A preparation method of barley malt extract
By using multi-enzyme synergistic process and compound enzyme in the preparation of barley malt extract, the problem of limited hydrolysis effect of a single enzyme is solved, and the protein content and filtration efficiency are significantly improved. It is suitable for a variety of food processing applications.
Patent Information
- Application Number
- CN202411905359.3
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2024-12-23
- Publication Date
- 2025-04-01
AI Technical Summary
During the preparation process of existing barley malt extracts, the hydrolysis effect of a single enzyme is limited, resulting in a low protein content. The enzymes affect each other in the coordinated process of multiple enzymes, making it difficult to maintain the hydrolysis effect.
The multi-enzyme synergistic process is adopted to combine amylase, complex enzymes (including cellulase, xylanase, glucanase and protease), and the protein content of barley malt extract is increased through specific process steps such as crushing, slurrying, liquefaction, saccharification, enzyme deactivation and filtration.
Through the multi-enzyme synergistic process and the use of complex enzymes, the protein content of barley malt extract is significantly improved, the viscosity is reduced, and the filtration efficiency is improved, making the product more suitable for downstream applications.
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Abstract
Description
Technical Field
[0001] The invention relates to the technical field of food processing, in particular to a method for preparing a barley malt extract. Background Art
[0002] Barley malt extract is the essence of barley core extracted from carefully selected high-quality barley core using a unique production process. Barley malt extract mainly utilizes a series of enzymatic reactions to produce a series of monosaccharides, disaccharides and polysaccharides, small molecule protein peptides and amino acids and other substances. Therefore, barley malt extract is rich in maltose, fructose, glucose, protein, small molecule peptides and other nutrients.
[0003] Barley malt extract can be applied to various fields of food technology. It plays a role in improving taste, increasing aroma, lasting aroma, optimizing color, and improving nutritional value in food. However, in the current preparation process of barley malt extract, a single enzyme can only hydrolyze the corresponding substance during hydrolysis, and the degree of hydrolysis is low, resulting in a low protein content. However, when multiple enzymes are hydrolyzed, they will affect each other and may not maintain their own good hydrolysis effect, resulting in a low protein content in the prepared barley malt extract.
[0004] In view of the above-mentioned related technologies, the inventors believe that the protein content of malt extract is relatively low and needs to be further improved. Summary of the invention
[0005] In order to increase the protein content of barley malt extract, the present application provides a method for preparing the barley malt extract.
[0006] A method for preparing a barley malt extract comprises the following steps: S1. Ingredients: weigh raw materials and auxiliary materials; the raw materials include barley and malt; the auxiliary materials include amylase, complex enzyme, calcium chloride and sodium bicarbonate; S2. Crushing: crushing barley to obtain barley flour; crushing malt to obtain malt flour; the particle size of the barley flour is in the range of 30-50 μm; the particle size of the malt flour is in the range of 30-50 μm; S3. Slurry preparation: barley flour and purified water were mixed and stirred evenly, calcium chloride, sodium bicarbonate and amylase were added successively, and stirred evenly to obtain barley slurry; S4. Liquefaction: heating the barley slurry to 85-95°C and keeping warm for 20-40min to obtain liquefied barley slurry; S5. Saccharification: After cooling the liquefied barley slurry, malt powder and deionized water are uniformly mixed, added to the liquefied barley slurry, and then the composite enzyme is added and stirred, and saccharified for 4-10 hours to obtain a saccharified slurry; S6. Inactivating enzymes: heating the saccharification slurry and keeping it warm to obtain an enzyme-inactivated saccharification slurry; S7. Filtration: Filter the enzyme-inactivated saccharification slurry to obtain sugar water; S8. Concentrating: evaporating and concentrating the sugar water to obtain the barley malt extract; The weight ratio of the barley to the malt is 1:(0.5-0.8).
