CN109609303A - A method of improving brewers malt antioxidant activity - Google Patents
A method of improving brewers malt antioxidant activity Download PDFInfo
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- CN109609303A CN109609303A CN201910010153.7A CN201910010153A CN109609303A CN 109609303 A CN109609303 A CN 109609303A CN 201910010153 A CN201910010153 A CN 201910010153A CN 109609303 A CN109609303 A CN 109609303A
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- wheat
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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
- C12C1/00—Preparation of malt
- C12C1/02—Pretreatment of grains, e.g. washing, steeping
-
- 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
- C12C1/00—Preparation of malt
- C12C1/027—Germinating
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- General Health & Medical Sciences (AREA)
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Abstract
The present invention provides a kind of method for improving brewers malt antioxidant activity.This method includes that chitosan oligosaccharide is added in the leaching wheat water of leaching wheat stage first time immersion, and chitosan oligosaccharide is 1~100mg/L in the concentration of leaching Mai Shuizhong；γ-aminobutyric acid is added in the leaching wheat water of leaching second of immersion of wheat stage, γ-aminobutyric acid is 1~100mg/L in the concentration of leaching Mai Shuizhong.Using method of the invention, the antioxidant activity of brewers malt is improved, improves the quality of malt.Meanwhile this method is simple and easy, is conducive to malting industry and promotes and applies.
Description
Technical field
The present invention relates to a kind of methods for improving brewers malt antioxidant activity, belong to brewers malt production technical field.
Background technique
Young beer is because have peculiar fragrance and tasty and refreshing taste to like by consumer, the deterioration of any flavor
It is all the most concerned problem of brewing enterprise.Oxidation has proved to be the principal element of Antioxide.Therefore, high anti-oxidation energy
Power will make beer have better flavor stability and longer shelf life.Carbonyles-sulfite power is mainly derived from its raw material wheat
Bud.The oxidation resistance for improving malt will promote the resistance to oxidation of beer, so as to improve the flavor stability of beer, keep beer
Flavor is fresh.The resistance to oxidation of malt is gradually formed by barley process.The present invention adds chitosan oligosaccharide in the leaching wheat stage
Barley is handled with γ-aminobutyric acid, to improve the antioxidant activity of brewers malt, improves malt quality.
Summary of the invention
Present invention is primarily aimed at provide one kind to soak wheat stage addition chitosan oligosaccharide and gamma-amino during barley
Butyric acid improves the antioxidant activity of brewers malt, improves the method for malt quality.
The purpose of the present invention is achieved through the following technical solutions: a method of brewers malt antioxidant activity is improved,
Chitosan oligosaccharide and γ-aminobutyric acid are added in the leaching wheat water in leaching wheat stage, and barley is handled during wheat processed, it is specific to grasp
It is as follows to make method:
(1) it washes wheat: 2~4% sodium hypochlorite of barley being impregnated into 10~15min, water is then spent and cleans 3~5 times；
(2) it soaking wheat: first time immersion: barley is immersed in the water of 1~1.5 times of quality, leaching wheat coolant-temperature gage is maintained at 14~
18 DEG C, keep 5~10h；Dry leaching for the first time: cut off the water supply 12~20h, maintains the temperature at 14~18 DEG C, humidity 95%~100%；The
Secondary immersion: barley being immersed in the water of 1~1.5 times of quality, and leaching wheat coolant-temperature gage is maintained at 14~18 DEG C, keeps 4~8h；Second
Secondary dry leaching: cut off the water supply 4~6h, maintains the temperature at 14~18 DEG C, humidity 95%~100%.
Chitosan oligosaccharide is added in the leaching wheat water of the first time immersion in leaching wheat stage, chitosan oligosaccharide is 1 in the concentration of leaching Mai Shuizhong
~100mg/L；γ-aminobutyric acid is added in the leaching wheat water of second of immersion in leaching wheat stage, γ-aminobutyric acid is in leaching Mai Shui
In concentration be 1~100mg/L.
