CN110951558A - Preparation method and application of highland barley beer foam-enlarging agent - Google Patents
Preparation method and application of highland barley beer foam-enlarging agent Download PDFInfo
- Publication number
- CN110951558A CN110951558A CN201911379692.4A CN201911379692A CN110951558A CN 110951558 A CN110951558 A CN 110951558A CN 201911379692 A CN201911379692 A CN 201911379692A CN 110951558 A CN110951558 A CN 110951558A
- Authority
- CN
- China
- Prior art keywords
- beer
- highland barley
- temperature
- foam enhancer
- minutes
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- 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
- C12C5/00—Other raw materials for the preparation of beer
- C12C5/02—Additives for beer
Landscapes
- Chemical & Material Sciences (AREA)
- Organic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Bioinformatics & Cheminformatics (AREA)
- Life Sciences & Earth Sciences (AREA)
- Biochemistry (AREA)
- Health & Medical Sciences (AREA)
- General Engineering & Computer Science (AREA)
- General Health & Medical Sciences (AREA)
- Genetics & Genomics (AREA)
- Food Science & Technology (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
A preparation method and application of highland barley beer foam enhancer, it is a technical field of beer production, the preparation of highland barley beer foam enhancer, including choosing raw materials, saccharification and vacuum concentration, the raw materials use highland barley malt or not germinated highland barley innovatively, after the raw materials of pulverizing are thrown at low temperature according to certain material-water ratio, add right amount of enzyme, saccharify, filter, a series of steps such as vacuum concentration, get beer foam enhancer about 60 degrees P finally, the product sterilizes and packs after short-term; the product can be directly added into a sake tank according to the actual condition of beer, and the addition amount is about 100-350 ppm; the product is natural and green, the taste is harmonious with the beer, the foam promoting effect is obvious, and the produced beer has extremely high stability, convenient use and metering and has great development and application values.
Description
Technical Field
The invention relates to a preparation method and application of a highland barley beer foam enhancer, and belongs to the technical field of beer production.
Background
Beer foam is a complex composed of carbon dioxide, beer foaming protein, isohumulone, etc. Foam is an important quality indicator for beer. The foam covers the surface of the beer to prevent the escape of gas, and the aromatic components and hop flavor substances are also adsorbed on the interface of the fine foam, so that the beer with foam has more flavor and palatability than beer with less foam. In addition, the fine and white foam can bring the enjoyment to people, and the stable and elegant foam gives the fresh and refreshing feeling to consumers, thereby being an important index loved by the consumers.
The foam is formed, firstly, because the beer contains enough colloidal substances such as carbon dioxide, protein and the like, after the bottle is opened, because the pressure applied to the beer is suddenly reduced, a large amount of carbon dioxide escapes, and the beer is stirred in the escape process to generate foam, so that the special style of the beer is formed.
In recent years, with the increasing popularity of low-concentration beer, pure draft beer and high-concentration brewing methods, the problem of beer foam is increasingly prominent, namely that the foam is not fine and the cup hanging is not durable. At present, the following three approaches are mainly used for solving the foaming problem: raw material selection, process improvement and product post-modification. The approaches are easily influenced by cost and many accidental factors, and have little practical significance for improving the beer foam quality in a brewery.
Therefore, many manufacturers use the addition of foam enhancers to rapidly, significantly, and simply improve the foam properties of beer. The common beer foam-enlarging agent used by the beer enterprises at home and abroad at present comprises: propylene Glycol Alginate (PGA), tetrahydroisohumulone, methyl alginate, cellulose derivatives, and the like. Among them, PGA and tetrahydroisohumulone are the most common foam additives used by domestic beer enterprises. PGA has a remarkable foaming effect, but the foaming state is unnatural and poses a threat to the stability of beer. There are reports on studies on adding vegetable proteins or compounding vegetable proteins with chemical substances such as PGA to make beer foam boosters, but the studies have a great influence on the taste of beer and also have a certain influence on the stability of beer.
The highland barley has a history of about 400 ten thousand years on the Qinghai-Tibet plateau, is the main grain of Tibetan people, has rich nutritional value and outstanding medical health care effect, is a natural linear non-starch polysaccharide, and is found by agricultural and pastoral academy of autonomous Tibet after 75 highland barley varieties are researched, wherein the average content of β -glucan in the highland barley is 5.25 percent, the content of the glucan is far higher than that of the crude protein in wheat and oat, the average content of the crude protein in the highland barley is about 7.68-17.52 percent, and the average content of the glucan is about 11.3 percent, and is higher than that of other cereal crops.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides a preparation method and application of a highland barley beer foam enhancer.