[0007] By adopting the above technical scheme, since a compound enzyme is added to the barley malt extract produced by the multi-enzyme synergistic process, the viscosity of the barley malt extract produced by the multi-enzyme synergistic process can be further reduced, so that the viscosity of the prepared barley malt extract produced by the multi-enzyme synergistic process is appropriate. During filtration, the prepared barley malt extract produced by the multi-enzyme synergistic process is easier to filter, which improves the filtration efficiency of the barley malt extract produced by the multi-enzyme synergistic process during filtration, and the viscosity is appropriate, so that it is more suitable for the production of downstream products, making the operation of downstream products more convenient; the malt powder is saccharified by the compound enzyme, and during the saccharification process, the compound enzyme has good activity, so that the hydrolysis of the malt powder is more thorough, and the nutrient content obtained by hydrolysis is rich, so that the protein content of the prepared barley malt extract produced by the multi-enzyme synergistic process is higher.
[0008] Preferably, in step S4, the liquefied barley slurry is cooled to 62-66°C.
[0009] By adopting the above technical scheme, saccharification is carried out using the beta-amylase contained in malt. The saccharification effect is better when the temperature is controlled at 63-66°C, and the activity of the beta-amylase and the compound enzyme is better. The activity of the beta-amylase and the compound enzyme is higher within this temperature range, and they can exert a better hydrolysis effect, and more nutrients are obtained by hydrolysis, so that the barley malt extract produced by the multi-enzyme synergistic process has a higher protein content.
[0010] Preferably, the complex enzyme comprises multiple types of cellulase, xylanase, glucanase and protease.
[0011] By adopting the above technical scheme, the cellulase in the compound enzyme is compounded with the glucanase, xylanase and protease of specific activity. When preparing the barley malt extract, the hydrolysis of barley and malt can be more thorough, and more protein can be obtained by hydrolysis. The prepared barley malt extract produced by the multi-enzyme synergistic process has a higher protein content and more nutrients.
[0012] Preferably, the xylanase is a modified xylanase, and the preparation method of the modified xylanase is: 1-3 parts by weight of xylanase and 0.2-0.6 parts by weight of sodium hydroxide are mixed and stirred, and then 1-2 parts by weight of oleoyl chloride are added and mixed and stirred, and the pH is adjusted to 1-2 with hydrochloric acid, filtered, washed, and vacuum dried to obtain the modified xylanase.
[0013] By adopting the above technical scheme, the present application modifies xylanase, so that the hydrolysis of the raw material is more thorough, more protein is obtained by hydrolysis, and the prepared barley malt extract has a higher protein content, which can increase the protein content of the barley malt extract, reduce viscosity, increase nutritional components and improve beneficial life properties.
[0014] Preferably, the weight ratio of xylanase to oleoyl chloride is 1:(0.12-0.18).
[0015] By adopting the above technical scheme, when xylan alcohol and oleoyl chloride are in a specific weight ratio, the xylanase is mixed with oleoyl chloride to chemically modify the xylanase, and the oleoyl chloride forms an amide bond to react with the amino acid residues of the xylanase, thereby improving the stability of the xylanase under specific conditions.
[0016] Preferably, the compound enzyme comprises modified xylanase, cellulase and glucanase; Alternatively, the compound enzyme includes modified xylanase, glucanase and protease; Alternatively, the complex enzyme comprises cellulase, modified xylanase, glucanase and protease.
[0017] By adopting the above technical scheme, the compound enzyme contains modified xylanase, which can make the hydrolysis of the raw material more thorough, so that more protein can be obtained by hydrolysis. The modified xylanase can decompose the non-starch polysaccharides in barley, reduce the viscosity of the barley malt extract, make it easier to filter during the filtration process, and improve the filtration efficiency of the barley malt extract. It is then combined with other enzymes, so that the activity of the compound enzyme reaches a better state when barley and malt are enzymatically hydrolyzed.
[0018] Preferably, the weight ratio of the modified xylanase, glucanase and protease is 1:(0.2-0.6):(0.4-0.8).
[0019] By adopting the above technical scheme and selecting glucanase, xylanase and protease with specific activities, the activity of the composite enzyme can reach a better state when barley and malt are enzymatically hydrolyzed, and the hydrolysis of barley and malt is more thorough when preparing barley malt extract, so that the protein content of the barley malt extract produced by the multi-enzyme synergistic process is higher.
[0020] Preferably, the content of glucanase in each gram of the compound enzyme is 4000-6000 IU; the content of modified xylanase in each gram of the compound enzyme is 4000-6500 IU; and the content of protease in each gram of the compound enzyme is 30000-40000 IU.
