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A kind of beer liquid compound enzyme

A technology of compound enzymes and liquid enzymes, applied in the direction of beer brewing, enzymes, lyases, etc., can solve the problems of poor enzyme stability, human hazards, unsuitable for beer brewing production, etc., and achieve low diacetyl content and high alcohol content , Improving the effect of biological stability and enzyme activity stability

Active Publication Date: 2016-04-06
南京汤山精酿啤酒有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chinese patent CN103131557B discloses a compound stabilizer for enzyme preparations for liquid detergents, which relates to enzyme stabilizers and solves the problem of poor enzyme stability in existing liquid detergents, and the traditional enzyme stabilizers mainly use borax, which is potentially harmful to the human body
The above-mentioned disclosed liquid enzyme preparations and stabilizers are not suitable for beer brewing production

Method used

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  • A kind of beer liquid compound enzyme
  • A kind of beer liquid compound enzyme
  • A kind of beer liquid compound enzyme

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0065] The preparation of embodiment 1 hop extract

[0066]The preparation method of the hop extract is as follows: put the fresh mature hops in an ultrasonic cleaning machine at 200W, 40KHz, wash for 12min, drain, freeze at -20°C for 1.5h, and immediately pulverize, the thickness of the frozen material layer is 4cm, and the pulverization particle size is 2mm , add a mixture of ethanol and propanol twice the weight of crushed hops, the mass ratio of ethanol and propanol is 3:2, adjust the pH value to 3.2 with lactic acid, microwave under the conditions of power 200W, frequency 2000Hz, temperature 30℃ Intermittent extraction for 25 minutes, and ultrasonic-assisted extraction under the condition of power 300W and frequency 35KHz; heat preservation for 2h, then microwave extraction for 18min under the condition of power 300W and frequency 2000Hz, and ultrasonic-assisted extraction under the condition of power 400W and frequency 45KHz , finally cool down to room temperature natura...

Embodiment 2

[0070] The preparation of embodiment 2 Chinese herbal medicine extract

[0071] The preparation method of the Chinese herbal medicine extract is as follows: in parts by weight, accurately weigh 65 parts of astragalus, 60 parts of angelica, 42 parts of codonopsis, 42 parts of licorice, 40 parts of houttuynia, 40 parts of divine music, 30 parts of honeysuckle, Poria cocos 25 parts, 20 parts Polygala, 20 parts fried fennel, 15 parts Atractylodes Rhizoma Atractylodes Rhizome, 15 parts Magnolia officinalis; respectively crush the above-mentioned Chinese herbal medicines to a particle size below 2 mm, then mix them uniformly in a container and add 5 times the weight of water to control the temperature Keep at 80°C for 3 hours, then lower the temperature to 50°C, add a mixed enzyme preparation of 8% of the total weight of the mixed material for enzymolysis, adjust the pH value to 6.2 with lactic acid, and perform enzymatic hydrolysis for 3 hours, and finally add 1.8 times the weight o...

Embodiment 3

[0075] A beer liquid compound enzyme is prepared from the following raw materials in parts by weight:

[0076] 50 parts of liquid enzyme preparation, 12 parts of hop extract, 8 parts of sugar, 7 parts of natural antioxidant, 5 parts of Chinese herbal medicine extract, 5 parts of antibacterial peptide, 4 parts of thickener, 4 parts of β-cyclodextrin, 3 parts of polyol 3 parts glutathione, 2 parts metal chloride, 2 parts ammonium sulfate, 0.8 parts cysteine, 0.2 parts bovine serum albumin.

[0077] The liquid enzyme preparation is uniformly mixed with mesophilic amylase, dextranase, and xylanase in a volume ratio of 3.5:1.2:0.8;

[0078] The sugar is trehalose, ganoderma lucidum polysaccharide, and glucose are evenly mixed in a mass ratio of 7:2:3;

[0079] The natural antioxidant is uniformly mixed by grape seed proanthocyanidins, rosemary extract and apricot leaf extract in a mass ratio of 5:3:2;

[0080] Described thickener is uniformly mixed by mass ratio 4:3:2:1.5:0.8 by ...

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Abstract

The invention discloses a beer liquid compound enzyme and a preparation method thereof and belongs to the technical field of preparation of liquid compound enzymes. According to the beer liquid compound enzyme, a liquid enzyme preparation for beer brewage is taken as a main raw material, stabilizers such as sugar, polyhydric alcohol, an amino acid, a thickener, albumin, metal ions and the like as well as substances such as a hop extract, a Chinese herbal medicine extracting solution, antibacterial peptides and the like which have anti-corrosion effects and can promote the enzyme preparation to be more stable are compounded scientifically, and the addition of a preservative is completely replaced, so that the breeding and the growth of harmful microorganisms are effectively inhibited, the activity of the liquid compound enzyme can be stabilized synergistically together with other components, the biological stability and the enzyme activity stability of the liquid compound enzyme are improved fundamentally, and the shelf life of the liquid enzyme preparation is effectively prolonged. The total number of bacterial colonies is in a range of 168-214 CFU / mL if the prepared liquid compound enzyme is stored at the room temperature for 12 months; enzyme activity loss ratios are in ranges of 2-2.5% and 1-1.7% respectively if the prepared liquid compound enzyme is stored at temperatures of 40 DEG C and 0 DEG C for 12 months.

Description

technical field [0001] The invention relates to a liquid compound enzyme, in particular to a beer liquid compound enzyme. Background technique [0002] Liquid enzyme preparation is a raw material that is easy to use, environmentally friendly and has good biodegradability. Specific catalytic properties and mild reaction conditions have been more and more used and valued in the industry. In terms of use, liquid enzyme preparations have the following advantages: 1) Liquid enzyme preparations are dispersed in the substrate in the form of molecules or particles, with large dispersion, fast absorption, rapid enzymolysis reactions, and high enzyme activity; 2) easy separation Dosage, easy compounding and secondary processing, easy to use; 3) It is beneficial to improve the utilization rate of enzyme preparations, 4) It can be used directly without dissolution and activation; 5) High purity and low impurity content; 6) Short production process and low cost Low; 7) Dust pollution w...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/42C12N9/04C12N9/44C12N9/50C12N9/16C12N9/20C12N9/18C12N9/26C12N9/88C12C7/04
CPCC12C5/004C12C7/04C12N9/2405C12N9/2411C12N9/2414C12N9/242C12N9/2425C12N9/2428C12N9/2457C12N9/248C12N9/50C12N9/96C12Y302/01001C12Y302/01002C12Y302/01003C12Y302/01041
Inventor 邵素英
Owner 南京汤山精酿啤酒有限公司
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