CN102827714A

CN102827714A - Wheat green beer and preparation method thereof

Info

Publication number: CN102827714A
Application number: CN2012102235835A
Authority: CN
Inventors: 谷方红; 曾亚文; 张五九; 胡京奕; 普晓英; 杜鹃
Original assignee: China National Research Institute of Food and Fermentation Industries
Current assignee: JIANGXI YANJING BEER CO Ltd
Priority date: 2012-07-02
Filing date: 2012-07-02
Publication date: 2012-12-19
Anticipated expiration: 2032-07-02
Also published as: CN102827714B

Abstract

The invention provides a wheat green beer and a preparation method of the wheat green beer. The preparation method mainly comprises the following steps: during beer saccharification, adding wheat seedling powder rich in gamma-aminobutyric acid; adding a certain amount of protease through the saccharification process via low-temperature material preparation; and carrying out saccharification, fermentation and filtration to obtain the beer rich in gamma-aminobutyric acid, wherein the obtained beer is rich in gamma-aminobutyric acid, folic acid, vitamin B and the like; and the gamma-aminobutyric acid content is about 100-200 ppm. The wheat green beer provided by the invention is a characteristic functional healthy beer.

Description

Green beer of a kind of wheat and method of manufacture thereof

Technical field

The present invention relates to green beer of a kind of wheat and method of manufacture thereof, belong to the brewage field.

Background technology

The enhancing of Along with people's health care consciousness, also increasingly high to the nutritional health function requirement of traditional food.Drinking is providing a kind of people's of satisfying hobby property can also promote health simultaneously, injects new life and power will for traditional brewing industry.

Wheat seedling powder is that the 100% pure barley seedling of surviving the winter is a raw material, keeps the activity of 200 various nutrients in the barley seedling fully through the normal temperature vacuum drying technique.Wherein contain 70 several mineral materials, like potassium, sodium, calcium, magnesium, iron, zinc, chromium, manganese, phosphorus etc.; Human body institute indispensable amino acid (quality plant small protein), 100 various active enzymes are like superoxide dismutase (SOD enzyme), Terminal oxidase, lypase, proteolytic enzyme, glycase, katalase, peroxidase, desaturase etc.; Like beta carotene, vitamins C, VITMAIN B1, Wei ShengsuB2, Y factor, pantothenic acid, folic acid, xenthophylls, nicotinic acid, vitamin H (vitamin H), vitamin E, choline etc.; Also have natural chlorophyll, natural phant flavones, soluble dietary fibre, water soluble cellulose, n-Hexacosanol etc. in addition, the basicity of wheat green essence is 66.4, and quilt scientific circles all over the world is referred to as " king of basic foodstuff ".These enzymes have remarkable anti-oxidant activity; Enrich the non-enzyme antioxidant with same containing, like flavonoid, chlorophyll, carotene, zinc, selenium etc., also being rich in γ-An Jidingsuan (hereinafter to be referred as GABA) in addition is a kind of functional amino of nonprotein; This kind composition has cerebrovascular diseases such as treatment dysmnesia and children ' s intelligence development be slow; Eliminate somnopathy, preventing hypertension, arteriosclerosis and irregular pulse, improve climacterium obstacle with function such as first old phase mental disorder.Many compositions act synergistically for mellitus, dysarteriotony, hyperlipemia in the wheat seedling powder simultaneously; Heart trouble, myocardial infarction; Gastritis, ventroptosis, stomach ulcer; Ephrosis; Liver cirrhosis, hepatopathy; Pancreatitis, pancreas take a disease; Neurasthenia and cancer etc. have pharmacological effect.

Before more than ten years, Japan, the U.S. etc. develop " wheat green essence " protective foods, are to be raw material with the Herba Hordei Vulgaris young stem and leaf, produce the green juice powders body, in powder, add yeast, dextrin, carrot meal, Radix Ginseng powder etc. and are processed into protective foods.At Japan's protective foods sign that association assert that secured good health, U.S. food and drug administration official approval are food supplement, the very fast sale on ground " wheat green essence " such as day, North America, Europe Australia South East Asia.

Though also there is the protective foods of wheat seedling powder in China, really it is used for brewage, make it to adapt to big production beer brewing technique, and the beer that meets due physical and chemical index of beer and taste characteristics is not seen exploitation as yet.There is research once to adopt green wheat seeding juice to carry out the Secondary Fermentation beer brewing, but differs greatly with the brewage of traditional sense.And because green malt is squeezed the juice and contained a lot of moisture, nutrition content is very low, aspect green malt is operated also not in practical application simultaneously; Can not store, can only do existing usefulness at present, and can wither very soon; Produce decomposed odour and Herbaceous Taste, beer flavor is produced detrimentally affect.Adopt wheat seedling powder to use at any time, nutritive substance has obtained concentrating, and adds the efficient height, and does not have the different assorted blue or green flavor of giving birth to.Therefore no matter this exploitation all is a novel beer with nutrient health-care function from technology and final product.

Summary of the invention

Though wheat seedling powder has good effect to human body; But still there is a certain distance with food; The acceptable degree of taste particularly; And how in Technology, to be used, so the technical problem that the present invention mainly solves is exactly through studying technological feasibility and the mouthfeel suitability of wheat seedling powder in brewage, obtaining a kind of new type health beer that possesses nutritional health function with excellent flavor.

