CN116179289A - Preparation method and application of beer - Google Patents
Preparation method and application of beer Download PDFInfo
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- CN116179289A CN116179289A CN202310148878.9A CN202310148878A CN116179289A CN 116179289 A CN116179289 A CN 116179289A CN 202310148878 A CN202310148878 A CN 202310148878A CN 116179289 A CN116179289 A CN 116179289A
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- saccharifying enzyme
- enzyme preparation
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- malt
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- 238000002360 preparation method Methods 0.000 title claims abstract description 144
- 235000013405 beer Nutrition 0.000 title claims abstract description 34
- 102000004190 Enzymes Human genes 0.000 claims abstract description 231
- 108090000790 Enzymes Proteins 0.000 claims abstract description 231
- 230000000694 effects Effects 0.000 claims abstract description 74
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 61
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 7
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 6
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 230000001376 precipitating effect Effects 0.000 claims abstract description 6
- 238000010298 pulverizing process Methods 0.000 claims abstract description 3
- 238000000034 method Methods 0.000 claims description 21
- 239000004382 Amylase Substances 0.000 claims description 11
- 102000013142 Amylases Human genes 0.000 claims description 11
- 108010065511 Amylases Proteins 0.000 claims description 11
- 108091005804 Peptidases Proteins 0.000 claims description 11
- 239000004365 Protease Substances 0.000 claims description 11
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 11
- 235000019418 amylase Nutrition 0.000 claims description 11
- 238000004458 analytical method Methods 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 229940088598 enzyme Drugs 0.000 description 170
- 238000001514 detection method Methods 0.000 description 22
- 230000000052 comparative effect Effects 0.000 description 18
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 description 9
- 238000006243 chemical reaction Methods 0.000 description 9
- 229910052740 iodine Inorganic materials 0.000 description 9
- 239000011630 iodine Substances 0.000 description 9
- 101710130006 Beta-glucanase Proteins 0.000 description 5
- 241000209219 Hordeum Species 0.000 description 4
- 235000007340 Hordeum vulgare Nutrition 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 238000004364 calculation method Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000004065 semiconductor Substances 0.000 description 3
- 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 description 2
- 229920002498 Beta-glucan Polymers 0.000 description 2
- 239000003674 animal food additive Substances 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000002798 spectrophotometry method Methods 0.000 description 2
- 108090000145 Bacillolysin Proteins 0.000 description 1
- 102000035092 Neutral proteases Human genes 0.000 description 1
- 108091005507 Neutral proteases Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 102000004139 alpha-Amylases Human genes 0.000 description 1
- 108090000637 alpha-Amylases Proteins 0.000 description 1
- 229940024171 alpha-amylase Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000004464 cereal grain Substances 0.000 description 1
- 235000013339 cereals Nutrition 0.000 description 1
- 238000009614 chemical analysis method Methods 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000004737 colorimetric analysis Methods 0.000 description 1
- 238000010924 continuous production Methods 0.000 description 1
- 150000002016 disaccharides Chemical class 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 238000004811 liquid chromatography Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 150000002772 monosaccharides Chemical class 0.000 description 1
- 238000004940 physical analysis method Methods 0.000 description 1
- 238000011020 pilot scale process Methods 0.000 description 1
- 238000002975 protease activity determination Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 150000004044 tetrasaccharides Chemical class 0.000 description 1
- 150000004043 trisaccharides Chemical class 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02E—REDUCTION OF GREENHOUSE GAS [GHG] EMISSIONS, RELATED TO ENERGY GENERATION, TRANSMISSION OR DISTRIBUTION
- Y02E50/00—Technologies for the production of fuel of non-fossil origin
- Y02E50/10—Biofuels, e.g. bio-diesel
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Alcoholic Beverages (AREA)
- Measuring Or Testing Involving Enzymes Or Micro-Organisms (AREA)
Abstract
The invention relates to a preparation method of beer, and relates to the technical field of beer production. The preparation method comprises the following steps: pulverizing malt, saccharifying, filtering, boiling, adding hops, rotary precipitating, cooling, adding yeast, and fermenting to obtain beer; saccharification includes adding a saccharifying enzyme preparation, the adding saccharifying enzyme preparation including the steps of: detecting the enzyme activity of the saccharifying enzyme preparation, detecting the enzyme activity of malt, analyzing according to a saccharifying enzyme adding model to obtain the adding amount of the saccharifying enzyme preparation, and adding the saccharifying enzyme preparation according to the adding amount.
