Tài liệu Danisco Brewing Enzyme Guide pot

Danisco Brewing Enzyme Guide We use ”Imagine with us” to reect the heart of our food enzyme business. The words invite people to join us on a journey of imagination, discovery and opportunity in the world of food and beverage enzymes. They describe a hotspot of innovation, staffed by knowledgeable and imaginative people. At the same time, “Imagine with us” communicates our constant drive to break new ground and make technological advancements easy to implement for our customers. Imagine with us Join us on a journey of imagination Page of Content Check your brewhouse performance 4 Danisco’s brewing enzyme capabilities 5 Enzymes and brewing 6 The brewing process & possible challenges 8 Prot from the power of enzymes 10 Challenge: High performance in brewing with local raw materials 11 Challenge: Consistent mashing 12 Product solution: Alphalase ® or AMYLEX ® 13 Challenge: Cost-efcient & consistent adjunct cooking 14 Product solution: AMYLEX ® 15 Challenge: Improved mash separation & beer ltration 16 Product solution: LAMINEX ® 17 Challenge: Increased fermentability & controlled attenuation 18 Product solution: DIAZYME ® X4 & DIAZYME ® P10 19 Danisco’s brewing enzymes – core products 20 Getting started – what do I need to use brewing enzymes? 22 High performance & sustainability 23 Safe use of bioproducts in Danisco’s enzyme production 24 Brewing terms 25 Glossary 26 About Danisco 30 4 Content Is your mash separation equipment a bottleneck? Check your brewhouse performance If you can answer yes to any of the questions below, the use of our enzymes will benet your brewhouse: • Is your brewhouse yield <98% • Do you experience an inconsistent process time? • Do you have a hard time getting your adjuncts liqueed? • Is your mash separation equipment a bottleneck? • Are you interested in energy savings during your adjunct cooking? • Do you experience low real degree of fermentation (RDF) or slow fermentation? • Do you wish to boost your fermentation capacity through very high gravity brewing? • Do you want to produce low carb beer? • Do you want to ensure consistent beer ltration? • Are you interested in using local raw materials? • Do you want to secure consistent beer quality from inconsistent malt quality? – depending on lack in raw material On the following pages you can learn more about how Danisco’s Brewing enzymes can help you overcome these challenges. 5 Content Danisco’s brewing enzyme capabilities Choose the enzyme provider that knows most about food and beverages Every day, somewhere around the world, our enzymes help brewing companies sharpen their competitive edge. They enable our customers to keep costs down yet maintain product quality and protability. We have developed a specialised range of enzymes that maximise brewing efciency and create stable, high quality beer with great mouthfeel. Supported by a unique knowledge base and hands-on industry specialists, these solutions are uniquely able to improve your business by securing: • Consistently high quality • Lower raw material costs • Faster production process • Lower energy consumption • More appealing mouthfeel • Enhanced sustainability Imagine your business with Danisco’s capabilities As a leading food ingredients manufacturer, Danisco knows more about food and beverage than any other enzyme provider in the world. By talking with us, you will be able to discover, source and apply know-how from the entire food system to the challenges your business faces. We invest heavily in expanding this knowledge and making it accessible for our customers via our global network of research and development centres. And we use it to help you identify and prot from new opportunities, too. Danisco has facilities in more than 45 countries. For brewing, we have application centres in Brabrand/Denmark and Shanghai/China. Our dedicated brewing R&D group is also located in Brabrand and works closely with our grain process- ing and biofuel R&D groups in Leiden/Holland, Palo Alto/US and Shanghai/China. We produce enzymes at seven plants around the world. Did you know All enzymes are proteins and bio-degradable 6 Content Enzymes and brewing What are enzymes? Enzymes are proteins present in all living cells, such as plants, animals, human beings and microorganisms. They function as catalysts for the thousands of chemical reactions that take place in these cells. As natural substances, enzymes are ideal ingredients for use in the modern food industry. By adding modern science/bio- technology and knowledge to nature’s own material, Danisco is able to mimic and speed up the natural enzymatic proc- ess. The result is enzymes as they might appear in natural settings but with an accelerated effect that brings value-adding and previously unattainable functionalities to food products. Enzymes are processing aids and not additives. Once the enzyme has done its work, it is inactivated, becoming just another protein. How can brewing benet from enzymes? The brewing process is dependent on enzymes. The enzymes from malt (malted barley) catalyse the hydrolysis of the endosperm cell walls, starch, proteins and lipids during mashing. Yeast itself may be considered a complex package of enzymes that catalyse the reactions necessary for converting