CN103255011B - Beer complex enzyme capable of improving beer malt fragrance - Google Patents
Beer complex enzyme capable of improving beer malt fragrance Download PDFInfo
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- CN103255011B CN103255011B CN201310175077.8A CN201310175077A CN103255011B CN 103255011 B CN103255011 B CN 103255011B CN 201310175077 A CN201310175077 A CN 201310175077A CN 103255011 B CN103255011 B CN 103255011B
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Abstract
The invention discloses a beer complex enzyme capable of improving beer malt fragrance, belonging to the field of enzyme preparation processing. The beer complex enzyme takes natural concentrated malt enzyme as a main raw material, mixed enzyme is compounded scientifically, so that a sufficient enzyme source is supplemented, the most important is that under the synergistic effect of a protective agent and an activating agent, the enzyme has stronger activity and more excellent preservation property, the nitrogen source is richer, the fragrance of the malt is thicker, and the enzyme activity loss ratio is less than 3% when the beer is preserved for two years. The beer complex enzyme is compounded scientifically, has a simple preparation method, has complete functions and long shelf life, is convenient to transport, store and use, and especially lays a firm foundation for additional enzymic preparation glycation by high accessory proportion, reduction of beer production cost, and production of pure traditional beer with rich nutritive value and natural and pure flavor and taste.
Description
Technical field
The invention belongs to zymin manufacture field, specifically a kind of beer complex enzyme that improves brewers malt fragrance.
Background technology
Beer is nutritious, ethanol content is low, with its distinctive foam and special fragrance, liked by consumers in general, in beer, contain the nutritive substances such as the necessary VITAMIN of human body, amino acid and carbohydrate, appropriate drinks beer is conducive to HUMAN HEALTH, therefore enjoy the good name of " liquid bread ".
China's beer development of liquor-making industry is rapid, and beer production for successive years position occupies first place in the world, but regrettably, the predicament fluctuating has but appearred in the development of domestic barley.Its basic reason is the restriction that is subject to soil property, weather, kind, germinating method, processing condition etc., and the quality of domestic Fructus Hordei Germinatus is always lower.It is beer production raw material that large beer brewery groups is not stinted high price import Yi Lei Australia wheat and Fa Mai, domestic barley is owing to being subject to many factors, the hyposecretion in germination process such as the amylase of itself, proteolytic enzyme, hemicellulase, phosphoesterase, oxydo-reductase, cause beta-glucan in brewers malt, hemicellulose, protein equal size too high, cause after saccharification wort quality and output two low, can not produce high-end beer.
Along with rising steadily of various beer raw material prices, particularly the straight line of import Fructus Hordei Germinatus, rice price raises up, and has directly caused the significantly rising of beer production cost.For maintaining the survival and development of enterprise, each brew-house adds all and is responding actively this problem, by technological innovation and raising auxiliary material ratio, digest the pressure that cost rises, under these circumstances, in raw material, add the main selection that wheat malt and starchiness auxiliary material become beer enterprise.
Second-rate and while adding the more situation of starchiness auxiliary material at Fructus Hordei Germinatus, zymin be added to a kind of needs.At present, zymin market beer complex enzyme kind is more, according to interpolation operation, divide and have saccharification operation, fermentation procedure, filter progress and filling operation beer complex enzyme, the prozyme adding with saccharification operation is more, its main principle of compound is to be that amylase is carried out on basis with brewers malt enzyme, proteolytic enzyme, hemicellulase, phosphoesterase, the optimum combination of the zymins such as oxydo-reductase, successfully solved because malt quality is poor or the saccharification high and that cause of auxiliary material addition is incomplete, leaching yield is low, wort viscosity is large, filtration difficulty, protein dissolves insufficient, the low mashing difficult problem that waits of alpha-amino nitrogen content.
But, in Process of Beer Brewing in order to reduce production costs, while improving auxiliary material usage ratio, although add the saccharification of additional enzyme preparation, can effectively improve beer flavor, reduce colourity, total phenol, extend beer shelf-life, but also can produce many negative impacts simultaneously, wherein Fructus Hordei Germinatus insufficient fragrance is one of topmost mass defect, because the Fructus Hordei Germinatus fragrance in beer all derives from brewers malt, the significantly downward of Fructus Hordei Germinatus ratio and the loss of saccharifying fragrance, Fructus Hordei Germinatus fragrance wretched insufficiency in wheat juice, the beer of brewageing has lost essential mouthfeel and the local flavor of traditional beer, can not deserve to be called beer truly.Most of beer production producer is by adding different foodstuff additive and attempting to solve above-mentioned quality problems but effect is still undesirable for this reason.
In raising auxiliary material ratio, carry out the saccharification of additional enzyme preparation, when reducing beer production cost, how to brew that Fructus Hordei Germinatus fragrance is sufficient, nutritive value is abundant, mouthfeel and the natural pure high-quality traditional beer of local flavor be common pursuit and the expectation of current beer production producer.
Summary of the invention
Technical problem solved by the invention is the easy defect such as inactivation in enzyme activity deficiency and transportation, storage and use procedure while having overcome composite simple, the function singleness of existing beer complex enzyme, use, the high-quality import Fructus Hordei Germinatus of take is raw material, adopting ultrasonic wave, high-voltage pulse electric field technology (pulsed electric field is called for short " PEF ") to extract to greatest extent maltase is enzyme source, filters, ultrafiltration and concentration, spraying be dried and make concentrated maltase; Meanwhile, take high-quality Fructus Hordei Germinatus as raw material, by enzymolysis, filtration, ultrafiltration and concentration, make concentrated wort powder; Last take maltase a kind of maltase system be complete as the composite mixed enzyme of main raw material science, concentrated wort powder, protective material, activator etc. make, enzyme activity is strong, be difficult for inactivation, Fructus Hordei Germinatus thick flavor, can be wheat juice the beer complex enzyme that enriches nitrogenous source is provided.
In order to achieve the above object, the present invention takes following technical scheme:
Improve a beer complex enzyme for brewers malt fragrance, by the raw material of following parts by weight, formed:
Concentrated maltase 40-60 part, mixed enzyme 30-40 part, concentrated wort powder 30-40 part, protective material 10-15 part, activator 10-15 part.
Described concentrated maltase weight percent consists of: former maltase 40-60%, fragrance maltase 40-60%.
Described former maltase preparation method is as follows:
(1) pulsed electric field (PEF) immersion treatment: by Fructus Hordei Germinatus in pre-immersion trough with 3-6 times of 20-50 ℃ of warm water soaking 10-20min, make Fructus Hordei Germinatus moisture content reach 25-35%, carry out pulsed electric field (PEF) processes simultaneously, strength of electric field 20-40KV/cm, burst length 150-200 μ S, pulse-repetition 200-300Hz;
(2) pulverize: add malt mill band pigment broken in the Fructus Hordei Germinatus of handling well in step (1) and immersion water, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains Fructus Hordei Germinatus slurries;
(3) ultrasonic, PEF extracts: Fructus Hordei Germinatus slurries are placed in to pill tank, and limit is slowly stirred limit and under strength of current 0.6A/25w-1.5A/275w condition, carried out supersound extraction 10-15min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 15-20min, strength of electric field 20-40KV/cm, burst length 400-600 μ S, pulse-repetition 200-300Hz;
(4) filter: by extracting solution, in room temperature, by 500-800 order filter cloth precoating granularity, be 100 order-300 order diatomite, adopt flame filter press to filter, working pressure is 0.14-0.24Mpa;
(5) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off < 100000 concentrated, until concentrated solution enzyme content is 10-15 times before ultrafiltration;
(6) dry: to the protective material of the present invention that adds concentrated solution weight 3-5% in concentrated solution, then dry with the special-purpose spray-drier of zymin, inlet temperature 150-160 ℃; temperature of outgoing air 75-85 ℃; time of drying 5-15s, product moisture < 5%, both former maltase.
