CN101381665A - Complex enzyme and use thereof - Google Patents
Complex enzyme and use thereof Download PDFInfo
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- CN101381665A CN101381665A CNA2008102334571A CN200810233457A CN101381665A CN 101381665 A CN101381665 A CN 101381665A CN A2008102334571 A CNA2008102334571 A CN A2008102334571A CN 200810233457 A CN200810233457 A CN 200810233457A CN 101381665 A CN101381665 A CN 101381665A
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Abstract
The invention relates to complex enzyme and application thereof, which belongs to the technical field of the brewing of distillate spirits. The complex enzyme comprises the following enzyme preparations and yeasts: 200 to 225 U/g of saccharifying enzyme (wheat), 80 to 100 IU/g of pullulanase (wheat), 10 to 15 IU/g of acid protease (wheat), 15 to 20 IU/g of cellulose (wheat), 15 to 20 IU/g of beta-dextranase (wheat), 5 to 10 IU/g of beta-mannase (wheat), 10 to 15 IU/g of xylanase (wheat), 5 to 10 IU/g of phytase (wheat), 5 to 10 IU/g of pectase (wheat), 1.5 to 2 percent of high temperature resistant saccharomyces cerevisiae (W/W), and 1 to 1.5 percent of aroma-producing yeast (W/W). The complex enzyme is applied as an additive to the production of wheat type distillate spirits. The complex enzyme can increase fermentable sugar, improve the utilization rate of raw materials, and improve the distillation yield; at the same time, the complex enzyme releases and synthesizes more flavor substances, and has the advantages of improving the quality of the distilled spirits and increasing the high-quality product rate of xiaoqu distillate spirits and so on; and the complex enzyme can be widely applied to the production of wheat type distillate spirits.
Description
Technical field:
The present invention relates to bioengineering field, belong to the brewed spirit technology, particularly be exactly a kind of being suitable for the wheat be the prozyme and the application thereof of raw material production distilled liquor.
Background technology:
Distilled liquor is one of main wine kind of China, and annual production accounts for more than 30% of liquor ultimate production, and main product is in China south and southwest.Distilled liquor production is raw material with Chinese sorghum, corn, wheat, barley etc. mainly, is saccharifying ferment with little song, adopts whole grain material cooking, and box solid-state culture saccharification is joined the unstrained spirits fermentation, the explained hereafter of solid state distillation.At present, producing the used saccharifying ferment of distilled liquor mainly is head mold yeast non-dramatic song.Its production method is purebred head mold and yeast to be seeded in respectively to cultivate the back remix on the wheat bran formulated.So contained enzyme is single in the head mold yeast non-dramatic song, mainly is saccharifying enzyme.Saccharifying enzyme can make the starch overwhelming majority be converted into fermentable sugar, improves starch utilization ratio.But the brewing materials wheat also contains protein except that containing most of starch, fat, Mierocrystalline cellulose, the material that head molds such as hemicellulose are difficult to utilize.And because each produces manufacturer's state of the art difference of head mold yeast non-dramatic song, make the head mold yeast non-dramatic song that produces exist saccharogenic power, fermenting power low, have shortcoming such as the bacterium of mixing, an addition also bigger (0.5%-1% of raw material) in addition.So can not bring good economic benefits to enterprise.
By literature search, do not see the open report identical with the present invention.
Summary of the invention:
Purpose of the present invention is exactly for overcoming the deficiency that above-mentioned head mold yeast non-dramatic song is used to produce distilled liquor, and is special in the wheat being a kind of wheat type liquor prozyme that the raw material production distilled liquor is developed.This prozyme is by the plurality of enzymes preparation and yeast is composite forms, and can fully decompose materials such as the contained starch of wheat, protein, Mierocrystalline cellulose, hemicellulose.Produce the usefulness of the necessary nutritive substance of more fermentable sugar and yeast growth, and then reach the raising raw material availability, the purpose of saving food for yeast growth and fermentation.Discharge the flavour substances that some can improve the liquor vinosity simultaneously, and under the effect of SHENGXIANG yeast the synthetic flavour substances, reach and improve vinosity, promote the purpose of quality percentage.
The objective of the invention is to realize by following scheme:
Prozyme of the present invention is made up of following several zymins and yeast:
Saccharifying enzyme 200U～225U/g wheat
Pullulanase 80IU～100IU/g wheat
Aspartic protease 10IU～15IU/g wheat
Cellulase 15IU～20IU/g wheat
Beta-glucanase 15IU～20IU/g wheat
'beta '-mannase 5IU～10IU/g wheat
Zytase 10IU～15IU/g wheat
Phytase 5IU～10IU/g wheat
Polygalacturonase 5IU～10IU/g wheat
High temperature resistant yeast saccharomyces cerevisiae 1.5%～2% (W/W)
SHENGXIANG yeast 1%～1.5% (W/W)
The raw material of said ratio is mixed in mixing tank, and the automatic vaccum packager packing promptly gets Powdered wheat type liquor prozyme product of the present invention.