(3) germinate: barley is kept for 14~18 DEG C in temperature, is germinateed 4~5 days, is obtained under conditions of humidity 95%~100%
Green malt.It carried out turning over wheat and moisturizing every 1~2 day in germination process, so that malt water content is kept 42%~45%, make wheat
Hydrolyzing activity improves and endosperm sufficiently dissolves.(4) baked coke: green malt is dry, 50~55 DEG C of 3~5h of holding, 60~65 DEG C of guarantors
Hold 4~6h, 70~75 DEG C of holdings 4~6h, 80~85 DEG C of 2~4h of holding.
(5) it removes root: finished product malt is made according to common process.
The chitosan oligosaccharide the preparation method comprises the following steps: weighing 5~20g chitosan is dissolved in 1~2% acetum of 1L, prepare
0.5~2% chitosan solution, then with the pH of 0.5~1M sodium hydroxide solution adjusting chitosan solution to 5.0~6.0, then plus
Enter 100~200U chitosan enzyme, in 30~40 DEG C of 60~120min of reaction, viscosity is down to 2.0~2.5mPas, in centrifuging and taking
Clear liquid is freeze-dried 24~36h, pulverizes.
Protrusion effect of the invention is the wheat in the malt for soaking wheat stage addition chitosan oligosaccharide and γ-aminobutyric acid than not adding
Bud antioxidant activity index (Determination of Polyphenols, DPPH free radical scavenging activity, ABTS radical cation scavenging capacity and also
Former power) it significantly improves, so as to improve malt quality.This method is simple and easy, and effect is prominent, adds shell during wheat processed
Oligosaccharides and γ-aminobutyric acid meet food additives safety requirements, utilize commercial introduction application.
Specific embodiment
Following nonlimiting examples can with a person of ordinary skill in the art will more fully understand the present invention, but not with
Any mode limits the present invention.
The preparation of chitosan oligosaccharide: it weighs 20g chitosan and is dissolved in 2% acetum of 1L, prepare 2% chitosan solution, then
The pH to 5.5 that chitosan solution is adjusted with 1M sodium hydroxide solution, adds 200U chitosan enzyme, in 40 DEG C of reaction 120min,
Viscosity is down to 2.0mPas, centrifuging and taking supernatant, and freeze-drying for 24 hours, is pulverized.
Embodiment 1
(1) it washes wheat: weighing 1kg barley, impregnate 10min with the sodium hypochlorite of 1L 3%, then clean 3 with deionized water
Time；
(2) it soaks wheat: barley is immersed in 1L water, soak wheat 6h, cut off the water supply 16h, and barley quality 1L water is added again, wheat 4h is soaked,
Cut off the water supply 4h.15 DEG C of environment temperature, humidity 100%.1mg chitosan oligosaccharide is added in the leaching wheat water of first time immersion, it is wet at second
1mg γ-aminobutyric acid is added in the leaching wheat water of leaching.
(3) germinate: temperature is kept for 15 DEG C, and humidity 100%, barley carried out turning over wheat and moisturizing every 1 day in germination process,
Germinating time 5 days, so that malt water content is kept 45%, dissolve wheat endosperm sufficiently.
(4) green malt baked coke: is allowed to dry to dry, 50 DEG C of holdings 4h, 60 DEG C of holdings 6h, 70 DEG C of holdings 6h, 85 DEG C of holding 3h.
(5) it removes root: finished product malt is made according to common process.
As shown in Table 1, the method wheat obtains the antioxidant activity index of malt: Determination of Polyphenols (the dry wheat of 1.6mg/g
Bud), DPPH free radical scavenging activity (15.7 μm of ol TE/g dried malts), ABTS radical cation scavenging capacity (16.0 μm of ol
TE/g dried malt) and reducing power (19.9 μm of ol AAE/g dried malts), 33.3% is improved than blank corresponding index respectively,
25.6%, 19.4% and 9.9%.Result explanation is added chitosan oligosaccharide and γ-aminobutyric acid during wheat processed and is carried out to barley
Processing can significantly improve the antioxidant activity of beer, improve the quality of malt.