[0021] By adopting the above technical scheme and selecting glucanase, xylanase and protease with specific activities, the activity of the composite enzyme can reach a better state when barley and malt are enzymatically hydrolyzed, and the hydrolysis of barley and malt is more thorough when preparing barley malt extract, so that the protein content of the barley malt extract produced by the multi-enzyme synergistic process is higher.
[0022] Preferably, in step S6, the temperature for inactivating the enzyme is 95-100°C.
[0023] By adopting the above technical scheme, the enzyme is inactivated more thoroughly. If the temperature is too low, the enzyme inactivation may be incomplete. The enzymes remaining in the barley malt extract will have a certain impact on its downstream products, resulting in the hydrolysis of other components in the downstream products. If the temperature is too high, it will have a certain impact on the color of the barley malt extract produced by the multi-enzyme synergistic process. Enzyme inactivation within the temperature range of 95-100°C helps to improve the quality of the barley malt extract produced by the multi-enzyme synergistic process.
[0024] Preferably, in step S8, the concentration temperature is 70-90°C.
[0025] By adopting the above technical scheme, at this temperature, the concentration of the barley malt extract produced by the multi-enzyme synergistic process obtained after concentration is better, so that the viscosity of the prepared barley malt extract produced by the multi-enzyme synergistic process is suitable and the quality is better.
[0026] In summary, this application has the following beneficial effects: 1. Since a compound enzyme is added to the barley malt extract produced by the multi-enzyme synergistic process, the viscosity of the barley malt extract produced by the multi-enzyme synergistic process can be further reduced, so that the viscosity of the prepared barley malt extract produced by the multi-enzyme synergistic process is appropriate. During filtration, the prepared barley malt extract produced by the multi-enzyme synergistic process is easier to filter, which improves the filtration efficiency of the barley malt extract produced by the multi-enzyme synergistic process during filtration, and the viscosity is appropriate, so that it is more suitable for the production of downstream products, making the operation of downstream products more convenient; the malt powder is saccharified by the compound enzyme, and during the saccharification process, the compound enzyme has good activity, so that the hydrolysis of the malt powder is more thorough, and the nutrient content obtained by hydrolysis is rich, so that the protein content of the prepared barley malt extract produced by the multi-enzyme synergistic process is higher.
[0027] 2. The β-amylase contained in the malt is used for saccharification. The saccharification effect is better when the temperature is controlled at 63-66°C. The activity of β-amylase and compound enzyme is better. The activity of β-amylase and compound enzyme is higher within this temperature range, and they can play a better hydrolysis role. More nutrients are obtained by hydrolysis, so that the barley malt extract produced by the multi-enzyme synergistic process has a higher protein content.
[0028] 3. The cellulase in the compound enzyme is compounded with glucanase, xylanase and protease of specific activity. When preparing barley malt extract, the hydrolysis of barley and malt can be more thorough, and more protein can be obtained by hydrolysis. The barley malt extract produced by the multi-enzyme synergistic process has a higher protein content and more nutrients. DETAILED DESCRIPTION
[0029] The present application is further described in detail below in conjunction with embodiments and comparative examples.
[0030] Example 1 A method for preparing a barley malt extract comprises the following steps: S1. Ingredients: weighing raw materials and auxiliary materials; the raw materials are barley and malt; the auxiliary materials are amylase, complex enzyme, calcium chloride and sodium bicarbonate; S2. Crushing: crushing barley with a grinder to obtain barley flour; crushing malt with a grinder to obtain malt flour; wherein the particle size of the crushed barley flour is 30 μm; the particle size of the crushed malt flour is 30 μm; S3. Slurry preparation: barley flour and purified water were put into a slurry preparation tank, mixed and stirred at a stirring rate of 300 r / min for 5 min, calcium chloride, sodium bicarbonate and amylase were added in sequence, and stirred for 10 min to obtain barley slurry; S4. Liquefaction: heating the barley slurry to 85°C and keeping the temperature for 20 min to obtain liquefied barley slurry; S5. Saccharification: After cooling the liquefied barley slurry to 62°C, malt powder and deionized water were put into a stirrer, uniformly mixed at a speed of 200 r / min for 10 min, added to the liquefied barley slurry, and then the composite enzyme was added and stirred, and saccharified for 4 h to obtain a saccharified slurry; S6. Inactivate enzyme: heat the saccharification slurry to 90° C. and keep it warm for 15 min to obtain an enzyme-inactivated saccharification slurry; S7. Filtration: filtering the enzyme-inactivated saccharification slurry through a plate and frame filter press to obtain sugar water; S8. Concentration: The sugar water is transferred to an evaporator for evaporation and concentration to obtain a barley malt extract.
