Preparation method for maize starch syrup used for beer fermentation

A corn starch and beer fermentation technology, which is applied in the directions of microorganism-based methods, beer brewing, wort preparation, etc., can solve the problems of affecting beer quality, insufficient α-amino nitrogen, unreasonable sugar composition of corn starch syrup, and the like, Achieve the effect of reducing beer production cost, sufficient α-amino nitrogen content, and shortening saccharification time

Inactive Publication Date: 2012-05-30
HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a kind of preparation method of the cornstarch syrup that is specially used in beer fermentation, the cornstarch syrup sugar composition that this method produces is reasonable, is used for solving the unreasonable composition of the cornstarch syrup sugar composition used in beer production, α-amino nitrogen Deficiencies that affect the quality of beer

Method used

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  • Preparation method for maize starch syrup used for beer fermentation
  • Preparation method for maize starch syrup used for beer fermentation
  • Preparation method for maize starch syrup used for beer fermentation

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: Preparation of cornstarch syrup and syrup for beer production, see the specific process figure 2 .

[0019] 1. Preparation of Corn Starch Syrup

[0020] a. Preparation of maltose syrup: Weigh cornstarch and put it into the mixing tank, add water into the tank, stir until the concentration is 17°Be', gelatinize at 100°C for 10min, and then add corn starch in an amount of dry basis corn The amount of starch is based on the high temperature resistant α-amylase 25u / g, at 100°C, after liquefaction for 20 minutes, then add fungal α-amylase 6u / g based on the amount of corn starch on a dry basis and common Lulanase 35u / g, pH value 5.5, temperature 55°C, saccharification for 9 hours, filter paper pressure filtration, detected maltose syrup DE value 50%, maltose concentration 57% maltose syrup, set aside.

[0021] b. Preparation of beer yeast slime hydrolyzate: first pretreat the fresh yeast slime, wash with three times distilled water, then pass through an 80-me...

Embodiment 2

[0026] Embodiment 2: preparation cornstarch syrup and syrup are used for beer production

[0027] 1. Preparation of Corn Starch Syrup

[0028]a. Preparation of maltose syrup: Weigh cornstarch and put it into a mixing tank, add water into the tank, stir until the concentration is 15°Be', gelatinize in a boiling water bath at 100°C for 10min, and then add the amount to dry The amount of base corn starch is 30u / g of high-temperature-resistant α-amylase based on the calculation basis. After liquefying at 90°C for 25 minutes, add 10u / g of fungal α-amylase based on the dry basis of corn starch and pullulanase 40u / g, control the pH value to 5.5, the temperature is 55°C and the saccharification time is 7h, and then the filter paper is pressure-filtered to obtain a maltose syrup with a DE value of 45% and a maltose concentration of 55%, which is set aside.

[0029] b. Preparation of beer yeast slime hydrolyzate: first pretreat the fresh yeast slime, wash with three times distilled wat...

Embodiment 3

[0034] Embodiment 3: Preparation of cornstarch syrup and syrup for beer production

[0035] 1. Preparation of Corn Starch Syrup

[0036] a. Preparation of maltose syrup: Weigh cornstarch and put it into a slurry mixing tank, add water into the tank, stir until the concentration is 20°Be', gelatinize in a boiling water bath at a temperature of 100°C for 10min, add the amount to dryness The amount of base corn starch is 30u / g of high-temperature-resistant α-amylase as the basis for calculation. After liquefying at 100°C for 25 minutes, add 8u / g fungal α-amylase and 40u / g pullulanase, and fungal α-amylase The amount of enzyme and pullulanase added is calculated based on the amount of corn starch on a dry basis, the pH value is controlled at 5.5, the temperature is 55°C, saccharification is carried out for 8 hours, and the filter paper is filtered under pressure to obtain a DE value of 60% and a maltose concentration of 60%. % maltose syrup, set aside.

[0037] b. Preparation of...

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Abstract

The invention discloses a preparation method for maize starch syrup used for beer fermentation, which comprises the following steps: firstly, preparing maize starch into malt syrup; adding Beta-glucanase, acidity Beta-mannase, and nematolyt into beer yeast paste which is prepared into the beer yeast paste hydrolysate, and then mixing malt syrup and beer yeast paste hydrolysate in proportion to prepare maize starch syrup. The preparation method uses yeast paste enzymatic hydrolysate as enhanced nitrogen source of syrup; the content of maltose in prepared maize starch syrup is larger than 50%; the ratio of fermentable sugar and non-sugar is larger than 7:3; the component of sugar in syrup is reasonable; the content of a-amino nitrogen is sufficient; the prepared product is suitable for fermenting beer yeast and can meet the whole nutrition requirements in the yeast growth and fermentation process; the product is used for beer production in stead of whort, substitution rate can reach 50%; the product alleviates the burden of yeast paste on environmental protection while reducing the production cost of the beer, and increases the utilization rate of the yeast paste.

Description

1. Technical field [0001] The invention relates to a preparation method of corn starch syrup, in particular to a preparation method of special corn starch syrup rich in α-amino acid for beer. 2. Background technology [0002] At present, the production of beer is mainly based on barley as raw material, rice, corn, etc. as auxiliary materials, through gelatinization, saccharification and other processes to make wort, and then inoculate brewer's yeast for fermentation to make finished beer. See the specific process. figure 1 . It can be seen from the process flow chart that the malt and rice are processed separately, and the wort is made into wort through gelatinization, saccharification and other processes. Therefore, the enzymes present in the malt are used in the whole preparation process. Due to the different varieties of barley and the different places of origin, the amount of enzyme contained in it is also different, which may cause incomplete enzymatic hydrolysis, resu...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12C7/047C12P19/14C12P19/12C12R1/865
Inventor 郭德军衣海龙
Owner HEILONGJIANG BAYI AGRICULTURAL UNIVERSITY
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