Beer compound enzyme

Abstract

The invention relates to a beer compound enzyme preparation, which is prepared by compounding composite cellulose, glucanase, amylase and prolease. According to characteristics of domestic barley of high contents of beta-glucan and protein, low saccharificaion yield and the like, functional enzymes are compounded; and the synergy among enzyme systems effectively decomposes macromolecular sticky substances that the beta-glucan and pentosan are hybridized in wort, reduces the viscosity of the wort, improves the clearing degree and filtering speed of the wort, increases alpha-amino nitrogen and fermentable sugar in the wort, perfects brewing performance of the wort, improves the saccharificaion yield, and reduces the cost.

Description

Technical field: [0001] The invention relates to the technical field of biological enzyme preparations, in particular to a beer compound enzyme preparation for improving the saccharification yield of beer production. technical background: [0002] In recent years, the rapid development of the beer industry has led to rising prices of raw materials used in beer production, resulting in a significant increase in production costs. Therefore, many companies use domestic barley for production to reduce costs. However, some indicators of domestic barley are significantly higher than high-quality Australian wheat Differences: 1) domestic malt protein content is higher, 2) β-glucan content is higher, 3) yield is lower. During the saccharification process, the material composition in the malt has a great influence on the saccharification effect, wort composition, and wort filtration. The negative impact caused by the differences in the above quality indicators is that the hydrolysis ...

AI Technical Summary

Problems solved by technology

[0002] In recent years, the rapid development of the beer industry has led to rising prices of raw materials used in beer production, resulting in a significant increase in production costs. Therefore, many companies use domestic barley for production to reduce costs. However, some indicators of domestic barley are significantly higher than high-quality Australian wheat. Differences: 1) Domestic malt protein content is higher, 2) β-glucan content is higher, 3) Yield rate is lower

During the saccharification process, the material composition in the malt has a great influence on the saccharification effect, wort composition, and wort filtration. The negative impact caused by the differences in the above quality indicators is that the hydrolysis of β-glucan and protein in the malting process is not ideal, and it is easy to Lead to adverse reactions such as low saccharification power, poor abiotic stability, and difficulty in filtration