Syrup specially for beer and its prepn

A technology for syrup and beer, which is applied in the field of malt syrup containing α-amino nitrogen and its preparation, which can solve the problems that the production cost cannot be reduced, the comparison cost is not obvious, and the application and promotion are limited, so as to improve the utilization rate of equipment and omit wort Effect of filtering process and cycle shortening

Inactive Publication Date: 2004-09-08
鲁洲生物科技(山东)有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The first kind of starch syrup is saccharified by adding barley in the production process, and the finished product is basically the same as beer wort, so the production cost cannot be reduced, and its application and promotion are limited. Limited; the second and third types of starch syrup, the demand has increased in recent years, because it does not contain α-amino nitrogen, it only replaces rice auxiliary materials, and the cost is not obvious

Method used

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  • Syrup specially for beer and its prepn
  • Syrup specially for beer and its prepn
  • Syrup specially for beer and its prepn

Examples

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Effect test

Embodiment 1

[0026] As shown in Figure 2, the present invention is a special syrup for beer, and its components are: 5-15% of glucose; 45-70% of maltose; 10-20% of maltotriose; Nitrogen 120~180mg / L (10% solids); sugar: non-sugar 1: 0.15~0.35.

[0027] A preparation method of special syrup for beer, characterized in that:

[0028] A. The concentration of starch milk is 16-20°Be', add α-amylase 400-800ml / T (dry base starch) for continuous jet liquefaction, the temperature is 70-110°C, and the time is 20-120 minutes;

[0029] B. Add fungal enzyme 200-500ml / T (dry sugar) for saccharification, the saccharification time is 12-48 hours, the saccharification temperature is 40-80°C, and the pH value is 4.5-7.0;

[0030] C, saccharification is finished, add zein, rice protein, gluten (weight ratio 6: 2: 2) that account for 5% to 30% of dry base sugar in the saccharification tank, then add acid or neutral protease, and its amount is mixed 0.2-1% of the protein, hydrolyzed at 35-70°C, and the hydrol...

Embodiment 2

[0034] Its quality index of special syrup for beer of the present invention is: glucose 5~15%; Maltose 45~70%; Maltotriose 10~20%; Tetrasaccharide above 10~20%; solid matter); sugar: non-sugar 1: 0.15~0.35.

[0035] As shown in Figure 4, as the production of α-amino nitrogen 150mg / L (10% solids), beer special syrup with 70% dry matter, the following preparation method is required: A, starch milk concentration 17 ° Be ', add α - Amylase 600ml / T (starch on a dry basis) for continuous jet liquefaction at a temperature of 105°C for 20 minutes. B. Add fungal enzyme 300ml / T (dry sugar) for saccharification, saccharification time 35h, saccharification temperature 60°C, pH 5.8. C. After the saccharification is complete, add corn protein, rice protein, and gluten (weight ratio 6:2:2) that account for 15% of the dry sugar in the saccharification tank, adjust the pH to 7.0 and then add neutral protease in an amount of mixed protein 0.3% of the hydrolysis at 50 ° C, hydrolysis time 120m...

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Abstract

The syrup specially for beer consists of glucose 5-15 wt%, maltose 45-70 wt%, maltotriose 10-20 wt%, maltotertrose and higher maltose 10-20 wt%; contains amino nitrogen of 120-180 mg / L; and has saccharide to non-saccharide ratio of 1 to 0.15-0.35. The present invention is prepared by means of advanced bioengineering technology, has stable quality and low production cost, and may be used in replace rice and malt partially or completely in beer production. The syrup may be used in the amount over 50 % through direct addition to boiling pot to lower beer producing cost and raise beer quality.

Description

Technical field [0001] The invention relates to a special syrup for replacing barley in the beer production process; in particular, a maltose syrup containing α-amino nitrogen and a preparation method thereof. Background technique [0002] At present, there are three main types of special syrup for beer: (1) barley syrup for beer; (2) high maltose syrup for beer; (3) oligosaccharide syrup for beer. The first kind of starch syrup is saccharified by adding barley in the production process, and the finished product is basically the same as beer wort, so the production cost cannot be reduced, and its application and promotion are limited. Limited; the second and third types of starch syrup, the demand has increased in recent years, because it does not contain α-amino nitrogen, it only replaces rice auxiliary materials, and the cost is not obvious. Only solving the sugar source, nitrogen source, mineral salt and vitamin etc. required for beer fermentatio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C12C5/00C12P19/14
Inventor 赵玉斌
Owner 鲁洲生物科技(山东)有限公司
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