Preparation method of malt diastase liquid

By employing pulsed light irradiation, multi-stage micro-pressure pulsed extraction, and the synergistic effect of pulsed ultrasonic field and high-voltage electrostatic field, the problems of low extraction efficiency and large activity loss in the preparation of raw malt enzyme liquid were solved, resulting in a highly active, pure, and safe enzyme liquid, and achieving process controllability and environmental friendliness.

CN122139896APending Publication Date: 2026-06-05WEST CHINA HOSPITAL SICHUAN UNIV
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
WEST CHINA HOSPITAL SICHUAN UNIV
Filing Date
2026-02-05
Publication Date
2026-06-05

AI Technical Summary

Technical Problem

Existing raw malt enzyme liquid preparation technology suffers from problems such as low extraction efficiency, large activity loss, introduction of exogenous substances, and poor process controllability, making it difficult to achieve efficient and gentle extraction and in-situ activation of endogenous high-activity enzymes.

Method used

The method employs a synergistic mechanism of physical fields, including pulsed light irradiation, multi-stage series micro-pressure pulsation extraction, pulsed ultrasonic field, and instantaneous high-voltage electrostatic field. Enzymes are extracted under mild pressure pulsation and low temperature conditions, and the enzyme precursors are activated in situ using pulsed ultrasonic field. Finally, the enzymes are purified using instantaneous high-voltage electrostatic field, avoiding the introduction of high temperature and exogenous substances.

Benefits of technology

It achieves efficient extraction and activity preservation of endogenous enzymes from raw malt, obtaining enzyme liquid with natural components, high activity, and high stability, ensuring product purity and safety, and possessing excellent process controllability and low energy consumption, which is in line with the concept of sustainable development.

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Abstract

The application discloses a preparation method of malt fermenting enzyme liquid and belongs to the technical field of biological product preparation. The method comprises the following steps: S1, selecting raw malt, cleaning the raw malt, and performing surface activation treatment on the raw malt by adopting pulsed light; S2, placing the activated raw malt and pure water in a multi-stage series micro-pressure pulsating extraction kettle, and executing a pressure pulsation program comprising a pressure increasing stage, a pressure maintaining stage and a pressure releasing stage; S3, synchronously applying pulsed ultrasonic waves in the extraction process; S4, immediately performing instantaneous high-voltage electrostatic field purification on the obtained material liquid after the extraction; and S5, filtering the purified material liquid through a microporous filter membrane, and performing sterile filling to obtain the malt fermenting enzyme liquid. By means of a unique physical field synergistic mechanism, the mild, efficient and directional extraction and activation of various high-activity endogenous enzymes in the raw malt are realized without adding any exogenous substances, the activity of the obtained enzyme liquid is stable, the process is green and environment-friendly, and the method is obviously different from the enzymolysis, fermentation or thermal extraction method in the prior art.
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