Described fragrance maltase preparation method is as follows:
(1) Fructus Hordei Germinatus moisture regain: use malt weight 3-4%, temperature is 40-50 ℃ of warm water even spraying Fructus Hordei Germinatus grain surface, puts the even 3-5min of mixing in mixing machine.
(2) cure: pack moisture regain Fructus Hordei Germinatus into drum-type and fry stove, in 10-15min, temperature rises to 170-200 ℃, insulation 10-15min, is then cooled to 100-110 ℃, and insulation 20-30min, finally takes out spreading for cooling, obtains fragrance Fructus Hordei Germinatus;
(3) pulverize: add malt mill to pulverize in fragrance Fructus Hordei Germinatus, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains fragrance malt meal;
(4) ultrasonic, PEF extracts: fragrance malt meal is placed in to pill tank, adds 3-6 water doubly, limit is slowly stirred limit and under strength of current 0.6A/25w-1.5A/275w condition, carried out supersound extraction 10-15min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 15-20min, strength of electric field 20-40KV/cm, burst length 400-600 μ S, pulse-repetition 200-300Hz;
(5) filter: in room temperature, with 500-800 order filter cloth, adopt flame filter press to filter extracting solution, working pressure is 0.14-0.24Mpa;
(6) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off < 100000 concentrated, until concentrated solution enzyme content is 10-15 times before ultrafiltration;
(7) dry: to the protective material of the present invention that adds concentrated solution weight 3-5% in concentrated solution, then dry with the special-purpose spray-drier of zymin, inlet temperature 150-160 ℃; temperature of outgoing air 75-85 ℃; time of drying 5-15s, product moisture < 5%, both fragrance maltase.
Described concentrated wort powder, preparation method thereof is as follows:
(1) Fructus Hordei Germinatus is pulverized, added 4-5 warm water doubly, with lactic acid, regulating pH value is 4.5-5.5, adds mixed enzyme of the present invention to carry out subsection enzymolysis, 45-55 ℃ of protein hydrolysis 90min, 62-66 ℃ of saccharification 60min.
(2) treat that saccharification is complete, by mellow solution of saccharification in 74-76 ℃ by 500-800 order filter cloth precoating granularity, be 100 order-300 order diatomite, adopt flame filter press to filter, working pressure is 0.14-0.24Mpa, filters to obtain former wheat juice;
(3) former wheat juice is adopted the daltonian ultra-filtration membrane circulation of molecular weight cut-off < 100000 concentrated, until concentrated solution concentration is 10-15 times before ultrafiltration;
(4) concentrated solution is dry with the special-purpose spray-drier of zymin, inlet temperature 150-160 ℃, temperature of outgoing air 75-85 ℃, time of drying 5-15s, product moisture < 5%, both concentrated wort powder.
Described mixed enzyme is that the zymin by following mass fraction evenly mixes:
High temperature resistant α-amylase 20-30 part, glucolase 20-30 part, beta-amylase 10-15 part, aspartic protease 10-15 part, mushroom proteolytic enzyme 10-15 part, papoid 10-15 part, bromeline 10-15 part, heatproof beta-glucan prozyme 5-10 part, pentosanase 5-10 part, mannase 5-10 part, glucose oxidase 5-10 part, acid phosphatase 5-10 part.
Described activator is that the inorganic salt by following quality component evenly mix:
Zinc chloride 30-40 part, calcium chloride 10-20 part, sodium sulfate 10-20 part, magnesium chloride 5-10 part.
Described protective material is comprised of the raw material of following parts by weight:
Astragalus polysaccharides 20-30 part, trehalose 20-30 part, NaCl 10-20 part, MgSO4 10-15 part, halfcystine 10-15 part.
The preparation method of beer complex enzyme of the present invention:
By described protective material micronizing, guarantee that granularity is less than described concentrated maltase and mixed enzyme, immediately add concentrated maltase and mixed enzyme, mix, finally add described concentrated wort powder and activator, after mixing, pack and get final product.
Using method:
The saccharification stage adds brew kettle by beer complex enzyme preparation of the present invention
Addition: according to the difference of malt quality and the ratio height of brewageing auxiliary material, addition is the 0.06-0.08% of Fructus Hordei Germinatus dry weight;
Action condition: optimum pH 4.5-5.5; Optimum temperuture 35-65 ℃; Best material quality is than 1: 4.5-5.5.
First accurately weigh beer complex enzyme, add the 50-60 ℃ of mashing water of 5 times in stainless steel vessel, abundant stirring and dissolving 5min, before brew kettle feeds intake, 5-10min adds brew kettle, then opens brew kettle and stirs 10min, carries out normal glucose metallization processes.
Beneficial effect:
1. to take high-quality import Fructus Hordei Germinatus be raw material to the concentrated maltase in beer complex enzyme of the present invention, adopting the methods such as ultrasonic wave, high-voltage pulse electric field technology (pulsed electric field is called for short " PEF ") to extract to greatest extent maltase is enzyme source, it is a kind of natural beer complex enzyme, its enzyme source kind and single enzyme characteristic 100% are from brewers malt, and the wheat juice composition after hydrolysis result, local flavor and saccharification is far superior to the single enzyme and the combination thereof that adopt microorganism fermentation to make; Fragrance maltase wherein not only can provide enzyme source, and most importantly its strong, unique Fructus Hordei Germinatus fragrance provides natural, the purest Fructus Hordei Germinatus fragrance for auxiliary material additional enzyme preparation beer brewing at high proportion.
2. the concentrated wort powder in beer complex enzyme of the present invention, pure wheat juice is concentrated, for auxiliary material additional enzyme preparation beer brewing at high proportion provides abundant wheat juice nitrogenous source.
3. it is composite that the protective material in beer complex enzyme of the present invention adopts polysaccharide, inorganic salt and amino acid science, effectively slowed down the moisture regain of fragrance maltase and compound enzymic preparation; Can strengthen prozyme simultaneously resistance toly freeze, resistance toheat, keep identical enzyme activity, its heat resisting temperature can improve 20-30 ℃, resistance to freezing temp can reduce 10-15 degree Celsius, effectively prevented the loss of prozyme enzyme activity in transportation, preservation and use procedure, extended the quality guaranteed period of prozyme, reached same enzyme activity, the like product quality guaranteed period can extend 2-3.
