CN101463346B - Enzyme composition and use thereof in beer brewing - Google Patents
Enzyme composition and use thereof in beer brewing Download PDFInfo
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- CN101463346B CN101463346B CN2009100365315A CN200910036531A CN101463346B CN 101463346 B CN101463346 B CN 101463346B CN 2009100365315 A CN2009100365315 A CN 2009100365315A CN 200910036531 A CN200910036531 A CN 200910036531A CN 101463346 B CN101463346 B CN 101463346B
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- 102000004190 Enzymes Human genes 0.000 title claims abstract description 43
- 108090000790 Enzymes Proteins 0.000 title claims abstract description 43
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- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical group CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 239000004382 Amylase Substances 0.000 claims abstract description 10
- 102000013142 Amylases Human genes 0.000 claims abstract description 10
- 108010065511 Amylases Proteins 0.000 claims abstract description 10
- 235000019418 amylase Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 101710130006 Beta-glucanase Proteins 0.000 claims description 8
- 101710180313 Protease 3 Proteins 0.000 claims description 3
- 241000209140 Triticum Species 0.000 abstract description 48
- 235000021307 Triticum Nutrition 0.000 abstract description 48
- FYGDTMLNYKFZSV-URKRLVJHSA-N (2s,3r,4s,5s,6r)-2-[(2r,4r,5r,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5r,6s)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1OC1[C@@H](CO)O[C@@H](OC2[C@H](O[C@H](O)[C@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O FYGDTMLNYKFZSV-URKRLVJHSA-N 0.000 abstract description 13
- 229920002498 Beta-glucan Polymers 0.000 abstract description 13
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract description 11
- 238000004519 manufacturing process Methods 0.000 abstract description 11
- 102000004169 proteins and genes Human genes 0.000 abstract description 9
- 108090000623 proteins and genes Proteins 0.000 abstract description 9
- 101710121765 Endo-1,4-beta-xylanase Proteins 0.000 abstract description 2
- 238000005265 energy consumption Methods 0.000 abstract description 2
- 229920002261 Corn starch Polymers 0.000 abstract 1
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- 238000001914 filtration Methods 0.000 description 11
- PMJHHCWVYXUKFD-SNAWJCMRSA-N (E)-1,3-pentadiene Chemical group C\C=C\C=C PMJHHCWVYXUKFD-SNAWJCMRSA-N 0.000 description 10
- 241000209219 Hordeum Species 0.000 description 10
- PMJHHCWVYXUKFD-UHFFFAOYSA-N piperylene Natural products CC=CC=C PMJHHCWVYXUKFD-UHFFFAOYSA-N 0.000 description 10
- 239000000126 substance Substances 0.000 description 10
- 238000000034 method Methods 0.000 description 9
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 8
- 238000002360 preparation method Methods 0.000 description 8
- 102000035195 Peptidases Human genes 0.000 description 6
- 108091005804 Peptidases Proteins 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 6
- 235000019698 starch Nutrition 0.000 description 6
- 239000008107 starch Substances 0.000 description 6
- 230000000694 effects Effects 0.000 description 4
- 239000007788 liquid Substances 0.000 description 4
- 229910052757 nitrogen Inorganic materials 0.000 description 4
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- 238000005516 engineering process Methods 0.000 description 3
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- 230000004151 fermentation Effects 0.000 description 3
- 230000002218 hypoglycaemic effect Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
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- 230000005526 G1 to G0 transition Effects 0.000 description 1
- 102000003886 Glycoproteins Human genes 0.000 description 1
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- 241000580063 Ipomopsis rubra Species 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
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- 150000001413 amino acids Chemical class 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000011089 carbon dioxide Nutrition 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
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- QJGQUHMNIGDVPM-UHFFFAOYSA-N nitrogen group Chemical group [N] QJGQUHMNIGDVPM-UHFFFAOYSA-N 0.000 description 1
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Abstract
The invention discloses an enzyme composition which comprises the components based on the weight percentage: 5-10% of amylase, 30-50% of prolease, 13-18% of beta-dextranase, 3-9% of xylanase and the rest of corn starch. The invention also discloses the application of the enzyme composition in brewage, and the enzyme composition is dissolved in the water in the saccharification stage of brewage; the enzyme composition solution and raw materials are fed together when in saccharification. The enzyme composition can effectively decompose pentosan and beta-glucan, improve the filter performance of wort and beer, increase the utilization rate of the equipment in brewhouse and reduce the energy consumption of production. By adding the enzyme composition of the invention, the content of the pentosan, protein and the beta-glucan in the wort can be effectively reduced, the quality of the wort is improved, and the malt part of wheat can be used for brewing beer instead of the malt of barley.
