Beer compound enzyme containing neutral protease

Abstract

The invention discloses a beer compound enzyme containing neutral protease, and belongs to the field of processing of an enzyme preparation. The beer compound enzyme takes natural concentrated malt enzyme as a main raw material, and the mixed enzyme is scientifically compounded, so that not only is an enough enzyme source replenished, but also the beer compound enzyme is more enough in enzyme activity, more excellent in preservation property, more abundant in nitrogen source, and more sufficient in malt fragrance under the synergistic effects of a protective agent and an activating agent; the enzyme activity loss rate after storage for two years at normal temperature is smaller than 3%; the neutral protease in the mixed enzyme is prepared by liquid deep mixed fermentation under a specific fermentation condition by taking bacillus subtilis 1398-2-12 producing the neutral protease with strong thermal stability as an original strain, the enzyme activity of the neutral protease is 5500-7000U / mL, the optimum reaction temperature is 70 DEG C, the optimum reaction pH value is 7.2, and the neutral protease is more suitable for beer brewing. The beer compound enzyme is scientific to compound, the product is complete in function, long in expiration date, and convenient to transport, store and use, and a basis is established for production of excellent beer.

Description

technical field

[0001] The invention belongs to the field of enzyme preparation processing, in particular to a beer compound enzyme containing neutral protease. 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 F...

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