Beer complex enzyme capable of improving beer malt fragrance

Abstract

The invention discloses a beer complex enzyme capable of improving beer malt fragrance, belonging to the field of enzyme preparation processing. The beer complex enzyme takes natural concentrated malt enzyme as a main raw material, mixed enzyme is compounded scientifically, so that a sufficient enzyme source is supplemented, the most important is that under the synergistic effect of a protective agent and an activating agent, the enzyme has stronger activity and more excellent preservation property, the nitrogen source is richer, the fragrance of the malt is thicker, and the enzyme activity loss ratio is less than 3% when the beer is preserved for two years. The beer complex enzyme is compounded scientifically, has a simple preparation method, has complete functions and long shelf life, is convenient to transport, store and use, and especially lays a firm foundation for additional enzymic preparation glycation by high accessory proportion, reduction of beer production cost, and production of pure traditional beer with rich nutritive value and natural and pure flavor and taste.

Description

technical field [0001] The invention belongs to the field of enzyme preparation processing, in particular to a beer compound enzyme capable of improving the aroma of beer malt. 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 Austr...

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 compound enzyme that is alive, has a strong malt aroma, and can provide rich nitrogen sources for wort

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