Multi-enzyme preparation capable of effectively reducing malt and beer turbidity

Abstract

The invention relates to a multi-enzyme preparation capable of effectively reducing malt and beer turbidity, which is characterized in that the multi-enzyme preparation comprises the following ingredients in percentage by weight: 15 to 20 percent of hemicellulase, 10 to 25 percent of beta-dextranase, 15 to 30 percent of prolease, 5 to 15 percent of alpha-amylase and 10 to 25 percent of pure water. The multi-enzyme preparation belongs to the multi-enzyme preparation capable of effectively reducing the malt and beer turbidity, and the turbidity of partial finished products of malt is obviously higher because the varieties, the production places or the production processes of barley are different. The multi-enzyme preparation can effectively solve the problem that the turbidity of the malt is obviously higher, the contents of macromolecular substances such as beta-dextranase, xylan, protein, starch and the like are reduced, the abiological stability of the beer is improved, and the quality of products is improved.

Description

technical field [0001] The invention relates to a compound enzyme preparation which can effectively reduce the turbidity of malt and beer. technical background [0002] my country's beer industry has developed rapidly, and beer production has ranked first in the world for several consecutive years. Unfortunately, however, the development of domestic barley has stagnated. The fundamental reason is that the quality of domestic malt has always been low due to the constraints of soil quality, climate, variety, germination method, and technological conditions. Large beer groups do not hesitate to import a class of Australian malt and French malt as raw materials for beer production at high prices. Due to the influence of many factors, the amylase, protease, hemicellulase, phosphatase, oxidoreductase, etc. of domestic barley are in the germination process. Insufficient secretion of β-glucan, hemicellulose, protein, etc. in beer malt, resulting in high turbidity and dark color of...

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to aim at the adverse effects brought by the subsequent process due to the lack of endogenous enzymes resulting in high protein, starch polysaccharide and non-starch polysaccharide content when domestic malt is saccharified, which cannot be effectively decomposed. , so that protein, starch polysaccharide and non-starch polysaccharide are fully hydrolyzed, reduce the turbidity of wort, improve the utilization rate of raw materials, and effectively solve the problems of unclear wort, poor colloidal stability, easy turbidity, and short shelf life

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