CN105886179A - Method for increasing seeping sugar ratio of malt by cellulase pretreatment - Google Patents
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- 108010059892 Cellulase Proteins 0.000 title claims abstract description 44
- 229940106157 cellulase Drugs 0.000 title claims abstract description 44
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 title claims abstract description 37
- 238000000034 method Methods 0.000 title claims abstract description 17
- 238000003756 stirring Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 3
- 239000004382 Amylase Substances 0.000 claims description 2
- 102000013142 Amylases Human genes 0.000 claims description 2
- 108010065511 Amylases Proteins 0.000 claims description 2
- 235000019418 amylase Nutrition 0.000 claims description 2
- 235000013305 food Nutrition 0.000 claims description 2
- 238000010792 warming Methods 0.000 claims 2
- 238000009413 insulation Methods 0.000 claims 1
- 238000010298 pulverizing process Methods 0.000 claims 1
- GUBGYTABKSRVRQ-PICCSMPSSA-N D-Maltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 abstract description 13
- 235000013405 beer Nutrition 0.000 abstract description 9
- 108090000790 Enzymes Proteins 0.000 abstract description 8
- 102000004190 Enzymes Human genes 0.000 abstract description 8
- 229940088598 enzyme Drugs 0.000 abstract description 8
- 239000007788 liquid Substances 0.000 abstract description 7
- 238000002360 preparation method Methods 0.000 abstract description 7
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 abstract description 3
- 230000000694 effects Effects 0.000 description 7
- 238000000855 fermentation Methods 0.000 description 4
- 230000004151 fermentation Effects 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 2
- 238000000354 decomposition reaction Methods 0.000 description 2
- 230000007071 enzymatic hydrolysis Effects 0.000 description 2
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000007062 hydrolysis Effects 0.000 description 2
- 238000006460 hydrolysis reaction Methods 0.000 description 2
- 230000003301 hydrolyzing effect Effects 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 108010073178 Glucan 1,4-alpha-Glucosidase Proteins 0.000 description 1
- 102100022624 Glucoamylase Human genes 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- 241000209140 Triticum Species 0.000 description 1
- 235000021307 Triticum Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
Classifications
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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Abstract
本发明涉及酶工程及啤酒工业领域，公开了一种纤维素酶预处理提高麦芽出糖率的方法，其特征是：在麦芽糖化前先对其进行纤维素酶预处理，之后再进行常规的糖化处理。本发明将纤维素酶应用到麦芽的辅助酶解中，提升了麦芽的出糖率，可广泛应用于啤酒、麦芽糖、麦芽汁液体饮品的制备及应用中。The invention relates to the fields of enzyme engineering and beer industry, and discloses a method for improving malt sugar yield by cellulase pretreatment. Saccharification treatment. The invention applies cellulase to auxiliary enzymolysis of malt, improves the sugar yield of malt, and can be widely used in the preparation and application of beer, maltose, and wort liquid drinks.
Description
技术领域 technical field
本发明涉及酶工程及啤酒工业领域，具体涉及一种纤维素酶预处理提高麦芽出糖率的方法。 The invention relates to the fields of enzyme engineering and beer industry, in particular to a method for improving malt yield by cellulase pretreatment.
背景技术 Background technique
麦芽是由大麦发芽后烘干而成，具有一定的疗效，常用于啤酒发酵。麦芽糖化制备成麦芽汁是啤酒生产初始步骤。麦芽糖化主要靠芽端分泌的蛋白酶、淀粉酶等水解酶对麦芽中的蛋白质和淀粉进行水解，也分泌少量的纤维素酶。麦壳中存在较大比例的木质纤维素组分，这些组分的存在不利于麦芽中淀粉及蛋白质的有效水解。如果能将其中的木质纤维素组分进一步被纤维素酶水解成葡萄糖，就可以提高麦芽的出糖率。但是，麦芽中的纤维素酶活性较低，不足以水解麦芽中的木质纤维素。 Malt is made from germinated barley and dried. It has certain curative effect and is often used in beer fermentation. The preparation of malt into wort is the initial step in beer production. Maltosaccharification mainly depends on the protease, amylase and other hydrolytic enzymes secreted from the bud end to hydrolyze the protein and starch in the malt, and also secrete a small amount of cellulase. There is a large proportion of lignocellulosic components in wheat husk, and the existence of these components is not conducive to the effective hydrolysis of starch and protein in malt. If the lignocellulose component can be further hydrolyzed into glucose by cellulase, the sugar yield of malt can be improved. However, the cellulase activity in malt is low enough to hydrolyze lignocellulose in malt.