Embodiment 2
(1) it washes wheat: weighing 1kg barley, impregnate 10min with the sodium hypochlorite of 1L 3%, then clean 3 with deionized water
Time；
(2) it soaks wheat: barley is immersed in 1L water, soak wheat 6h, cut off the water supply 16h, and barley quality 1L water is added again, wheat 4h is soaked,
Cut off the water supply 4h.15 DEG C of environment temperature, humidity 100%.10mg chitosan oligosaccharide is added in the leaching wheat water of first time immersion, it is wet at second
10mg γ-aminobutyric acid is added in the leaching wheat water of leaching.
(3) germinate: temperature is kept for 15 DEG C, and humidity 100%, barley carried out turning over wheat and moisturizing every 1 day in germination process,
Germinating time 5 days, so that malt water content is kept 45%, dissolve endosperm in wheat sufficiently.
(4) green malt baked coke: is allowed to dry to dry, 50 DEG C of holdings 4h, 60 DEG C of holdings 6h, 70 DEG C of holdings 6h, 85 DEG C of holding 3h.
(5) it removes root: finished product malt is made according to common process.
As shown in Table 1, the method wheat obtains the antioxidant activity index of malt: Determination of Polyphenols (the dry wheat of 2.1mg/g
Bud), DPPH free radical scavenging activity (24.8 μm of ol TE/g dried malts), ABTS radical cation scavenging capacity (19.9 μm of ol
TE/g dried malt) and reducing power (24.6 μm of ol AAE/g dried malts), 75.0% is improved than blank corresponding index respectively,
98.4%, 48.5% and 35.9%.Result explanation is added chitosan oligosaccharide and γ-aminobutyric acid during wheat processed and is carried out to barley
Processing can significantly improve the antioxidant activity of beer, improve the quality of malt.
Embodiment 3
(1) it washes wheat: weighing 1kg barley, impregnate 10min with the sodium hypochlorite of 1L 3%, then clean 3 with deionized water
Time；
(2) it soaks wheat: barley is immersed in 1L water, soak wheat 6h, cut off the water supply 16h, and barley quality 1L water is added again, wheat 4h is soaked,
Cut off the water supply 4h.15 DEG C of environment temperature, humidity 100%.100mg chitosan oligosaccharide is added in the leaching wheat water of first time immersion, at second
100mg γ-aminobutyric acid is added in the leaching wheat water of immersion.
(3) germinate: temperature is kept for 15 DEG C, and humidity 100%, barley carried out turning over wheat and moisturizing every 1 day in germination process,
Germinating time 5 days, so that malt water content is kept 45%, dissolve endosperm in wheat sufficiently.
(4) green malt baked coke: is allowed to dry to dry, 50 DEG C of holdings 4h, 60 DEG C of holdings 6h, 70 DEG C of holdings 6h, 85 DEG C of holding 3h.
(5) it removes root: finished product malt is made according to common process.
As shown in Table 1, the method wheat obtains the antioxidant activity index of malt: Determination of Polyphenols (the dry wheat of 1.5mg/g
Bud), DPPH free radical scavenging activity (18.5 μm of ol TE/g dried malts), ABTS radical cation scavenging capacity (15.6 μm of ol
TE/g dried malt) and reducing power (20.1 μm of ol AAE/g dried malts), 25.0% is improved than blank corresponding index respectively,
48.0%, 19.4% and 11.0%.Result explanation is added chitosan oligosaccharide and γ-aminobutyric acid during wheat processed and is carried out to barley
Processing can significantly improve the antioxidant activity of beer, improve the quality of malt.
Embodiment 4 (blank sample)
(1) it washes wheat: weighing 1kg barley, impregnate 10min with the sodium hypochlorite of 1L 3%, then clean 3 with deionized water
Time；
(2) it soaks wheat: barley is immersed in 1L water, soak wheat 6h, cut off the water supply 16h, and barley quality 1L water is added again, wheat 4h is soaked,
Cut off the water supply 4h.15 DEG C of environment temperature, humidity 100%.
(3) germinate: temperature is kept for 15 DEG C, and humidity 100%, barley carried out turning over wheat and moisturizing every 1 day in germination process,
Germinating time 5 days, so that malt water content is kept 45%, dissolve endosperm in wheat sufficiently.