Description
Technical field
The present invention relates to a kind of enzyme composition and application thereof, especially a kind of enzyme composition and application thereof that is used for beer brewing belongs to bioengineering field.
Background technology
Brewage is to utilize Fructus Hordei Germinatus self enzyme or additional enzyme to make the polymer insoluble substance in its supplementary material resolve into the solubility lower-molecular substance, obtains containing the process of the alcoholic drink of a small amount of alcohol, carbonic acid gas and multiple nutritional components through adding yeast fermentation.The main raw material that uses was a barley germ during brewage was produced, but because to occur barley in recent years continuously in poor harvest, caused the barley germ price to skyrocket and purchased difficulty, made the part beer producers use wheat malt partly to substitute the barley germ beer brewing.
Wheat malt has good brewing characteristic, has potential advantages at beer brewing.Wheat planting is wide in China, the output height, and supply is stable, is convenient to buying, and price is also low than barley; Wheat malt starch content height, leaching yield help reducing production costs than Fructus Hordei Germinatus height; Wheat malt enzyme activity height, saccharogenic power particularly are rich in α-Dian Fenmei up to more than the 400WK, are beneficial to the shortening saccharification time, improve fermentable sugars content in the wheat juice; Wheat malt protein content height, particularly glycoprotein help holding property of beer bubble; The wheat malt polyphenol is low than Fructus Hordei Germinatus, and content is beneficial to the polyphenol content that reduces wheat juice or beer less than 50% of Fructus Hordei Germinatus.Constantly raise in the barley germ price, wheat malt can partly substitute Fructus Hordei Germinatus and be used for beer production, thereby reduces production costs, and improves the competitiveness of product in market.The ratio of wheat malt in the Fructus Hordei Germinatus raw material improves constantly, even up to more than 50%.But often cause wort filtration difficulty and product non-biostability poor with the wheat malt brewing beer.Main because piperylene in the wheat malt and protein content are than barley germ height, and dextran is also higher.This is the problem that must solve for the raw material brewing beer with the wheat malt.
Summary of the invention
Technical problem to be solved by this invention is the difficulty that overcomes prior art, and purpose is to provide a kind of good enzyme composition of beer non-biostability that wort filtration beer brewing, that can make the wheat malt brewing beer is easy, brewage that is used for.
Another object of the present invention provides the application of above-mentioned enzyme composition in beer brewing.
The present invention is achieved through the following technical solutions above-mentioned purpose:
A kind of enzyme composition that is used for beer brewing, form by following components in weight percentage:
Amylase 5～10%, protease 3 0～50%, beta-glucanase 13～18%, zytase 3～9%, surplus is a W-Gum.
The preferred α-Dian Fenmei of described amylase.
The preparation method of the present composition is: respectively through the processing of sieving, it is composite to drop into automatic mixing tank more in proportion with each component, then through becoming product after the packing.
The present invention also provides the application of above-mentioned enzyme composition in beer brewing, described application is the Mashing process stage in beer production, with the enzyme composition of described beer brewing with Mashing process water (enzyme composition volume 5～10 times) dissolving after, when saccharification feeds intake, evenly join in the brew kettle.The enzyme composition addition is generally the 0.01-0.03% of malt weight, but the suitableeest addition should be determined according to the actual conditions of producing.
The effect top condition that the present composition takes place is: under the malt amylase processing condition of beer brewing, suitable temperature range is 50～70 ℃, and the pH scope is 5.5～6.5.
Compared with prior art, the present invention has following beneficial effect:
In the prior art, contain a large amount of piperylenes in the wheat malt, in the preparation of wheat juice, piperylene brings a series of difficulties to saccharification and wort filtration, the piperylene water-swelling is risen the viscosity of wheat juice, thereby has hindered the effect of other enzyme, the enzyme action effect is reduced, cause the not thorough and filtration difficulty of saccharification.In addition, beta-glucan also is the one of the main reasons that causes the wort filtration difficulty, and during saccharification, the beta-glucan in the Fructus Hordei Germinatus is constantly stripping with the rising of saccharification temperature, and water-swelling increases wort viscosity, thereby directly influences the filtration of wheat juice.Simultaneously, also contain amounts of protein in the wheat malt, the protein that is not decomposed in saccharification can be retained in the wheat juice as can not effectively removing, thereby has influence on the appearance stability of product, occurs the muddy or precipitation that causes because of albumen easily.