[0031] 100kg of barley and 50kg of malt were added; the input amount of amylase was 0.1kg, the input amount of compound enzyme was 0.08kg, the input amount of calcium chloride was 0.1kg, and the input amount of sodium bicarbonate was 0.8kg; the amylase used was the product number 9000-92 of Ningbo Dingyuan Food Technology Co., Ltd.; Each gram of compound enzyme contains 4000 IU of glucanase, and the glucanase used is endo-β-1,3-glucanase.
[0032] Each gram of the compound enzyme contains 4000 IU of xylanase, and the xylanase used is endo-1,4-β-D-xylanase.
[0033] Each gram of compound enzyme contains 30,000 IU of protease. The protease used is neutral protease, the brand is Seebio, and the grade is BR, 50U / mg.
[0034] Example 2 A method for preparing a barley malt extract comprises the following steps: S1. Ingredients: weighing raw materials and auxiliary materials; the raw materials are barley and malt; the auxiliary materials are amylase, complex enzyme, calcium chloride and sodium bicarbonate; S2. Crushing: crushing barley with a grinder to obtain barley flour; crushing malt with a grinder to obtain malt flour; wherein the particle size of the crushed barley flour is 30 μm; the particle size of the crushed malt flour is 30 μm; S3. Slurry preparation: barley flour and purified water were put into a slurry preparation tank, mixed and stirred at a stirring rate of 300 r / min for 5 min, calcium chloride, sodium bicarbonate and amylase were added in sequence, and stirred for 10 min to obtain barley slurry; S4. Liquefaction: heating the barley slurry to 85°C and keeping the temperature for 20 min to obtain liquefied barley slurry; S5. Saccharification: After cooling the liquefied barley slurry to 62°C, malt powder and deionized water were put into a stirrer, uniformly mixed at a speed of 200 r / min for 10 min, added to the liquefied barley slurry, and then the composite enzyme was added and stirred, and saccharified for 4 h to obtain a saccharified slurry; S6. Inactivate enzyme: heat the saccharification slurry to 90° C. and keep it warm for 15 min to obtain an enzyme-inactivated saccharification slurry; S7. Filtration: filtering the enzyme-inactivated saccharification slurry through a plate and frame filter press to obtain sugar water; S8. Concentration: The sugar water is transferred to an evaporator for evaporation and concentration to obtain a barley malt extract.
[0035] 100kg of barley and 80kg of malt were added; the input amount of amylase was 0.2kg, the input amount of compound enzyme was 0.12kg, the input amount of calcium chloride was 0.2kg, and the input amount of sodium bicarbonate was 1.2kg; the amylase was selected from Ningbo Dingyuan Food Technology Co., Ltd. with the item number 9000-92; the cellulase was selected from Anhui Qianshun Biotechnology Co., Ltd. with the item number 218; Each gram of compound enzyme contains 4000 IU of glucanase, and the glucanase used is endo-β-1,3-glucanase.
[0036] Each gram of the compound enzyme contains 4000 IU of xylanase, and the xylanase used is endo-1,4-β-D-xylanase.
[0037] Each gram of compound enzyme contains 30,000 IU of protease. The protease used is neutral protease, the brand is Seebio, and the grade is BR, 50U / mg.
