CN1088749C

CN1088749C - Malt syrup containing alpha-amino-N and its preparation method

Info

Publication number: CN1088749C
Application number: CN99113156A
Authority: CN
Inventors: 肖荫贤; 赵铁波
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-08-11
Filing date: 1999-08-11
Publication date: 2002-08-07
Anticipated expiration: 2019-08-11
Also published as: CN1254003A

Abstract

The present invention relates to malt syrup containing alpha-amino nitrogen and a preparation method thereof. The malt syrup is prepared from constituents of alpha-amino nitrogen, maltose, monosaccharide, trisaccharide, tetrasaccharide and nonsugar, wherein the proportion of the sugar and the nonsugar is less than 1 to (0.25 to 0.4). In the preparation method, water is added to cornstarch, 0.1% of alpha-amylase is added to liquefy the cornstarch, beta-amylase is added to saccharify the cornstarch, the processed cornstarch is evaporated, the malt syrup is prepared, neutral or acid proteinase is added to zein water solution, protein hydrolyzate is generated by filtering the zein water solution, the malt syrup and the protein hydrolyzate of the alpha-amino nitrogen are mixed, and a finished product is obtained. The malt syrup of the present invention contains the alpha-amino nitrogen, ensures the good and stable quality of beer and prevents the aging of the beer, the technology is simple, the production efficiency is high, and the present invention can be widely applied to the field of beer production.

Description

Contain alpha-amino nitrogen malt syrup and preparation method thereof

The present invention relates to a kind of malt syrup and preparation method thereof, particularly a kind of alpha-amino nitrogen malt syrup and preparation method thereof that contains.

Prior art: at present beer production is to be major ingredient with the barley, is auxiliary material with the rice, makes through operation such as gelatinization, diastatic fermentation, aftertreatment.Fig. 1 is seen in concrete technical process: find out from technical process, current technology is earlier Fructus Hordei Germinatus and rice to be handled respectively, utilize gelatinization enzyme in the Fructus Hordei Germinatus starch pasting in the rice then, mix with Fructus Hordei Germinatus suspension then, utilize saccharifying enzyme in the Fructus Hordei Germinatus the mashing saccharogenesis, utilize the proteolytic enzyme in the Fructus Hordei Germinatus proteolysis to be become amino acid peptide, peptone etc. simultaneously.The wheat juice that utilization is made inoculates yeast, and sugar in the wheat juice and protein hydrolystate are fermented, and generates beer.(reference paper: " brewing wine technology ", Dalian, Tianjin light industry institute write, China Light Industry Press publishes, version in 1992).Prior art is to utilize the enzyme of Fructus Hordei Germinatus self to carry out chemical reaction, preparation wheat juice, but because: 1, barley place of production difference, the quality difference, wherein contained enzyme amount is also different, and 2, Fructus Hordei Germinatus manufacturing process difference, the quantity of the various enzymes that the preparation condition difference is produced is also different.Based on above-mentioned situation, sugar often occurs in the wheat juice, nitrogen is out of proportion, influence the zymic g and D, thereby cause the product of beer between criticizing and criticizing in qualitative fluctuation.When proteolytic enzyme was not enough, proteoclastic bad, macromolecule protein was many, and finished product is prone to precipitation (cold muddiness) when placing.The lipid content height causes beer aging in the rice, and with rice do the raw materials cost height, benefit is lower.

The purpose of this invention is to provide a kind of quality better, steady quality that can guarantee beer, prevent beer aging contain the alpha-amino nitrogen malt syrup.

Another object of the present invention provides the preparation method who contains the alpha-amino nitrogen malt syrup that a kind of technology is simple, production efficiency is high.

The objective of the invention is to be achieved through the following technical solutions: the present invention is a kind of alpha-amino nitrogen malt syrup that contains, its component is: alpha-amino nitrogen 0.01-0.15%, maltose 40-80%, monose 5-15%, trisaccharide, tetrose 5-15%, nonsugar: 15-35%, sugar: non-sugar＜1: 0.25-0.4.