(4) green malt baked coke: is allowed to dry to dry, 50 DEG C of holdings 4h, 60 DEG C of holdings 6h, 70 DEG C of holdings 6h, 85 DEG C of holding 3h.
(5) it removes root: finished product malt is made according to common process.
Table 1 soaks the influence of the addition of wheat stage chitosan oligosaccharide and γ-aminobutyric acid to brewers malt antioxidant activity index
For above-mentioned each group, separately sampled measurement:
1. taking 5g malt, crush, adds 80% acetone soln of 100mL, under nitrogen protection 20 DEG C of ultrasonic extraction l h, so
3000 revs/min of centrifugation 10min afterwards, supernatant be directly used in total phenol content, DPPH free radical scavenging activity, ABTS free radical sun from
The measurement of sub- scavenging capacity and reducing power.
2. Determination of Polyphenols: taking 0.5mL extracting solution and 10 times of 2.5mL diluted forint phenol reagent hybrid reaction 5min, so
2mL 7.5%Na is added afterwards2CO3Solution, then with distilled water tune total reaction volume be 10mL.L h, 760nm wavelength are reacted at room temperature
Lower its light absorption value of survey, is as a result expressed as mg gallic acid/g dried malt (mg GAE/g dried malt) according to standard curve.
3.DPPH free radical scavenging activity: take 0.1mL extracting solution that 2.9mL 6 × 10 is added-5The DPPH solution of mol/L
In (50% methanol is prepared), mixes, reacts 1h at room temperature, then the colorimetric under 517nm wavelength, calculate its clearance rate (%),
Then its Trolox value is calculated according to standard curve, is as a result expressed as mmo1Trolox value/L (mmo1TE/g dried malt).
4.ABTS radical cation scavenging capacity: ABTS is dissolved in water and is made into the solution that concentration is 14mmol/L, then
It is mixed in equal volume with the potassium persulfate solution of 4.9mmo1/L, is placed at room temperature for 12h, this solution is the storage of ABTS Bai Youji cation
Standby liquid.Suitable stock solution is taken, being diluted to the absorbance under 734nm wavelength with 50% ethyl alcohol at 30 DEG C is 0.7 (± 0.02).
Dilution 2.9mL is taken to mix with 0.1mL extracting solution, 30 DEG C of reaction 20min survey its absorbance under 734nm wavelength, calculate and remove
Rate draws standard curve with corresponding clearance rate with Trolox normal gradients concentration solution, calculates its Trolox value, as a result indicate
For mmo1Trolox value/g dried malt (mlmol TE/g dried malt).
5. reducing power: taking phosphate buffer, the 2.5mL 10% 3 of l mL extracting solution and 2.5mL 0.2mol/L pH6.6
Chloroacetic acid solution and the mixing of 1% potassium ferricyanide solution of 2.5mL, 50 DEG C of reaction 20min, then 3000 revs/min of centrifugation 10min, take
2.5mL supernatant and 2.5mL distilled water and 0.5mL 0.1%FeCl3Solution mixing.Its absorbance, extinction are surveyed under 700nm wavelength
It is higher to spend bigger expression reducing power.As a result mmol Vitamin C acid value/g dried malt (mmol AAE/g is expressed as according to standard curve
Dried malt).
For any person skilled in the art, without departing from the scope of the technical proposal of the invention, all
Many possible changes and modifications are made to technical solution of the present invention using the technology contents of the disclosure above, or are revised as equivalent
The equivalent embodiment of variation.Therefore, anything that does not depart from the technical scheme of the invention, according to the technical essence of the invention to
Any simple modifications, equivalents, and modifications that upper embodiment is done should all still fall within the range of technical solution of the present invention protection
It is interior.
Claims (8)
1. a kind of method for improving brewers malt antioxidant activity, which is characterized in that add shell in the leaching wheat water in leaching wheat stage
Oligosaccharides and γ-aminobutyric acid.