[0038] Example 3 A method for preparing a barley malt extract comprises the following steps: S1. Ingredients: weighing raw materials and auxiliary materials; the raw materials are barley and malt; the auxiliary materials are amylase, complex enzyme, calcium chloride and sodium bicarbonate; S2. Crushing: crushing barley with a grinder to obtain barley flour; crushing malt with a grinder to obtain malt flour; wherein the particle size of the crushed barley flour is 30 μm; the particle size of the crushed malt flour is 30 μm; S3. Slurry preparation: barley flour and purified water were put into a slurry preparation tank, mixed and stirred at a stirring rate of 300 r / min for 5 min, calcium chloride, sodium bicarbonate and amylase were added in sequence, and stirred for 10 min to obtain barley slurry; S4. Liquefaction: heating the barley slurry to 85°C and keeping the temperature for 20 min to obtain liquefied barley slurry; S5. Saccharification: After cooling the liquefied barley slurry to 62°C, malt powder and deionized water were put into a stirrer, uniformly mixed at a speed of 200 r / min for 10 min, added to the liquefied barley slurry, and then the composite enzyme was added and stirred, and saccharified for 4 h to obtain a saccharified slurry; S6. Inactivate enzyme: heat the saccharification slurry to 90° C. and keep it warm for 15 min to obtain an enzyme-inactivated saccharification slurry; S7. Filtration: filtering the enzyme-inactivated saccharification slurry through a plate and frame filter press to obtain sugar water; S8. Concentration: The sugar water is transferred to an evaporator for evaporation and concentration to obtain a barley malt extract.
[0039] 100kg of barley and 75kg of malt were added; 0.15kg of amylase, 0.1kg of compound enzyme, 0.15kg of calcium chloride and 1kg of sodium bicarbonate were added; the amylase used was the product No. 9000-92 from Ningbo Dingyuan Food Technology Co., Ltd.; Each gram of compound enzyme contains 4000 IU of glucanase, and the glucanase used is endo-β-1,3-glucanase.
[0040] Each gram of the compound enzyme contains 4000 IU of xylanase, and the xylanase used is endo-1,4-β-D-xylanase.
[0041] Each gram of compound enzyme contains 30,000 IU of protease. The protease used is neutral protease, the brand is Seebio, and the grade is BR, 50U / mg.
[0042] Example 4 A method for preparing a barley malt extract is different from that of Example 3 in that an equal amount of glucanase is replaced with cellulase in the compound enzyme, and the cellulase selected is product number 218 from Anhui Qianshun Biotechnology Co., Ltd.
[0043] Example 5 A method for preparing a barley malt extract is different from that of Example 3 in that an equal amount of protease is replaced by cellulase in the compound enzyme, and the cellulase selected is product number 218 from Anhui Qianshun Biotechnology Co., Ltd.
[0044] Example 6 A method for preparing a barley malt extract, which is different from that of Example 3 in that: Each gram of compound enzyme contains 5000 IU of glucanase, and the glucanase used is endo-β-1,3-glucanase.
[0045] Each gram of the compound enzyme contains 6000 IU of xylanase, and the xylanase used is endo-1,4-β-D-xylanase.
[0046] Each gram of compound enzyme contains 35000IU of protease. The protease used is neutral protease, the brand is Seebio, the grade is BR, 50U / mg.
[0047] Example 7 A method for preparing a barley malt extract, which is different from that of Example 3 in that: Each gram of compound enzyme contains 5800 IU of glucanase, and the glucanase used is endo-β-1,3-glucanase.
[0048] Each gram of the compound enzyme contains 6000 IU of xylanase, and the xylanase used is endo-1,4-β-D-xylanase.
[0049] Each gram of compound enzyme contains 38,000 IU of protease. The protease used is neutral protease, the brand is Seebio, and the grade is BR, 50U / mg.
[0050] Example 8 A method for preparing a barley malt extract, which is different from that of Example 7 in that an equal amount of xylanase is replaced by a modified xylanase, and the preparation method of the modified xylanase is as follows: 1 kg of xylanase and 0.2 kg of sodium hydroxide are mixed and stirred at a temperature of 40° C. for 5 minutes, and then 1 kg of oleoyl chloride is added and mixed and stirred at a temperature of 50° C. for 2 hours, the pH is adjusted to 1 with hydrochloric acid, and the mixture is filtered, washed to neutrality, and vacuum dried for 48 hours to obtain the modified xylanase.
[0051] Example 9 A method for preparing a barley malt extract, which is different from that of Example 7 in that an equal amount of xylanase is replaced by a modified xylanase, and the preparation method of the modified xylanase is as follows: 3 kg of xylanase and 0.6 kg of sodium hydroxide are mixed and stirred at a temperature of 40° C. for 5 minutes, and then 2 kg of oleoyl chloride is added and mixed and stirred at a temperature of 50° C. for 2 hours, the pH is adjusted to 2 with hydrochloric acid, and the mixture is filtered, washed to neutrality, and vacuum dried for 48 hours to obtain the modified xylanase.