4. beer complex enzyme of the present invention adds inorganic salt as activator, created the top condition of enzyme catalysis, given full play to the vigor that carries enzyme and additional enzyme in Fructus Hordei Germinatus, the macromolecular substance such as starch in Fructus Hordei Germinatus, protein, hemicellulose, fat have thoroughly effectively been decomposed, make saccharification wort component more scientific, more reasonable, not only improve the output of beer, and greatly improved the non-biostability of beer, also promoted the leavening property of yeast simultaneously.
5. to take natural concentrated maltase be main raw material to beer complex enzyme of the present invention; the composite mixed enzyme of science; not only supplemented sufficient enzyme source; the more important thing is under protective material and activator synergy; its enzyme activity is more sufficient, retention is more excellent, nitrogenous source is abundanter, Fructus Hordei Germinatus fragrance is more sufficient; for high adjunct ratio is carried out the saccharification of additional enzyme preparation, reduce beer production cost, produce that nutritive value is abundant, mouthfeel and the natural pure high-quality traditional beer of local flavor established solid basis.
6. the overwhelming majority of the system of the maltase in Fructus Hordei Germinatus is present in the aleurone layers of Fructus Hordei Germinatus laticiferous cell, pulsed electric field (pulsed electric field is called for short " PEF ") produces magnetic field, this pulsed electrical field and pulsed magnetic field alternating action, the saturating property of albuminous cell film and aleurone layer is increased, vibration aggravation, albuminous cell film and aleurone layer strength reduction, thereby albuminous cell film and aleurone layer destroyed, in albuminous cell film and aleurone layer, a large amount of Fructus Hordei Germinatus source enzyme easily flows out, improved the leaching yield of Fructus Hordei Germinatus source enzyme, pulsed electric field can kill dissolving by ionizing event and alternating action simultaneously, miscellaneous bacteria in leaching process, effectively prevent that wort is rotten.
Embodiment
Below by specific embodiment narration a kind of beer complex enzyme that improves brewers malt fragrance of the present invention.Unless stated otherwise, in the present invention, technique means used is method known in those skilled in the art.In addition, embodiment is interpreted as illustrative, but not limits the scope of the invention, and the spirit and scope of the invention are only limited by claims.To those skilled in the art, do not deviating under the prerequisite of essence of the present invention and scope various changes that the material component in these embodiments and consumption are carried out or change and also belong to protection scope of the present invention.
Embodiment 1
Improve a beer complex enzyme for brewers malt fragrance, by the raw material of following parts by weight, formed:
40 parts of concentrated maltases, 30 parts of mixed enzymes, 30 parts, concentrated wort powder, 10 parts of protective materials, 10 parts of activator.
Described concentrated maltase weight percent consists of: former maltase 40%, fragrance maltase 60%.
Described former maltase preparation method is as follows:
(1) pulsed electric field (PEF) immersion treatment: by Fructus Hordei Germinatus in pre-immersion trough with 3 times of 20 ℃ of warm water soaking 10min, make Fructus Hordei Germinatus moisture content reach 25%, carry out pulsed electric field (PEF) processes simultaneously, strength of electric field 20KV/cm, burst lengths 150 μ S, pulse-repetition 200Hz;
(2) pulverize: add malt mill band pigment broken in the Fructus Hordei Germinatus of handling well in step (1) and immersion water, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains Fructus Hordei Germinatus slurries;
(3) ultrasonic, PEF extracts: Fructus Hordei Germinatus slurries are placed in to pill tank, and limit is slowly stirred limit and under strength of current 0.6A/25w condition, carried out supersound extraction 10min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 15min, strength of electric field 20KV/cm, burst lengths 400 μ S, pulse-repetition 200Hz;
(4) filter: by extracting solution, in room temperature, by 500 order filter cloth precoating granularities, be 100 order diatomite, adopt flame filter press to filter, working pressure is 0.14Mpa;
(5) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off 90000 concentrated, until concentrated solution enzyme content is 10 times before ultrafiltration;
(6) dry: to the protective material of the present invention that adds concentrated solution weight 3% in concentrated solution, then dry with the special-purpose spray-drier of zymin, 150 ℃ of inlet temperature, 75 ℃ of temperature of outgoing airs, time of drying 5s, product moisture 4%, both former maltase.
Described fragrance maltase preparation method is as follows:
(1) Fructus Hordei Germinatus moisture regain: with malt weight 3%, temperature is 40-50 ℃ of warm water even spraying Fructus Hordei Germinatus grain surface, puts the even 3min of mixing in mixing machine.
(2) cure: pack moisture regain Fructus Hordei Germinatus into drum-type and fry stove, in 10min, temperature rises to 170 ℃, insulation 10min, is then cooled to 100 ℃, and insulation 20min, finally takes out spreading for cooling, obtains fragrance Fructus Hordei Germinatus;
(3) pulverize: add malt mill to pulverize in fragrance Fructus Hordei Germinatus, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains fragrance malt meal;
(4) ultrasonic, PEF extracts: fragrance malt meal is placed in to pill tank, adds the water of 3 times, limit is slowly stirred limit and under strength of current 0.6A/25w condition, carried out supersound extraction 10min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 15min, strength of electric field 20KV/cm, burst lengths 400 μ S, pulse-repetition 200Hz;
(5) filter: in room temperature, with 500 order filter clothes, adopt flame filter press to filter extracting solution, working pressure is 0.14Mpa;
(6) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off 90000 concentrated, until concentrated solution enzyme content is 10 times before ultrafiltration;
(7) dry: to the protective material of the present invention that adds concentrated solution weight 3% in concentrated solution, then dry with the special-purpose spray-drier of zymin, 150 ℃ of inlet temperature, 75 ℃ of temperature of outgoing airs, time of drying 5s, product moisture 4%, both fragrance maltase.
Described concentrated wort powder, preparation method thereof is as follows:
(1) Fructus Hordei Germinatus is pulverized, added the warm water of 4 times, with lactic acid, regulating pH value is 5.2, adds mixed enzyme of the present invention to carry out subsection enzymolysis, 45 ℃ of protein hydrolysis 90min, 64 ℃ of saccharification 60min.
(2) treat that saccharification is complete, by mellow solution of saccharification in 74 ℃ by 500 order filter cloth precoating granularities, be 100 order diatomite, adopt flame filter press to filter, working pressure is 0.14Mpa, filters to obtain former wheat juice;
(3) former wheat juice is adopted the daltonian ultra-filtration membrane circulation of molecular weight cut-off 90000 concentrated, until concentrated solution concentration is 10 times before ultrafiltration;
(4) concentrated solution is dry with the special-purpose spray-drier of zymin, 150 ℃ of inlet temperature, 75 ℃ of temperature of outgoing airs, time of drying 5s, product moisture 4%, both concentrated wort powder.
Described mixed enzyme is that the zymin by following mass fraction evenly mixes:
20 parts of high temperature resistant α-amylase, 20 parts of glucolases, 10 parts of beta-amylases, 10 parts of aspartic proteases, 10 parts, mushroom proteolytic enzyme, 10 parts of papoids, 10 parts of bromelines, 5 parts of heatproof beta-glucan prozymes, 5 parts of pentosanases, 5 parts of mannases, 5 parts of glucose oxidases, 5 parts of acid phosphatases.
Described activator is that the inorganic salt by following quality component evenly mix:
30 parts of zinc chloride, 10 parts, calcium chloride, 10 parts, sodium sulfate, 5 parts, magnesium chloride.
