A kind of highly active beer complex enzyme and its preparation method and application

Abstract

The invention discloses a production method of a high-activity beer compound enzyme, which comprises the steps of: (1) mixing and extracting raw malt powder and water; Concentrate by ultrafiltration; (3) Warm up the supernatant obtained in step (2), remove the thermal coagulation, and obtain a first-class supernatant enzyme solution; (4) pass the subfilm obtained in step (2) through a 10000Da~20000Da ultrafiltration membrane, take the membrane supernatant to get the secondary membrane supernatant enzyme liquid; Activity ratio (15~30): 1 mix. The invention also discloses the beer complex enzyme obtained by the method and its application in beer preparation. The beer compound enzyme fully meets the requirements of beer brewing, and overcomes the defects of insufficient maltosaccharification ability and the addition of microbial fermentation enzyme preparations.

Description

technical field [0001] The invention belongs to the field of biological enzyme preparations, and in particular relates to a high-activity beer compound enzyme and its preparation method and application. Background technique [0002] Beer brewing mainly uses malt (that is, barley or wheat germinated, dried, and baked products) as the main raw material, and the enzyme activity contained in the malt itself hydrolyzes carbohydrates, proteins, etc. to prepare wort, and then obtains it through beer fermentation. However, in order to prevent raw malt (that is, barley or wheat germination, low-temperature drying, and no high-temperature roasting) from bringing the "raw green taste" when drinking, and to increase the "roasted aroma" of beer malt, it is necessary to cool the germinated malt at 80°C~100°C. Most of the enzymes produced during the germination process of barley or wheat will be inactivated due to high temperature, and the enzymes will not be fully utilized, resulting in t...

AI Technical Summary

Problems solved by technology

However, in order to prevent raw malt (that is, barley or wheat germination, low-temperature drying, and no high-temperature roasting) from bringing the "raw green taste" when drinking, and to increase the "roasted aroma" of beer malt, it is necessary to cool the germinated malt at 80°C~100°C. Most of the enzymes produced during the germination process of barley or wheat will be inactivated due to high temperature, and the enzymes will not be fully utilized, resulting in the following three problems: First, the enzyme activity is insufficient during wort preparation, resulting in the utilization of malt raw materials In particular, the protein utilization rate in malt is only about 20%, and most of the protein is precipitated and filtered out during the heating process; the second is that malt contains a kind of β-glucan, especially in poor quality malt. Higher, β-glucan will combine with protein to form precipitation, trigger premature precipitation of yeast, affect fermentation and reduction of diacetyl, and also lead to unstable quality of finished beer, easy to produce non-biological turbidity; the third is to affect auxiliary materials Dosage and yield: At present, more than 30% rice or starch is added to wort preparation, which needs to be hydrolyzed by enzymes in malt to meet the process requirements. Insufficient enzyme activity in malt will affect the usage and yield of auxiliary materials

Due to the differences between the enzymes used for saccharification and the saccharification of beer wort relying on the enzyme system in the malt, the composition of the syrup after saccharification also changes, which cannot be completely consistent with the saccharification of malt, and also affects the quality of beer to a certain extent.

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