Total-effect beer compound enzyme
A beer compound enzyme, maltase technology, applied in beer brewing, enzyme, hydrolase and other directions, can solve the problems of easy inactivation, insufficient enzyme activity, simple compounding and other problems in storage and use, and achieve extended shelf life, extended shelf life, Enhance the effect of frost resistance
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Embodiment 1
[0055] A full-effect beer complex enzyme consists of the following raw materials in parts by weight:
[0056] 40 parts of concentrated malt enzyme, 30 parts of mixed enzyme, 10 parts of concentrated wort powder, 10 parts of protective agent, and 10 parts of activator.
[0057] The weight percent composition of the concentrated malt enzyme is: 80% of the original malt enzyme and 20% of the aroma malt enzyme.
[0058] The preparation method of the former malt enzyme is as follows:
[0059] (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;
[0060] (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;
[0061] (3) Ultrasonic and PEF extr...
Embodiment 2
[0088] A full-effect beer complex enzyme consists of the following raw materials in parts by weight:
[0089] 50 parts of concentrated malt enzyme, 40 parts of mixed enzyme, 15 parts of concentrated wort powder, 12 parts of protective agent, and 12 parts of activator.
[0090] The concentrated malt enzyme is composed of 82% of original malt enzyme and 18% of aroma malt enzyme.
[0091] The preparation method of the former malt enzyme is as follows:
[0092](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;
[0093] (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...
Embodiment 3
[0121] A full-effect beer complex enzyme consists of the following raw materials in parts by weight:
[0122] 60 parts of concentrated malt enzyme, 40 parts of mixed enzyme, 20 parts of concentrated wort powder, 15 parts of protective agent, and 15 parts of activator.
[0123] The concentrated malt enzyme is composed of 85% of original malt enzyme and 15% of aroma malt enzyme.
[0124] The preparation method of the former malt enzyme is as follows:
[0125] (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;
[0126] (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;
[0127] (3) Ultrasonic and PEF extraction: put the malt sl...
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