[0052] Example 10 A method for preparing a barley malt extract, which is different from that of Example 9 in that an equal amount of xylanase is replaced by a modified xylanase, and the preparation method of the modified xylanase is as follows: 2 kg of xylanase and 0.24 kg of sodium hydroxide are mixed and stirred at a temperature of 40° C. for 5 minutes, and then 2 kg of oleoyl chloride is added and mixed and stirred at a temperature of 50° C. for 2 hours, the pH is adjusted to 2 with hydrochloric acid, and the mixture is filtered, washed to neutrality, and vacuum dried for 48 hours to obtain the modified xylanase.
[0053] Embodiment 11 A method for preparing a barley malt extract, which is different from that of Example 9 in that: a method for preparing a barley malt extract, which is different from that of Example 9 in that: an equal amount of xylanase is replaced by a modified xylanase, and the preparation method of the modified xylanase is as follows: 2 kg of xylanase and 0.36 kg of sodium hydroxide are mixed and stirred at a temperature of 40° C. for 5 minutes, and then 2 kg of oleoyl chloride is added and mixed and stirred at a temperature of 50° C. for 2 hours, the pH is adjusted to 2 with hydrochloric acid, and the mixture is filtered, washed to neutrality, and vacuum dried for 48 hours to obtain the modified xylanase.
[0054] Example 12 A method for preparing a barley malt extract, which is different from that of Example 11 in that: in 0.1 kg of the composite enzyme, the input amount of the modified xylanase is 0.05 kg, the input amount of the protease is 0.02 kg, and the input amount of the glucanase is 0.03 kg.
[0055] Embodiment 13 A method for preparing a barley malt extract, which is different from Example 11 in that: in 0.1 kg of the composite enzyme, the input amount of the modified xylanase is 0.05 kg, the input amount of the protease is 0.04 kg, and the input amount of the glucanase is 0.01 kg.
[0056] Comparative Example Comparative Example 1 A method for preparing a barley malt extract, which is different from that of Example 3 in that the input amount of barley is 100 kg and the input amount of malt is 200 kg.
[0057] Comparative Example 2 A method for preparing a barley malt extract, which is different from that of Example 3 in that: the composite enzyme replaces xylanase, glucanase and protease in equal amounts with cellulase.
[0058] Comparative Example 3 A method for preparing a barley malt extract, which is different from that of Example 3 in that xylanase is used to replace glucanase and protease in equal amounts in the compound enzyme.
[0059] Comparative Example 4 A method for preparing a barley malt extract, which is different from that of Example 3 in that: in the compound enzyme, glucanase is used to replace xylanase and protease in equal amounts.
[0060] Comparative Example 5 A method for preparing a barley malt extract, which is different from that of Example 3 in that: in the compound enzyme, protease is used to replace xylanase and glucanase in equal amounts.
[0061] Comparative Example 6 A method for preparing a barley malt extract, which is different from that of Example 3 in that an equal amount of xylanase is replaced by cellulase in the compound enzyme.
[0062] Performance testing: Protein content detection: According to the Kjeldahl nitrogen determination method in GB 5009.5-2016 "National Food Safety Standard Determination of Protein in Food", the protein content of the barley malt extract produced by the multi-enzyme synergistic process prepared in each embodiment and comparative example was determined, and a protein content ≥3.5% was in compliance with the standard.
[0063] Viscosity test: At 20° C., when the solid content of the barley malt extract produced by the multi-enzyme synergistic process prepared in each embodiment and comparative example was 60%, the reading was detected by a Brabender viscometer, and the solid content was determined according to 6.2 of GB / T 20885-2007 "Glucose Syrup".
