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A compound enzyme and enzyme preparation technology, applied in the field of bioengineering, can solve the problems of not bringing good economic benefits to enterprises, no public reports, and bacteria, etc., to shorten the main fermentation time, prolong the fermentation time, and germinate rate-enhancing effect
Inactive Publication Date: 2009-03-11
YUNNAN NORMAL UNIV
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Problems solved by technology
And because each production factory of Rhizopus yeast Sanqu has different technical levels, the produced Rhizopus yeast Sanqu has shortcomings such as saccharification power, low fermentability, and miscellaneous bacteria, and the amount of addition is also relatively large (0.5%- 1%)
Therefore, it cannot bring good economic benefits to the enterprise.
[0003] Through literature search, there is no public report identical with the present invention
Method used
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Embodiment 1
[0027] Embodiment 1: the preparation of compound enzyme
[0028] Compound enzyme of the present invention is made up of following several enzyme preparations and yeast:
[0029] Glucoamylase 200U~225U / g wheat
[0030] Pullulanase 80IU~100IU / g wheat
[0031] Acid protease 10IU~15IU / g wheat
[0032] Cellulase 15IU~20IU / g wheat
[0033] β-glucanase 15IU~20IU / g wheat
[0034] β-mannanase 5IU~10IU / g wheat
[0035] Xylanase 10IU~15IU / g wheat
[0036] Phytase 5IU~10IU / g wheat
[0037] Pectinase 5IU~10IU / g wheat
[0038] High temperature resistant Saccharomyces cerevisiae 1.5%~2%(W / W)
[0039] Aroma yeast 1%~1.5%(W / W)
[0040] Mix the raw materials in the above ratio evenly in a mixing tank, and pack them in an automatic vacuum packaging machine to obtain the powdered wheat-type liquor compound enzyme product of the present invention.
Embodiment 2
[0041] Embodiment 2: the application of compound enzyme
[0042] The specific method of use of the present invention is as follows: the traditional brewing process of producing Xiaoqu liquor with wheat as raw material is: raw material wheat→soaking→cooking→cooling→lower koji→culture bacteria in the box→adding distilled grains out of the box→into the pond for fermentation→distillation →Original wine→aging→blending→inspection→packaging→finished product. Under the condition of not changing the above-mentioned brewing process, the added amount of the complex enzyme of the present invention is 0.1% of the raw material weight. There are two ways to use it:
[0043] (1) Sprinkle one-third of the total amount of compound enzyme together with Xiaoqu at the stage of the next koji, and then sprinkle two-thirds of the total amount of compound enzyme after it is out of the box, add blending grains and mix well for fermentation. When the complex enzyme is added, it may be added in powder ...
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Abstract
The invention relates to complex enzyme and application thereof, which belongs to the technical field of the brewing of distillate spirits. The complex enzyme comprises the following enzyme preparations and yeasts: 200 to 225 U/g of saccharifying enzyme (wheat), 80 to 100 IU/g of pullulanase (wheat), 10 to 15 IU/g of acid protease (wheat), 15 to 20 IU/g of cellulose (wheat), 15 to 20 IU/g of beta-dextranase (wheat), 5 to 10 IU/g of beta-mannase (wheat), 10 to 15 IU/g of xylanase (wheat), 5 to 10 IU/g of phytase (wheat), 5 to 10 IU/g of pectase (wheat), 1.5 to 2 percent of high temperature resistant saccharomyces cerevisiae (W/W), and 1 to 1.5 percent of aroma-producing yeast (W/W). The complex enzyme is applied as an additive to the production of wheat type distillate spirits. The complex enzyme can increase fermentable sugar, improve the utilization rate of raw materials, and improve the distillation yield; at the same time, the complex enzyme releases and synthesizes more flavor substances, and has the advantages of improving the quality of the distilled spirits and increasing the high-quality product rate of xiaoqu distillate spirits and so on; and the complex enzyme can be widely applied to the production of wheat type distillate spirits.
Description
Technical field: [0001] The invention relates to the field of bioengineering and belongs to liquor brewing technology, in particular to a compound enzyme suitable for producing Xiaoqu liquor with wheat as raw material and its application. Background technique: [0002] Xiaoqu baijiu is one of the main wines in my country, and its annual output accounts for more than 30% of the total liquor output. It is mainly produced in the south and southwest of China. The production of Xiaoqu baijiu mainly uses sorghum, corn, wheat, barley, etc. as raw materials, uses Xiaoqu as a saccharification starter, uses whole-grain raw material cooking, box-type solid-state culture for saccharification, fermented grains with fermented grains, and solid-state distillation. At present, the saccharification starter used in the production of Xiaoqu Baijiu is mainly Rhizopus yeast Sanqu. The production method is that the pure rhizopus and yeast are separately inoculated on the bran and then mixed and ...
Claims
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Application Information
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