Beer compound enzyme containing acid protease and preparation method of beer compound enzyme containing acid protease

A technology of acid protease and beer compound enzyme, which is applied in the field of beer compound enzyme containing acid protease and its preparation, which can solve the problems of low antioxidant capacity of compound enzyme, large loss of enzyme activity, incomplete enzyme system, etc., to ensure food safety , The effect of improving the utilization rate of raw materials

Inactive Publication Date: 2016-02-10
湖南新鸿鹰生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem solved by the present invention is to overcome the defects of low protease activity, incomplete enzyme system, low anti-oxidation ability and large loss of enzyme activity in the existing beer compound enzyme, and use concentrated malt enzyme and concentrated wort powder as the main raw materials , s

Method used

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  • Beer compound enzyme containing acid protease and preparation method of beer compound enzyme containing acid protease
  • Beer compound enzyme containing acid protease and preparation method of beer compound enzyme containing acid protease
  • Beer compound enzyme containing acid protease and preparation method of beer compound enzyme containing acid protease

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Effect test

Embodiment 1

[0092] Embodiment 1 raw material preparation

[0093] 1. Preparation of plant extracts

[0094] The preparation method of the plant extract is as follows: uniformly mix barley malt and caramel malt at a mass ratio of 2.5:1.5, and grind them to a particle size of 0.8mm to obtain crushed malt; Ultrasonic cleaning machine of sodium bicarbonate solution under the conditions of power 200W and frequency 30KHz for 8 minutes, drained, crushed to a particle size of 0.8mm at room temperature, and uniformly mixed according to the mass ratio of 6:5:2, adding 2 times the mass of the mixture Grind the malt to obtain the raw material mixture, add 2 times the water of the raw material mixture, adjust the pH value to 3.5 with citric acid, and carry out microwave extraction under the conditions of power 200W and frequency 2000Hz, wherein, the total time of each microwave irradiation is 70s, and the interval type irradiation is carried out. Irradiation: Irradiate for 10s with an interval of 10s...

Embodiment 2

[0140] Embodiment 2 A kind of beer complex enzyme containing acid protease, is made up of the raw material of following parts by weight:

[0141] 50 parts of concentrated malt enzyme, 35 parts of amylase, 25 parts of protease, 22 parts of hemicellulase, 18 parts of plant extract, 15 parts of concentrated wort powder, 8 parts of esterase, 6 parts of protective agent, 6 parts of activator, anti 2 parts of oxidizing agent;

[0142] The protease is uniformly mixed with an enzyme preparation composed of the following mass percentages: 50% neutral protease, 40% acid protease, 10% proline protease;

[0143] The amylase is formed by uniform mixing of enzyme preparations composed of the following mass percentages: 30% fungal α-amylase, 30% glucoamylase, 15% β-amylase, 15% pullulanase, 10% medium temperature α- Amylase;

[0144]The hemicellulase is formed by uniformly mixing enzyme preparations composed of the following mass percentages: 40% heat-resistant β-glucan complex enzyme, 30%...

Embodiment 3

[0152] Embodiment 3 A kind of beer complex enzyme containing acid protease, is made up of the raw material of following parts by weight:

[0153] 45 parts of concentrated malt enzyme, 30 parts of amylase, 20 parts of protease, 15 parts of hemicellulase, 15 parts of plant extract, 13 parts of concentrated wort powder, 5 parts of esterase, 5 parts of protective agent, 5 parts of activator, anti 1 part of oxidizing agent;

[0154] The activator is formed by uniformly mixing inorganic salts with the following mass components: 30 parts of zinc chloride, 10 parts of calcium chloride, 10 parts of sodium sulfate, and 5 parts of magnesium chloride;

[0155] Described protective agent is made up of the raw material of following parts by weight: Ganoderma lucidum polysaccharide 20 parts, trehalose 20 parts, NaCl10 parts, (NH 4 ) 2 SO 4 10 parts, cysteine ​​10 parts;

[0156] The antioxidant is that grape seed proanthocyanidins, rosemary extract and apricot leaf extract are uniformly ...

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Abstract

The invention discloses a beer compound enzyme containing acid protease and a preparation method of the beer compound enzyme containing the acid protease and belongs to the field of enzyme preparation processing. The beer compound enzyme complete in protease system, high in enzyme activity, less prone to inactivation, strong in malt fragrance and capable of providing a rich nitrogen source for wort is mainly prepared from a concentrated malt enzyme and concentrated wort powder by scientifically compounding food-grade enzyme preparations such as the high-activity acid protease, plant extracts, antioxidants, protective agents, activating agents and the like, wherein the enzyme activity of the acid protease in fermentation liquor in an fermentation liquor preparation process is 18000-20000U/mL. When the beer compound enzyme is stored at the temperatures of 0 DEG C and 40 DEG C for 12 months, enzyme inactivation rates of single enzyme in the beer compound enzyme are 0.53% and 0.8% respectively, so that enzyme inactivation caused by environment changes and improper operation methods during packaging, storage, transportation, use and the like can be prevented effectively, and especially, enzyme inactivation caused by high temperature can be prevented.

Description

technical field [0001] The invention belongs to the technical field of enzyme preparation, in particular to a beer compound enzyme containing acid protease and a preparation method thereof. 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 c...

Claims

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Application Information

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IPC IPC(8): C12N9/26C12N9/50C12N9/42C12N9/16C12N9/30C12N9/34C12N9/24C12N9/44C12N9/20C12N9/18C12N9/88C12N9/58C12N9/02C12N9/04
Inventor 李洪兵李海清张锦杰朱永明胡永明胡波
Owner 湖南新鸿鹰生物工程有限公司
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