New Type Of Enzyme Preparation In Beer Brewing Research

With the development of enzyme preparation industry, the beer industry reduce the dependence on the main raw materials to a certain extent, so that the plus enzyme preparation has gradually become an additional means of beer production process.In this study, It was carried out systematic exposition of application of enzyme preparation of Continent,including single-factor experiment,optimization of the amount of additives, pilot validation,as well as non-biological stability aspects ,hope that provide basis for the industrialization of this enzyme preparation.This article begin with single-factor experiments in the saccharification process of small scale.By analyzing the impact of protease on total nitrogen of wort, protein fractions and sensitive protein;β-glucanase and xylanase on wort quality(viscosity,filtration rate,α-amino nitrogen,total nitrogen),it draw a conclusion that:the non-biological stability of beer is relatively good when the volume of neutral protease was 300U/g raw material; Improve the quality of wort at the highest efficient when the volume ofβ-glucanase was 4U/g raw material and the volume of xylanase was 90U/g raw materialBox-Behnken experimental design was used on the saccharification process to further optimized by response surface analysis, the model planar predicted line and multi-index integrated analysis for optimal adding amount of the enzyme preparation:β-glucanase was 4.6U/g raw material, protease was 358.5U/g raw material, xylanase was 97U/g raw material.Wort viscosity reduced by 15%,wort yield increased by 4.6%,α-amino nitrogen content increased by 11.8%, total nitrogen increased by 6.1%.Pilot was done at optimal enzyme dosage determined in the small scale experiments.By analyzing the impact of enzyme preparation on wort quality indicators (concentration, color, viscosity, filtration rate,α-amino nitrogen, total nitrogen, protein partition) ,beer quality and flavor index (fermentation degree, total acid, diacetyl, etc), we can see that enzyme preparation used in this study has greatly improved beer quality,the gap with control is very small, to meet the quality requirements of the beer, and the experimental results verified in the level of pilot.The researching about enzyme preparation in Beer Brewing carried out to a certain extent.In order to investigate processing methods on beer non-biology stability,a systematic study of brewing was Carried out, from analysis of the performance of yeast, the colloidal stability of sensitivity analysis affected by sensitive protein, protein fractions,polyphenols of the final products to analysis of flavor substances.The analysis concluded:protease increased non-biological stability of beer;without adversely affecting the performance of yeast; inorganic ions and flavor substances in the fermentation broth had also no significant effect.Studies have shown that protease work well in beer non-biology stability and have great economic value.