Special composite enzyme preparation for malting

Abstract

The invention provides a special composite enzyme preparation for malting. The preparation is characterized by comprising the following components in percentage by weight: 15 to 20 percent of hemicellulase, 10 to 15 percent of cellulose, 25 to 45 percent of beta-glucanase, 10 to 15 percent of protease, and 20 to 25 percent of purified water. The special composite enzyme preparation for malting can remarkably reduce the content of beta-glucan in a malt finished product, degrades starch polysaccharide, non-starch polysaccharide and other sticky substances, improves the filtering speed, increases the content of maltose, improves product quality, and improves enterprise competitive power.

Description

technical field [0001] The invention relates to a special compound enzyme preparation for malting technical background [0002] my country's beer industry has developed rapidly, and beer production has ranked first in the world for several consecutive years, but unfortunately, the development of domestic barley has stagnated. The fundamental reason is that domestic barley is restricted by soil quality, climate, variety, germination methods, and technological conditions. The quality of domestic malt has always been low. Affected by many factors, the secretion of amylase, protease, hemicellulose, phosphatase, and oxidoreductase in barley is insufficient during the germination process, resulting in the overproduction of β-glucan, hemicellulose, and protein in beer malt. High, resulting in significantly slower filtration speed after saccharification, low leaching rate, low α-amino nitrogen and storage value, high color value, which seriously reduces the fermentation power of ye...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to aim at the high content of protein and pentosan during the saccharification of domestic malt, the lack of endogenous enzymes, which cannot be effectively decomposed, and the adverse effects brought on the subsequent process. It is fully hydrolyzed, reduces the viscosity of wort, improves the utilization rate of raw materials, and effectively solves the problems of unclear wort, poor colloidal stability, easy turbidity, and short shelf life.