Method of making liquor with saccharifying enzyme

In daily life, many people may not know much about saccharifying enzyme, but they know about distiller's yeast. In fact, there is generally not much difference between saccharifying enzyme and distiller's yeast. It's just that distiller's yeast has the ability of saccharification and fermentation, while saccharifying enzyme does not. saccharifying enzyme can be used to make beer or liquor, but most people don't know much about the method of using saccharifying enzyme to make liquor. The following is a detailed introduction to the method of using saccharifying enzyme to make liquor.

How to use

Alcohol industry: The raw materials are boiled and cooled to 60℃, the pH value is adjusted to about 4.0-4.5, and saccharifying enzyme is added. The reference dosage is 80-200 units/gram of raw materials. Keep warm for 30-60 minutes and enter fermentation after cooling.

Starch sugar industry: After the raw materials are liquefied, adjust the pH value to about 4.0-4.5, cool to 60℃, add saccharifying enzyme with a reference dosage of 100-300 units/gram of raw materials, and keep warm for saccharification.

Beer industry: When producing "dry beer", adding saccharifying enzyme before saccharification or fermentation can increase the fermentation degree.

Brewing industry: In the production of liquors such as white wine, yellow wine, and koji wine, enzymes can be used instead of koji to increase the yield of the wine and are also used in the vinegar industry.

Other industries: When used in other industries such as monosodium glutamate, antibiotics, citric acid, etc., the starch is liquefied and cooled to 60°C, the pH is adjusted to 4.0-4.5, and saccharifying enzyme is added. The reference dosage is 100-300 units/gram of raw material.

Advantages

1. Glucoamylase is non-corrosive to equipment and is safe to use. The use of saccharifying enzyme has simple process, stable performance and is conducive to stable production of each factory.

2. Using saccharifying enzyme to hydrolyze starch is safer and can increase the wine yield. The bran method can reduce bacterial infection. Saving food can reduce labor intensity and improve working conditions.

3. The use of saccharifying enzyme is conducive to the mechanization of production and the realization of civilized production.

The most suitable pH for this product is 4.0-4.5. When producing starch sugar and monosodium glutamate, the pH should be adjusted first and then enzyme saccharification should be added. The amount of enzyme used varies with the raw materials and process. To shorten the saccharification time, the amount needs to be increased.

The starchy raw material must be fully in contact with the enzyme, with a large contact area and long contact time for good results. Intermittent saccharification requires sufficient stirring, and continuous saccharification requires uniform flow. The temperature must be strictly controlled at 60℃-62℃, the temperature should be uniform during insulation, and short-term high temperature is strictly prohibited.

Transportation and storage

This product is very sensitive to temperature, light and humidity. During transportation and storage, try to avoid exposure to sunlight, high temperature and humidity. Keep it clean, cool and dry. It is better to store it at low temperature.