纵观国内外文献，有关单独报道纤维素酶及啤酒发酵方面的文献较多，而有关提高麦芽出糖率的研究报道不多。唐浩国等人的“啤酒麦芽汁的制备研究”论文中研究了外加糖化酶来评价对麦芽汁品质的影响，外源添加纤维素酶以促进麦芽出糖率的研究鲜见报道。在专利方面，有少量关于提高麦芽汁品质的专利，包括“用于麦芽汁煮制的方法和设备”（CN201510766171.X）、“全麦芽麦汁生产中蛋白质分解和糖化分解分段控制方法”（CN201610086352.2）和“一种高浓度啤酒发酵型麦芽汁及其制备方法和应用”（CN201610153042.8），关于利用纤维素酶预处理提升麦芽出糖率的专利尚未发现。综上所述，目前尚未见纤维素酶预处理麦芽提升其出糖率的文献报道。 Throughout the literature at home and abroad, there are many literatures on cellulase and beer fermentation, but there are not many research reports on improving maltose yield. In the paper "Research on the Preparation of Beer Wort" by Tang Haoguo and others, the addition of glucoamylase was studied to evaluate the impact on the quality of wort. There are few reports on the study of exogenous addition of cellulase to promote malt sugar yield. In terms of patents, there are a small number of patents on improving the quality of wort, including "method and equipment for wort cooking" (CN201510766171.X), "segmented control method of protein decomposition and saccharification decomposition in whole malt wort production" (CN201610086352.2) and "A high-concentration beer fermented wort and its preparation method and application" (CN201610153042.8), the patent on the use of cellulase pretreatment to improve the malt sugar yield has not been found. To sum up, there is no literature report on improving the sugar yield of malt by cellulase pretreatment.
发明内容 Contents of the invention
本发明的目的是：提供一种纤维素酶预处理提高麦芽出糖率的方法，通过外源添加纤维素酶对麦芽的预处理以提升麦芽的出糖率，进一步降低麦芽汁的制备成本，降低啤酒企业的生产成本。 The purpose of the present invention is to provide a method for improving malt sugar yield by cellulase pretreatment, by adding exogenous cellulase to malt pretreatment to improve malt sugar yield, further reducing the cost of wort preparation, Reduce the production cost of beer enterprises.
本发明的技术解决方案是：在麦芽糖化处理前先对其进行纤维素酶预处理，之后再进行常规的糖化处理，具体步骤如下：（1）纤维素酶预处理：麦芽经粗粉碎后，置入纤维素酶液中进行酶解预处理；（2）糖化处理：对步骤（1）的酶解液进行糖化处理，制备出麦芽汁。 The technical solution of the present invention is to perform cellulase pretreatment before malt saccharification treatment, and then carry out conventional saccharification treatment. The specific steps are as follows: (1) Cellulase pretreatment: after the malt is coarsely crushed, Putting it into the cellulase liquid for enzymatic hydrolysis pretreatment; (2) Saccharification treatment: Saccharifying the enzymatic hydrolysis liquid in step (1) to prepare wort.
其中，步骤（1）中，采用的纤维素酶为食用级纤维素酶。 Wherein, in step (1), the cellulase used is food grade cellulase.
其中，步骤（1）中，纤维素酶的用量为5-20U/g麦芽。 Wherein, in step (1), the dosage of cellulase is 5-20U/g malt.
其中，步骤（1）中，纤维素酶预处理温度为30-50℃，预处理时间为0.5-2h。 Wherein, in step (1), the cellulase pretreatment temperature is 30-50°C, and the pretreatment time is 0.5-2h.