In order to realize the object of the invention; The main technique means that adopts is: through in beer saccharification process, adding the wheat seeding meal (its Gamma-propalanine content is about 2000ppm) that is rich in γ-An Jidingsuan; Promptly in saccharifying, add the wheat seeding meal of raw material weight 5-15%; And, can obtain the beer of alpha-aminobutyric acid content at 100-200ppm left and right sides γ-An Jidingsuan through the Mashing process of low temperature blanking and the interpolation of proteolytic enzyme.Reduce the adding proportion of hops simultaneously according to adding proportion, promptly add 10% wheat seedling powder, can reduce hops addition 10%.Main Mashing process adopts 35 ℃ of low temperature to feed intake, and the back that feeds intake kept 30 minutes down at 35 ℃, was warmed up to 45 ℃ then, kept 30 minutes, was warmed up to 50 ℃ again, kept being warmed up to 70 ℃ after five minutes, kept 10 minutes, was warmed up to 76-78 ℃ then, both can filter.Wheat juice through boiling the post precipitation that circles round is cooled to temperature 9-10 ℃, constantly feeds sterile air in the process of cooling, makes wheat juice dissolved oxygen at 8-10ppm, gets into follow-up fermenting process.

The beneficial effect that the present invention obtains is: the green beer of wheat of the present invention's preparation meets each item index of GB beer; Have the flavor characteristic of normal process beer and the trophic function of the green beer of novel wheat; Being rich in the nourishing function of γ-An Jidingsuan, folic acid and vitamin B group, is a kind of very characteristic functional health beer.

Description of drawings

Fig. 1 is the technological process of production figure of the green beer of wheat

Embodiment

To brewage 12 ⁰P beer describes for embodiment:

One, saccharification batching and technology:

1, the charger sheet per unit area yield is 100 liters: materials 15.75Kg (80 liters of per unit area yields, materials 12.6Kg)

2, additive amount

Phosphoric acid 5ml: control mash pH value 5.2-5.4.

Neutral protease :5mL.

The hops addition means:

For the first time: boil the bitter flower of beginning interpolation in 25 minutes 13 gram/hectolitres and boil hot wheat juice; (this moment, bitter cycle of sixty years acid content was 7%, as variant, then adjusted according to adding proportion)

For the second time: add odor type compression dried flower 40g/ hectolitre at whirlpool tank

3, technology is carried out in saccharification

35 ℃ 30min----45 ℃ 30min----50 ℃ 5min----70 ℃ 10min----76-78 ℃----filter vat----static backflow of brew kettle

4. wheat juice cooling temperature is 9-10 ℃, constantly feeds sterile air in the process of cooling, makes wheat juice dissolved oxygen at 8-10ppm.

Two, fermentation back product physico-chemical analysis result:

1, thick wheat seedling powder alpha-aminobutyric acid content: 1723ppm (air-dry)

2, finished wine analytical results:

	Alcoholic strength (%Vol)	Former dense ( ⁰P)	Di-acetyl (mg/L)	γ-An Jidingsuan (ppm)
					Finished wine	4.06	12.2	0.05	155.9

Three, fermentation back product sensory evaluation result:

Fragrance is similar with normal process beer, and color is slightly dark, little sweet, taste is thick and heavy, coordinate, slightly the back is bitter.Comprehensive evaluation score 7.5 (full marks 10 minutes), above-mentioned Oranoleptic indicator belongs to better-than-average in the beer.

Claims

1. the production technique of the green beer of wheat comprises saccharification, and fermentation is filtered, can, and steps such as sterilization is characterized in that:

(1) in beer saccharification process, adds the wheat seedling powder that is rich in γ-An Jidingsuan, and pass through the Mashing process of low temperature blanking, add proteolytic enzyme,, ferment, obtain being rich in the beer of γ-An Jidingsuan behind the filtration step through saccharification;

(2) when adding wheat seedling powder, reduce the adding proportion of hops according to the adding proportion of wheat seedling powder, promptly add raw material weight 10% wheat seedling powder, reduce hops addition 10%;

(3) Mashing process adopts 35 ℃ of low temperature to feed intake, and the back that feeds intake kept 30 minutes down at 35 ℃, was warmed up to 45 ℃ then, kept 30 minutes; Be warmed up to 50 ℃ again, keep being warmed up to 70 ℃ after five minutes, kept 10 minutes; Be warmed up to 76-78 ℃ then, both can filter, be cooled to temperature 9-10 ℃ through the wheat juice that boils the post precipitation that circles round; Constantly feed sterile air in the process of cooling, make wheat juice dissolved oxygen, get into follow-up fermenting process at 8-10ppm.

2. the production technique of the green beer of wheat as claimed in claim 1 is characterized in that: the wheat seedling powder that in saccharifying, adds the 5-15% of raw material weight.

3. the production technique of the green beer of wheat as claimed in claim 1 is characterized in that: the wheat seedling powder of 5-15% is added in the back that feeds intake in the time of 35 ℃.

4. the green beer of the wheat of prepared as claimed in claim 1; With Fructus Hordei Germinatus, water is main raw material, adds the hops goods, forms through yeast fermentation; It is characterized in that: be added with wheat seedling powder in the raw material of employing; Be rich in γ-An Jidingsuan, folic acid and vitamin B group etc., wherein alpha-aminobutyric acid content is a kind of very characteristic functional health beer about 100-200ppm.