Beer complex enzyme capable of improving beer foam property
A beer compound enzyme and foam technology, applied in the field of beer compound enzymes, can solve the problems of easy inactivation in storage and use, insufficient enzyme activity, simple compounding, etc. Effect
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Embodiment 1
[0046] A kind of beer compound enzyme that can improve beer foam performance is made up of the raw material of following parts by weight:
[0047] 40 parts of concentrated malt enzyme, 40 parts of concentrated wort powder, 30 parts of mixed enzyme, 10 parts of protective agent, and 10 parts of activator.
[0048] The preparation method of the concentrated malt enzyme is as follows:
[0049] (1) High-voltage pulse electric field (PEF) soaking treatment: soak the malt in a presoak tank with 3 times 20°C warm water for 10 minutes to make the moisture content of the malt reach 25%. cm, pulse time 150μS, pulse frequency 200Hz;
[0050] (2) Pulverization: Add the malt and soaking water processed in step (1) into the malt pulverizer with water to pulverize, adjust the roller spacing to 0.5mm, and the rotating speed to 250rpm to obtain malt slurry;
[0051] (3) Ultrasonic and PEF extraction: Put the malt slurry in the batching tank, and use a probe-type ultrasonic extractor to condu...
Embodiment 2
[0070] A kind of beer compound enzyme that can improve beer foam performance is made up of the raw material of following parts by weight:
[0071] 50 parts of concentrated malt enzyme, 50 parts of concentrated wort powder, 40 parts of mixed enzyme, 12 parts of protective agent, and 12 parts of activator.
[0072] The preparation method of the concentrated malt enzyme is as follows:
[0073] (1) High-voltage pulse electric field (PEF) soaking treatment: soak the malt in 5 times 35°C warm water for 15 minutes in the presoak tank, so that the moisture content of the malt reaches 30%, and at the same time carry out high-voltage pulse electric field (PEF) treatment, the electric field strength is 30KV / cm, pulse time 180μS, pulse frequency 250Hz;
[0074] (2) Pulverization: Add the malt and soaking water processed in step (1) into the malt pulverizer with water to pulverize, adjust the roller spacing to 0.5mm, and the rotating speed to 250rpm to obtain malt slurry;
[0075] (3) U...
Embodiment 3
[0094] A kind of beer compound enzyme that can improve beer foam performance is made up of the raw material of following parts by weight:
[0095] 60 parts of concentrated malt enzyme, 60 parts of concentrated wort powder, 40 parts of mixed enzyme, 15 parts of protective agent, and 15 parts of activator.
[0096] The preparation method of the concentrated malt enzyme is as follows:
[0097] (1) High-voltage pulse electric field (PEF) soaking treatment: Soak the malt in 6 times of 50°C warm water for 20 minutes in the presoak tank, so that the moisture content of the malt can reach 35%. cm, pulse time 200μS, pulse frequency 300Hz;
[0098] (2) Pulverization: Add the malt and soaking water processed in step (1) into the malt pulverizer with water to pulverize, adjust the roller spacing to 0.5mm, and the rotating speed to 250rpm to obtain malt slurry;
[0099] (3) Ultrasonic and PEF extraction: put the malt slurry in the batching tank, and use a probe-type ultrasonic extractor to...
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