其中，步骤（2）中，将步骤（1）的酶解液的温度进一步升至53℃，保持搅拌，恒温糖化60min；再升温至65℃保温1h；接着升温至78℃，保温10min；最后糖化结束，经过滤得麦芽汁。 Among them, in step (2), the temperature of the enzymolysis solution in step (1) is further raised to 53°C, kept stirring, and saccharified at a constant temperature for 60 minutes; then the temperature is raised to 65°C and kept for 1 hour; then the temperature is raised to 78°C, and kept for 10 minutes; finally After the saccharification is completed, the wort is obtained by filtration.
本发明的创新点在于： The innovation of the present invention is :
1、在麦芽糖化处理前先进行纤维素酶预处理，降低了麦芽中木质纤维素组分对水解酶的屏蔽作用，同时增加了木质纤维素的水解能力，获得的麦芽汁糖度提高了10%以上。 1. Cellulase pretreatment is carried out before malt saccharification, which reduces the shielding effect of lignocellulose components in malt on hydrolytic enzymes, increases the hydrolysis ability of lignocellulose, and increases the sugar content of wort obtained by 10%. above.
2、在麦芽糖化工艺中添加一定量的纤维素酶，在达到相同糖化率的同时缩短糖化时间。 2. Add a certain amount of cellulase in the malt saccharification process to shorten the saccharification time while achieving the same saccharification rate.
3、制备出的麦芽汁可广泛适用于啤酒发酵、麦芽糖制备、麦芽汁饮品制备，也可作为液体发酵培养基使用。 3. The prepared wort can be widely used in beer fermentation, maltose preparation, wort drink preparation, and can also be used as a liquid fermentation medium.
具体实施方式 detailed description
下面结合具体实施例，进一步阐述本发明的技术方案。应理解这些实施例仅用于说明本发明的技术方案而不用于限制本发明的范围。 The technical solutions of the present invention will be further described below in conjunction with specific embodiments. It should be understood that these examples are only used to illustrate the technical solutions of the present invention and are not intended to limit the scope of the present invention.
实施例Example 11 ：麦芽的纤维素酶预处理（: cellulase pretreatment of malt ( 11 ）)
称取5kg麦芽，用粉碎机初步粉碎，打破麦芽即可；将粉碎后的麦芽置入50L反应器中，反应器中装入40L 纤维素酶液，滤纸总酶活为5万个单位，反应体系加热至45 ℃，以50r/min转速进行搅拌，恒温维持1h，预处理结束后转入实施例5中进行糖化操作。 Weigh 5kg of malt, and use a pulverizer to preliminarily pulverize the malt; put the pulverized malt into a 50L reactor, fill the reactor with 40L of cellulase solution, and the total enzyme activity of the filter paper is 50,000 units. The system was heated to 45° C., stirred at a speed of 50 r/min, and kept at a constant temperature for 1 hour. After the pretreatment, it was transferred to Example 5 for saccharification.
实施例Example 22 ：麦芽的纤维素酶预处理（: cellulase pretreatment of malt ( 22 ）)
称取5kg麦芽，粉碎机初步粉碎，打破麦芽即可；将粉碎后的麦芽置入50L反应器中，反应器中装入40L 纤维素酶液，滤纸总酶活为2.5万个单位，反应体系加热至50 ℃，以50r/min转速进行搅拌，恒温维持0.5h，预处理结束后转入实施例5中进行糖化操作。 Weigh 5kg of malt, crush it with a pulverizer, and break the malt; put the crushed malt into a 50L reactor, fill the reactor with 40L cellulase liquid, and the total enzyme activity of the filter paper is 25,000 units. The reaction system Heating to 50°C, stirring at a speed of 50r/min, maintaining a constant temperature for 0.5h, and transferring to Example 5 for saccharification after the pretreatment.
