Total-effect beer compound enzyme

A beer compound enzyme and mixed enzyme technology, applied in the direction of beer brewing, enzymes, hydrolytic enzymes, etc., can solve the problems of easy inactivation during storage and use, insufficient enzyme activity, simple compounding, etc., to achieve extended shelf life, extended shelf life, Enhance the effect of frost resistance

Active Publication Date: 2014-05-07
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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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A full-effect beer complex enzyme consists of the following raw materials in parts by weight:

[0056] 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.

[0057] The composition of the concentrated malt enzyme by weight is: 80% of the original malt enzyme and 20% of the aroma malt enzyme.

[0058] The preparation method of the former malt enzyme is as follows:

[0059] (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 perform high-voltage pulse electric field (PEF) treatment at the same time, and the electric field strength is 20kV / cm, pulse time 150μs, pulse frequency 200Hz;

[0060] (2) Grinding: Put the malt and soaking water processed in step (1) into the malt grinder with water to grind, adjust the distance be...

Embodiment 2

[0088] A full-effect beer complex enzyme consists of the following raw materials in parts by weight:

[0089] 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.

[0090] The concentrated malt enzyme is composed of 82% of original malt enzyme and 18% of aroma malt enzyme.

[0091] The preparation method of the former malt enzyme is as follows:

[0092](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 carry out high-voltage pulse electric field (PEF) treatment, the electric field strength is 30kV / cm, pulse time 180μs, pulse frequency 250Hz;

[0093] (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...

Embodiment 3

[0121] A full-effect beer complex enzyme consists of the following raw materials in parts by weight:

[0122] 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.

[0123] The composition of the concentrated malt enzyme by weight is: 85% of the original malt enzyme and 15% of the aroma malt enzyme.

[0124] The preparation method of the former malt enzyme is as follows:

[0125] (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 to make the moisture content of the malt reach 35%. cm, pulse time 200μs, pulse frequency 300Hz;

[0126] (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 rotation speed to 250rpm to obtain malt slurry;

[0127] (3) Ultrasonic and PEF extract...

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Abstract

The invention discloses total-effect beer compound enzyme, and belongs to the field of enzyme preparation processing. The beer compound enzyme is scientific compound enzyme which adopts natural concentrated malt enzyme as the main material, so that not only can a sufficient enzyme source be supplemented, but also under the synergistic effect of protective agent and activator, the enzyme activity is more sufficient, the storage performance is better, the nitrogen source is richer, the malt fragrance is more sufficient, and enzyme activity loss ratio is lower than 3% after the two-year storage at the room temperature. The total-effect beer compound enzyme disclosed by the invention is scientific in composition, simple in preparation process, complete in product functions, long in quality guarantee period, convenient to transport, store and use. Especially, the total-effect beer compound enzyme can be used for carrying out saccharification onto external enzyme preparation with a high auxiliary material proportion, so that the beer production cost is lowered, and a solid foundation is laid up for producing excellent conventional beer which is high in nutritive value and pure and natural in mouthfeel and flavor.

Description

technical field [0001] The invention belongs to the field of enzyme preparation processing, in particular to a full-effect 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 ra...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/00C12C7/04C12N9/26C12N9/44C12N9/42C12N9/50C12N9/02C12N9/04C12N9/16
Inventor 李洪兵杨志祥高志忠
Owner HUNAN HONGYING BIOTECHNOLOGY CO LTD
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