Description
Technical Field
The invention relates to the technical field of beer production, in particular to a preparation method and application of beer.
Background
The beer brewing process generally comprises the steps of malt crushing, saccharification, filtration, boiling and the like, wherein the saccharification process mainly involves the dissolution of malt and complex biochemical changes, and enzymes existing in the malt can fully act in the saccharification process, but in order to improve the production efficiency, a great amount of auxiliary materials are added in the production process of the current beer manufacturers, so that a saccharifying enzyme preparation is required to be additionally added to assist the dissolution of malt in the saccharification process, so that the malt is fully hydrolyzed.
However, the addition amount of the saccharifying enzyme preparation is generally determined by an enzyme preparation company or a beer manufacturer according to an empirical value, and cannot be scientifically and datadimensionally measured, and the addition of the saccharifying enzyme preparation is slightly blind according to the empirical value, so that the problem of excessive addition amount and waste or insufficient addition amount exists.
Disclosure of Invention
Aiming at the problems, the invention provides the preparation method of the beer, which adopts a saccharifying enzyme adding model to analyze the dosage of the saccharifying enzyme preparation, thereby scientifically using the saccharifying enzyme preparation, improving the stability of the quality of the beer and having better economy.
In order to achieve the above object, the present invention provides a method for preparing beer, comprising the steps of: pulverizing malt, saccharifying, filtering, boiling, adding hops, rotary precipitating, cooling, adding yeast, and fermenting to obtain beer;
the saccharification includes adding a saccharifying enzyme preparation, the adding a saccharifying enzyme preparation including the steps of: detecting the enzyme activity of the saccharifying enzyme preparation, detecting the enzyme activity of malt, analyzing according to a saccharifying enzyme adding model to obtain the adding amount of the saccharifying enzyme preparation, and adding the saccharifying enzyme preparation according to the adding amount.
The inventors found in the course of the research that the added amount of the saccharifying enzyme preparation in the prior art is always determined by enzyme preparation companies or beer manufacturers according to empirical values, and if the added amount of saccharifying enzyme is to be scientifically and dataized, the relationship between the enzyme of malt and the exogenous enzyme preparation needs to be systematically analyzed. Therefore, the inventor constructs the preparation method of the beer, in the saccharification step, according to the correlation corresponding relation between the enzyme activity of the malt enzyme system and the enzyme activity of the externally added saccharifying enzyme preparation, a saccharifying enzyme adding model is established, so that the scientific use of exogenous enzyme preparation is realized, and a dynamic enzyme preparation adding standard is established, so that the adding amount of the saccharifying enzyme preparation is proper, the stability of the beer quality is further improved, and the preparation method has better economy.
In one embodiment, the saccharifying enzyme addition model is as follows:
wherein Y is the addition amount of the saccharifying enzyme preparation, A is the feeding amount of malt, B is the enzyme activity coefficient, C is the enzyme activity of malt, and D is the enzyme activity of the saccharifying enzyme preparation;
when the saccharifying enzyme preparation is amylase, the enzyme activity coefficient is 15U/g; when the saccharifying enzyme preparation is protease, the enzyme activity coefficient is 15U/g; the saccharifying enzyme preparation is glucanase, and the enzyme activity coefficient is 3U/g.
In one embodiment, the detecting the enzyme activity of malt comprises: and detecting the enzyme activity of the enzyme corresponding to the saccharifying enzyme preparation in the malt.
In one embodiment, the saccharifying enzyme preparation is an amylase and the adding saccharifying enzyme preparation comprises the steps of: detecting the enzyme activity of the saccharifying enzyme preparation, detecting the enzyme activity of amylase in malt, analyzing according to a saccharifying enzyme adding model to obtain the adding amount of the saccharifying enzyme preparation, and adding the saccharifying enzyme preparation according to the adding amount.
