Hordei Germinatus, and the former ferments soon than the latter, filters difficulty.Beer taste, froth stability are better.Along with expanded jowar consumption increases, the wort filtration degradation.1989, people's results of study such as Belgian scholar J.A.Delcour showed: make auxiliary material of beer with expanded jowar (50%), preparation wheat juice can normally ferment.But saccharification, filter all very difficult.Nineteen ninety, China Shandong Province's Dongying city brew-house makes auxiliary material with puffed rice, carries out the boiling gelatinization again, it is reported its wheat juice mash saccharification, filter and to carry out more smoothly.But the machinery restriction that is squeezed does not obtain a large amount of production experimental datas.As seen Chinese scholars is all in the experimental study of carrying out the auxiliary material of beer extruding puffing, generally feel to prepare wheat juice mash with the extruding puffing auxiliary material of beer, saccharification and filtration difficulty, people adopt interpolation zymin or expanded auxiliary material to pass through the boiling gelatinization again, wish that saccharification and filtration procedure carry out smoothly, but effect is all undesirable.Make extruding puffing auxiliary material of beer, in beer production, can not be used widely so far with broad prospect of application.Recently, we look into new result in Heilongjiang Province's Office for Scientific and Technical Information and Heilongjiang Province Patent Office and show in the domestic and international relevant brewage patent content of being examined, also not have the discovery patent content relevant with patent of the present invention at present.
The working method, processing unit (plant) and the method for saccharifying that the purpose of this invention is to provide a kind of extruding puffing auxiliary material of beer.These extruding puffing auxiliary material of beer comprise: the rice of extruding puffing, take off embryo corn, band embryo corn, barley, Sorghum vulgare Pers., wheat etc.The extrusion pressing puffing apparatus of this auxiliary material of beer has adopted best extruding puffing system parameter, and method for saccharifying, what make that the extruding puffing auxiliary material of beer can solve that present Chinese scholars generally feels prepares wheat juice mash, the difficult problem of saccharification and filtration difficulty with the extruding puffing auxiliary material of beer.Compare with the compound decoction mashing or the additional enzyme saccharogenic method that generally adopt at present, save gelatinization operation and equipment, increase extruding puffing operation and equipment, make auxiliary material energy consumption per ton reduce 1/5 at least, raw material extract recovery rate improves 5% at least, and saccharification time reduces 15 minutes at least, the corresponding beer fermentation time, shorten 1/10 at least.
Technology contents of the present invention:
It is characterized in that being extruded expanded auxiliary material of beer----extruding puffing rice, take off embryo corn, band embryo corn, sorghum rice, barley, wheat etc., water ratio＜15%.Through pulverizing all by 40 mesh sieves, call in amount of water again, making its water ratio is 15%-20%, enters extrusion pressing puffing apparatus (seeing accompanying drawing) from feeding mouth 3, the material after expanded is extruded from touching hole 9, is cooled to room temperature, through pulverizing all by 18 mesh sieves.The sleeve of extrusion pressing puffing apparatus is made up of first segment sleeve 2, the second joint sleeve 4, the 3rd joint sleeve 5 and the 4th joint sleeve 7 of axial opposite opened, sleeve integral body is axial opposite opened, first segment sleeve 2, the second joint sleeve 4, the 3rd joint sleeve 5 and the 4th joint sleeve 7 closures during work are by fastening piece 14, fastening piece 16, fastening piece 13, fastening piece 17, fastening piece 12, fastening piece 18, fastening piece 11 and fastening piece 19 lockings.First segment screw rod 1, the second joint screw rod 6 and the 3rd joint screw rod 10 are sleeved on the main shaft 15, rotate with main shaft 15.Check that first segment screw rod 1, the second joint screw rod 6 and the 3rd joint screw rod 10 etc. are in addition during the internal surface of the outside surface of parts and first segment sleeve 2, the second joint sleeve 4, the 3rd joint sleeve 5 and the 4th joint sleeve 7, dismantle and touch plate 8 and fastening piece 11, fastening piece 19, fastening piece 12, fastening piece 18, fastening piece 13, fastening piece 17, fastening piece 14 and fastening piece 16, save two opposite opened integral body that sleeve 7 is formed by first segment sleeve 2, the second joint sleeve 4, the 3rd joint sleeve 5 and the 4th, outwards rotate around A, B point respectively, sleeve