The present invention contains the enzyme composition of enzymes such as zytase, proteolytic enzyme and beta-glucanase by interpolation, can reduce the content of piperylene, protein and beta-glucan in the wheat juice convenient, effectively, improves the quality of wheat juice.Glycosidic link on the xylanase hydrolysis piperylene sugar chain generates little compound.Peptide bond in the proteolytic enzyme protolysate matter long-chain generates amino acid.The glycosidic link of beta-glucan enzymic hydrolysis beta-glucan generates low molecular saccharides.By zytase, beta-glucanase piperylene in the wheat juice and beta-glucan are decomposed, reduced the viscosity of wheat juice, help improving the leaching yield and the filtration velocity of wheat juice.By proteolytic enzyme the protein in the wheat juice is decomposed, improved the a-amino acid content in the wheat juice and reduced the protein that boils in the wheat juice, thereby reduced the protein content of subsequent handling, improved the non-biostability of product.By the synergy of zytase, beta-glucanase and proteolytic enzyme, make the abundant stripping of more Fructus Hordei Germinatus starch, be converted into more fermentable sugar through amylorrhexis, improved utilization ratio of raw materials.
Description of drawings
Fig. 1 is the production technique figure of embodiment 5;
Fig. 2 is the sugar degraded trend map of embodiment 5.
Embodiment
Below further specify technical scheme of the present invention by specific embodiment.
Embodiment 1
The weight percent of each component of preparation enzyme composition is: amylase 11%, proteolytic enzyme 55%, beta-glucanase 18%, zytase 9%, W-Gum 7%.
The preparation method: respectively through the processing of sieving, it is composite to drop into automatic mixing tank more in proportion with dhdps enzyme, then through becoming product after the packing.
The weight percent of each component of preparation enzyme composition is: amylase 4%, protease 3 3%, beta-glucanase 13%, zytase 3%, W-Gum 47%.
The preparation method is with embodiment 1.
Embodiment 3
The weight percent of each component of preparation enzyme composition is: amylase 9%, proteolytic enzyme 50%, beta-glucanase 16%, zytase 6%, W-Gum 19%.
The preparation method is with embodiment 1.
The check present composition is to the influence of beer brewing, and test item comprises filtration velocity, recovery rate, viscosity, turbidity, alpha-amino nitrogen, beta-glucan and pentosan content.
The malt amylase technology of beer brewing is used the agreement saccharogenic method, be specially: malt meal+200ml46 of 50g～47 ℃ water+enzyme sample → under constantly stirring, be warming up to 70 ℃ (about 1min rises 1 ℃) in 45 ℃ of insulation 30min → 25min, + 100ml70 ℃ of water, at 70 ℃ of insulation 60min → at 10～15min, cool to room temperature → flushing agitator, adding the weighing that water makes content is that 450g → project detects.
Detected result sees Table 1:
Table 1 present composition is to the influence to beer brewing
Embodiment 5
1. saccharifying
The Fructus Hordei Germinatus raw material that production test is used has: Australia barley germ, domestic barley Fructus Hordei Germinatus and wheat malt, auxiliary material are W-Gum, and each raw material addition sees Table 2:
Table 2 proportioning raw materials (pre-heat production wheat juice: 12 ° of P 60kl)
Because wheat malt has high protein, the usage ratio of supplementary product starch is increased, make the ratio of major ingredient and auxiliary material reach 1: 1, can realize improving wort recovery rate, effectively reduce ton wine grain consumption, thereby reduce raw materials cost.
According to raw material situation and proportioning characteristics, in Fructus Hordei Germinatus, add the enzyme composition that embodiment 3 makes, addition is 0.03% of a malt weight.
The production process route that adopts is: supplementary product starch carries out gelatinization in adjunce copper, Fructus Hordei Germinatus carries out saccharification in brew kettle, and enzyme composition added in the pot with raw material in the technology stage that feeds intake, and concrete operational path is seen Fig. 1.
Improve the wheat malt consumption and often cause filtration difficulty, but, effectively reduce the content of piperylene and beta-glucan owing to added enzyme composition, filtration process is normally carried out, filtering total time is 3 hours 10 minutes, and turbidity is 0.39EBC, and is consistent with common process.The wheat juice sample that extracts two wort concentrations detects, and wheat juice physical and chemical index sees Table 3:
Table 3 wheat juice physical and chemical index
As seen from the above table, wheat juice physical and chemical index is normal, has also measured the content of solidifiable nitrogen in the wheat juice simultaneously, solidifiable nitrogen content mean value 2.9mg/100mL in 12 ° of P wheat juice, and solidifiable nitrogen content mean value is 3.2mg/100mL in 10 ° of P wheat juice.
