Study On Improving The Quality Of Beer Abiotic Sfigility By Compound Enzyme Preparation

The non-biological sFigility of beer is a difficult problem in beer production at present.The saccharification experiments of ?-amylase,?-glucanase,Glucoamylase and proline endonuclease were carried out in this paper.The optimal enzyme types and the amount of enzymes used to improve the non-biological sFigility of beer were obtained,and then the ratio of compound enzyme preparation was optimized by response surface method.By adding compound enzyme to beer,the indexes of finished beer were analyzed,and the proline endonuclease,which had the most significant effect on reducing the non-biological turbidity of beer,was selected to optimize the fermentation process of wheat beer.The relationship between reducing sugar and time and the amount of ?-amylase in wort was obtained by single factor experiment.The results showed that the saccharification effect was the best when the amount of ?-amylase was150-200U/g.When the amount of Glucoamylase was 6U/g,the glucose content in the saccharified solution was 10.The turbidity is about 23 EBC.If the enzyme content exceeds 6U/g,the content of ?-amino nitrogen and total soluble nitrogen will decrease.Proline endonuclease,papain and neutral protease could increase the content of?-N in the solution.However,proline endonuclease had the best hydrolysis effect on ?-amino nitrogen when the content of proline endonuclease was 100U/g.Good protein differentiation can be achieved,and the same effect requires the addition of 150U/g papain or neutral protease.When three proteases were added to wort for saccharification,the content and protein distribution of ?-N were similar to those of proline endonuclease alone.With the weight fraction of reducing sugar,?-N,total soluble nitrogen and turbidity as the index,the optimum enzyme combination was found to be ?-amylase(193.75 u / g),?-glucanase(2.37 ? / g),Glucoamylase(6.05 ? / g)and proline endonuclease(93.79 ug./g).After saccharification,the content of reducing sugar in wort was 74.2%,the content of?-N was 252 mg / L,the total soluble nitrogen content was 23.02 EBC and the total soluble nitrogen content was 23.02 EBC.Through the analysis of the finished beer,it was found that the compound enzymehad little effect on the beer sugar content,diacetyl content,alcohol content,original wort concentration and yeast activity,but had a great effect on the color,turbidity and protein differentiation of beer.After 15 days of fermentation,the colority of beer added with compound enzyme was 5.8 EBC,the decrease was more than 10,the turbidity of beer was decreased significantly,and the protein of A region in beer was obviously decreased.By adding proline endonuclease to beer foam in saccharification stage,pre-fermentation stage and post-fermentation stage,it was found that adding proline endonuclease before beer fermentation stage had a great influence on protein distribution in wheat beer.When the amount of 42U/g was added,the effect on the molecular weight of 40 KD protein was the most obvious.