is separated vertically.First segment sleeve 2 is not heated or cooled, and the outside surface of the second joint sleeve 4, the 3rd joint sleeve 5 and the 4th joint sleeve 7 is by the heat steam or the electrically heated of band pressure, by water coolant or force air cooling.The warm self controllable adjusting of tube.The best extruding puffing system parameter of auxiliary material of beer of the present invention scope is: first segment sleeve 2 is not heated or cooled, the temperature of the second joint sleeve 4, the 3rd joint sleeve 5 and the 4th joint sleeve 7 is respectively 30 ℃, and--45 ℃, 45 ℃--65 ℃ and 65 ℃--, can be saved from air-conditioning by 90 ℃.The aperture of the nib 9 of template 8 is that Φ 6mm--Φ 18mm is adjustable.The rotating speed of the screw rod integral body that first segment screw rod 1, the second joint screw rod 6 and the 3rd joint screw rod 10 are formed is 170r/min-250r/min, and is adjustable.Material before expanded, through pulverizing all by 40 mesh sieves, water ratio is adjusted to 15%-20%, and the material after expanded is cooled to room temperature, through pulverizing all by 18 mesh sieves.Use the method for saccharifying of expanded auxiliary material of beer of the present invention as follows: promptly expanded auxiliary material of beer powder (its weight accounts for the 30%--50% of the weight that always feeds intake), the Fructus Hordei Germinatus powder is (through pulverizing all by 40 mesh sieves, its weight accounts for the 70%-50% of the weight that always feeds intake) and water (material-water ratio is 1: 4.5-1: 6) mixed, heat up → 37 ℃, be incubated 5 minutes, heat up → 50 ℃ (45 ℃-55 ℃) (protein stops), be incubated 60 minutes, → 62.5 ℃ (60 ℃-65 ℃) heat up, be incubated 40 minutes, heat up → 70 ℃, be incubated 20 minutes, heat up → 76 ℃ (70 ℃-80 ℃) filter.Saccharification ends.Then be the interpolation with hops of boiling of wheat juice, fermentation waits the course of processing identical with conventional processes.If the quality of Fructus Hordei Germinatus is undesirable, can consider in above-mentioned saccharifying, to add the zymin of an amount of correspondence.
The present invention compared with prior art has following advantage:
1. what the present invention pointed out that the auxiliary material of beer of extruding puffing can solve that present Chinese scholars generally feels prepares wheat juice mash, the difficult problem of saccharification and filtration difficulty with the extruding puffing auxiliary material of beer.Processing unit (plant), the best extruding puffing system parameter of extruding puffing auxiliary material of beer is provided simultaneously and uses the method for saccharifying of this extruding puffing auxiliary material of beer.
2. the present invention points out that the auxiliary material of beer of extruding puffing can replace traditional boiling gelatinization auxiliary material of beer, cancels the operation and the equipment (as adjunce copper etc.) of traditional boiling gelatinization auxiliary material of beer.Increase auxiliary material of beer extruding puffing operation and equipment.Make the energy consumption of energy loss-rate traditional boiling gelatinization auxiliary material of beer per ton of the auxiliary material of beer of extruding puffing per ton reduce 1/5 at least.
3. the present invention points out the extruding puffing auxiliary material of beer of best extruding puffing system parameter processing, compares with not expanded traditional boiling gelatinization auxiliary material of beer, can make the extract recovery rate of raw material improve 5% at least.
4. need 145 minutes approximately when the present invention points out the saccharification of extruding puffing auxiliary material of beer (seeing above-mentioned saccharifying), a compound decoction mashing of the at present domestic boiling gelatinization auxiliary material of beer that generally adopts or additional enzyme saccharogenic method (Gu Guoxian brewing wine technology China Light Industry Press in January, 1999: 124-133), need 170 minutes approximately, it is the saccharification time of extruding puffing auxiliary material of beer of the present invention, than a compound decoction mashing that generally adopts at present or the saccharification time of additional enzyme saccharogenic method, at least about using 15 minutes less.
5. the present invention points out the fermentation time of the beer of extruding puffing auxiliary material of beer and method for saccharifying correspondence thereof, a compound decoction mashing or additional enzyme saccharogenic method than the boiling gelatinization auxiliary material of beer that generally adopts at present, the corresponding beer fermentation time is at least about shortening 1/10.
Description of drawings: Figure of description is for implementing extrusion pressing puffing apparatus of the present invention.