Powdered prozyme of the present invention is as the application of producing the wheat type spirit additive.
A large amount of studies show that, various enzymes are used for distilled liquor, and to produce its action principle as follows:
1, an amount of saccharifying enzyme and Pullulanase amylose starch and the amylopectin in the hydrolysis material more fully is for growth, breeding and the metabolism of high temperature resistant yeast saccharomyces cerevisiae provides more fermentable sugar.
2, an amount of cellulase can destroy the cell wall structure of wheat, and the decomposition of cellulose material produces the fermentable sugar that yeast can utilize, and discharges the hydrolysis that the starch that is wrapped up by Mierocrystalline cellulose is beneficial to saccharifying enzyme and Pullulanase simultaneously.
3, an amount of beta-glucanase, 'beta '-mannase, zytase, polygalacturonase and cellulase synergistic effect can destroy the cell wall structure of wheat on the one hand more up hill and dale, decompose the hemicellulose material, produce the fermentable sugar that yeast can utilize; Discharge the hydrolysis that is beneficial to saccharifying enzyme and Pullulanase by the starch granules of hemicellulose parcel on the other hand.
4, effective contained protein and the phytic acid of hydrolyzed wheat of an amount of aspartic protease and phytase, for zymic growth, breeding provide nutritive substances such as sufficient nitrogenous source and phosphorus, make the yeast growth stalwartness, cell count increases, percentage of germination improves, shorten the Primary Fermentation time, under equal conditions prolong the secondary fermentation time, increase local flavor substances content in the wine.
5, an amount of high temperature resistant yeast saccharomyces cerevisiae can make the fermentable sugar utilization that produces in the fermenting process more thorough, improves liquor ratio of raw material, reduces the remaining starch content of vinasse, saves food.But an amount of SHENGXIANG yeast metabolism produces more flavour substances, improves vinosity.
Prozyme of the present invention has can increase fermentable sugar, improves raw material availability, improves the yield of liquor; Discharge simultaneously and synthesize more flavour substances, improve vinosity, improve the advantages such as quality percentage of distilled liquor; Can be widely used in the wheat is the production of the liquor of raw material.
Embodiment:
Embodiment 1: the preparation of prozyme
Prozyme of the present invention is made up of following several zymins and yeast:
Saccharifying enzyme 200U～225U/g wheat
Pullulanase 80IU～100IU/g wheat
Aspartic protease 10IU～15IU/g wheat
Cellulase 15IU～20IU/g wheat
Beta-glucanase 15IU～20IU/g wheat
'beta '-mannase 5IU～10IU/g wheat
Zytase 10IU～15IU/g wheat
Phytase 5IU～10IU/g wheat
Polygalacturonase 5IU～10IU/g wheat
High temperature resistant yeast saccharomyces cerevisiae 1.5%～2% (W/W)
SHENGXIANG yeast 1%～1.5% (W/W)
The raw material of said ratio is mixed in mixing tank, and the automatic vaccum packager packing promptly gets Powdered wheat type liquor prozyme product of the present invention.
Embodiment 2: the application of prozyme
Concrete using method of the present invention is as follows: the making method of traditional with the wheat is raw material production distilled liquor is: materials of wheat → immersion → boiling → blow on → following song → cartonning cultivation → outlet adds joins poor → pit entry fermentation → distillation → former wine → ageing → blend → check → pack → finished product.Under the condition that does not change above-mentioned making method, the addition of prozyme of the present invention is 0.1% of a raw material weight.Its using method has following two kinds:
(1) mixes thoroughly with little song in following bent stage and be sprinkled into 1/3rd of the total consumption of prozyme, behind outlet, be sprinkled into 2/3rds of the total consumption of prozyme then, add and joining poor mixing thoroughly and ferment.Prozyme is adding fashionable or with Powdered adding, or with activation in 35 ℃～40 ℃ brewing waters that earlier prozyme are dissolved in 10 times of its weight 15 minutes～20 minutes, and then be sprinkled into.
(2) do not add prozyme in following bent stage, behind outlet, complex enzyme disposal is sprinkled into to add then and joins poor mixing thoroughly and ferment.Prozyme is adding fashionable or with Powdered adding, or with activation in 35 ℃～40 ℃ brewing waters that earlier prozyme are dissolved in 10 times of its weight 15 minutes～20 minutes, and then be sprinkled into.
Practical application shows: prozyme of the present invention improves raw material availability to increasing fermentable sugar, improves the yield of liquor; And improving vinosity, the quality percentage of raising distilled liquor etc. has obvious effect.
Claims (2)
1, a kind of prozyme is mixed by plurality of enzymes preparation and yeast, makes after the vacuum packaging, it is characterized in that prozyme of the present invention comprises following zymin and yeast:
Saccharifying enzyme 200U～225U/g wheat, Pullulanase 80IU～100IU/g wheat,
Aspartic protease 10IU～15IU/g wheat, cellulase 15IU～20IU/g wheat,
Beta-glucanase 15IU～20IU/g wheat, 'beta '-mannase 5IU～10IU/g wheat,
Zytase 10IU～15IU/g wheat, phytase 5IU～10IU/g wheat,
Polygalacturonase 5IU～10IU/g wheat, high temperature resistant yeast saccharomyces cerevisiae 1.5%～2% (W/W),
SHENGXIANG yeast 1%～1.5% (W/W).
