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 ...