Described protective material is comprised of the raw material of following parts by weight:
20 parts of astragalus polysaccharidess, 20 parts of trehaloses, 10 parts of NaCl, 10 parts of Mg SO4,10 parts of halfcystines.
Preparation method:
By described protective material micronizing, guarantee that granularity is less than described concentrated maltase and mixed enzyme, immediately add concentrated maltase and mixed enzyme, mix, finally add described concentrated wort powder and activator, after mixing, pack and get final product.
The prozyme Fructus Hordei Germinatus aromatic flavour making, normal temperature is preserved 2 years enzyme rate of loss 2.8% alive.
Embodiment 2
Improve a beer complex enzyme for brewers malt fragrance, by the raw material of following parts by weight, formed:
50 parts of concentrated maltases, 40 parts of mixed enzymes, 35 parts, concentrated wort powder, 12 parts of protective materials, 12 parts of activator.
Described concentrated maltase weight percent consists of: former maltase 50%, fragrance maltase 50%.
Described former maltase preparation method is as follows:
(1) pulsed electric field (PEF) immersion treatment: by Fructus Hordei Germinatus in pre-immersion trough with 5 times of 35 ℃ of warm water soaking 15min, make Fructus Hordei Germinatus moisture content reach 30%, carry out pulsed electric field (PEF) processes simultaneously, strength of electric field 30KV/cm, burst lengths 180 μ S, pulse-repetition 250Hz;
(2) pulverize: add malt mill band pigment broken in the Fructus Hordei Germinatus of handling well in step (1) and immersion water, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains Fructus Hordei Germinatus slurries;
(3) ultrasonic, PEF extracts: Fructus Hordei Germinatus slurries are placed in to pill tank, and limit is slowly stirred limit and under strength of current 1.5A/275w condition, carried out supersound extraction 12min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 18min, strength of electric field 30KV/cm, burst lengths 500 μ S, pulse-repetition 250Hz;
(4) filter: by extracting solution, in room temperature, by 500 order filter cloth precoating granularities, be 100 order diatomite, adopt flame filter press to filter, working pressure is 0.20Mpa;
(5) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off 85000 concentrated, until concentrated solution enzyme content is 12 times before ultrafiltration;
(6) dry: to the protective material of the present invention that adds concentrated solution weight 4% in concentrated solution, then dry with the special-purpose spray-drier of zymin, 160 ℃ of inlet temperature, 85 ℃ of temperature of outgoing airs, time of drying 10s, product moisture 3%, both former maltase.
Described fragrance maltase preparation method is as follows:
(1) Fructus Hordei Germinatus moisture regain: with malt weight 4%, temperature is 45 ℃ of warm water even spraying Fructus Hordei Germinatus grain surfaces, puts the even 4min of mixing in mixing machine.
(2) cure: pack moisture regain Fructus Hordei Germinatus into drum-type and fry stove, in 12min, temperature rises to 180 ℃, insulation 12min, is then cooled to 105 ℃, and insulation 25min, finally takes out spreading for cooling, obtains fragrance Fructus Hordei Germinatus;
(3) pulverize: add malt mill to pulverize in fragrance Fructus Hordei Germinatus, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains fragrance malt meal;
(4) ultrasonic, PEF extracts: fragrance malt meal is placed in to pill tank, adds the water of 5 times, limit is slowly stirred limit and under strength of current 1.5A/275w condition, carried out supersound extraction 12min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 18min, strength of electric field 30KV/cm, burst lengths 500 μ S, pulse-repetition 250Hz;
(5) filter: in room temperature, with 500-800 order filter cloth, adopt flame filter press to filter extracting solution, working pressure is 0.14-0.24Mpa;
(6) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off 85000 concentrated, until concentrated solution enzyme content is 12 times before ultrafiltration;
(7) dry: to the protective material of the present invention that adds concentrated solution weight 4% in concentrated solution, then dry with the special-purpose spray-drier of zymin, 160 ℃ of inlet temperature, 80 ℃ of temperature of outgoing airs, time of drying 10s, product moisture 3%, both fragrance maltase.
Described concentrated wort powder, preparation method thereof is as follows:
(1) Fructus Hordei Germinatus is pulverized, added the warm water of 5 times, with lactic acid, regulating pH value is 5.4, adds mixed enzyme of the present invention to carry out subsection enzymolysis, 50 ℃ of protein hydrolysis 90min, 66 ℃ of saccharification 60min.
(2) treat that saccharification is complete, by mellow solution of saccharification in 75 ℃ by 600 order filter cloth precoating granularities, be 200 order diatomite, adopt flame filter press to filter, working pressure is 0.20Mpa, filters to obtain former wheat juice;
(3) former wheat juice is adopted the daltonian ultra-filtration membrane circulation of molecular weight cut-off 85000 concentrated, until concentrated solution concentration is 12 times before ultrafiltration;
(4) concentrated solution is dry with the special-purpose spray-drier of zymin, 160 ℃ of inlet temperature, 80 ℃ of temperature of outgoing airs, time of drying 10s, product moisture 3%, both concentrated wort powder.
Described mixed enzyme is that the zymin by following mass fraction evenly mixes:
25 parts of high temperature resistant α-amylase, 25 parts of glucolases, 12 parts of beta-amylases, 12 parts of aspartic proteases, 12 parts, mushroom proteolytic enzyme, 12 parts of papoids, 12 parts of bromelines, 8 parts of heatproof beta-glucan prozymes, 8 parts of pentosanases, 8 parts of mannases, 8 parts of glucose oxidases, 8 parts of acid phosphatases.
Described activator is that the inorganic salt by following quality component evenly mix:
35 parts of zinc chloride, 15 parts, calcium chloride, 15 parts, sodium sulfate, 8 parts, magnesium chloride.
Described protective material is comprised of the raw material of following parts by weight:
25 parts of astragalus polysaccharidess, 25 parts of trehaloses, 15 parts of NaCl, 12 parts of Mg SO4,12 parts of halfcystines.
Preparation method:
By described protective material micronizing, guarantee that granularity is less than described concentrated maltase and mixed enzyme, immediately add concentrated maltase and mixed enzyme, mix, finally add described concentrated wort powder and activator, after mixing, pack and get final product.
The prozyme Fructus Hordei Germinatus aromatic flavour making, normal temperature is preserved 2 years enzyme rate of loss 2.6% alive.
Embodiment 3
Improve a beer complex enzyme for brewers malt fragrance, by the raw material of following parts by weight, formed:
60 parts of concentrated maltases, 40 parts of mixed enzymes, 40 parts, concentrated wort powder, 15 parts of protective materials, 15 parts of activator.
Described concentrated maltase weight percent consists of: former maltase 60%, fragrance maltase 40%.