In one embodiment, the saccharifying enzyme preparation is a protease, and the adding saccharifying enzyme comprises the steps of: detecting the enzyme activity of the saccharifying enzyme preparation, detecting the enzyme activity of protease in malt, analyzing according to a saccharifying enzyme adding model to obtain the adding amount of the saccharifying enzyme preparation, and adding the saccharifying enzyme preparation according to the adding amount.
In one embodiment, the saccharifying enzyme preparation is a glucanase, and the adding saccharifying enzyme preparation comprises the steps of: detecting the enzyme activity of the saccharifying enzyme preparation, detecting the enzyme activity of glucanase in malt, analyzing according to a saccharifying enzyme adding model to obtain the adding amount of the saccharifying enzyme preparation, and adding the saccharifying enzyme preparation according to the adding amount.
The invention also provides application of the preparation method in preparing saccharifying enzyme preparation adding equipment.
The invention also provides an adding device of the saccharifying enzyme preparation, which comprises:
analysis device: comprising the saccharifying enzyme addition model; the analysis device is used for analyzing the addition amount of the saccharifying enzyme preparation in the beer preparation process;
the adding device comprises: the adding device is connected with the analyzing device and is used for adding the saccharifying enzyme preparation according to the adding amount.
Compared with the prior art, the invention has the following beneficial effects:
according to the preparation method and application of the beer, the dosage of the saccharifying enzyme preparation is analyzed by adopting the saccharifying enzyme addition model, so that the saccharifying enzyme preparation is scientifically used, the stability of the quality of the beer is improved, and the preparation method has good economical efficiency.
Detailed Description
In order that the invention may be readily understood, a more particular description of the invention will be rendered by reference to specific embodiments that are illustrated in the appended drawings. This invention may, however, be embodied in many different forms and should not be construed as limited to the embodiments set forth herein. Rather, these embodiments are provided so that this disclosure will be thorough and complete.
Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. The terminology used herein in the description of the invention is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention.
Definition:
iodine reaction detection in the present invention: the method is to measure the hydrolysis degree of starch by using an iodine removal method, wherein the colorless reaction means that the viscosity of mash is rapidly reduced along with the continuous production of fermentable sugar in the saccharification process, and the iodine reaction gradually disappears from blue to colorless. The iodine reaction test is colorless, indicating that saccharification is complete, and is one of the conventional means for determining whether saccharification is complete.
Enzyme activity coefficient: the value of the coefficient of the saccharification of the malt is obtained by searching an operator through a wort saccharification pilot scale experiment according to the enzyme activities of different saccharifying enzymes in the malt, and the malt only depends on the enzyme activities of the malt.
The source is as follows:
the reagents, materials and equipment used in the examples are all commercially available sources unless otherwise specified; the experimental methods are all routine experimental methods in the field unless specified.
Example 1
A method for preparing beer.
1. The barley malt and the saccharifying enzyme preparation used for the preparation of beer were selected, in this example the malt was imported pale malt and the saccharifying enzyme preparation was amylase.
2. Crushing malt, saccharifying, and detecting the enzyme activity of amylase and the enzyme activity of saccharifying enzyme preparation in malt according to GB/T5521-2008 cereal grain and oil test cereal and determination colorimetry of alpha-amylase activity in products thereof to obtain the enzyme activity of amylase in malt of 13.34U/g and the enzyme activity of saccharifying enzyme preparation of 4074U/g.
3. According to the enzyme activity of amylase in malt, a wheat juice saccharification test is carried out to obtain a coefficient value when saccharification is completed by the enzyme activity of the malt under the condition of not adding a saccharifying enzyme preparation, namely, the coefficient value obtained by calculation when saccharification is completed by the enzyme activity of the malt, namely, the enzyme activity coefficient.
In this embodiment, whether saccharification is completed is determined by iodine reaction detection, and when the result of the iodine reaction detection is colorless, the saccharification is determined to be completed, and the coefficient value obtained by calculation at this time is the enzyme activity coefficient; when the saccharifying enzyme preparation is amylase, the enzyme activity coefficient is 15U/g.