Another goal of the invention of the present invention is that following technical scheme realizes: the present invention is a kind of preparation method who contains the alpha-amino nitrogen malt syrup; A, W-Gum adds water, concentration is: 16 ° of-19 ° of B é, adding α-Dian Fenmei (0.05%-0.5%) liquefies, temperature (80-120C, time is the 10-50 branch), B, add beta-amylase (0.05%-0.9%) and carry out saccharification, temperature is 30-80 ℃, and the time is 5-15 hour, makes the maltose water concentration to be: 15%-55%, C, evaporation, make malt syrup, its concentration is 40-70%, D, add neutrality or aspartic protease in the zein aqueous solution, its concentration is 0.05-1%, be hydrolyzed under 30-70 ℃, the time is 2-12 hour, E, produce protein hydrolyte after filtration, including alpha-amino nitrogen concentration is: 10000-45000mg/L, F, malt syrup and the concentration that with concentration is 15%-55% is that the protein hydrolyte of the alpha-amino nitrogen of 10000-45000mg/L mixes and promptly obtains finished product.

The present invention utilizes the modern biotechnology achievement, for beer production provides new raw material: 1, replace rice and Fructus Hordei Germinatus partly in traditional auxiliary material with W-Gum.2, make sugar and the egg matter hydrolyzed solution that needs in the yeast growth process respectively, according to the result of laboratory test of the two, the sugared nitrogen of needed the best is than preparation wheat juice during according to yeast growth, beer fermentation just can carry out in the nutrient environment of the best like this, thereby obtains steady quality, the pure beer of local flavor.Use products production beer of the present invention and can reach following effect: 1, simplify technology: in beer production, cut down the rice abrasive dust and boil operation, shortened the reaction times, reduce labour intensity.From comparison diagram, find out, adopt that α-nitrogen malt syrup method is crushed to the operation of boiling to former rice and all cuts down, and saccharification time foreshortened to 30 fens by 60 minutes, add that operation system wheat juice whole process such as filtration has shortened one hour.2, under existing equipment need not the change condition, increase output 30%.3, because cost of material reduces and saves 50% steam (wheat juice per ton is reduced to the 250KG/ cubic meter with vapour by the 540KG/ cubic meter), beer production cost per ton reduces by 200 yuan.4, can increase varieties and designs, can produce low colourity beer and super dry beer.Produce low colourity beer: in the beer production since Fructus Hordei Germinatus to boil colourity darker, make the color burn of finished beer, cause the variation of taste and outward appearance, can be by adding the defective that syrupy way remedies this index of Fructus Hordei Germinatus; Produce super dry beer: in boiling pot, add a certain amount of syrup solution, increase the fermentable sugar content of wheat juice, ferment, make fermentation degree, reach the requirement of producing super dry beer greater than 75% to utilize yeast.5, help beer quality and stablize, cold muddy phenomenon takes place in the time of can preventing beer aging and storage.At beer production, adopt rice as auxiliary material, contain 0.4% fat in the rice, fat can change lipid acid → unsaturated fatty acids → thiobarbituricacid → aging precursor into, makes beer aging.Use malt syrup instead and do auxiliary material, can not produce aging precursor because of it is fatty, and then avoid beer aging.Again because of pbz polymer protein not in the syrup, thereby avoided cold muddy phenomenon to take place.

Fig. 1 is existing beer technology schema

Fig. 2 is a process flow sheet of the present invention

Fig. 3 is embodiment 1 process flow sheet

Fig. 4 is embodiment 2 process flow sheets

Below in conjunction with drawings and Examples the present invention is made into detailed description.

Embodiment 1:

The present invention as shown in Figure 2 is a kind of alpha-amino nitrogen malt syrup that contains, and its component is: alpha-amino nitrogen 0.01-0.15%, maltose 40-80%, monose 5-15%, trisaccharide, tetrose 5-15%, nonsugar: 15-35%, sugar: non-sugar＜1: 0.25-0.4.

A kind of preparation method who contains the alpha-amino nitrogen malt syrup, A, W-Gum adds water, temperature is: 16 ° of-19 ° of B é, adding α-Dian Fenmei (0.05%-0.5%) liquefies, temperature (80-120C, time is the 10-50 branch), B, add beta-amylase (0.05%-0.9%) and carry out saccharification, temperature is 30-80 ℃, time is 5-15 hour, making maltose concentration is: 15%-55%, C, malt syrup is made in evaporation, its concentration is 40-70%, D, add neutrality or aspartic protease in the zein aqueous solution, its concentration is 0.05-1%, is hydrolyzed under 30-70 ℃, time is 2-12 hour, E, produce protein hydrolyte after filtration, include alpha-amino nitrogen concentration and be: 10000-45000mg/L, F, malt syrup and the concentration that with concentration is 15%-55% is that the protein hydrolyte of the alpha-amino nitrogen of 10000-45000mg/L mixes and promptly obtains finished product.