In the process of preparing the foaming agent, the highland barley raw materials are required to generate more foaming proteins as much as possible, the difficulty is that the molecular weight of decomposed proteins is not suitable when the decomposed proteins are too large and too small, and β -glucan contained in the highland barley is required to be kept in a proper amount and compounded with the proteins to form glycoprotein, the glycoprotein and the protein are combined to act together to enhance the foam of the beer, the defects of the original foaming agent are overcome, the characteristic that the highland barley raw materials are rich in β -glucan and protein is utilized to develop a novel beer foaming agent, the foaming proteins are used as pure natural food additives, and compared with a plurality of existing foaming agents, the foaming agent has unobjectible advantages.
The technical scheme of the invention
A preparation method of highland barley beer foam enhancer comprises the following steps:
(1) selecting one of the following raw materials:
a. 100% highland barley malt;
b. a mixture of unmalted highland barley and highland barley malt;
c. 100% unmalted highland barley;
(2) pulverizing
Crushing the raw materials in the step (1);
(3) saccharification
Saccharifying the raw material treated in the step (2)
① saccharifying the raw material by using 100% highland barley malt, namely feeding the crushed raw material according to the material-water ratio of 1: 3-4 by weight, maintaining the temperature for 20 minutes at 35-38 ℃, then sequentially heating and saccharifying, namely, keeping the temperature for 20 minutes at 42-45 ℃, keeping the temperature for 55-70 minutes at 65 ℃, keeping the temperature for 68-72 ℃ until complete saccharification, detecting the iodine solution by using an iodine reaction until the iodine solution does not change color, heating to 75 ℃ and keeping the temperature for 30 minutes, and preparing a saccharified solution after the saccharification is finished;
② the raw material is a combination of unmalted highland barley and highland barley malt, or 100% unmalted highland barley, the crushed raw material is fed according to the material-water ratio of 1: 3-4 by weight, beer complex enzyme is added, the temperature is maintained for 20 minutes at 35-38 ℃, then the temperature is sequentially raised for saccharification, the temperature is kept for 20 minutes at 42-45 ℃, 55-70 minutes at 65 ℃ and 68-72 ℃ until the saccharification is complete, iodine reaction is used for detection until the iodine solution does not change color, the temperature is raised to 75 ℃ and kept for 30 minutes, and the saccharification is finished to prepare saccharified solution;
(4) filtration
Filtering the saccharified liquid prepared in the step (3), and collecting the filtered liquid;
(5) concentrating
Concentrating the liquid prepared in the step (4) to 50-65 DEG P to prepare the beer foam enhancer;
(6) sterilization
And (4) heating and sterilizing the beer foam enhancer obtained in the step (5) at 88-98 ℃ for 3-5 minutes.
According to the invention, the raw material in the step (2) is pulverized to 80 meshes or less, and accounts for 20-40%.
According to the invention, preferably, the beer compound enzyme in the step (3) at least comprises β -glucanase, the enzyme activity of which is more than or equal to 200 ten thousand U/(mL or g), the cellulase is more than or equal to 15 ten thousand U/mL, the hemicellulase is more than or equal to 200 ten thousand U/mL, and the neutral protease is more than or equal to 2 ten thousand U/mL.
Further preferably, the adding amount of the beer compound enzyme in the step (3) is 500-800 ppm.
According to the invention, in the step (4), preferably, the saccharification liquid is filtered by a filter screen to remove particulate matters, and then filtered by diatomite.
According to the invention, the concentration mode in the step (5) is preferably vacuum concentration, the pressure is-0.06 MPa to-0.09 MPa, and the temperature is 50-65 ℃.
The physical and chemical indexes of the beer foam enhancer prepared by the preparation method are as follows:
the pH value is 5.7-6.2, the total protein content of the product is 120-170 mg/100ml, and the total reducing sugar content is 15-25 mg/100 ml.
The application of the beer foam enhancer in the preparation of beer.
Preferably according to the invention, the application is the direct addition of the beer foam enhancer to a sake can.
More preferably, the addition amount of the beer foam enhancer is 100-350 ppm.
The iodine reaction detection method comprises the steps of taking one drop of a saccharification solution, placing the drop on a white porcelain drop plate, adding 1 drop of an iodine solution, observing the color of the iodine solution until the iodine solution does not change color, and determining that the saccharification is complete.
The main active substance of the beer foam is glycoprotein, and the main component of the beer foam-enlarging agent prepared by the invention is the same as that of the beer foam, has higher content and is equivalent to the acidity of a beer product.
The technical scheme of the invention has the beneficial effects
Compared with the prior art, the invention has the following advantages:
the beer foam-enlarging agent is prepared from edible raw materials, meets the food sanitation requirement, has a taste which is compatible and harmonious with beer, can obviously prolong the soaking time of the beer when being added into the beer, and has pure white and fine foam. Compared with the traditional foam enlarging agent, the taste of the beer is not influenced after the foam enlarging agent is added, and the foam duration time of the beer can be obviously prolonged.