4. And analyzing according to the saccharifying enzyme adding model to obtain the adding amount of the saccharifying enzyme preparation, and adding the saccharifying enzyme preparation according to the adding amount. The saccharifying enzyme addition model is as follows:
wherein Y is the addition amount of the saccharifying enzyme preparation, A is the feeding amount of malt, B is the enzyme activity coefficient, C is the enzyme activity of malt, and D is the enzyme activity of the saccharifying enzyme preparation; the enzyme activity coefficient is the coefficient value of the malt for finishing saccharification by depending on the enzyme activity of the malt.
In this example, the malt was dosed at 13250kg, the enzyme activity coefficient was 15U/g, the malt enzyme activity was 13.34U/g, and the saccharifying enzyme preparation enzyme activity was 4074U/g, and the added amount of the saccharifying enzyme preparation was calculated to be 1.24kg.
5. After saccharification is completed, detection of iodine detection reaction is carried out, and the result is qualified. Filtering, boiling, adding hops, whirling, precipitating, and cooling to obtain cold wort. Adding yeast, fermenting to obtain beer.
Example 2
A method for preparing beer.
Substantially the same as in example 1 was conducted except that:
the saccharifying enzyme preparation used in example 2 is protease;
detecting the enzyme activity of protease in malt and the enzyme activity of saccharifying enzyme preparation according to the 'GB/T28715-2012 feed additive acidity and neutral protease activity determination spectrophotometry', wherein the enzyme activity of protease in malt is 16.3U/g, and the enzyme activity of saccharifying enzyme preparation is 22671U/g;
when the saccharifying enzyme preparation is protease, the enzyme activity coefficient is 15U/g, the malt feeding amount is 13250kg, the malt enzyme activity is 16.3U/g, the saccharifying enzyme preparation enzyme activity is 22671U/g, and the calculated adding amount of the saccharifying enzyme preparation is-0.17 kg. In this example, the addition amount of the saccharifying enzyme preparation was calculated to be negative, which means that the protease activity of the malt itself was sufficient to complete the saccharifying process in this example, and no additional saccharifying enzyme preparation was required.
5. After saccharification is completed, detection of iodine detection reaction is carried out, and the result is qualified. Filtering, boiling, adding hops, whirling, precipitating, and cooling to obtain cold wort. Adding yeast, fermenting to obtain beer.
Example 3
A method for preparing beer.
Substantially the same as in example 1 was conducted except that:
the saccharifying enzyme preparation used in example 3 was beta-glucanase;
detecting the enzyme activity of the beta-glucanase and the enzyme activity of the saccharifying enzyme preparation in the malt according to NY/T911-2004 feed additive beta-glucanase activity determination spectrophotometry, wherein the enzyme activity of the beta-glucanase in the malt is 2.69U/g, and the enzyme activity of the saccharifying enzyme preparation is 1066U/g;
when the saccharifying enzyme preparation is beta-glucanase, the enzyme activity coefficient is 3U/g, the malt feeding amount is 13250kg, the malt enzyme activity is 2.69U/g, the saccharifying enzyme preparation enzyme activity is 1066U/g, and the calculated adding amount of the saccharifying enzyme preparation is 0.88kg.
5. After saccharification is completed, detection of iodine detection reaction is carried out, and the result is qualified. Filtering, boiling, adding hops, whirling, precipitating, and cooling to obtain cold wort. Adding yeast, fermenting to obtain beer.
Comparative example 1
A method for preparing beer.
The same barley malt and saccharifying enzyme preparation were selected as in example 1, and the preparation method was substantially the same except that: in the saccharification step, the addition amount of the saccharifying enzyme preparation is calculated without adopting the saccharifying enzyme addition model, and the saccharifying enzyme preparation is directly added according to the recommended dosage of 0.15kg of enzyme preparation per ton of malt of a saccharifying enzyme preparation manufacturer.
Comparative example 2
A method for preparing beer.