[0064] Filterability test: 10 kg of the barley malt extract produced by the multi-enzyme synergistic process prepared in each embodiment and comparative example was filtered through a plate and frame filter press, and the pressure value required for filtration was recorded. When the pressure value was less than 20 MPa, it was easy to filter. Protein content (%) Viscosity(cP) Pressure value (MPa) Example 1 4.5 218 16.3 Example 2 4.5 219 16.4 Example 3 4.4 217 16.3 Example 4 5.1 220 16.3 Example 5 5.2 221 16.3 Example 6 4.6 215 16.1 Example 7 4.5 214 16.2 Example 8 4.7 213 16.1 Example 9 4.6 214 16.2 Example 10 4.5 211 16.3 Embodiment 11 4.4 212 16.2 Example 12 4.3 209 15.9 Embodiment 13 5.9 208 15.8 Comparative Example 1 2.1 268 25.3 Comparative Example 2 2.1 265 25.1 Comparative Example 3 2.2 262 25.3 Comparative Example 4 2.1 261 25.3 Comparative Example 5 2.3 265 24.5 Comparative Example 6 2.2 266 25.1
[0065] According to 6.4 of GB / T 20885-2007 "Glucose Syrup", the pH of the barley malt extract produced by the multi-enzyme synergistic process prepared in each example and comparative example was measured, and the pH of the sample prepared with 10% dry matter was used as the test solution.
[0066] According to 6.8 of GB / T 20885-2007 "Glucose Syrup", the sulfated ash content of the barley malt extract produced by the multi-enzyme synergistic process prepared in each example and comparative example was measured.
[0067] According to 6.8 of GB 5009.11-2014 “National Food Safety Standard - Determination of Total Arsenic and Inorganic Arsenic in Foods”, the total arsenic (measured in As) in the barley malt extracts produced by the multi-enzyme synergistic process prepared in each example and comparative example was determined.
[0068] According to 6.8 of GB 5009.11-2017 "Determination of Lead in Foods of National Food Safety Standard", the barley malt extract produced by the multi-enzyme synergistic process prepared in each embodiment and comparative example was determined for lead (in terms of Pb).
[0069] According to 6.8 of GB 5009.11-2014 "National Food Safety Standard Determination of Tin in Food", the barley malt extract produced by the multi-enzyme synergistic process prepared in each example and comparative example was determined for tin (in terms of Sn).
[0070] According to the data comparison of Examples 1-3 and Comparative Examples 1-6, since a compound enzyme is added to the barley malt extract produced by the multi-enzyme synergistic process, the viscosity of the barley malt extract produced by the multi-enzyme synergistic process can be further reduced, so that the viscosity of the prepared barley malt extract produced by the multi-enzyme synergistic process is appropriate, and during filtration, the prepared barley malt extract produced by the multi-enzyme synergistic process is easier to filter, which improves the filtration efficiency of the barley malt extract produced by the multi-enzyme synergistic process, and has an appropriate viscosity, so that it is more suitable for the production of downstream products, making the operation of downstream products more convenient; the malt powder is saccharified by the compound enzyme, and during the saccharification process, the compound enzyme has good activity, so that the hydrolysis of the malt powder is more thorough, and the nutrient content obtained by hydrolysis is rich, so that the prepared barley malt extract produced by the multi-enzyme synergistic process has more protein content.
[0071] According to the data comparison of Examples 3-5, the cellulase in the compound enzyme is compounded with the glucanase, xylanase and protease of specific activities. When preparing the barley malt extract, the hydrolysis of barley and malt can be more thorough, and more protein can be obtained by hydrolysis. The barley malt extract produced by the multi-enzyme synergistic process has a higher protein content and more nutrients.
[0072] According to the data comparison of Example 3 and Examples 6-7, it can be obtained that by selecting glucanase, xylanase and protease with specific activities, the activity of the composite enzyme reaches a better state when barley and malt are enzymatically hydrolyzed, and the hydrolysis of barley and malt is more thorough when preparing the barley malt extract, so that the protein content of the barley malt extract produced by the multi-enzyme synergistic process is higher.
[0073] According to the data comparison of Examples 7-9, the present application modifies xylanase, so that the hydrolysis of the raw material is more thorough, more protein is obtained by hydrolysis, and the prepared barley malt extract has a higher protein content, which can increase the protein content of the barley malt extract, reduce viscosity, increase nutritional components and improve beneficial life properties.
