Beer complex enzyme capable of improving beer foam property

A beer compound enzyme and foam 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. Effect

Active Publication Date: 2013-08-21
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

Method used

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  • Beer complex enzyme capable of improving beer foam property
  • Beer complex enzyme capable of improving beer foam property
  • Beer complex enzyme capable of improving beer foam property

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0046] A kind of beer compound enzyme that can improve beer foam performance is made up of the raw material of following parts by weight:

[0047] 40 parts of concentrated malt enzyme, 40 parts of concentrated wort powder, 30 parts of mixed enzyme, 10 parts of protective agent, and 10 parts of activator.

[0048] The preparation method of the concentrated malt enzyme is as follows:

[0049] (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 to make the moisture content of the malt reach 25%. cm, pulse time 150μS, pulse frequency 200Hz;

[0050] (2) Pulverization: Add the malt and soaking water processed in step (1) into the malt pulverizer with water to pulverize, adjust the roller spacing to 0.5mm, and the rotating speed to 250rpm to obtain malt slurry;

[0051] (3) Ultrasonic and PEF extraction: Put the malt slurry in the batching tank, and use a probe-type ultrasonic extractor to condu...

Embodiment 2

[0070] A kind of beer compound enzyme that can improve beer foam performance is made up of the raw material of following parts by weight:

[0071] 50 parts of concentrated malt enzyme, 50 parts of concentrated wort powder, 40 parts of mixed enzyme, 12 parts of protective agent, and 12 parts of activator.

[0072] The preparation method of the concentrated malt enzyme is as follows:

[0073] (1) High-voltage pulse electric field (PEF) soaking treatment: soak the malt in 5 times 35°C warm water for 15 minutes in the presoak tank, so that the moisture content of the malt reaches 30%, and at the same time carry out high-voltage pulse electric field (PEF) treatment, the electric field strength is 30KV / cm, pulse time 180μS, pulse frequency 250Hz;

[0074] (2) Pulverization: Add the malt and soaking water processed in step (1) into the malt pulverizer with water to pulverize, adjust the roller spacing to 0.5mm, and the rotating speed to 250rpm to obtain malt slurry;

[0075] (3) U...

Embodiment 3

[0094] A kind of beer compound enzyme that can improve beer foam performance is made up of the raw material of following parts by weight:

[0095] 60 parts of concentrated malt enzyme, 60 parts of concentrated wort powder, 40 parts of mixed enzyme, 15 parts of protective agent, and 15 parts of activator.

[0096] The preparation method of the concentrated malt enzyme is as follows:

[0097] (1) High-voltage pulse electric field (PEF) soaking treatment: Soak the malt in 6 times of 50°C warm water for 20 minutes in the presoak tank, so that the moisture content of the malt can reach 35%. cm, pulse time 200μS, pulse frequency 300Hz;

[0098] (2) Pulverization: Add the malt and soaking water processed in step (1) into the malt pulverizer with water to pulverize, adjust the roller spacing to 0.5mm, and the rotating speed to 250rpm to obtain malt slurry;

[0099] (3) Ultrasonic and PEF extraction: put the malt slurry in the batching tank, and use a probe-type ultrasonic extractor to...

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Abstract

The invention discloses a beer complex enzyme capable of improving beer foam property, belonging to the field of enzyme preparation processing. The beer complex enzyme takes natural concentrated malt enzyme and concentrated wort powder as main raw materials, mixed enzyme is compounded scientifically, so that a sufficient enzyme source is supplemented, what is 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, 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, guarantee of the nitrogen source in the wort, and production of excellent beer with good foam property and rich foam.

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 foam performance of beer. 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...

Claims

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Application Information

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IPC IPC(8): C12C5/00
Inventor 李洪兵杨志祥高志忠
Owner HUNAN HONGYING BIOTECHNOLOGY CO LTD
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