Special composite enzyme preparation for malting

A compound enzyme preparation and compound enzyme technology are applied in the preparation of enzymes, hydrolase, wort, etc., which can solve the problems of high protein and pentosan content, ineffective decomposition, poor colloidal stability, etc., and increase the α-amino group. Nitrogen and fermentable sugars, improve brewing performance, reduce content

Inactive Publication Date: 2010-12-01
魏海峰 +1
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to aim at the high content of protein and pentosan during the saccharification of domestic malt, the lack of endogenous enzymes, which cannot be effectively decomposed, and the adverse effects brou...

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: The specific formula of the present invention is as follows, and the contents are components in weight percent: 15% hemicellulase, 45% β-glucanase, 10% cellulase, 10% protease, 20% purified water. The preparation method is as follows: the raw material enzymes are subjected to pretreatment respectively, filtered by a microfiltration membrane, then mixed in an automatic mixer in proportion, filtered through a fine filtration membrane, and quantitatively filled to become a product.

Embodiment 2

[0036] Embodiment 2: The specific formulation of the present invention is as follows, and the contents are components in weight percent: 20% hemicellulase, 25% β-glucanase, 15% cellulase, 15% protease, and 25% purified water. The preparation method is the same as Example 1.

Embodiment 3

[0037] Embodiment 3: The specific formulation of the present invention is as follows, and the contents are components in weight percent: 15% hemicellulase, 30% β-glucanase, 15% cellulase, 15% protease, and 25% purified water. The preparation method is the same as Example 1.

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PUM

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Abstract

The invention provides a special composite enzyme preparation for malting. The preparation is characterized by comprising the following components in percentage by weight: 15 to 20 percent of hemicellulase, 10 to 15 percent of cellulose, 25 to 45 percent of beta-glucanase, 10 to 15 percent of protease, and 20 to 25 percent of purified water. The special composite enzyme preparation for malting can remarkably reduce the content of beta-glucan in a malt finished product, degrades starch polysaccharide, non-starch polysaccharide and other sticky substances, improves the filtering speed, increases the content of maltose, improves product quality, and improves enterprise competitive power.

Description

technical field [0001] The invention relates to a special compound enzyme preparation for malting technical background [0002] my country's beer industry has developed rapidly, and beer production has ranked first in the world for several consecutive years, but unfortunately, the development of domestic barley has stagnated. The fundamental reason is that domestic barley is restricted by soil quality, climate, variety, germination methods, and technological conditions. The quality of domestic malt has always been low. Affected by many factors, the secretion of amylase, protease, hemicellulose, phosphatase, and oxidoreductase in barley is insufficient during the germination process, resulting in the overproduction of β-glucan, hemicellulose, and protein in beer malt. High, resulting in significantly slower filtration speed after saccharification, low leaching rate, low α-amino nitrogen and storage value, high color value, which seriously reduces the fermentation power of ye...

Claims

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Application Information

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IPC IPC(8): C12N9/00C12N9/42C12N9/50C12C7/04
Inventor 魏海峰吴鹏
Owner 魏海峰
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