[0074] According to the data comparison of Examples 9-11, when xylan alcohol and oleoyl chloride are in a specific weight ratio, the xylanase can be chemically modified by mixing with oleoyl chloride, and oleoyl chloride forms an amide bond to react with the amino acid residues of the xylanase, thereby improving the stability of the xylanase under specific conditions.
[0075] According to the data comparison of Examples 11-13, it can be obtained that by selecting glucanase, xylanase and protease with specific activities, the activity of the composite enzyme reaches a better state when barley and malt are enzymatically hydrolyzed, and the hydrolysis of barley and malt is more thorough when preparing the barley malt extract, so that the protein content of the barley malt extract produced by the multi-enzyme synergistic process is higher.
[0076] This specific implementation manner is merely an explanation of the present application and is not a limitation of the present application. After reading this specification, those skilled in the art may make non-creative modifications to the specific implementation manner as needed, but such modifications are protected by the patent law as long as they are within the scope of the claims of the present application.
Claims
1. A method for preparing a barley malt extract, characterized in that: The following steps are involved: S1. Ingredients: weigh raw materials and auxiliary materials; the raw materials include barley and malt; the auxiliary materials include amylase, complex enzyme, calcium chloride and sodium bicarbonate; S2. Crushing: crushing barley to obtain barley flour; crushing malt to obtain malt flour; the particle size of the barley flour is in the range of 30-50 μm; the particle size of the malt flour is in the range of 30-50 μm; S3. Slurry preparation: barley flour and purified water were mixed and stirred evenly, calcium chloride, sodium bicarbonate and amylase were added successively, and stirred evenly to obtain barley slurry; S4. Liquefaction: heating the barley slurry to 85-95°C and keeping warm for 20-40min to obtain liquefied barley slurry; S5. Saccharification: After cooling the liquefied barley slurry, malt powder and deionized water are uniformly mixed, added to the liquefied barley slurry, and then the composite enzyme is added and stirred, and saccharified for 4-10 hours to obtain a saccharified slurry; S6. Inactivating enzymes: heating the saccharification slurry and keeping it warm to obtain an enzyme-inactivated saccharification slurry; S7. Filtration: Filter the enzyme-inactivated saccharification slurry to obtain sugar water; S8. Concentrating: evaporating and concentrating the sugar water to obtain the barley malt extract; The weight ratio of the barley to the malt is 1:(0.5-0.8).
2. The method for preparing a barley malt extract according to claim 1, characterized in that: In step S4, the temperature of the liquefied barley slurry is reduced to 62-66°C.
3. The method for preparing a barley malt extract according to claim 1, characterized in that: The complex enzyme comprises multiple types of cellulase, xylanase, glucanase and protease.
4. The method for preparing a barley malt extract according to claim 1, characterized in that: The xylanase is a modified xylanase, and the preparation method of the modified xylanase is as follows: 1-3 weight parts of xylanase and 0.2-0.6 weight parts of sodium hydroxide are mixed and stirred, and then 1-2 weight parts of oleyl chloride are added and mixed and stirred, and the pH is adjusted to 1-2 with hydrochloric acid, filtered, washed, and vacuum dried to obtain the modified xylanase.
5. The method for preparing a barley malt extract according to claim 1, characterized in that: The weight ratio of the xylanase to oleoyl chloride is 1:(0.12-0.18).
6. The method for preparing a barley malt extract according to claim 4, characterized in that: The compound enzyme comprises modified xylanase, cellulase and glucanase; Alternatively, the compound enzyme comprises modified xylanase, glucanase and protease; Alternatively, the complex enzyme comprises cellulase, modified xylanase, glucanase and protease.
7. The method for preparing a barley malt extract according to claim 1, characterized in that: The weight ratio of the modified xylanase, glucanase and protease is 1: (0.2-0.6): (0.4-0.8).
8. The method for preparing a barley malt extract according to claim 1, characterized in that: The compound enzyme contains 4000-6000 IU of glucanase per gram; the compound enzyme contains 4000-6500 IU of modified xylanase per gram; and the compound enzyme contains 30000-40000 IU of protease per gram.
9. The method for preparing a barley malt extract according to claim 1, characterized in that: In step S6, the temperature for inactivating the enzyme is 95-100°C.
10. The method for preparing a barley malt extract according to claim 1, characterized in that: In step S8, the concentration temperature is 70-90°C.