CN105886178A - Method for increasing sugar yield of malt by means of laccase pretreatment - Google Patents
Method for increasing sugar yield of malt by means of laccase pretreatment Download PDFInfo
- Publication number
- CN105886178A CN105886178A CN201610443587.2A CN201610443587A CN105886178A CN 105886178 A CN105886178 A CN 105886178A CN 201610443587 A CN201610443587 A CN 201610443587A CN 105886178 A CN105886178 A CN 105886178A
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- China
- Prior art keywords
- laccase
- pretreatment
- fructus hordei
- hordei germinatus
- malt
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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
- C12C7/01—Pretreatment of malt, e.g. malt grinding
-
- 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
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/004—Enzymes
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- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The invention relates to the field of enzyme engineering and the beer industry, and discloses a method for increasing the sugar yield of malt by means of laccase pretreatment. The method is characterized by comprising carrying out laccase pretreatment on the malt before the malt is saccharified; carrying out conventional saccharifying treatment on the malt. The method has the advantages that laccase is applied to auxiliary enzymatic hydrolysis on the malt, accordingly, the sugar yield of the malt can be increased, and the method can be widely applied to preparing and applying beer, malt sugar and malt wort liquid beverage.
Description
Technical field
The present invention relates to enzyme engineering and brewing industry field, be specifically related to a kind of laccase pretreatment raising Fructus Hordei Germinatus and go out sugar rate
Method.
Background technology
Laccase belongs to polyphenol oxidase, can be catalyzed the substrate oxidation such as polyphenol, polyamino benzene, be widely used in papermaking, environmental protection,
In electroanalysis, organic synthesis and the industry such as food, medicine.Fructus Hordei Germinatus is to be formed by barley germination post-drying, and has certain
Curative effect, be usually used in beer fermentation.It is Beer Production initial step that malt amylase is prepared as beerwort.Malt amylase is mainly by bud
Protein in Fructus Hordei Germinatus and starch are hydrolyzed by the hydrolytic enzyme such as the protease of end secretion, amylase.Fructus Hordei Germinatus exists bigger ratio
The lignocellulose component of example, the existence of these components is unfavorable for effective hydrolysis of Fructus Hordei Germinatus, the wherein existence of lignin.
Make a general survey of domestic and foreign literature, more about individually introducing the document of laccase and beer fermentation, and relevant raising Fructus Hordei Germinatus goes out
The research report of sugar rate is few, have studied additional saccharifying enzyme in " preparation research of brewar's wort " paper of Tang Haoguo et al.
Evaluate the impact on beerwort quality；Also someone reports and uses laccase treatment beerwort, removes aldehydes matter therein, thus has
Prevent medicated beer turbid phenomenon (" application in Beer Production of the Fructus Hordei Vulgaris Substitute For Partial Fructus Hordei Germinatus " of Feng Haiying et al., Charltons to effect
Brave " application of laccase ").About utilize laccase pretreatment Fructus Hordei Germinatus thus improve Fructus Hordei Germinatus go out sugar rate research not yet report.Specially
Profit aspect, has the patent on a small quantity about raising beerwort quality, including " for the method and apparatus of beerwort boiling "
(CN201510766171.X), " in the production of whole-malt wheat juice, Discrete control method is decomposed in breaks down proteins and saccharifying "
And " a kind of concentrated beer fermented type beerwort and its preparation method and application " (CN201610086352.2)
(CN201610153042.8), T E Ma Sisen mentions at beer in patent " laccase and beer storage " (CN95191175.9)
Wine adds laccase to improve the storage-stable of medicated beer.And about carrying out laccase pretreatment before malt amylase to promote Fructus Hordei Germinatus
The Patents going out sugar rate is not yet reported.In sum, have not yet to see laccase pretreatment Fructus Hordei Germinatus and be lifted out the document report of sugar rate
Road.
Summary of the invention
It is an object of the invention to: provide a kind of laccase pretreatment to improve the method that Fructus Hordei Germinatus goes out sugar rate, add paint by external source
Enzyme, to Fructus Hordei Germinatus pretreatment, contributes to the destruction of Fructus Hordei Germinatus lignocellulose structural barriers, thus beneficially Fructus Hordei Germinatus goes out the raising of sugar rate,
Reduce the preparation cost of beerwort further.
