Method for enhancing stability of beer brewing technique and dedicated complex enzyme thereof

Abstract

The invention discloses a method for enhancing the stability of the beer brewing technique and a dedicated complex enzyme thereof. Each gram of complex enzyme contains the following components by enzyme activity (U / g): 3000 to 5000 heat-resistant Beta-glucanase, 1000 to 2500 cellulase, 3000 to 4500 xylanase, 20000 to 25000 neutral protease and 10000 to 14000 heat-resistant Alpha-amylase. The method adds the complex enzyme into a saccharifying tank at the beginning of saccharification. When the complex enzyme is applied to the saccharification process of beer brewing, the content of Alpha-amino nitrogen and the total content of nitrogen in beerwort can be increased, the filtration rate and fermentability of beerwort and beer can be increased, consequently, the stability of the beer brewingtechnique is ensured, and the quality of beer is increased. The method is mainly applied to the saccharification process of beer brewing, and the operation is simple and convenient.

Description

Technical field [0001] The invention relates to a method for improving the stability of a beer brewing process and a special composite enzyme, in particular to a method for improving the stability of the beer brewing process by using an enzyme preparation as a saccharification accelerator. Background technique [0002] In addition to 60-70% starch, barley malt also contains protein, cellulose, β-glucan, pentosan and other substances. Traditional beer brewing only uses the enzymes produced during the sprouting of barley. Some endogenous enzymes in malt (such as β-glucanase, cellulase, hemicellulase, etc.) synthesize enzyme activity during the sprouting of barley. During the drying process, these enzymes are destroyed to varying degrees, which reduces the solubility of malt, resulting in a series of problems in beer brewing, mainly: the insoluble β-glucan and pentosan in malt are not only It becomes a sticky obstacle during filtration, which causes slow filtration during the filtr...

AI Technical Summary

Problems solved by technology

Traditional beer brewing only uses the enzyme system produced when barley germinates. Some endogenous enzymes of malt (such as β-glucanase, cellulase, hemicellulase, etc.) During the drying process, these enzymes are damaged to varying degrees, which reduces the solubility of the malt, resulting in a series of problems in beer brewing, mainly: the insoluble β-glucan and pentosan in the malt not only Become a viscous obstacle during filtration, causing slow filtration speed in the filtration process, easy oxidation of wort, and loss of extract content in wort; residues of β-glucan cause beer turbidity and reduced foam persistence One of the main reasons for the weak cup-hanging force; the protein in the raw material cannot be effectively decomposed, which hinders the filtration speed during denaturation and precipitation, and makes the content of α-amino nitrogen in the wort low, resulting in low fermentation degree of the wort

These will have a serious impact on the stability of the beer brewing process