Described former maltase preparation method is as follows:
(1) pulsed electric field (PEF) immersion treatment: by Fructus Hordei Germinatus in pre-immersion trough with 6 times of 50 ℃ of warm water soaking 20min, make Fructus Hordei Germinatus moisture content reach 35%, carry out pulsed electric field (PEF) processes simultaneously, strength of electric field 40KV/cm, burst lengths 200 μ S, pulse-repetition 300Hz;
(2) pulverize: add malt mill band pigment broken in the Fructus Hordei Germinatus of handling well in step (1) and immersion water, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains Fructus Hordei Germinatus slurries;
(3) ultrasonic, PEF extracts: Fructus Hordei Germinatus slurries are placed in to pill tank, and limit is slowly stirred limit and under strength of current 1.5A/275w condition, carried out supersound extraction 15min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 20min, strength of electric field 40KV/cm, burst lengths 600 μ S, pulse-repetition 300Hz;
(4) filter: by extracting solution, in room temperature, by 800 order filter cloth precoating granularities, be 300 order diatomite, adopt flame filter press to filter, working pressure is 0.24Mpa;
(5) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off 80000 concentrated, until concentrated solution enzyme content is 15 times before ultrafiltration;
(6) dry: to the protective material of the present invention that adds concentrated solution weight 5% in concentrated solution, then dry with the special-purpose spray-drier of zymin, 160 ℃ of inlet temperature, 85 ℃ of temperature of outgoing airs, time of drying 15s, product moisture 3%, both former maltase.
Described fragrance maltase preparation method is as follows:
(1) Fructus Hordei Germinatus moisture regain: with malt weight 4%, temperature is 50 ℃ of warm water even spraying Fructus Hordei Germinatus grain surfaces, puts the even 5min of mixing in mixing machine.
(2) cure: pack moisture regain Fructus Hordei Germinatus into drum-type and fry stove, in 15min, temperature rises to 200 ℃, insulation 15min, is then cooled to 110 ℃, and insulation 30min, finally takes out spreading for cooling, obtains fragrance Fructus Hordei Germinatus;
(3) pulverize: add malt mill to pulverize in fragrance Fructus Hordei Germinatus, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains fragrance malt meal;
(4) ultrasonic, PEF extracts: fragrance malt meal is placed in to pill tank, adds the water of 6 times, limit is slowly stirred limit and under strength of current 1.5A/275w condition, carried out supersound extraction 15min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 20min, strength of electric field 40KV/cm, burst lengths 600 μ S, pulse-repetition 300Hz;
(5) filter: in room temperature, with 800 order filter clothes, adopt flame filter press to filter extracting solution, working pressure is 0.24Mpa;
(6) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off 80000 concentrated, until concentrated solution enzyme content is 15 times before ultrafiltration;
(7) dry: to the protective material of the present invention that adds concentrated solution weight 5% in concentrated solution, then dry with the special-purpose spray-drier of zymin, 160 ℃ of inlet temperature, 85 ℃ of temperature of outgoing airs, time of drying 15s, product moisture 3%, both fragrance maltase.
Described concentrated wort powder, preparation method thereof is as follows:
(1) Fructus Hordei Germinatus is pulverized, added the warm water of 5 times, with lactic acid, regulating pH value is 5.5, adds mixed enzyme of the present invention to carry out subsection enzymolysis, 55 ℃ of protein hydrolysis 90min, 66 ℃ of saccharification 60min.
(2) treat that saccharification is complete, by mellow solution of saccharification in 76 ℃ by 800 order filter cloth precoating granularities, be 300 order diatomite, adopt flame filter press to filter, working pressure is 0.24Mpa, filters to obtain former wheat juice;
(3) former wheat juice is adopted the daltonian ultra-filtration membrane circulation of molecular weight cut-off 80000 concentrated, until concentrated solution concentration is 15 times before ultrafiltration;
(4) concentrated solution is dry with the special-purpose spray-drier of zymin, 160 ℃ of inlet temperature, 85 ℃ of temperature of outgoing airs, time of drying 15s, product moisture 3%, both concentrated wort powder.
Described mixed enzyme is that the zymin by following mass fraction evenly mixes:
30 parts of high temperature resistant α-amylase, 30 parts of glucolases, 15 parts of beta-amylases, 15 parts of aspartic proteases, 15 parts, mushroom proteolytic enzyme, 15 parts of papoids, 15 parts of bromelines, 10 parts of heatproof beta-glucan prozymes, 10 parts of pentosanases, 10 parts of mannases, 10 parts of glucose oxidases, 10 parts of acid phosphatases.
Described activator is that the inorganic salt by following quality component evenly mix:
40 parts of zinc chloride, 20 parts, calcium chloride, 20 parts, sodium sulfate, 10 parts, magnesium chloride.
Described protective material is comprised of the raw material of following parts by weight:
30 parts of astragalus polysaccharidess, 30 parts of trehaloses, 20 parts of NaCl, 15 parts of Mg SO4,15 parts of halfcystines.
The preparation method of beer complex enzyme of the present invention:
By described protective material micronizing, guarantee that granularity is less than described concentrated maltase and mixed enzyme, immediately add concentrated maltase and mixed enzyme, mix, finally add described concentrated wort powder and activator, after mixing, pack and get final product.
The prozyme Fructus Hordei Germinatus aromatic flavour making, normal temperature is preserved 2 years enzyme rate of loss 2.4% alive.
Test example
1. using method:
(1) raw material weight per-cent forms: Jingtai Regions of Gansu one-level brewers malt 45%, and rice 20%, cracks rice 35%;
(2) beer complex enzyme preparation that the embodiment of the present invention 3 is made adds brew kettle the saccharification stage:
First accurately weigh beer complex enzyme, add 50 ℃ of mashing waters of 5 times in stainless steel vessel, abundant stirring and dissolving 5min, before brew kettle feeds intake, 10min adds brew kettle, then opens brew kettle and stirs 10min, carries out normal glucose metallization processes.
(3) addition: addition is 0.08% of Fructus Hordei Germinatus dry weight.
Action condition: Fructus Hordei Germinatus wine with dregs optimum pH 5.2; Protein hydrolysis temperature 50 C, time 90min; Best material quality was than 1: 5.Mix converted mash (Fructus Hordei Germinatus wine with dregs mixes with gelatinization wine with dregs) optimum pH 5.4; 66 ℃ of saccharification temperatures; Saccharification time 60min.
2. result of use:
Brewage 10 ° of light beer saccharification stage effect comparison tables
Note: normal enzyme-commercially available ordinary beer prozyme prozyme-beer complex enzyme of the present invention
Data analysis from table: when high adjunct ratio (55%) beer brewing, under the working condition same cases such as personnel, equipment, raw material, technique, water quality, beer complex enzyme of the present invention is compared filtration time shorten in average 28.57% with ordinary beer prozyme, original wort concentration on average improves 4.58%, wheat juice turbidity on average reduces by 59.85%, alpha-amino nitrogen content on average improves 21.12%, and wheat juice output on average improves 3.73%, and wheat juice output and quality obviously improve.
Brewage 10 ° of light beer fermentation stage effect comparison tables
Note: normal enzyme-commercially available ordinary beer prozyme prozyme-beer complex enzyme of the present invention
Data analysis from table: when high adjunct ratio (55%) beer brewing, under the working condition same cases such as personnel, equipment, raw material, technique, water quality, beer complex enzyme of the present invention is compared volatile acid with ordinary beer prozyme and is on average reduced by 67.74%, aldehydes on average reduces by 49.1%, di-acetyl on average reduces by 51.78%, and fermentation degree on average improves 7.08%, reclaims yeast mortality ratio and on average reduces by 60%, fermented liquid quality obviously improves, and yeast growth and reproductive performance obviously improve.