fermentable sugars into alcohol. Support & control of inconsistent raw material quality Malted barley is the traditional source of enzymes for brewing. However, brewers are often faced with malts of inconsist- ent quality. This can pose challenges such as reduced extract yield, poor mash separation, slow or incomplete fermenta- tion, difcult beer ltration and inferior beer in terms of taste and stability. To resolve this situation and achieve consistent, efcient brewhouse performance, exogenous enzymes can be used to supplement the malt enzymes and, in some cases, provide additional activities not inherently present in the malt. In addi- tion, these enzymes enable efcient utilisation of a wide range of adjuncts, such as unmalted barley, corn, wheat, sorghum and rice, and can be used to produce beers with specic attributes, such as highly attenuated or low carb beers. Danisco offers a portfolio of innovative enzymes that allow brewers worldwide to develop and maintain cost-effective, consistent processes and high product quality with varying local raw materials. Use our brewing solutions to optimise: • extract yield • adjunct liquefaction • mash separation • fermentation • beer ltration • stabilisation and production of speciality beers What is the origin of enzymes used for brewing? Our enzymes for brewing applications are of microbial origin, produced by fungi or bacteria. The main reason for using enzymes of microbial origin is their ability to enable commercial production of safe, high quality products. 7 Content What inuences enzyme activity? • Temperature: Each enzyme has an optimum temperature that gives the highest number of enzyme/substrate interac- tions. The optimum temperature varies according to the process conditions, including substrate concentration, pH and the presence/absence of various salts • Reaction time • pH: each enzyme has an optimum pH for the highest number of enzyme/substrate interactions. The optimum is dependent on the temperature. • Enzyme concentration (dosage) • Substrate concentration The optimum is dependent on the temperature 8 Content The brewing process & possible challenges Steps in the brewing process include malting, milling, mashing, mash separation, boiling, fermentation, conditioning, ltration and lling. The diagram below gives an overview of the process and where enzymes can be added. Malting Malting prepares cereals for brewing by activating the endogenous enzymes. Malt contains all the enzymes necessary to hydrolyse starch into fermentable sugars, but: • the malt debranching enzyme is very heat labile and is inactivated in mashing at the temperatures required to gelatinise the starch • α(1→6) bonds and some adjacent α(1→4) bonds are not hydrolysed, which means the maximum fermentability in normal beers is typically <70 % RDF Milling During milling, the kernels are crushed to make the starch accessible to the enzymes and facilitate sparging and mash separation. Cereal/malt Milling Cereal cooker Mash tun Wort kettle Whirlpool Heat exchanger Lauter tun Mash lter Fermentation tank Maturation tank Beer ltration Filling DIAZYME ® • AMYLEX ® • LAMINEX ® • DIAZYME ® • ALPHALASE ® AMYLEX ® 9 Content Mashing & mash separation Starch is converted into fermentable sugar. Having breaks at different temperatures the different malt enzymes can be more or less effective in the modication of the substrate. Protein and non-starch polysaccharides are partly modied. Prior to mash separation, the temperature of the mash is raised to 74-80°C (165-176°F) to inactivate the malt enzyme. The mash is separated into wort and spent grains. First, the wort is separated from the mash and sparging water is used to recover additional soluble extract. Brewhouse performance may be adversely affected by: • the presence of high molecular weight non-starch polysaccharides, which have a negative effect on mash wort separation • small starch granules that may not be gelatinised at normal mashing saccharication temperatures, resulting in lower extract yield and potentially starch-positive extract. Wort boiling & cooling The wort is transferred into a large tank - a “copper” or kettle where it is boiled with hops. Many chemical reactions take place during wort boiling, which also serves to inactivate the enzymes. Afterwards, the trub (precipitated sediments) are normally removed in a whirlpool. The wort is then cooled using a heat exchanger, yeast is pitched, and everything is transferred to the fermenter. Fermentation During fermentation the fermentable extract is converted into alcohol and carbon dioxide. Other components that add character to the beer are produced as well. Maturation The green beer is conditioned, the avour becomes smoother, and off-avours are eliminated. Beer processing The matured beer is ltered and made ready for lling. Pasteurisation Beer is normally pasteurised before or after lling. Did you know Enzymes are nature’s own catalysts speeding up processes without being consumed in the process. 