Novel high-efficiency solid compound enzyme for beer

A compound enzyme and high-efficiency technology, applied in the brewing, enzymes, hydrolase and other directions of beer, can solve the problems of insufficient catalysis of external enzymes, insufficient enzyme activity, and few endogenous enzymes, so as to improve abiotic stability and promote yeast. Effects of proliferation, component science

Active Publication Date: 2013-07-10
HUNAN HONGYING BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 syst

Method used

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  • Novel high-efficiency solid compound enzyme for beer
  • Novel high-efficiency solid compound enzyme for beer

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0050] First, accurately weigh 35 parts of solid powder enzyme preparation amylase, 30 parts of protease, 30 parts of hemicellulase, 15 parts of esterase, 15 parts of oxidase, and mix evenly to obtain a mixed enzyme preparation; then accurately weigh 40 parts of zinc chloride , 20 parts of calcium chloride, 20 parts of sodium sulfate, and 10 parts of magnesium chloride were uniformly and quickly mixed to obtain an activator; finally, the mixed enzyme preparation and activator were quickly and uniformly mixed according to a mass ratio of 5:1, and vacuum-packed to obtain a new type of high-efficiency beer solid compound enzyme.

[0051] (1) How to use:

[0052] In the saccharification stage, the beer compound enzyme preparation of the present invention is added to the saccharification pot:

[0053] First, accurately weigh the beer compound enzyme, add 5 times of 50°C saccharification water into the stainless steel container, stir and dissolve for 5 minutes, add the mash pot 5-10...

Embodiment 2

[0062] First, accurately weigh 25 parts of solid powder enzyme preparation amylase, 20 parts of protease, 20 parts of hemicellulase, 12 parts of esterase, 12 parts of oxidase, and mix evenly to obtain a mixed enzyme preparation; then accurately weigh 35 parts of zinc chloride , 15 parts of calcium chloride, 15 parts of sodium sulfate, and 8 parts of magnesium chloride are evenly mixed to obtain an activator; finally, the mixed enzyme preparation and the activator are quickly and uniformly mixed according to the mass ratio of 2:1, and vacuum-packed to obtain a new type of high-efficiency beer solid compound enzyme.

Embodiment 3

[0064] First, accurately weigh 15 parts of solid powder enzyme preparation amylase, 15 parts of protease, 15 parts of hemicellulase, 10 parts of esterase, 10 parts of oxidase, and mix evenly to obtain a mixed enzyme preparation; then accurately weigh 30 parts of zinc chloride , 10 parts of calcium chloride, 10 parts of sodium sulfate, and 5 parts of magnesium chloride are evenly mixed to obtain an activator; finally, the mixed enzyme preparation and the activator are quickly and uniformly mixed according to a mass ratio of 1:1, and vacuum-packed to obtain a new type of high-efficiency beer solid compound enzyme.

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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...

Claims

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Application Information

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IPC IPC(8): C12C7/04C12N15/113C12N9/50C12N9/44C12N9/42C12N9/34C12N9/30C12N9/26C12N9/20C12N9/16C12N9/04C12N9/02
Inventor 李洪兵李海清张锦杰朱永明胡永明杨志祥高志忠向左东王永兰左泽华
Owner HUNAN HONGYING BIOTECHNOLOGY CO LTD
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