Brewage 10 ° of light beer finished product effect comparison tables
Note: A-commercially available ordinary beer prozyme B-beer complex enzyme of the present invention
Data analysis from table: the finished beer that high adjunct ratio (55%) brews, beer complex enzyme of the present invention is compared obvious, the soft coordination of Fructus Hordei Germinatus fragrance and hops fragrance with ordinary beer prozyme, and foaming properties is good, and bubble the holding property time is long; Turbidity is lower, and diacetyl content is lower, and fermentation is good, and alcoholic strength is higher, and finished beer is that Oranoleptic indicator or physical and chemical index all have precedence over ordinary beer prozyme far away, has met or exceeded national existing beer top grade standard.
Claims (2)
1. can improve a beer complex enzyme for brewers malt fragrance, it is characterized in that, by the raw material of following parts by weight, be formed:
Concentrated maltase 40-60 part, mixed enzyme 30-40 part, concentrated wort powder 30-40 part, protective material 10-15 part, activator 10-15 part;
Described concentrated maltase weight percent consists of: former maltase 40-60%, fragrance maltase 40-60%;
Described former maltase preparation method is as follows:
(1) pulsed electric field (PEF) immersion treatment: by Fructus Hordei Germinatus in pre-immersion trough with 3-6 times of 20-50 ℃ of warm water soaking 10-20min, make Fructus Hordei Germinatus moisture content reach 25-35%, carry out pulsed electric field (PEF) processes simultaneously, strength of electric field 20-40kV/cm, burst length 150-200 μ s, pulse-repetition 200-300Hz;
(2) pulverize: add malt mill band pigment broken in the Fructus Hordei Germinatus of handling well in step (1) and immersion water, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains Fructus Hordei Germinatus slurries;
(3) ultrasonic, PEF extracts: Fructus Hordei Germinatus slurries are placed in to pill tank, and limit is slowly stirred limit and under strength of current 0.6A/25W-1.5A/275W condition, carried out supersound extraction 10-15min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 15-20min, strength of electric field 20-40kV/cm, burst length 400-600 μ s, pulse-repetition 200-300Hz;
(4) filter: by extracting solution, in room temperature, by 500-800 order filter cloth precoating granularity, be 100 order-300 order diatomite, adopt flame filter press to filter, working pressure is 0.14-0.24MPa;
(5) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off <100000 concentrated, until concentrated solution enzyme content is 10-15 times before ultrafiltration;
(6) dry: to the protective material that adds concentrated solution weight 3-5% in concentrated solution, then dry with the special-purpose spray-drier of zymin, inlet temperature 150-160 ℃, temperature of outgoing air 75-85 ℃, time of drying 5-15s, product moisture < 5%, obtains former maltase;
Described fragrance maltase preparation method is as follows:
(1) Fructus Hordei Germinatus moisture regain: use malt weight 3-4%, temperature is 40-50 ℃ of warm water even spraying Fructus Hordei Germinatus grain surface, puts the even 3-5min of mixing in mixing machine;
(2) cure: pack moisture regain Fructus Hordei Germinatus into drum-type and fry stove, in 10-15min, temperature rises to 170-200 ℃, insulation 10-15min, is then cooled to 100-110 ℃, and insulation 20-30min, finally takes out spreading for cooling, obtains fragrance Fructus Hordei Germinatus;
(3) pulverize: add malt mill to pulverize in fragrance Fructus Hordei Germinatus, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains fragrance malt meal;
(4) ultrasonic, PEF extracts: fragrance malt meal is placed in to pill tank, adds 3-6 water doubly, limit is slowly stirred limit and under strength of current 0.6A/25W-1.5A/275W condition, carried out supersound extraction 10-15min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 15-20min, strength of electric field 20-40kV/cm, burst length 400-600 μ s, pulse-repetition 200-300Hz;
(5) filter: in room temperature, with 500-800 order filter cloth, adopt flame filter press to filter extracting solution, working pressure is 0.14-0.24MPa;
(6) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off <100000 concentrated, until concentrated solution enzyme content is 10-15 times before ultrafiltration;
(7) dry: to the protective material that adds concentrated solution weight 3-5% in concentrated solution, then dry with the special-purpose spray-drier of zymin, inlet temperature 150-160 ℃, temperature of outgoing air 75-85 ℃, time of drying 5-15s, product moisture < 5%, obtains fragrance maltase;
Described concentrated wort powder, preparation method thereof is as follows:
(1) Fructus Hordei Germinatus being pulverized, added 4-5 warm water doubly, is 4.5-5.5 with newborn acid for adjusting pH value, adds above-mentioned mixed enzyme to carry out subsection enzymolysis, 45-55 ℃ of protein hydrolysis 90min, 62-66 ℃ of saccharification 60min;
(2) treat that saccharification is complete, by mellow solution of saccharification in 74-76 ℃ by 500-800 order filter cloth precoating granularity, be 100 order-300 order diatomite, adopt flame filter press to filter, working pressure is 0.14-0.24MPa, filters to obtain former wheat juice;
(3) former wheat juice is adopted the daltonian ultra-filtration membrane circulation of molecular weight cut-off <100000 concentrated, until concentrated solution concentration is 10-15 times before ultrafiltration;
(4) concentrated solution is dry with the special-purpose spray-drier of zymin, inlet temperature 150-160 ℃, temperature of outgoing air 75-85 ℃, time of drying 5-15s, product moisture < 5%, obtains concentrated wort powder;
Described mixed enzyme is that the zymin by following mass fraction evenly mixes: high temperature resistant α-amylase 20-30 part, glucolase 20-30 part, beta-amylase 10-15 part, aspartic protease 10-15 part, mushroom proteolytic enzyme 10-15 part, papoid 10-15 part, bromeline 10-15 part, heatproof beta-glucan prozyme 5-10 part, pentosanase 5-10 part, mannase 5-10 part, glucose oxidase 5-10 part, acid phosphatase 5-10 part;
Described activator is that the inorganic salt by following quality component evenly mix: zinc chloride 30-40 part, calcium chloride 10-20 part, sodium sulfate 10-20 part, magnesium chloride 5-10 part;
Described protective material is comprised of the raw material of following parts by weight: astragalus polysaccharides 20-30 part, trehalose 20-30 part, NaCl 10-20 part, MgSO
410-15 part, halfcystine 10-15 part.