The same barley malt and saccharifying enzyme preparation were selected as in example 2, and the preparation method was substantially the same except that: in the saccharification step, the addition amount of the saccharifying enzyme preparation is calculated without adopting the saccharifying enzyme addition model, and the saccharifying enzyme preparation is directly added according to the recommended dosage of 0.15kg of enzyme preparation per ton of malt of a saccharifying enzyme preparation manufacturer.
Comparative example 3
A method for preparing beer.
The same barley malt and saccharifying enzyme preparation were selected as in example 3, and the preparation method was substantially the same except that: in the saccharification step, the addition amount of the saccharifying enzyme preparation is calculated without adopting the saccharifying enzyme addition model, and the saccharifying enzyme preparation is directly added according to the recommended dosage of 0.15kg of enzyme preparation per ton of malt of a saccharifying enzyme preparation manufacturer.
Experimental example
The cold wort obtained after saccharification of example 1, example 2, example 3, comparative example 1, comparative example 2, comparative example 3 was examined.
1. The cold wort obtained after saccharification in example 1 and comparative example 1 was subjected to detection of the ultimate fermentation degree and sugar content.
The limit fermentation degree test method was carried out according to 8.4 of European Beer Council (EBC) physical and chemical analysis methods, and the sugar component was tested by liquid chromatography.
The results of the detection are shown in the following table.
Table 1 results of the tests of example 1 and comparative example 1
| Scheme for the production of a semiconductor device | Tetrasaccharide proportion% | Trisaccharide ratio% | Disaccharide proportion% | Monosaccharide ratio% | Limit degree of fermentation/% |
| Example 1 | 22.98 | 18.69 | 47.23 | 11.89 | 69.5％ |
| Comparative example 1 | 21.66 | 18.79 | 47.81 | 11.74 | 69.2％ |
As can be seen from the difference of the comparison results, the addition amount of the saccharifying enzyme preparation calculated according to the saccharifying enzyme addition model of the invention is not greatly different from the cold wort obtained by the addition amount recommended by manufacturers, wherein the difference of detection results of all the components is not more than 10%, and the results are considered to be consistent. The amount of the saccharifying enzyme preparation in example 1 was 1.24kg, and the saccharifying enzyme preparation in comparative example 1 was 1.9875kg, which was significantly higher than that in example 1.
2. The cold wort obtained after saccharification in example 2 and comparative example 2 was subjected to detection of alpha-amino nitrogen content.
The detection method is performed according to 6.9 in the industry standard QB/T1686.
The results of the detection are shown in the following table.
TABLE 2 detection results of example 2, comparative example 2
| Scheme for the production of a semiconductor device | Alpha-amino nitrogen/ppm |
| Example 2 | 21.3 |
| Comparative example 2 | 21.2 |
As can be seen from the above-mentioned difference in comparison results, according to the calculation result of the saccharifying enzyme addition model of the present invention, no saccharifying enzyme preparation was additionally added, and the difference in detection results of the components was not large and not more than 10% was considered to be consistent with the cold wort obtained by the addition amount recommended by the manufacturer. The saccharifying enzyme preparation in comparative example 2 was added in an amount of 1.9875kg.
3. The cold wort obtained by saccharification in example 3 and comparative example 3 was subjected to detection of the beta-glucan content.
The detection method is to detect the content by using a SKALAR chemical automatic analyzer.
The results of the detection are shown in the following table.
TABLE 3 detection results of example 3, comparative example 3
| Scheme for the production of a semiconductor device | Beta-glucan/ppm |
| Example 3 | 11 |
| Comparative example 3 | 10 |
As can be seen from the difference of the comparison results, the addition amount of the saccharifying enzyme preparation is calculated according to the saccharifying enzyme addition model of the invention, and the difference of the detection results of the components is not large and is not more than 10% compared with the cold wort obtained by the addition amount recommended by manufacturers, and the results are considered to be consistent. Whereas the saccharifying enzyme preparation in example 3 was added in an amount of 0.88kg, the saccharifying enzyme preparation in comparative example 3 was added in an amount of 1.9875kg, which is significantly higher than that in example 3.