Detailed Description
The technical solution of the present invention is further described with reference to the following examples, but the scope of the present invention is not limited thereto.
The examples are not described in detail and are in accordance with the prior art in the field.
The beer compound enzyme is produced by Ningxia and Dewar Biotechnology Limited company, and the product name is beer compound enzyme I (barley hydrolysis type) with the specification of 30 Kg/barrel, the beer compound enzyme comprises β -glucanase more than or equal to 280 ten thousand U/ml, cellulase more than or equal to 20 ten thousand U/ml, hemicellulase more than or equal to 250 ten thousand U/ml, and neutral protease more than or equal to 5 ten thousand U/ml.
β -dextran, available from Shanghai grape King corporation, 2g x 30 bags;
polypeptide, taibaijin bioactive peptide, commercially available manufacturer: henan Tonghe Tang industries, Inc., 3g 30 bags.
Example 1
A preparation method of highland barley beer foam enhancer comprises the following steps:
(1) selecting raw materials
100% highland barley malt is used as raw material;
the preparation method of the highland barley malt comprises the following steps:
A) soaked highland barley grains
Cleaning the highland barley grains, then statically soaking the highland barley grains for 4 hours by using water with the water temperature of 13-15 ℃, and then emptying the water; the soaked highland barley grains are soaked by a 4-cutting method, and the soaking degree is required to reach 45%.
B) Germination
And (3) placing the soaked highland barley into a germination chamber, and performing floor type germination for germination, wherein the room temperature is 13-15 ℃ and the layer thickness is 10 cm. The barley seedlings do not need to be turned over 12 hours after entering a germination room, and then are turned over once every 12 hours, and the germination time is 72 hours until the leaf bud length reaches 2/3-3/4 of highland barley grains.
C) Drying
After germination, placing highland barley malt into a tray with the thickness of the highland barley malt layer being 5cm, placing the tray on a trolley, pushing the trolley into an oven, and removing moisture for 4 hours at the air temperature of 25 ℃; then, the wind temperature is raised to 35 ℃, and the drying is carried out for 8 hours; raising the temperature of the air to 68 ℃, and drying for 8 hours; raising the air temperature to 80 ℃, and drying for 2 hours; the wind temperature is raised to 82 ℃, the temperature is maintained for 2 hours, and the drying is finished.
D) Root removal
Pushing out the trolley containing the highland barley malt, cooling, and manually removing roots while the trolley is dry.
(2) Pulverizing
And (2) crushing the raw materials in the step (1), wherein the crushed particle size is below 80 meshes and accounts for 20%.
(3) Saccharification
And (3) mixing the crushed raw materials obtained in the step (2) in parts by weight of 1: 3, keeping the temperature for 20 minutes at 35 ℃, heating and saccharifying in sequence, keeping the temperature for 20 minutes at 42 ℃, keeping the temperature for 70 minutes at 65 ℃, keeping the temperature for 72 ℃ until the saccharification is complete, detecting by using an iodine reaction until the iodine solution does not change color, heating to 75 ℃, keeping the temperature for 30 minutes, and finishing the saccharification to obtain the saccharified solution.
(4) Filtration
And (4) removing particulate matters from the saccharified liquid prepared in the step (3) through a filter screen, filtering through diatomite, and collecting the filtered liquid.
(5) Pumping the liquid obtained in the step (4) into a reduced pressure distillation tower for vacuum concentration, adjusting the pressure in the reduced pressure distillation tower by a vacuum pump, keeping the distillation temperature at 65 ℃ and concentrating the liquid to 65 DEG P to obtain the beer foam enhancer;
(6) sterilizing and packaging
And (4) heating and sterilizing the beer foaming agent obtained in the step (5) at 90 ℃ for 5 minutes, and then packaging.
The physical and chemical indexes of the prepared beer foam enhancer product are as follows:
the pH value is 5.9, the total protein content of the product is 120mg/100ml, and the total reducing sugar content is 15mg/100 ml.
The application of the beer foam enhancer in beer is as follows:
the beer foam enhancer is directly added into a sake tank in the beer brewing process, and the adding amount is 250 ppm.
Example 2
A preparation method of highland barley beer foam enhancer comprises the following steps:
(1) selecting raw materials
The raw material is a mixture of non-germinated highland barley and highland barley malt, wherein the non-germinated highland barley accounts for 25 percent of the total proportion; the barley malt was prepared as in example 1.
(2) Pulverizing
And (2) crushing the raw materials in the step (1), wherein the crushed particle size is below 80 meshes and accounts for 30%.
