Baijiu-brewing compound enzyme containing acid protease and preparation method of Baijiu-brewing compound enzyme containing acid protease

An acid protease and compound enzyme technology, applied in the field of compound enzymes, can solve the problems of low antioxidant capacity of compound enzymes, large loss of enzyme activity, low enzyme activity of protease, etc., and achieve the effect of improving the utilization rate of raw materials and ensuring food safety.

Inactive Publication Date: 2016-04-27
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

[0008] The technical problem solved by the present invention is to overcome the defects of low protease activity, incomplete compound enzyme enzyme system, low compound enzyme anti-oxidation ability, and large loss of enzyme activity in the existing liquor brewing compound enzymes. Enzyme preparation is the main raw mat

Method used

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  • Baijiu-brewing compound enzyme containing acid protease and preparation method of Baijiu-brewing compound enzyme containing acid protease
  • Baijiu-brewing compound enzyme containing acid protease and preparation method of Baijiu-brewing compound enzyme containing acid protease
  • Baijiu-brewing compound enzyme containing acid protease and preparation method of Baijiu-brewing compound enzyme containing acid protease

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Embodiment 1

[0068] Embodiment 1 raw material preparation

[0069] 1. Preparation of plant extracts: uniformly mix barley malt and wheat malt in a mass ratio of 6:4, and grind them to a particle size of 0.8mm to obtain crushed malt; then put papaya, pineapple, and figs in 0.4% sodium bicarbonate The solution was ultrasonically cleaned in an ultrasonic cleaning machine with a power of 200W and a frequency of 30KHz for 8min, drained, crushed to a particle size of 0.8mm at room temperature, and uniformly mixed according to a mass ratio of 6:3:2, and crushed malt with 3 times the mass of the mixture was added to obtain For the raw material mixture, add water twice the mass 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 irradiation is carried out: Irradiate for 10s with an interval of 10s, control th...

Embodiment 2

[0092] A liquor brewing compound enzyme containing acid protease, which consists of the following raw materials in parts by weight:

[0093] 15 parts of amylase, 12 parts of protease, 12 parts of plant extract, 11 parts of hemicellulase, 11 parts of esterified red yeast rice, 9 parts of aroma-generating active dry yeast, 7 parts of pectinase, 6 parts of esterase, protective agent 5 parts, 5 parts of activator, 0.4 part of antioxidant;

[0094] The protease is uniformly mixed with an enzyme preparation composed of the following mass percentages: 75% acid protease, 15% neutral protease, 10% proline protease;

[0095] The amylase is uniformly mixed with an enzyme preparation composed of the following mass percentages: 60% glucoamylase, 20% pullulanase, 10% fungal α-amylase, 5% β-amylase, 5% medium temperature α- Amylase;

[0096] The hemicellulase is formed by uniform mixing of enzyme preparations composed of the following mass percentages: 30% heat-resistant β-glucan complex e...

Embodiment 3

[0105] A liquor brewing compound enzyme containing acid protease, which consists of the following raw materials in parts by weight:

[0106] 10 parts of amylase, 10 parts of protease, 10 parts of plant extract, 10 parts of hemicellulase, 10 parts of esterified red yeast rice, 8 parts of aroma-generating active dry yeast, 5 parts of pectinase, 5 parts of esterase, protective agent 4 parts, 4 parts of activator, 0.2 part of antioxidant;

[0107] The activator is formed by uniformly mixing inorganic salts with the following mass components: 20 parts of zinc chloride, 10 parts of calcium chloride, 10 parts of sodium sulfate, and 5 parts of magnesium chloride;

[0108] 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;

[0109] The antioxidant is that grape seed proanthocyanidins, rosemary extract and apricot leaf extrac...

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Abstract

The invention discloses a Baijiu-brewing compound enzyme containing acid protease and a preparation method of the Baijiu-brewing compound enzyme containing the acid protease and belongs to the technical field of compound enzyme preparation. The Baijiu-brewing compound enzyme containing the acid protease and the preparation method have the advantages that on the basis of scientific compounding of food-grade enzyme preparations, high-activity acid protease and plant extracts containing plant enzymes and nutrient substances are compounded specially to enable an enzyme system of the compound enzyme to be more complete; activating agents enabling enzyme activity to be completely released and protective agents and antioxidants enabling enzyme activity to be more stable are added, and esterified red yeast and aroma-producing active dry yeast which make Baijiu more sufficient in aroma are compounded scientifically, so that starch, protein, fat, cellulose, hemicellulose, pectin and the like in grain can be hydrolyzed sufficiently and effectively, Baijiu yield can be increased by 24% to 29% remarkably, total ester content can be increased from 16.59% to 57.85%, and ethyl acetate content can be increased from 17.9% to 109%; taste of various types of Baijiu can be improved remarkably, and the compound enzyme can be suitable for brewing various types of Baijiu and addition of different Baijiu brewing methods.

Description

technical field [0001] The invention relates to a compound enzyme, in particular to a liquor brewing compound enzyme containing acid protease and a preparation method thereof. Background technique [0002] With the change of people's consumption concept, the current liquor consumption group pays more attention to the taste of liquor products. In view of the multi-level, multi-category, and diversity of liquor consumption needs, in order to meet the ever-changing consumer demand, it is necessary to continuously innovate product personality and characteristics. The main research and development directions are soft and sweet in the mouth, round and comfortable in the throat, comfortable after drinking and with few side effects. The main raw material for wine making in my country is sorghum. Sorghum winemaking is a process in which the starch in the grains is converted into sugar by the action of enzymes produced by microorganisms, and then alcohol is produced. Microorganisms...

Claims

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Application Information

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IPC IPC(8): C12N9/34C12N9/50C12N9/44C12N9/30C12N9/24C12N9/26C12N9/42C12N9/20C12N9/16C12G3/02
Inventor 李洪兵李海清张锦杰朱永明胡永明刘文明
Owner 湖南新鸿鹰生物工程有限公司
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