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Compound enzyme for bear

A beer compound enzyme and maltase technology, applied in the field of beer compound enzymes, can solve the problems of easy inactivation in storage and use, insufficient enzyme activity, simple compounding, etc., and achieve the effects of prolonging the shelf life, prolonging the shelf life, and enhancing freezing resistance.

Active Publication Date: 2013-08-14
HUNAN HONGYING BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] The technical problem solved by the present invention is to overcome the defects of existing beer compound enzymes such as simple compounding, single function, insufficient enzyme activity during use, and easy inactivation during transportation, storage and use. Using high-quality imported malt as raw material, ultrasonic , High-voltage pulsed electric field technology (pulsed electric field referred to as "PEF") maximizes the extraction of malt enzyme enzyme sources, filtration, ultrafiltration concentration, and spray drying to obtain concentrated malt enzymes; at the same time, using high-quality malt as raw materials, through enzymatic hydrolysis , filtration, ultrafiltration and concentration to obtain concentrated wort powder; finally, malt enzyme is used as the main raw material to scientifically compound mixed enzyme, concentrated wort powder, protective agent, activator, etc. A beer complex enzyme that is alive, has a strong malt aroma, and can provide rich nitrogen sources for wort

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0064] A kind of beer compound enzyme is made up of the raw material of following parts by weight:

[0065] 40 parts of concentrated malt enzyme, 30 parts of mixed enzyme, 10 parts of concentrated wort powder, 10 parts of protective agent, and 10 parts of activator.

[0066] The composition of the concentrated malt enzyme by weight is: 80% of the original malt enzyme and 20% of the aroma malt enzyme.

[0067] The preparation method of the former malt enzyme is as follows:

[0068] (1) High-voltage pulse electric field (PEF) soaking treatment: soak the malt in a presoak tank with 3 times 20°C warm water for 10 minutes, so that the moisture content of the malt reaches 25%, and at the same time perform high-voltage pulse electric field (PEF) treatment, the electric field strength is 20KV / cm, pulse time 150μS, pulse frequency 200Hz;

[0069] (2) Grinding: Put the malt and soaking water processed in step (1) into the malt grinder with water to grind, adjust the distance between ...

Embodiment 2

[0106] A kind of beer compound enzyme is made up of the raw material of following parts by weight:

[0107] 50 parts of concentrated malt enzyme, 40 parts of mixed enzyme, 15 parts of concentrated wort powder, 12 parts of protective agent, and 12 parts of activator.

[0108] The concentrated malt enzyme is composed of 82% of original malt enzyme and 18% of aroma malt enzyme.

[0109] The preparation method of the former malt enzyme is as follows:

[0110] (1) High-voltage pulse electric field (PEF) soaking treatment: Soak the malt in the pre-preg tank with 5 times 35°C warm water for 15 minutes, so that the moisture content of the malt reaches 30%, and at the same time perform high-voltage pulse electric field (PEF) treatment, the electric field strength is 30KV / cm, pulse time 180μS, pulse frequency 250Hz;

[0111] (2) Grinding: Put the malt and soaking water processed in step (1) into the malt grinder with water to grind, adjust the distance between the rollers to 0.5mm, a...

Embodiment 3

[0148] A kind of beer compound enzyme is made up of the raw material of following parts by weight:

[0149] 60 parts of concentrated malt enzyme, 40 parts of mixed enzyme, 20 parts of concentrated wort powder, 15 parts of protective agent, and 15 parts of activator.

[0150] The composition of the concentrated malt enzyme by weight is: 85% of the original malt enzyme and 15% of the aroma malt enzyme.

[0151] The preparation method of the former malt enzyme is as follows:

[0152] (1) High-voltage pulse electric field (PEF) soaking treatment: Soak the malt in 6 times 50°C warm water for 20 minutes in the presoak tank, so that the moisture content of the malt reaches 35%, and perform high-voltage pulse electric field (PEF) treatment at the same time. cm, pulse time 200μS, pulse frequency 300Hz;

[0153] (2) Grinding: Put the malt and soaking water processed in step (1) into the malt grinder with water to grind, adjust the distance between the rollers to 0.5mm, and the rotatio...

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Abstract

The invention discloses a compound enzyme for bear, and belongs to the field of enzyme preparation processing. The compound enzyme adopts a natural concentrated maltase as a main material, and is complexed with a mixed enzyme scientifically, so that not only are full enzyme sources filled, but also more importantly under the synergistic effect of a protective agent and an activating agent, the enzyme activity is enough, the storage performance is good, a nitrogen source is rich, the malt flavor is strong, and the loss rate of the enzyme activity after 2-year storage at normal temperature is less than 3%. The compound enzyme disclosed by the invention has the advantages that the complexing is scientific, the preparation process is simple, the function of a product is complete, the storage period is long, the transportation, the storage and the use are convenient, especially a solid foundation is laid for carrying out added enzyme-preparation saccharification with the auxiliary-material ratio, reducing the production cost of the bear and producing the high-quality traditional bear with rich nutritional values and natural-pure taste and flavor.

Description

technical field [0001] The invention belongs to the field of enzyme preparation processing, in particular to a beer 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 malt as raw materials ...

Claims

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Application Information

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IPC IPC(8): C12C5/00
Inventor 李洪兵朱永明胡永明杨志祥高志忠左泽华王永兰向左东
Owner HUNAN HONGYING BIOTECHNOLOGY CO LTD
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