10 Content Prot from the power of enzymes We have developed a specialised range of enzymes to maximise brewery efciency and create stable beer without com- promising on avour and clarity. Supplementing the enzymes naturally present in malt, they increase extract volume and relieve processing bottlenecks during mash separation and beer ltration, maximising separation and optimising through- put. At the same time, the increased conversion of starch into fermentable carbohydrate enhances the malt extract and the quality of the nished beer. Consumer demand for greater choice and quality has sent brewers worldwide on a never-ending quest to create spe- ciality beers and develop new styles with exclusive avour characteristics. Their mission has inspired the growing use of cereals other than malt, including corn, rice, wheat and unmalted barley, which contain less enzymes of their own and may require cooking before addition to the mash. The addition of our enzymes ensures efcient starch extraction, wort viscos- ity reduction and a sufcient level of free amino nitrogen - all in support of fermentation. [...]... com/epub/files /brewing% 20 e -guide/ diazyme_fa.pdf Content 22 Getting started – what do I need to use brewing enzymes? Introducing enzymes to the brewhouse requires little or no capital investment Nor is there any need for brewers to alter their product labels – as a processing aid, enzymes do not need to be declared In short, using enzymes could not be easier Content 23 High performance & sustainability At Danisco, ... Content 20 Danisco s brewing enzymes – core products Alphalase® Functionality Consistent mashing when using a high level of adjunct or malt of instable quality Product Enzyme Functionality/benefit Product description Alphalase® NP neutral protease Bacillus amyloliquifaciens Allows high adjunct inclusion to mash, increases soluble protein and FAN http://publications .danisco com/epub/files /brewing% 20 e -guide/ alphalase_np.pdf... Content 24 Safe use of bioproducts in Danisco s enzyme production Danisco can offer enzyme solutions produced by traditional methods or through the use of recombinant DNA technology Recognising the increasing demand for sustainable solutions, Danisco produces enzymes by fermenting genetically modified microorgansims when the industry demands a certain performance Enzymes produced by GMM technology utilize... temperature, substrate and enzyme concentration Enzymes are vital components of any living organism Each one is particular to a specific reaction Enzyme substrate A substance that is acted upon by the enzyme in the biochemical reaction The enzyme binds its specific substrate into the active site by forming weak chemical bonds Enzyme- catalysed reaction Biochemical reactions catalysed by enzymes lead to the... continuous development of food enzymes capable of supporting fibre-rich diets and controlling calories in beverages is an important part of our sustainability programme Improved utilisation of brewing raw materials Danisco s brewing enzymes increase raw material utilisation by securing a higher throughput with no compromise on quality Apart from increasing profit, the enzymes reduce the consumption... http://publications .danisco com/epub/files /brewing% 20 e -guide/ laminex_750.pdf DIAZYME® Functionality Efficient production of fermentable sugars and alcohol and accurate attenuation control Product Enzyme Functionality/benefit Product description DIAZYME® X4 glucoamylase Aspergillus niger Hydrolyses starch into http://publications .danisco fermentable sugars securing com/epub/files /brewing% 20 finely controlled... instructions used in the development and functioning of all known living organisms Endoenzyme An enzyme capable of hydrolysing specific internal bonds in a substrate Endogenous enzymes The natural enzymes present in a living organism e.g a cereal Enzyme A protein that catalyses and speeds up a specific biochemical reaction The enzyme is not destroyed during the reaction and is used over and over The speed... β-glucan, which improves wort separation and beer filtration http://publications .danisco com/epub/files /brewing% 20 e -guide/ laminex_super_3g pdf LAMINEX® BG2 β-glucanase Trichoderma reesei Reduces wort viscosity and β-glucan, which improves wort separation and beer filtration http://publications .danisco com/epub/files /brewing% 20 e -guide/ laminex_bg2.pdf LAMINEX® 750 β-glucanase Geosmithia emersonii Provides... lead to the building up or breaking down of biological material Enzymology The branch of biochemistry that studies enzymes Exoenzyme An enzyme capable only of hydrolysing terminal bonds in a substrate Exogenous enzyme An enzyme from another source that is added to a substance, e.g microbial enzymes added to cereal substances Gene The basic physical unit of heredity passed from parent to offspring and... http://publications .danisco com/epub/files /brewing% 20 e -guide/ alphalase_ap3.pdf AMYLEX® Functionality Improved starch liquefaction and extraction performance with rapid viscosity reduction Product Enzyme Functionality/benefit Product description AMYLEX® 4T α-amylase Bacillus licheniformis Provides heat-stable performance in the mash or cereal cooker, secures efficient starch liquefaction http://publications.danisco . performance 4 Danisco s brewing enzyme capabilities 5 Enzymes and brewing 6 The brewing process & possible challenges 8 Prot from the power of enzymes 10 . more about how Danisco s Brewing enzymes can help you overcome these challenges. 5 Content Danisco s brewing enzyme capabilities Choose the enzyme provider