2. can improve a preparation method for the beer complex enzyme of brewers malt fragrance, it is characterized in that, method is as follows:
A kind of beer complex enzyme that improves brewers malt fragrance is comprised of the raw material of following parts by weight:
Concentrated maltase 40-60 part, mixed enzyme 30-40 part, concentrated wort powder 30-40 part, protective material 10-15 part, activator 10-15 part;
Described concentrated maltase weight percent consists of: former maltase 40-60%, fragrance maltase 40-60%;
Described former maltase preparation method is as follows:
(1) pulsed electric field (PEF) immersion treatment: by Fructus Hordei Germinatus in pre-immersion trough with 3-6 times of 20-50 ℃ of warm water soaking 10-20min, make Fructus Hordei Germinatus moisture content reach 25-35%, carry out pulsed electric field (PEF) processes simultaneously, strength of electric field 20-40kV/cm, burst length 150-200 μ s, pulse-repetition 200-300Hz;
(2) pulverize: add malt mill band pigment broken in the Fructus Hordei Germinatus of handling well in step (1) and immersion water, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains Fructus Hordei Germinatus slurries;
(3) ultrasonic, PEF extracts: Fructus Hordei Germinatus slurries are placed in to pill tank, and limit is slowly stirred limit and under strength of current 0.6A/25W-1.5A/275W condition, carried out supersound extraction 10-15min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 15-20min, strength of electric field 20-40kV/cm, burst length 400-600 μ s, pulse-repetition 200-300Hz;
(4) filter: by extracting solution, in room temperature, by 500-800 order filter cloth precoating granularity, be 100 order-300 order diatomite, adopt flame filter press to filter, working pressure is 0.14-0.24MPa;
(5) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off <100000 concentrated, until concentrated solution enzyme content is 10-15 times before ultrafiltration;
(6) dry: to the protective material that adds concentrated solution weight 3-5% in concentrated solution, then dry with the special-purpose spray-drier of zymin, inlet temperature 150-160 ℃, temperature of outgoing air 75-85 ℃, time of drying 5-15s, product moisture < 5%, obtains former maltase;
Described fragrance maltase preparation method is as follows:
(1) Fructus Hordei Germinatus moisture regain: use malt weight 3-4%, temperature is 40-50 ℃ of warm water even spraying Fructus Hordei Germinatus grain surface, puts the even 3-5min of mixing in mixing machine;
(2) cure: pack moisture regain Fructus Hordei Germinatus into drum-type and fry stove, in 10-15min, temperature rises to 170-200 ℃, insulation 10-15min, is then cooled to 100-110 ℃, and insulation 20-30min, finally takes out spreading for cooling, obtains fragrance Fructus Hordei Germinatus;
(3) pulverize: add malt mill to pulverize in fragrance Fructus Hordei Germinatus, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains fragrance malt meal;
(4) ultrasonic, PEF extracts: fragrance malt meal is placed in to pill tank, adds 3-6 water doubly, limit is slowly stirred limit and under strength of current 0.6A/25W-1.5A/275W condition, carried out supersound extraction 10-15min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 15-20min, strength of electric field 20-40kV/cm, burst length 400-600 μ s, pulse-repetition 200-300Hz;
(5) filter: in room temperature, with 500-800 order filter cloth, adopt flame filter press to filter extracting solution, working pressure is 0.14-0.24MPa;
(6) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off <100000 concentrated, until concentrated solution enzyme content is 10-15 times before ultrafiltration;
(7) dry: to the protective material that adds concentrated solution weight 3-5% in concentrated solution, then dry with the special-purpose spray-drier of zymin, inlet temperature 150-160 ℃, temperature of outgoing air 75-85 ℃, time of drying 5-15s, product moisture < 5%, obtains fragrance maltase;
Described concentrated wort powder, preparation method thereof is as follows:
(1) Fructus Hordei Germinatus being pulverized, added 4-5 warm water doubly, is 4.5-5.5 with newborn acid for adjusting pH value, adds mixed enzyme to carry out subsection enzymolysis, 45-55 ℃ of protein hydrolysis 90min, 62-66 ℃ of saccharification 60min;
(2) treat that saccharification is complete, by mellow solution of saccharification in 74-76 ℃ by 500-800 order filter cloth precoating granularity, be 100 order-300 order diatomite, adopt flame filter press to filter, working pressure is 0.14-0.24MPa, filters to obtain former wheat juice;
(3) former wheat juice is adopted the daltonian ultra-filtration membrane circulation of molecular weight cut-off <100000 concentrated, until concentrated solution concentration is 10-15 times before ultrafiltration;
(4) concentrated solution is dry with the special-purpose spray-drier of zymin, inlet temperature 150-160 ℃, temperature of outgoing air 75-85 ℃, time of drying 5-15s, product moisture < 5%, obtains concentrated wort powder;
Described mixed enzyme is that the zymin by following mass fraction evenly mixes:
High temperature resistant α-amylase 20-30 part, glucolase 20-30 part, beta-amylase 10-15 part, aspartic protease 10-15 part, mushroom proteolytic enzyme 10-15 part, papoid 10-15 part, bromeline 10-15 part, heatproof beta-glucan prozyme 5-10 part, pentosanase 5-10 part, mannase 5-10 part, glucose oxidase 5-10 part, acid phosphatase 5-10 part;
Described activator is that the inorganic salt by following quality component evenly mix:
Zinc chloride 30-40 part, calcium chloride 10-20 part, sodium sulfate 10-20 part, magnesium chloride 5-10 part;
Described protective material is comprised of the raw material of following parts by weight:
Astragalus polysaccharides 20-30 part, trehalose 20-30 part, NaCl 10-20 part, MgSO
410-15 part, halfcystine 10-15 part;
By described protective material micronizing, guarantee that granularity is less than described concentrated maltase and mixed enzyme, immediately add concentrated maltase and mixed enzyme, mix, finally add described concentrated wort powder and activator, after mixing, pack and get final product.