Embodiments of the invention: the invention process is described further below in conjunction with accompanying drawing.Accompanying drawing is depicted as implements auxiliary material of beer extrusion pressing puffing apparatus of the present invention.First segment screw rod 1, the second joint screw rod 6 and the 3rd joint screw rod 10 are sleeved on the main shaft 15, rotate together.Rotating speed is 170r/min-250r/min.Be extruded expanded auxiliary material of beer--expanded rice, take off the embryo corn, band embryo corn, sorghum rice, barley, wheat etc., water ratio＜15%, through pulverizing all by 40 mesh sieves, call in amount of water again, making its water ratio is 15%-20%, enter extrusion pressing puffing apparatus (seeing accompanying drawing) from feeding mouth 3, material is at first segment screw rod 1, the second joint screw rod 6, the outside surface and the first segment sleeve 2 of the 3rd joint screw rod 10, the second joint sleeve 4, the 3rd joint sleeve 5, in the extrusion chamber that the internal surface of the 4th joint sleeve 7 constitutes, with main shaft 15, first segment screw rod 1, the second joint screw rod 6 and the 3rd joint screw rod 10 rotate, simultaneously, material is extruded to template 8 by feeding mouth 3 and moves.First segment sleeve 2 is not heated or cooled, and the outside surface of the second joint sleeve 4, the 3rd joint sleeve 5 and the 4th joint sleeve 7 is by the heat steam or the electrically heated of band pressure, by water coolant or force air cooling.The warm self controllable adjusting of tube.The temperature of the second joint sleeve 4, the 3rd joint sleeve 5 and the 4th joint sleeve 7 is respectively 30 ℃～45 ℃, 45 ℃～65 ℃ and 65 ℃-90 ℃.By thermal conduction, material in each sleeve heating or the cooling extrusion chamber.The aperture of the nib 9 of template 8 is adjustable, and scope is φ 6mm-φ 18mm.Be extruded material in the cavity and from nib 9, extrude, form the porous columnar structure.It is cooled to room temperature, through pulverizing all by 18 mesh sieves.Use the method for saccharifying of extruding puffing auxiliary material of beer of the present invention as follows, be expanded auxiliary material of beer powder (its weight accounts for the 30%-50% of the weight that always feeds intake), the Fructus Hordei Germinatus powder is (through pulverizing all by 40 mesh sieves, its weight accounts for the 70%-50% of the weight that always feeds intake) and water (material-water ratio is 1: 4.5-1: 6) mixed, heat up → 37 ℃, be incubated 5 minutes, heat up → 50 ℃ (45 ℃-55 ℃) (protein stops), be incubated 60 minutes, → 62.5 ℃ (60 ℃-65 ℃) heat up, be incubated 40 minutes, heat up → 70 ℃, be incubated 20 minutes, heat up → 76 ℃ (70 ℃-80 ℃), filter.Saccharification ends.Then be the interpolation with hops of boiling of wheat juice, fermentation waits the course of processing identical with conventional processes.If the quality of Fructus Hordei Germinatus is undesirable, can consider in above-mentioned saccharifying, to add the zymin of an amount of correspondence.
Extruding puffing material of the present invention also can be used for the production of syrup, Dian Fentang, alcohol, liquor.
Claims (4)
1. extrusion pressing puffing apparatus, it is characterized in that the first segment sleeve (2) of the sleeve of extrusion pressing puffing apparatus by axial opposite opened, the second joint sleeve (4), the 3rd joint sleeve (5) and the 4th joint sleeve (7) are formed, sleeve integral body is axial opposite opened, first segment sleeve (2) during work, the second joint sleeve (4), the 3rd joint sleeve (5) and the 4th joint sleeve (7) closure, by fastening piece (14), fastening piece (16), fastening piece (13), fastening piece (17), fastening piece (12), fastening piece (18), fastening piece (11) and fastening piece (19) locking, first segment screw rod (1), the second joint screw rod (6) and the 3rd joint screw rod (10) are sleeved on the main shaft (15), rotate with main shaft (15); Check first segment screw rod (1), the second joint screw rod (6) and the 3rd joint screw rod (10) be the outside surface and the first segment sleeve (2) of parts in addition, the second joint sleeve (4), when the 3rd joint sleeve (5) and the 4th saves the internal surface of sleeve (7), dismantle and touch plate (8) and fastening piece (11), fastening piece (19), fastening piece (12), fastening piece (18), fastening piece (13), fastening piece (17), fastening piece (14) and fastening piece (16), by first segment sleeve (2), the second joint sleeve (4), two opposite opened integral body that the 3rd joint sleeve (5) and the 4th joint sleeve (7) are formed, respectively around A, the B point outwards rotates, and sleeve integral body is separated vertically; First segment sleeve (2) is not heated or cooled, and the outside surface of the second joint sleeve (4), the 3rd joint sleeve (5) and the 4th joint sleeve (7) is by the heat steam or the electrically heated of band pressure, by water coolant or force air cooling, the warm self controllable adjusting of tube.
2. working method that is used for the extruding puffing auxiliary material of beer of beer brewing, it is characterized in that expanded preceding auxiliary material of beer, through pulverizing all by 40 mesh sieves, water ratio is adjusted to 15%-20%, utilize the described extrusion pressing puffing apparatus of claim 1 to carry out extruding puffing, wherein extruding puffing system parameter scope is: first segment sleeve (2) is not heated or cooled, the temperature of the second joint sleeve (4), the 3rd joint sleeve (5) and the 4th joint sleeve (7) is respectively 30 ℃--and 45 ℃, 45 ℃--65 ℃ and 65 ℃--90 ℃, self controllable adjusting; The aperture of the nib (9) of template (8) is that Φ 6mm--Φ 18mm is adjustable, and the rotating speed of the screw rod integral body that first segment screw rod (1), the second joint screw rod (6) and the 3rd joint screw rod (10) are formed is 170r/min-250r/min, and is adjustable.