As shown in Figure 3, the alpha-amino nitrogen malt syrup, its component is alpha-amino nitrogen 0.01-0.15%, maltose 40-80%, monose 5-15%, trisaccharide, tetrose 5-15%, nonsugar: 15-35%, sugar: non-sugar＜1: 0.25-0.4.A kind of preparation method who contains the alpha-amino nitrogen malt syrup of the present invention, A, W-Gum adds water, concentration is: 17 ° of B é, adding α-Dian Fenmei 0.1% liquefies, 110 ℃ of temperature, time is 20 minutes, B, add beta-amylase 0.2% and carry out saccharification, temperature is 50 ℃, time is 14 hours, making maltose concentration is: 39%, and C, malt syrup is made in evaporation, its concentration is 60%, D, add neutrality or aspartic protease in the zein aqueous solution, its concentration is 0.4%, is hydrolyzed under 30 ℃, time is 10 hours, E, produce protein hydrolyte after filtration, include alpha-amino nitrogen concentration and be: 20000mg/L, F, malt syrup and the concentration that with concentration is 15%-55% is that the protein hydrolyte of the alpha-amino nitrogen of 900-1200mg/L mixes and promptly obtains finished product.

Example implements 2:

The present invention as shown in Figure 4 is a kind of alpha-amino nitrogen malt syrup that contains, and its component is: alpha-amino nitrogen 0.01-0.15%, maltose 40-80%, monose 5-15%, trisaccharide, tetrose 5-15%, nonsugar: 15-35%, sugar: non-sugar＜1: 0.25-0.4.

A kind of preparation method who contains the alpha-amino nitrogen malt syrup, A, W-Gum adds water, concentration is: 17 ° of B é, adding α-Dian Fenmei 0.1% liquefies, 110 ℃ of temperature, time is 35 minutes, B, add beta-amylase 0.2% and carry out saccharification, temperature is 55 ℃, time is 12 hours, making maltose concentration is: 33%, and C, malt syrup is made in evaporation, its concentration is 60%, D, add neutrality or aspartic protease in the zein aqueous solution, its concentration is 0.4%, is hydrolyzed under 45 ℃, time is 7 hours, E, produce protein hydrolyte after filtration, include alpha-amino nitrogen concentration and be: 20000mg/L, F, be 60% malt syrup with concentration with concentration be that the protein hydrolyte of the alpha-amino nitrogen of 900-2000mg/L mixes and promptly obtains finished product.

Claims

1, a kind of preparation method who contains a-amino nitrogen malt syrup, it is characterized in that: A, W-Gum adds water, concentration is: 16 ° of-19 ° of B é, the α-Dian Fenmei that adds 0.05%-0.5% liquefies, temperature 80-120 ℃, time is the 10-50 branch, B, the beta-amylase that adds 0.05%-0.9% carries out saccharification, temperature is 30-80 ℃, time is 5-15 hour, making maltose concentration is: 15%-55%, C, malt syrup is made in evaporation, its concentration content 40-70% that is weight percentage, D, add neutrality or aspartic protease in the zein aqueous solution, its concentration is 0.05-1%, is hydrolyzed under 30-70 ℃, time is 2-12 hour, E, produce protein hydrolyte after filtration, include alpha-amino nitrogen concentration and be: 10000-45000mg/L, F, malt syrup and the concentration that with concentration is 15%-55% is that the protein hydrolyte of the alpha-amino nitrogen of 10000-45000mg/L mixes and promptly obtains finished product.

2, a kind ofly contain α-nitrogen base nitrogen malt syrup according to the described preparation method of claim 1 preparation, it is characterized in that: its component is: alpha-amino nitrogen 0.01-0.15%, maltose 40-80%, monose 5-15%, trisaccharide, tetrose 5-15%, nonsugar: 15-35%, sugar: non-sugar＜1: 0.25-0.4.