3. a kind of preparation method who improves the beer complex enzyme of brewers malt fragrance as claimed in claim 2, is characterized in that, method is as follows:
A kind of beer complex enzyme that improves brewers malt fragrance is comprised of the raw material of following parts by weight:
60 parts of concentrated maltases, 40 parts of mixed enzyme, 40 parts, concentrated wort powder, 15 parts of protective materials, 15 parts of activator;
Described concentrated maltase weight percent consists of: former maltase 60%, fragrance maltase 40%;
Described former maltase preparation method is as follows:
(1) pulsed electric field (PEF) immersion treatment: by Fructus Hordei Germinatus in pre-immersion trough with 6 times of 50 ℃ of warm water soaking 20min, make Fructus Hordei Germinatus moisture content reach 35%, carry out pulsed electric field (PEF) simultaneously and process, strength of electric field 40kV/cm, burst lengths 200 μ s, pulse-repetition 300Hz;
(2) pulverize: add malt mill band pigment broken in the Fructus Hordei Germinatus of handling well in step (1) and immersion water, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains Fructus Hordei Germinatus slurries;
(3) ultrasonic, PEF extracts: Fructus Hordei Germinatus slurries are placed in to pill tank, and limit is slowly stirred limit and under strength of current 1.5A/275W condition, carried out supersound extraction 15min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 20min, strength of electric field 40kV/cm, burst lengths 600 μ s, pulse-repetition 300Hz;
(4) filter: by extracting solution, in room temperature, by 800 order filter cloth precoating granularities, be 300 order diatomite, adopt flame filter press to filter, working pressure is 0.24MPa;
(5) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off 80000 concentrated, until concentrated solution enzyme content is 15 times before ultrafiltration;
(6) dry: to the protective material that adds concentrated solution weight 5% in concentrated solution, then dry with the special-purpose spray-drier of zymin, 160 ℃ of inlet temperature, 85 ℃ of temperature of outgoing airs, time of drying 15s, product moisture 3%, obtains former maltase;
Described fragrance maltase preparation method is as follows:
(1) Fructus Hordei Germinatus moisture regain: with malt weight 4%, temperature is 50 ℃ of warm water even spraying Fructus Hordei Germinatus grain surfaces, puts the even 5min of mixing in mixing machine;
(2) cure: pack moisture regain Fructus Hordei Germinatus into drum-type and fry stove, in 15min, temperature rises to 200 ℃, insulation 15min, is then cooled to 110 ℃, and insulation 30min, finally takes out spreading for cooling, obtains fragrance Fructus Hordei Germinatus;
(3) pulverize: add malt mill to pulverize in fragrance Fructus Hordei Germinatus, adjusting roller spacing is 0.5mm, and rotating speed is 250rpm, obtains fragrance malt meal;
(4) ultrasonic, PEF extracts: fragrance malt meal is placed in to pill tank, adds the water of 6 times, limit is slowly stirred limit and under strength of current 1.5A/275W condition, carried out supersound extraction 15min with probe type ultrasonic extraction apparatus; Then carry out pulsed electric field (PEF) and extract 20min, strength of electric field 40kV/cm, burst lengths 600 μ s, pulse-repetition 300Hz;
(5) filter: in room temperature, with 800 order filter clothes, adopt flame filter press to filter extracting solution, working pressure is 0.24MPa;
(6) ultrafiltration and concentration: adopt the daltonian ultra-filtration membrane circulation of molecular weight cut-off 80000 concentrated, until concentrated solution enzyme content is 15 times before ultrafiltration;
(7) dry: to the protective material that adds concentrated solution weight 5% in concentrated solution, then dry with the special-purpose spray-drier of zymin, 160 ℃ of inlet temperature, 85 ℃ of temperature of outgoing airs, time of drying 15s, product moisture 3%, obtains fragrance maltase;
Described concentrated wort powder, preparation method thereof is as follows:
(1) Fructus Hordei Germinatus being pulverized, added the warm water of 5 times, is 5.5 with newborn acid for adjusting pH value, adds mixed enzyme to carry out subsection enzymolysis, 55 ℃ of protein hydrolysis 90min, 66 ℃ of saccharification 60min;
(2) treat that saccharification is complete, by mellow solution of saccharification in 76 ℃ by 800 order filter cloth precoating granularities, be 300 order diatomite, adopt flame filter press to filter, working pressure is 0.24MPa, filters to obtain former wheat juice;
(3) former wheat juice is adopted the daltonian ultra-filtration membrane circulation of molecular weight cut-off 80000 concentrated, until concentrated solution concentration is 15 times before ultrafiltration;
(4) concentrated solution is dry with the special-purpose spray-drier of zymin, 160 ℃ of inlet temperature, 85 ℃ of temperature of outgoing airs, time of drying 15s, product moisture 3%, obtains concentrated wort powder;
Described mixed enzyme is that the zymin by following mass fraction evenly mixes:
30 parts of high temperature resistant α-amylase, 30 parts of glucolases, 15 parts of beta-amylases, 15 parts of aspartic proteases, 15 parts, mushroom proteolytic enzyme, 15 parts of papoids, 15 parts of bromelines, 10 parts of heatproof beta-glucan prozymes, 10 parts of pentosanases, 10 parts of mannases, 10 parts of glucose oxidases, 10 parts of acid phosphatases;
Described activator is that the inorganic salt by following quality component evenly mix:
40 parts of zinc chloride, 20 parts, calcium chloride, 20 parts, sodium sulfate, 10 parts, magnesium chloride;
Described protective material is comprised of the raw material of following parts by weight:
30 parts of astragalus polysaccharidess, 30 parts of trehaloses, 20 parts of NaCl, Mg SO
415 parts, 15 parts of halfcystines;
The preparation method of beer complex enzyme of the present invention:
By described protective material micronizing, guarantee that granularity is less than described concentrated maltase and mixed enzyme, immediately add concentrated maltase and mixed enzyme, mix, finally add described concentrated wort powder and activator, after mixing, pack and get final product.
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| CN112326495A (en) * | 2020-11-06 | 2021-02-05 | 陶平 | Raw wheat juice deproteinization detection method used in beer brewing |
| CN113980944B (en) * | 2021-12-27 | 2022-04-15 | 中知国创生物技术(山东)有限公司 | High-activity beer complex enzyme and preparation method and application thereof |
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| DE10027915A1 (en) * | 2000-05-31 | 2001-12-06 | Gerolf Annemueller | Recovering enriched enzymes from malted cereals, useful as filtration enzymes for brewing, comprises differential enrichment of selected enzymes from malt extract |
| DE10156829A1 (en) * | 2001-10-15 | 2003-05-08 | Panimolaboratorio Bryggerilabo | Wort production comprises ultrasound treatment during at least initial stage of conventional mashing |
| WO2006066941A2 (en) * | 2004-12-22 | 2006-06-29 | Ta-Xan Ag | Natural extract containing xanthohumol, and method for the production thereof and products produced therefrom |
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| CN101074411A (en) * | 2006-05-15 | 2007-11-21 | 上海承润生物科技发展有限公司 | Special complex enzyme for fermenting wheat beer from total malt |
| CN101074430A (en) * | 2006-05-15 | 2007-11-21 | 上海承润生物科技发展有限公司 | Special composite enzyme for fermenting beer |
| CN101463346B (en) * | 2009-01-09 | 2010-11-10 | 广州裕立宝生物科技有限公司 | Enzyme composition and use thereof in beer brewing |
| CN101824402B (en) * | 2009-03-03 | 2013-03-13 | 北京挑战生物技术有限公司 | Method for enhancing stability of beer brewing technique and dedicated complex enzyme thereof |
| CN101892220B (en) * | 2010-07-16 | 2012-05-09 | 华南理工大学 | Method for improving activity of malt amylase |
| CN102071173B (en) * | 2010-12-03 | 2012-09-26 | 张明 | Multi-enzyme preparation capable of effectively reducing malt and beer turbidity |
| CN102071172A (en) * | 2010-12-03 | 2011-05-25 | 吴鹏 | Complex enzyme preparation capable of effectively reducing germination time of barley |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| DE10027915A1 (en) * | 2000-05-31 | 2001-12-06 | Gerolf Annemueller | Recovering enriched enzymes from malted cereals, useful as filtration enzymes for brewing, comprises differential enrichment of selected enzymes from malt extract |
| DE10156829A1 (en) * | 2001-10-15 | 2003-05-08 | Panimolaboratorio Bryggerilabo | Wort production comprises ultrasound treatment during at least initial stage of conventional mashing |
| WO2006066941A2 (en) * | 2004-12-22 | 2006-06-29 | Ta-Xan Ag | Natural extract containing xanthohumol, and method for the production thereof and products produced therefrom |
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Effective date of registration: 20200521 Address after: 225700 Chunlei Road, Xinghua Economic Development Zone, Taizhou City, Jiangsu Province Patentee after: JIANGSU XINLEI MALT Co.,Ltd. Address before: Jiashan Industrial District Tianjin city 415400 Hunan city of Changde Province Patentee before: HUNAN HONGYING BIOLOGICAL SCIENCE & TECHNOLOGY Co.,Ltd. |
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