A kind of compound enzyme preparation and its preparation method and application

Abstract

The invention relates to a compound enzyme preparation, as well as a preparation method and application of the compound enzyme preparation, and belongs to the field of enzyme preparations. The compound enzyme preparation is obtained by mixing compound enzymes and auxiliary materials, wherein the compound enzymes comprise 7 to 21 parts of amylase, 2.5 to 7.5 parts of glucoamylase, 8.5 to 27.5 parts of protease and 16.5 to 44 parts of non-starch polysaccharide enzyme, in parts by weight; the auxiliary materials comprise corn starch which is greater than zero and not greater than 65.5 in parts by weight. The preparation method is simple and good in controllability. The prepared compound enzyme preparation is rich in enzyme types, and good in combined effect of various enzymes. The compound enzyme preparation is targeted to be added in the saccharification process of beer making, so that the deficiencies of the amylase, protease, non-starch polysaccharide enzyme and the like can be compensated in the process, and the problems of a difficulty in filtering saccharificated mash and the high wort turbidity are solved.

Description

technical field [0001] The invention relates to the field of enzyme preparations, and in particular to a compound enzyme preparation and its preparation method and application. Background technique [0002] my country is the world's largest producer and consumer of alcoholic beverages, the country with the most complete wine varieties, the longest brewing history, and the largest industrial scale. Among them, beer is an important part of beverage wine. In recent years, the scale of my country's beer market has maintained a steady growth trend. But unfortunately, the quality of domestic malt has always been low, the fundamental reason is that it is restricted by conditions such as soil quality, climate, variety, germination method, and technology. In addition to 60%-70% starch, barley malt also contains various insoluble substances such as protein and non-starch polysaccharides. Due to the influence of many factors, the domestic barley itself has insufficient secretion of v...

AI Technical Summary

Problems solved by technology

[0005] The third object of the present invention is to provide the application of the above-mentioned compound enzyme preparation in making beer, which can be used in the beer saccharification process to make up for the deficiencies of amylase, protease, non-starch polysaccharide enzyme, etc. in this process, and solve the problem of saccharification mash Difficult filtration and high wort turbidity

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