Novel high-efficiency solid compound enzyme for beer

Abstract

The invention discloses a novel high-efficiency solid compound enzyme for beer, belonging to a field of beer enzymes. The compound enzyme is prepared from amylase, protease, hemicellulase, esterase, oxidase, zinc chloride, calcium chloride, sodium sulfate and magnesium chloride . According to the invention, on basis of comprehensive complex formulation of a malt enzyme system, inorganic salts are added as an activator, so that an optimum condition for enzyme catalysis is created, activities of self enzymes and outer enzymes in the malt are fully played, starch, protein, hemicellulose, fats and other macromolecules in the malt are thoroughly and effectively decomposed, and thus components of saccharified wort are relatively scientific and reasonable, thereby not only improving beer output, but also greatly improving non-biological stability of beer. Meanwhile, by introducing the selective inorganic-salt activator, the wort is enabled to contain full inorganic salt ions which are beneficial for growth and breeding of yeast, and contents of volatile acids, aldehydes, diacetyl and other harmful fermentation byproducts in broth are effectively reduced.

Description

technical field [0001] The invention relates to the field of beer enzyme preparations, in particular to a novel high-efficiency beer solid compound enzyme. Background technique [0002] Beer is rich in nutrients and low in alcohol content. It is deeply loved by consumers for its unique foam and special fragrance. Beer contains essential vitamins, amino acids and carbohydrates for the human body. Drinking beer in moderation is beneficial to human health. Therefore, it enjoys the reputation of "liquid bread". [0003] my country's beer industry has developed rapidly, and beer production has ranked first in the world for several consecutive years. Unfortunately, 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...

AI Technical Summary

Problems solved by technology

[0008] The purpose of the present invention is to overcome the defects of the existing beer compound enzymes, aiming at the problems of insufficient enzyme activity, less endogenous enzymes, insufficient catalysis of external enzymes and easy inactivation in domestic malt, first comprehensively compound the defects according to the defects of domestic malt enzymes Add malt enzyme system, then add inorganic salt ions that can activate enzyme activity to the compound enzyme and mix evenly, fully exert the activity of malt's own enzyme and external enzyme, not only effectively increase the yield of saccharified wort, but also greatly reduce the fermentation rate. The production of harmful by-products in the liquor improves the quality of beer and the vitality of yeast

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