The technical solution of the present invention is: first it is carried out laccase pretreatment before malt amylase processes, enters
The saccharifying process that row is conventional, specifically comprises the following steps that (1) laccase pretreatment: Fructus Hordei Germinatus, after coarse pulverization, is inserted and carried out enzyme in laccase liquid
Solve pretreatment；(2) saccharifying processes: the enzymolysis solution of step (1) is carried out saccharifying process, prepares beerwort.
Wherein, in step (1), the laccase of employing is food grade laccase.
Wherein, in step (1), laccase consumption is 10-100U/g Fructus Hordei Germinatus.
Wherein, in step (1), laccase pretreatment temperature is 25-45 DEG C, and pretreatment time is 0.5-3h.
Wherein, in step (2), the temperature of the enzymolysis solution of step (1) is further increased to 53 DEG C, is kept stirring for, constant temperature sugar
Change 60min；It is warming up to 65 DEG C of insulation 1h again；Then it is warming up to 78 DEG C, is incubated 10min；Last saccharifying terminates, through filtering to obtain Fructus Hordei Germinatus
Juice.
The innovative point of the present invention is: carries out laccase pretreatment before malt amylase, thus reduces wooden fibre in Fructus Hordei Germinatus
Dimension element the component shielding action to hydrolytic enzyme, beneficially cellulose and diastatic hydrolysis, promote Fructus Hordei Germinatus go out sugar rate reach 15% with
On, the beerwort prepared is widely portable to beer fermentation, prepared by maltose, prepared by beerwort beverage, it is possible to as liquid
Fermentation medium uses.
Detailed description of the invention
Below in conjunction with specific embodiment, technical scheme is expanded on further.It should be understood that these embodiments are only used for
Technical scheme is described rather than limits the scope of the present invention.
Embodiment 1: the laccase pretreatment (1) of Fructus Hordei Germinatus
Weigh 5kg Fructus Hordei Germinatus, tentatively pulverize with pulverizer, break Fructus Hordei Germinatus；Fructus Hordei Germinatus after pulverizing is inserted in 50L reactor,
Loading 40L laccase liquid in reactor, the work of laccase total enzyme is 250,000 units, and reaction system is heated to 35 DEG C, turns with 50r/min
Speed is stirred, and constant temperature maintains 2h, and pretreatment uses the step of embodiment 5 to carry out mashing operation after terminating.
Embodiment 2: the laccase pretreatment (2) of Fructus Hordei Germinatus
Weigh 5kg Fructus Hordei Germinatus, tentatively pulverize with pulverizer, break Fructus Hordei Germinatus；Fructus Hordei Germinatus after pulverizing is inserted in 50L reactor,
Equipped with 40L laccase liquid in reactor, the work of laccase total enzyme is 50,000 units, and reaction system is heated to 45 DEG C, with 50r/min rotating speed
Being stirred, constant temperature maintains 0.5h, and pretreatment uses the step of embodiment 5 to carry out mashing operation after terminating.
Embodiment 3: the laccase pretreatment (3) of Fructus Hordei Germinatus
Weigh 5kg Fructus Hordei Germinatus, tentatively pulverize with pulverizer, break Fructus Hordei Germinatus；Fructus Hordei Germinatus after pulverizing is inserted in 50L reactor,
Equipped with 40L laccase liquid in reactor, the work of laccase total enzyme is 500,000 units, and reaction system is heated to 25 DEG C, turns with 50r/min
Speed is stirred, and constant temperature maintains 3h, and pretreatment uses the step of embodiment 5 to carry out mashing operation after terminating.
Embodiment 4: the laccase pretreatment (4) of Fructus Hordei Germinatus
Weigh 5kg Fructus Hordei Germinatus, tentatively pulverize with pulverizer, break Fructus Hordei Germinatus；Fructus Hordei Germinatus after pulverizing is inserted in 50L reactor,
Equipped with 40L laccase liquid in reactor, the work of laccase filter paper total enzyme is 500,000 units, and reaction system is heated to 30 DEG C, with 50r/
Min rotating speed is stirred, and constant temperature maintains 1h, and pretreatment uses the step of embodiment 5 to carry out mashing operation after terminating.
