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

A compound enzyme preparation and compound enzyme technology are applied in biochemical equipment and methods, wort preparation, enzymes and other directions, which can solve the problems of high wort turbidity and difficulty in filtering saccharified mash, and reduce the wort turbidity. , The preparation conditions are well controllable and the effect is stable.

Active Publication Date: 2019-11-08
WUHAN SUNHY BIOLOGICAL
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] 2.5 parts by weight of medium temperature α-amylase with an enzyme activity of 250U, 4.5 parts by weight of high temperature resistant α-amylase with an enzyme activity of 1035U, 2.5 parts by weight of glucoamylase with an enzyme activity of 425U, 2.5 parts by weight of glucoamylase with an enzyme activity of 1750U Acid protease, 1 weight part of keratinase with 500 U enzyme activity, 5 weight parts of neutral protease with 2500 U enzyme activity, 7.5 weight parts of xylanase with 6000 U enzyme activity, 3 weight parts of cellulase with 10200 U enzyme activity , 3 parts by weight of beta-glucanase with enzyme activity of 1350U and 3 parts by weight of alpha-galactosidase with enzyme activity of 1350U as compound enzymes. The above compound enzyme is mixed with 65.5 parts by weight of cornstarch to obtain a compound enzyme preparation.

[0037] The malt is taken as the beer raw material, the above-mentioned compound enzyme preparation is added to the beer liquid to be sa...

Embodiment 2

[0039] 7.5 parts by weight of a medium-temperature α-amylase with an enzyme activity of 750U, 13.5 parts by weight of a high-temperature resistant α-amylase with an enzyme activity of 3105U, 7.5 parts by weight of a glucoamylase with an enzyme activity of 1275U, and 7.5 parts by weight of an enzyme with an activity of 5250U Acid protease, 5 parts by weight of keratinase with activity of 2500U, 15 parts by weight of neutral protease with activity of 7500U, 20 parts by weight of xylanase with activity of 16000U, 9 parts by weight of cellulase with activity of 30600U , 9 parts by weight of beta-glucanase with enzyme activity of 4050U and 6 parts by weight of alpha-galactosidase with enzyme activity of 2700U as complex enzymes. The above compound enzyme is mixed with 50 parts by weight of cornstarch to obtain a compound enzyme preparation.

[0040] Malt and rice are taken together as beer raw materials, and the above-mentioned compound enzyme preparation is added to the beer liquo...

Embodiment 3

[0042] 5 parts by weight of a medium-temperature α-amylase with an enzyme activity of 500U, 9 parts by weight of a high-temperature resistant α-amylase with an enzyme activity of 2070U, 5 parts by weight of a glucoamylase with an enzyme activity of 850U, and 5 parts by weight of an enzyme with an activity of 3500U Acid protease, 3 parts by weight of keratinase with activity of 1500U, 10 parts by weight of neutral protease with activity of 5000U, 13.75 parts by weight of xylanase with activity of 11000U, 6 parts by weight of cellulase with activity of 20400U , 6 parts by weight of β-glucanase with an enzyme activity of 2700U and 4.5 parts by weight of α-galactosidase with an enzyme activity of 2025U as compound enzymes. The above compound enzyme is mixed with 30 parts by weight of cornstarch to obtain a compound enzyme preparation.

[0043] Malt, rice and barley are taken together as beer raw materials, and the above-mentioned compound enzyme preparation is added to the beer li...

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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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C12N9/24C12N9/50C12N9/26C12N9/40C12N9/42C12C5/00C12C7/04
CPCC12C5/004C12C7/04C12N9/2414C12N9/2437C12N9/244C12N9/2465C12N9/248C12N9/50C12Y302/01001C12Y302/01004C12Y302/01022
Inventor 李红吕梦娴王冠谌颉周樱
Owner WUHAN SUNHY BIOLOGICAL
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