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Fungal alpha-amylase-containing beer complex enzyme and preparation method thereof

A beer compound enzyme and amylase technology, applied in biochemical equipment and methods, enzymes, lyases, etc., can solve the problems of poor thermal stability of fungal α-amylase, low antioxidant capacity of compound enzyme, low enzyme activity, etc. To achieve the effect of ensuring food safety and improving the utilization rate of raw materials

Active Publication Date: 2015-05-27
湖南新鸿鹰生物工程有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem solved by the present invention is to overcome the defects of poor thermal stability of fungal α-amylase, low enzyme activity, incomplete enzyme system, low anti-oxidation ability of the compound enzyme, and large loss of enzyme activity in the existing beer compound enzyme. Enzymes and concentrated wort powder are the main raw materials, and scientifically compound food-grade enzyme preparations such as high-temperature-resistant and high-activity fungal α-amylase, plant extracts, antioxidants, protective agents, and activators; A complex beer enzyme that is not easily deactivated, has a strong malt aroma, and can provide rich nitrogen sources for wort

Method used

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  • Fungal alpha-amylase-containing beer complex enzyme and preparation method thereof
  • Fungal alpha-amylase-containing beer complex enzyme and preparation method thereof
  • Fungal alpha-amylase-containing beer complex enzyme and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0078] Example 1 Preparation of raw materials

[0079] 1. Preparation of plant extracts

[0080] The preparation method of the plant extract is: uniformly mixing barley malt, wheat malt, and caramel malt at a mass ratio of 4:2.5:1.5, and crushing to a particle size of 0.8 mm to obtain crushed malt; and then placing papaya, pineapple, and figs separately Ultrasonic cleaning with a 0.6% sodium bicarbonate solution in an ultrasonic cleaning machine with a power of 200W and a frequency of 30KHz for 8 minutes, draining, crushing to a particle size of 0.8mm at room temperature, and mixing uniformly according to the mass ratio of 4:4:2, adding The raw material mixture is obtained by crushing the malt with 2.2 times the mass of the mixture, adding 2 times the water of the raw material mixture, adjusting the pH to 3.5 with citric acid, and performing microwave extraction under the conditions of power 200W and frequency 2000Hz. The total time of each microwave irradiation is 70s , Carry out...

Embodiment 2

[0125] Example 2 A beer complex enzyme containing fungal alpha-amylase, consisting of the following parts by weight of raw materials:

[0126] 50 parts of concentrated maltase, 35 parts of amylase, 25 parts of protease, 22 parts of hemicellulase, 17 parts of plant extract, 16 parts of concentrated wort powder, 8 parts of esterase, 4 parts of protectant, 4 parts of activator, anti 2 parts of oxidant;

[0127] The amylase is a homogeneously mixed enzyme preparation composed of the following mass percentages: 40% glucoamylase, 30% fungal alpha-amylase, 15% pullulanase, 10% beta-amylase, 5% medium temperature alpha- Amylase

[0128] The protease is uniformly mixed with enzyme preparations composed of the following mass percentages: neutral protease 55%, acid protease 35%, and proline protease 10%;

[0129] The hemicellulase is uniformly mixed with enzyme preparations composed of the following mass percentages: 45% temperature-resistant β-glucan complex enzyme, 30% β-glucan complex enzyme...

Embodiment 3

[0137] Example 3 A beer complex enzyme containing fungal alpha-amylase, consisting of the following parts by weight of raw materials:

[0138] 48 parts of concentrated maltase, 32 parts of amylase, 20 parts of protease, 15 parts of hemicellulase, 16 parts of plant extract, 15 parts of concentrated wort powder, 5 parts of esterase, 3 parts of protectant, 3 parts of activator, antioxidant 1.5 copies;

[0139] The activator is uniformly mixed with inorganic salts of the following mass components: 35 parts of zinc chloride, 15 parts of calcium chloride, 10 parts of sodium sulfate, and 5 parts of magnesium chloride;

[0140] The protective agent is composed of the following parts by weight of raw materials: 30 parts of trehalose, 25 parts of Ganoderma lucidum polysaccharide, 10 parts of NaCl, (NH 4 ) 2 SO 4 8 parts, 8 parts cysteine;

[0141] The antioxidants are grape seed proanthocyanidins, rosemary extract and apricot leaf extract evenly mixed in a mass ratio of 6:5:2;

[0142] The mass ...

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Abstract

The invention discloses a fungal alpha-amylase-containing beer complex enzyme and a preparation method thereof, belonging to the field of enzyme preparation processing. The high-activity fungal alpha-amylase and other food grade enzyme preparations, plant extracts, antioxidants, protective agents, activating agents and the like can be scientifically compounded by taking concentrated maltase and concentrated malt juice powder as main raw materials; the prepared beer complex enzyme is complete in proteases, high in enzyme activity, difficult to deactivate, mellow in malt aroma, and capable of providing abundant nitrogen source for malt juice, wherein the activity of fungal alpha-amylase in fermenting liquor during the preparation of fungal alpha-amylase is 17000-21000 U / mL. The complex enzyme can be stored for 12 months under the conditions of 0DEG C and 40DEG C, the single enzyme activity loss in the complex enzyme are respectively 0.50% and 0.72%, the enzyme deactivation caused by environment change, and inappropriate operation methods during packaging, storage, transportation, use and the like can be effectively prevented, especially the enzyme deactivation caused by high temperature can be prevented.

Description

Technical field [0001] The invention belongs to the technical field of enzyme preparation preparation, in particular to a beer composite enzyme containing fungal alpha-amylase and a preparation method thereof. Background technique [0002] Beer is rich in nutrition and low in alcohol. It is loved by consumers for its unique foam and special flavor. Beer contains essential vitamins, amino acids, carbohydrates and other nutrients. Drinking beer in moderation is beneficial to human health. Therefore, beer enjoys the reputation of "liquid bread". [0003] my country's beer industry has developed rapidly, and beer output has ranked first in the world for several years. Unfortunately, the development of domestic barley has been stagnant. The fundamental reason is that the quality of domestic malt has been low due to the restriction of soil quality, climate, variety, germination method, and technological conditions. The big beer group does not hesitate to import a type of Australian bar...

Claims

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Application Information

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IPC IPC(8): C12N9/24C12N9/30C12N9/50C12N9/42C12N9/16C12N9/34C12N9/44C12N9/26C12N9/20C12N9/18C12N9/88C12N9/58C12N9/02C12N9/04
CPCC12N9/18C12N9/20C12N9/2408C12N9/2414C12N9/2425C12N9/248C12N9/2491C12N9/50C12N9/88C12Y301/01011C12Y301/03002C12Y302/01001C12Y302/01002C12Y302/01025C12Y302/01067C12Y402/02002
Inventor 李洪兵李海清张锦杰朱永明胡永明向左东
Owner 湖南新鸿鹰生物工程有限公司
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