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A kind of beer compound enzyme containing fungal α-amylase and preparation method thereof

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

Active Publication Date: 2018-02-09
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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  • A kind of beer compound enzyme containing fungal α-amylase and preparation method thereof
  • A kind of beer compound enzyme containing fungal α-amylase and preparation method thereof
  • A kind of beer compound enzyme containing fungal α-amylase and preparation method thereof

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Experimental program
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Effect test

Embodiment 1

[0078] Embodiment 1 raw material preparation

[0079] 1. Preparation of plant extracts

[0080] The preparation method of the plant extract is as follows: uniformly mix barley malt, wheat malt, and caramel malt according to the mass ratio of 4:2.5:1.5, and grind them to a particle size of 0.8mm to obtain crushed malt; then put papaya, pineapple, and figs respectively In an ultrasonic cleaning machine equipped with 0.6% sodium bicarbonate solution, perform ultrasonic cleaning for 8 minutes under the conditions of power 200W and frequency 30KHz, drain, crush to a particle size of 0.8mm at room temperature, and mix evenly according to the mass ratio of 4:4:2, add The raw material mixture is obtained by crushing malt with 2.2 times the mass of the mixture, adding water twice as much as the raw material mixture, adjusting the pH value to 3.5 with citric acid, and carrying out microwave extraction under the conditions of power 200W and frequency 2000Hz, wherein the total time of eac...

Embodiment 2

[0125] Embodiment 2 A kind of beer complex enzyme containing fungal α-amylase, is made up of the raw material of following parts by weight:

[0126] 50 parts of concentrated malt enzyme, 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 protective agent, 4 parts of activator, anti 2 parts of oxidizing agent;

[0127] The amylase is uniformly mixed with an enzyme preparation composed of the following mass percentages: 40% glucoamylase, 30% fungal α-amylase, 15% pullulanase, 10% β-amylase, 5% medium temperature α-amylase Amylase;

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

[0129] The hemicellulase is formed by uniform mixing of enzyme preparations composed of the following mass percentages: 45% heat-resistant β-glucan complex enzym...

Embodiment 3

[0137] Embodiment 3 A kind of beer complex enzyme containing fungal α-amylase, is made up of the raw material of following parts by weight:

[0138] 48 parts of concentrated malt enzyme, 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 protective agent, 3 parts of activator, antioxidant 1.5 copies;

[0139] The activator is formed by uniformly mixing inorganic salts with 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] Described protecting agent is made up of the raw material of following parts by weight: trehalose 30 parts, ganoderma polysaccharide 25 parts, NaCl 10 parts, (NH 4 ) 2 SO 4 8 parts, 8 parts of cysteine;

[0141] The antioxidant is that grape seed proanthocyanidins, rosemary extract and apricot leaf extract are uniformly mixed in a m...

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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, in particular to a beer compound enzyme containing fungal α-amylase and a preparation method thereof. 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, 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 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 ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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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