实施例Example 33 ：麦芽的纤维素酶预处理（: cellulase pretreatment of malt ( 33 ）)
称取5kg麦芽，用粉碎机初步粉碎，打破麦芽即可；将粉碎后的麦芽置入50L反应器中，反应器中装入40L 纤维素酶液，滤纸总酶活为20万个单位，反应体系加热至30 ℃，以50r/min转速进行搅拌，恒温维持2h，预处理结束后转入实施例5中进行糖化操作。 Weigh 5kg of malt, and use a pulverizer to crush the malt; put the crushed malt into a 50L reactor, fill the reactor with 40L cellulase liquid, and the total enzyme activity of the filter paper is 200,000 units. The system was heated to 30 °C, stirred at a speed of 50 r/min, and kept at a constant temperature for 2 hours. After the pretreatment, it was transferred to Example 5 for saccharification.
实施例Example 44 ：麦芽的纤维素酶预处理（: cellulase pretreatment of malt ( 44 ）)
称取5kg麦芽，粉碎机初步粉碎，打破麦芽即可；将粉碎后的麦芽置入50L反应器中，反应器中装入40L 纤维素酶液，滤纸总酶活为10万个单位，反应体系加热至40 ℃，以50r/min转速进行搅拌，恒温维持0.75h，预处理结束后转入实施例5中进行糖化操作。 Weigh 5kg of malt, crush it with a grinder, and break the malt; put the crushed malt into a 50L reactor, fill the reactor with 40L cellulase liquid, and the total enzyme activity of the filter paper is 100,000 units. Heating to 40°C, stirring at a speed of 50r/min, maintaining a constant temperature for 0.75h, and transferring to Example 5 for saccharification after pretreatment.
实施例Example 55 ：糖化处理: Saccharification treatment
将实施例1-4中任一预处理后的酶解液进一步升至53℃，保持搅拌，恒温糖化60min；再升温至65℃保温1h；接着再升温至78℃，保温10min；最后糖化结束，经过滤得麦芽汁。 Further raise the enzymolysis solution after any pretreatment in Examples 1-4 to 53°C, keep stirring, and saccharify at a constant temperature for 60 minutes; then raise the temperature to 65°C and keep it for 1 hour; then raise the temperature to 78°C and keep it for 10 minutes; finally, the saccharification is completed , The wort was obtained by filtration.
实施例5所得麦芽汁的糖度与未经纤维素酶预处理所得的麦芽汁的糖度相比，采用纤维素酶预处理的提高10%以上。 Compared with the sugar content of wort obtained without cellulase pretreatment, the sugar content of the wort obtained in Example 5 was increased by more than 10% by cellulase pretreatment.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4788066A (en) * | 1987-12-14 | 1988-11-29 | Grain Processing Corporation | Preparation of low alcohol beer |
| CN1152025A (en) * | 1995-12-13 | 1997-06-18 | 高广仁 | Cellulase-adding saccharification process for beer production |
| CN1671833A (en) * | 2002-07-25 | 2005-09-21 | 诺维信公司 | Mashing process |
| CN105209628A (en) * | 2013-05-16 | 2015-12-30 | 诺维信公司 | Enhancing enzymatic hydrolysis by enzymatic preconditioning |
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- 2016-06-21 CN CN201610443576.4A patent/CN105886179A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4788066A (en) * | 1987-12-14 | 1988-11-29 | Grain Processing Corporation | Preparation of low alcohol beer |
| CN1152025A (en) * | 1995-12-13 | 1997-06-18 | 高广仁 | Cellulase-adding saccharification process for beer production |
| CN1671833A (en) * | 2002-07-25 | 2005-09-21 | 诺维信公司 | Mashing process |
| CN105209628A (en) * | 2013-05-16 | 2015-12-30 | 诺维信公司 | Enhancing enzymatic hydrolysis by enzymatic preconditioning |
Non-Patent Citations (2)
| Title |
|---|
| 易福生: "啤酒复合酶的作用机理与应用效果", 《中国食品添加剂协会第三届会员代表大会暨第九届中国国际食品添加剂和配料展览会学术论文集》 * |
| 黄亚东: "《啤酒生产技术》", 28 February 2013, 中国轻工业出版社 * |
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Application publication date: 20160824 |