3. by the extruding puffing auxiliary material of beer of the described working method of claim 2 preparation, it is characterized in that described extruding puffing auxiliary material of beer comprises the rice of extruding puffing, takes off the embryo corn, in the band embryo corn, sorghum rice, barley, wheat one or more.
4. the method for saccharifying of extruding puffing auxiliary material of beer as claimed in claim 3, it is characterized in that expanded auxiliary material of beer powder is through pulverizing all by 18 mesh sieves, its weight accounts for the 30%--50% of the weight that always feeds intake, the Fructus Hordei Germinatus powder is through pulverizing all by 40 mesh sieves, and its weight accounts for the 70%-50% of the weight that always feeds intake, expanded auxiliary material of beer powder, Fructus Hordei Germinatus powder and water mix, wherein material-water ratio is 1: 4.5-1: 6, heat up → 37 ℃ then, be incubated 5 minutes, heat up → 45 ℃-55 ℃, be the protein rest stage, be incubated 60 minutes, heat up → 60 ℃-65 ℃, be incubated 40 minutes, heat up → 70 ℃, be incubated 20 minutes, heat up → 70 ℃-80 ℃, filter.
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| Application Number | Priority Date | Filing Date | Title |
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| CN00122033A CN1102033C (en) | 2000-08-03 | 2000-08-03 | Squeezing and puffing process for preparing auxiliary material of beer and its equipment and saccharifying method |
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| CN00122033A CN1102033C (en) | 2000-08-03 | 2000-08-03 | Squeezing and puffing process for preparing auxiliary material of beer and its equipment and saccharifying method |
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| CN1282785A CN1282785A (en) | 2001-02-07 |
| CN1102033C true CN1102033C (en) | 2003-02-26 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100457884C (en) * | 2005-12-09 | 2009-02-04 | 山东理工大学 | Beer auxiliary-material extruding, steaming and boiling method, processing apparatus and saccharification method |
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|---|---|---|---|---|
| CN1952096A (en) * | 2006-11-07 | 2007-04-25 | 山东理工大学 | Saccharification method for extrusion and steam cooking of beer adjuvant |
| CN101230406A (en) | 2008-02-25 | 2008-07-30 | 山东理工大学 | Squeezing processing method and device for enzyme starch syrup material as well as saccharifying method therefor |
| CN101607218B (en) * | 2009-07-17 | 2012-05-23 | 中国科学院过程工程研究所 | Corn steam explosion separation and endosperm multi-component co-production utilization technology thereof |
| CN103627555B (en) * | 2013-12-06 | 2014-07-09 | 山东理工大学 | Saccharification method of using extruded white sorghum added with mesophilic enzyme as beer auxiliary material |
| CN103614268B (en) * | 2013-12-06 | 2014-08-06 | 山东理工大学 | Saccharification method of extruded and puffed wheat berry serving as beer brewing auxiliary material |
| CN103642616B (en) * | 2013-12-06 | 2014-07-09 | 山东理工大学 | Method for saccharifying white sorghums as beer adjuncts by extruding and adding high-temperature enzymes |
| CN103627554B (en) * | 2013-12-06 | 2014-07-09 | 山东理工大学 | Saccharification method of using extruded white sorghum as beer brewing auxiliary material |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2141650Y (en) * | 1992-09-17 | 1993-09-08 | 商业部武汉粮食科学研究设计所 | Puffing chamber for dry extrusion puffing machine |
| CN1111278A (en) * | 1994-05-05 | 1995-11-08 | 张卫星 | Beer using mung bean as partial or whole supplementary material |
| CN1127079A (en) * | 1995-01-16 | 1996-07-24 | 唐世海 | Foodstuff of black polished glutinous rice |
| CN1218630A (en) * | 1997-12-05 | 1999-06-09 | 马元德 | Fragrance of five cereals |
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2000
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Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN2141650Y (en) * | 1992-09-17 | 1993-09-08 | 商业部武汉粮食科学研究设计所 | Puffing chamber for dry extrusion puffing machine |
| CN1111278A (en) * | 1994-05-05 | 1995-11-08 | 张卫星 | Beer using mung bean as partial or whole supplementary material |
| CN1127079A (en) * | 1995-01-16 | 1996-07-24 | 唐世海 | Foodstuff of black polished glutinous rice |
| CN1218630A (en) * | 1997-12-05 | 1999-06-09 | 马元德 | Fragrance of five cereals |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100457884C (en) * | 2005-12-09 | 2009-02-04 | 山东理工大学 | Beer auxiliary-material extruding, steaming and boiling method, processing apparatus and saccharification method |
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