2, the described prozyme of power claim 1 is characterized in that this prozyme is as the application of producing the wheat type spirit additive.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102334571A CN101381665A (en) | 2008-10-20 | 2008-10-20 | Complex enzyme and use thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2008102334571A CN101381665A (en) | 2008-10-20 | 2008-10-20 | Complex enzyme and use thereof |
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| Publication Number | Publication Date |
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| CN101381665A true CN101381665A (en) | 2009-03-11 |
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| CNA2008102334571A Pending CN101381665A (en) | 2008-10-20 | 2008-10-20 | Complex enzyme and use thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105950384A (en) * | 2016-07-07 | 2016-09-21 | 云南师范大学 | Method for increasing alcohol yield of cassava raw material by virtue of collaborative double-enzyme method adopting cellulase and complex enzyme thereof |
| CN105969570A (en) * | 2016-03-21 | 2016-09-28 | 经雷 | Nutrient-rich monascus blueberry wine and preparation method thereof |
| CN106047559A (en) * | 2016-07-12 | 2016-10-26 | 德清龙溪农业科技有限公司 | Process for raising liquor yield of blueberries |
| CN106701435A (en) * | 2017-03-01 | 2017-05-24 | 成都醇中醇君明生物科技工程有限责任公司 | Aroma enhancement type saccharomyces cerevisiae for raw and cooked materials and preparation method thereof |
| CN106929278A (en) * | 2017-04-19 | 2017-07-07 | 河南牧业经济学院 | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff |
| CN107118890A (en) * | 2017-06-25 | 2017-09-01 | 张俊辉 | The brewing method of raspberry milk fruit health liquor |
| CN107287070A (en) * | 2016-04-13 | 2017-10-24 | 张希臣 | A kind of bent preparation method of high activity multi-function brewing |
| CN110628656A (en) * | 2019-09-03 | 2019-12-31 | 云南师范大学 | Yeast agent and application thereof in wine brewing |
| CN113881709A (en) * | 2021-11-05 | 2022-01-04 | 北京红星股份有限公司 | Rhizopus and yeast mixed bran koji as well as preparation method and application thereof |
| CN115521927A (en) * | 2022-09-30 | 2022-12-27 | 广西轻工业科学技术研究院有限公司 | Complex enzyme preparation capable of reducing content of higher alcohol and application thereof |
-
2008
- 2008-10-20 CN CNA2008102334571A patent/CN101381665A/en active Pending
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105969570A (en) * | 2016-03-21 | 2016-09-28 | 经雷 | Nutrient-rich monascus blueberry wine and preparation method thereof |
| CN107287070A (en) * | 2016-04-13 | 2017-10-24 | 张希臣 | A kind of bent preparation method of high activity multi-function brewing |
| CN105950384A (en) * | 2016-07-07 | 2016-09-21 | 云南师范大学 | Method for increasing alcohol yield of cassava raw material by virtue of collaborative double-enzyme method adopting cellulase and complex enzyme thereof |
| CN106047559A (en) * | 2016-07-12 | 2016-10-26 | 德清龙溪农业科技有限公司 | Process for raising liquor yield of blueberries |
| CN106701435A (en) * | 2017-03-01 | 2017-05-24 | 成都醇中醇君明生物科技工程有限责任公司 | Aroma enhancement type saccharomyces cerevisiae for raw and cooked materials and preparation method thereof |
| CN106929278A (en) * | 2017-04-19 | 2017-07-07 | 河南牧业经济学院 | A kind of method that bamboo class carries out liquor-making by solid fermentation as puff |
| CN107118890A (en) * | 2017-06-25 | 2017-09-01 | 张俊辉 | The brewing method of raspberry milk fruit health liquor |
| CN110628656A (en) * | 2019-09-03 | 2019-12-31 | 云南师范大学 | Yeast agent and application thereof in wine brewing |
| CN110628656B (en) * | 2019-09-03 | 2023-08-22 | 云南师范大学 | Yeast agent and application thereof in brewing wine |
| CN113881709A (en) * | 2021-11-05 | 2022-01-04 | 北京红星股份有限公司 | Rhizopus and yeast mixed bran koji as well as preparation method and application thereof |
| CN115521927A (en) * | 2022-09-30 | 2022-12-27 | 广西轻工业科学技术研究院有限公司 | Complex enzyme preparation capable of reducing content of higher alcohol and application thereof |
| CN115521927B (en) * | 2022-09-30 | 2024-04-16 | 广西轻工业科学技术研究院有限公司 | Complex enzyme preparation capable of reducing content of higher alcohol and application thereof |
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Open date: 20090311 |