2. a kind of method for improving brewers malt antioxidant activity according to claim 1, which is characterized in that in leaching wheat rank
Chitosan oligosaccharide is added in the leaching wheat water of the first time immersion of section, γ-ammonia is added in the leaching wheat water of second of immersion in leaching wheat stage
Base butyric acid.
3. a kind of method for improving brewers malt antioxidant activity according to claim 1 or 2, which is characterized in that shell is few
Sugar is 1~100mg/L in the concentration of leaching Mai Shuizhong；γ-aminobutyric acid is 1~100mg/L in the concentration of leaching Mai Shuizhong.
4. a kind of method for improving brewers malt antioxidant activity according to claim 1, which is characterized in that wash wheat: leaching
2~4% sodium hypochlorite of barley is impregnated into 10~15min before wheat, water is then spent and cleans 3~5 times.
5. a kind of method for improving brewers malt antioxidant activity according to claim 1, which is characterized in that leaching wheat: the
Immersion: barley being immersed in the water of 1~1.5 times of quality, and leaching wheat coolant-temperature gage is 14~18 DEG C, keeps 5~10h；For the first time
Dry leaching: cut off the water supply 12~20h, is kept for 14~18 DEG C of temperature, humidity 95~100%；Second of immersion: barley is immersed 1~1.5 times
In the water of quality, leaching wheat coolant-temperature gage is 14~18 DEG C, keeps 4~8h；Second of dry leaching: cut off the water supply 4~6h, keeps temperature 14~18
DEG C, humidity 95~100%.
6. a kind of method for improving brewers malt antioxidant activity according to claim 1, which is characterized in that germination: leaching
Barley after wheat is 14~18 DEG C in temperature, and humidity is germinateed 4~5 days under conditions of being 95~100%, obtains green malt.
7. a kind of method for improving brewers malt antioxidant activity according to claim 1, which is characterized in that baked coke: will
Green malt is dry, and 50~55 DEG C of 3~5h of holding, 60~65 DEG C of 4~6h of holding, 70~75 DEG C of 4~6h of holding, 80~85 DEG C keep
2~4h.
8. a kind of method for improving brewers malt antioxidant activity according to claim 1, which is characterized in that germinateing
It carried out turning over wheat and moisturizing every 1~2 day in journey, makes malt water content 42~45%.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110452791A (en) * | 2019-08-29 | 2019-11-15 | 中粮麦芽（大连）有限公司 | A kind of preparation method of the malt with strong coffee aroma |
| CN110551579A (en) * | 2019-08-29 | 2019-12-10 | 中粮麦芽（大连）有限公司 | Preparation method of malt with strong chocolate flavor |
| EP3808832A1 (en) | 2019-10-14 | 2021-04-21 | Rodriguez Morato, Jose | Beer rich in antioxidants |
| CN114680285A (en) * | 2022-03-14 | 2022-07-01 | 华南理工大学 | Preparation method of selenium-rich malt |
| CN115558561A (en) * | 2022-09-27 | 2023-01-03 | 青岛啤酒股份有限公司 | Wheat-making method for improving activity of malt amylase |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110452791A (en) * | 2019-08-29 | 2019-11-15 | 中粮麦芽（大连）有限公司 | A kind of preparation method of the malt with strong coffee aroma |
| CN110551579A (en) * | 2019-08-29 | 2019-12-10 | 中粮麦芽（大连）有限公司 | Preparation method of malt with strong chocolate flavor |
| CN110551579B (en) * | 2019-08-29 | 2023-08-04 | 中粮麦芽（大连）有限公司 | Preparation method of malt with intense chocolate taste |
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| EP3808832A1 (en) | 2019-10-14 | 2021-04-21 | Rodriguez Morato, Jose | Beer rich in antioxidants |
| CN114680285A (en) * | 2022-03-14 | 2022-07-01 | 华南理工大学 | Preparation method of selenium-rich malt |
| CN114680285B (en) * | 2022-03-14 | 2023-08-18 | 华南理工大学 | Preparation method of selenium-enriched malt |
| CN115558561A (en) * | 2022-09-27 | 2023-01-03 | 青岛啤酒股份有限公司 | Wheat-making method for improving activity of malt amylase |
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