2. fermentation
Adopt and the same zymotechnique of big production, observe hypoglycemic trend, the results are shown in Figure 2.
As shown in Figure 2, fermented liquid first three day hypoglycemic very fast, enter stationary phase afterwards, hypoglycemic is slower.During to the fermentation cooling, the fermented liquid di-acetyl is 0.04mg/L.The yeast sedimentation is all normal.The fermented liquid physical and chemical index sees Table 4:
Table 4 fermented liquid physical and chemical index
Above data all meet control criterion, the no abnormal phenomenon of fermenting process.
Extract corresponding finished wine and carry out the physical and chemical index detection, the result meets product standard, as a result table 5:
Table 5 finished wine physical and chemical index
Use aging machine method to do the quality guaranteed period prediction experiment of wine sample, the results are shown in Table 6:
Table 6 quality guaranteed period prediction (aging machine method)
As shown in Table 6, along with the prolongation of time, the finished beer turbidity increases.During end, residue wine sample takes out in the machine that will wear out, and is freezing repeatedly, and no brown precipitation occurs, and satisfies product requirement.
In sum,, can reduce the content of piperylene, protein and beta-glucan in the wheat juice convenient, effectively, improve the quality of wheat juice, realize that wheat malt partly substitutes the barley germ beer brewing by adding enzyme composition of the present invention.
Above experimental data has fully proved advantage of the present invention: enzyme composition is decomposing protein effectively, improves soluble nitrogen, the alpha-amino nitrogen content of wheat juice and improves the colloidal stability of finished wine.Increase wheat juice nitrogenous source, can further improve the usage ratio of starch material, guarantee the zymic nutritive substance and enrich beer foam.Enzyme composition can effectively decompose piperylene, beta-glucan, improves the strainability of wheat juice and beer, improves the plant factor of brew-house and reduces production energy consumption.Enzyme composition can make more starch come out by diastatic action from Fructus Hordei Germinatus to piperylene, beta-glucan and proteinic decomposition, thereby improves the recovery rate of wheat juice and effectively reduce the grain consumption.
Claims (5)
1. enzyme composition, form by following components in weight percentage:
Amylase 5～10%, protease 3 0～50%, beta-glucanase 13～18%, zytase 3～9%, surplus is a W-Gum.
2. enzyme composition as claimed in claim 1 is characterized in that described amylase is α-Dian Fenmei.
3. the application of the described enzyme composition of claim 1 in beer brewing is characterized in that the saccharification stage at beer brewing, and described enzyme composition is dissolved in the water, feeds intake with raw material when saccharification.
4. application as claimed in claim 3, it is characterized in that described enzyme composition is dissolved in the enzyme composition in the water: water volume ratio is 1: 5～10.
5. application as claimed in claim 3, the amount of enzyme composition is 0.01～0.03% of a malt weight when it is characterized in that feeding intake.
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| Application Number | Priority Date | Filing Date | Title |
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| CN2009100365315A CN101463346B (en) | 2009-01-09 | 2009-01-09 | Enzyme composition and use thereof in beer brewing |
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| CN2009100365315A CN101463346B (en) | 2009-01-09 | 2009-01-09 | Enzyme composition and use thereof in beer brewing |
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| CN101463346B true CN101463346B (en) | 2010-11-10 |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102071173B (en) * | 2010-12-03 | 2012-09-26 | 张明 | Multi-enzyme preparation capable of effectively reducing malt and beer turbidity |
| CN103255011B (en) * | 2013-05-13 | 2014-05-07 | 湖南鸿鹰生物科技有限公司 | Beer complex enzyme capable of improving beer malt fragrance |
| CN103266032B (en) * | 2013-05-13 | 2014-05-07 | 湖南鸿鹰生物科技有限公司 | Total-effect beer compound enzyme |
| CN105238607B (en) * | 2015-11-18 | 2018-01-05 | 山东农业大学 | A kind of brewing method of no alcohol plasmogen beer |
| CN111398537A (en) * | 2020-04-25 | 2020-07-10 | 燕京啤酒(曲阜三孔)有限责任公司 | Method for predicting and regulating bubble-holding index of finished beer |
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