The technical features of the above-described embodiments may be arbitrarily combined, and all possible combinations of the technical features in the above-described embodiments are not described for brevity of description, however, as long as there is no contradiction between the combinations of the technical features, they should be considered as the scope of the description.
The above examples illustrate only a few embodiments of the invention, which are described in detail and are not to be construed as limiting the scope of the invention. It should be noted that it will be apparent to those skilled in the art that several variations and modifications can be made without departing from the spirit of the invention, which are all within the scope of the invention. Accordingly, the scope of protection of the present invention is to be determined by the appended claims.
Claims (8)
1. A method of preparing beer, comprising the steps of: pulverizing malt, saccharifying, filtering, boiling, adding hops, rotary precipitating, cooling, adding yeast, and fermenting to obtain beer;
the saccharification includes adding a saccharifying enzyme preparation, the adding a saccharifying enzyme preparation including the steps of: detecting the enzyme activity of the saccharifying enzyme preparation, detecting the enzyme activity of malt, analyzing according to a saccharifying enzyme adding model to obtain the adding amount of the saccharifying enzyme preparation, and adding the saccharifying enzyme preparation according to the adding amount.
2. The method of claim 1, wherein the saccharifying enzyme addition model is as follows:
wherein Y is the addition amount of the saccharifying enzyme preparation, A is the feeding amount of malt, B is the enzyme activity coefficient, C is the enzyme activity of malt, and D is the enzyme activity of the saccharifying enzyme preparation;
when the saccharifying enzyme preparation is amylase, the enzyme activity coefficient is 15U/g; when the saccharifying enzyme preparation is protease, the enzyme activity coefficient is 15U/g; the saccharifying enzyme preparation is glucanase, and the enzyme activity coefficient is 3U/g.
3. The method according to claim 2, wherein the detecting the enzyme activity of malt comprises: and detecting the enzyme activity of the enzyme corresponding to the saccharifying enzyme preparation in the malt.
4. The method of claim 3, wherein the saccharifying enzyme preparation is amylase and the adding saccharifying enzyme preparation comprises the steps of: detecting the enzyme activity of the saccharifying enzyme preparation, detecting the enzyme activity of amylase in malt, analyzing according to a saccharifying enzyme adding model to obtain the adding amount of the saccharifying enzyme preparation, and adding the saccharifying enzyme preparation according to the adding amount.
5. The method of claim 3, wherein the saccharifying enzyme preparation is a protease and the adding saccharifying enzyme comprises the steps of: detecting the enzyme activity of the saccharifying enzyme preparation, detecting the enzyme activity of protease in malt, analyzing according to a saccharifying enzyme adding model to obtain the adding amount of the saccharifying enzyme preparation, and adding the saccharifying enzyme preparation according to the adding amount.
6. The method of claim 3, wherein the saccharifying enzyme preparation is glucanase and the adding saccharifying enzyme preparation comprises the steps of: detecting the enzyme activity of the saccharifying enzyme preparation, detecting the enzyme activity of glucanase in malt, analyzing according to a saccharifying enzyme adding model to obtain the adding amount of the saccharifying enzyme preparation, and adding the saccharifying enzyme preparation according to the adding amount.
7. Use of the method according to any one of claims 1 to 6 for preparing a saccharifying enzyme preparation adding apparatus.
8. An apparatus for adding a saccharifying enzyme preparation, comprising:
analysis device: comprising the saccharifying enzyme addition model of any of claims 1-6; the analysis device is used for analyzing the addition amount of the saccharifying enzyme preparation in the beer preparation process;
the adding device comprises: the adding device is connected with the analyzing device and is used for adding the saccharifying enzyme preparation according to the adding amount.
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| CN202310148878.9A CN116179289B (en) | 2023-02-22 | 2023-02-22 | Preparation method and application of beer |
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| CN202310148878.9A CN116179289B (en) | 2023-02-22 | 2023-02-22 | Preparation method and application of beer |
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| CN116179289B CN116179289B (en) | 2024-05-07 |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
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