Embodiment 5: saccharifying processes
The temperature of pretreated enzymolysis solution arbitrary in embodiment 1-4 is further increased to 53 DEG C, is kept stirring for, constant temperature saccharifying
60min；It is warming up to 65 DEG C again, is incubated 1h；It is warming up to 78 DEG C the most again, is incubated 10min；Last saccharifying terminates, through filtering to obtain wheat
Bud juice.
The pol of embodiment 5 gained beerwort, compared with the pol of the beerwort without laccase pretreatment gained, uses paint
The raising more than 15% of enzyme pretreatment.
Claims (5)
1. laccase pretreatment improves the method that Fructus Hordei Germinatus goes out sugar rate, it is characterized in that: first it is carried out laccase before malt amylase processes
Pretreatment, the saccharifying carrying out routine the most again processes, and specifically comprises the following steps that (1) laccase pretreatment: Fructus Hordei Germinatus, after coarse pulverization, is put
Enter and laccase liquid carries out enzymolysis pretreatment；(2) saccharifying processes: the enzymolysis solution of step (1) is carried out saccharifying process, prepares Fructus Hordei Germinatus
Juice.
Laccase pretreatment the most according to claim 1 improves the method that Fructus Hordei Germinatus goes out sugar rate, it is characterized in that: in step (1), adopt
Laccase be food grade laccase.
Laccase pretreatment the most according to claim 1 improves the method that Fructus Hordei Germinatus goes out sugar rate, it is characterized in that: in step (1), paint
Enzyme dosage is 10-100U/g Fructus Hordei Germinatus.
Laccase pretreatment the most according to claim 1 improves the method that Fructus Hordei Germinatus goes out sugar rate, it is characterized in that: in step (1), paint
Enzyme pretreatment temperature is 25-45 DEG C, and pretreatment time is 0.5-3h.
Laccase pretreatment the most according to claim 1 improves the method that Fructus Hordei Germinatus goes out sugar rate, it is characterized in that: in step (2), will
The temperature of the enzymolysis solution of step (1) is further increased to 53 DEG C, is kept stirring for, constant temperature saccharifying 60min；It is warming up to 65 DEG C of insulations again
1h；Then it is warming up to 78 DEG C, is incubated 10min；Last saccharifying terminates, through filtering to obtain beerwort.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610443587.2A CN105886178A (en) | 2016-06-21 | 2016-06-21 | Method for increasing sugar yield of malt by means of laccase pretreatment |
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| CN201610443587.2A CN105886178A (en) | 2016-06-21 | 2016-06-21 | Method for increasing sugar yield of malt by means of laccase pretreatment |
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138348A (en) * | 1994-01-28 | 1996-12-18 | 诺沃挪第克公司 | Laccase and beer storage |
| CN101400776A (en) * | 2006-03-07 | 2009-04-01 | 诺维信公司 | Beer-brewing method |
| CN102191299A (en) * | 2010-03-10 | 2011-09-21 | 中国科学院青岛生物能源与过程研究所 | Method for increasing lignocellulose saccharification yield through multi-step enzymolysis |
| EP2423300A1 (en) * | 2009-04-24 | 2012-02-29 | Sapporo Breweries Limited | Sparkling alcoholic drink and method for producing same |
-
2016
- 2016-06-21 CN CN201610443587.2A patent/CN105886178A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1138348A (en) * | 1994-01-28 | 1996-12-18 | 诺沃挪第克公司 | Laccase and beer storage |
| CN101400776A (en) * | 2006-03-07 | 2009-04-01 | 诺维信公司 | Beer-brewing method |
| EP2423300A1 (en) * | 2009-04-24 | 2012-02-29 | Sapporo Breweries Limited | Sparkling alcoholic drink and method for producing same |
| CN102191299A (en) * | 2010-03-10 | 2011-09-21 | 中国科学院青岛生物能源与过程研究所 | Method for increasing lignocellulose saccharification yield through multi-step enzymolysis |
Non-Patent Citations (1)
| Title |
|---|
| 刘明华等: "《发酵与酿造技术》", 30 June 2015, 武汉理工大学出版社 * |
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