Compound enzyme for bear

Abstract

The invention discloses a compound enzyme for bear, and belongs to the field of enzyme preparation processing. The compound enzyme adopts a natural concentrated maltase as a main material, and is complexed with a mixed enzyme scientifically, so that not only are full enzyme sources filled, but also more importantly under the synergistic effect of a protective agent and an activating agent, the enzyme activity is enough, the storage performance is good, a nitrogen source is rich, the malt flavor is strong, and the loss rate of the enzyme activity after 2-year storage at normal temperature is less than 3%. The compound enzyme disclosed by the invention has the advantages that the complexing is scientific, the preparation process is simple, the function of a product is complete, the storage period is long, the transportation, the storage and the use are convenient, especially a solid foundation is laid for carrying out added enzyme-preparation saccharification with the auxiliary-material ratio, reducing the production cost of the bear and producing the high-quality traditional bear with rich nutritional values and natural-pure taste and flavor.

Description

technical field [0001] The invention belongs to the field of enzyme preparation processing, in particular to a beer compound enzyme. Background technique [0002] Beer is rich in nutrients and low in alcohol content. It is deeply loved by consumers for its unique foam and special fragrance. Beer contains essential vitamins, amino acids and carbohydrates for the human body. Drinking beer in moderation is beneficial to human health. Therefore, it enjoys the reputation of "liquid bread". [0003] my country's beer industry has developed rapidly, and beer production has ranked first in the world for several consecutive years. Unfortunately, the development of domestic barley has stagnated. The fundamental reason is that the quality of domestic malt has always been low due to the constraints of soil quality, climate, variety, germination method, and technological conditions. Large beer groups do not hesitate to import a class of Australian malt and French malt as raw materials ...

AI Technical Summary

Problems solved by technology

[0008] The technical problem solved by the present invention is to overcome the defects of existing beer compound enzymes such as simple compounding, single function, insufficient enzyme activity during use, and easy inactivation during transportation, storage and use. Using high-quality imported malt as raw material, ultrasonic , High-voltage pulsed electric field technology (pulsed electric field referred to as "PEF") maximizes the extraction of malt enzyme enzyme sources, filtration, ultrafiltration concentration, and spray drying to obtain concentrated malt enzymes; at the same time, using high-quality malt as raw materials, through enzymatic hydrolysis , filtration, ultrafiltration and concentration to obtain concentrated wort powder; finally, malt enzyme is used as the main raw material to scientifically compound mixed enzyme, concentrated wort powder, protective agent, activator, etc. A beer complex enzyme that is alive, has a strong malt aroma, and can provide rich nitrogen sources for wort

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