(3) Saccharification
Mixing the raw materials crushed in the step (2) according to the proportion of 1: 3, adding the beer compound enzyme, wherein the adding amount is 500 ppm. Maintaining the temperature at 38 deg.C for 20 min, heating for saccharifying sequentially, holding at 45 deg.C for 20 min, holding at 65 deg.C for 55 min, holding at 68 deg.C for completely saccharifying, detecting with iodine reaction until iodine solution is not discolored, heating to 75 deg.C, holding for 30 min, and saccharifying to obtain saccharified solution.
(4) Filtration
And (4) removing particulate matters from the saccharified liquid prepared in the step (3) through a filter screen, filtering through diatomite, and collecting the filtered liquid.
(5) And (4) pumping the liquid obtained in the step (4) into a reduced pressure distillation tower for vacuum concentration, adjusting the pressure in the reduced pressure distillation tower by a vacuum pump, keeping the distillation temperature at 55 ℃ under the pressure of-0.09 MPa, and concentrating the liquid to 50 ℃ P to obtain the beer foam enhancer.
(6) Sterilizing and packaging
And (4) heating and sterilizing the beer foam-enlarging agent obtained in the step (5) at 98 ℃ for 3 minutes, and then packaging.
The physical and chemical indexes of the prepared beer foam enhancer product are as follows:
the pH value is 6.0, the total protein content of the product is 147mg/100ml, and the total reducing sugar content is 21mg/100 ml.
The application of the beer foam enhancer in beer is as follows:
the beer foam enhancer is directly added into a sake tank in the beer brewing process, and the adding amount is 250 ppm.
Example 3
A preparation method of highland barley beer foam enhancer comprises the following steps:
(1) selecting raw materials
The raw material is the mixture of the unmalted highland barley and the highland barley malt, the unmalted highland barley accounts for 70 percent of the total proportion, and the preparation method of the highland barley malt is the same as the embodiment 1.
(2) Pulverizing
And (2) crushing the raw materials in the step (1), wherein the crushed particle size is below 80 meshes and accounts for 30%.
(3) Saccharification
Mixing the raw materials crushed in the step (2) according to the proportion of 1: 4, adding beer compound enzyme, wherein the adding amount is 600ppm, maintaining the temperature for 20 minutes at 35 ℃, then heating and saccharifying sequentially, keeping the temperature at 42 ℃ for 20 minutes, keeping the temperature at 65 ℃ for 70 minutes, keeping the temperature at 68 ℃ until complete saccharification, detecting by using iodine reaction until the iodine solution does not change color, heating to 75 ℃ and keeping the temperature for 30 minutes, and obtaining the saccharified solution after the saccharification is finished.
The rest of the procedure was the same as in example 1.
The physical and chemical indexes of the prepared beer foam enhancer product are as follows:
the pH value is 5.9, the total protein content of the product is 170mg/100ml, and the total reducing sugar content is 25mg/100 ml.
The application of the beer foam enhancer in beer is as follows:
the beer foam enhancer is directly added into a sake tank in the beer brewing process, and the adding amount is 250 ppm.
Example 4
A preparation method of highland barley beer foam enhancer comprises the following steps:
(1) selecting raw materials
The raw material is the mixture of the unmalted highland barley and the highland barley malt, the unmalted highland barley accounts for 50 percent of the total proportion, and the preparation method of the highland barley malt is the same as the example 1.
(2) Pulverizing
And (2) crushing the raw materials in the step (1), wherein the crushed particle size is below 80 meshes and accounts for 30%.
(3) Saccharification
Mixing the raw materials crushed in the step (2) according to the proportion of 1: 3.5, adding beer compound enzyme, wherein the adding amount is 500ppm, maintaining the temperature for 20 minutes at 38 ℃, then sequentially heating up and saccharifying, preserving the temperature for 20 minutes at 45 ℃, preserving the temperature for 55 minutes at 65 ℃, preserving the temperature for 68 ℃ until complete saccharification, detecting the iodine solution by using an iodine reaction until the iodine solution is not discolored, heating up to 75 ℃, preserving the temperature for 30 minutes, and preparing the saccharified solution after the saccharification is finished.
(4) Filtration
And (4) removing particulate matters from the saccharified liquid prepared in the step (3) through a filter screen, filtering through diatomite, and collecting the filtered liquid.
(5) And (4) pumping the liquid obtained in the step (4) into a reduced pressure distillation tower for vacuum concentration, adjusting the pressure in the reduced pressure distillation tower by a vacuum pump, keeping the distillation temperature at 55 ℃ under the pressure of-0.09 MPa, and concentrating the liquid to 50 ℃ P to obtain the beer foam enhancer.
(6) Sterilizing and packaging
And (4) heating and sterilizing the beer foam-enlarging agent obtained in the step (5) at 98 ℃ for 3 minutes, and then packaging.
The physical and chemical indexes of the prepared beer foam enhancer product are as follows:
the pH value is 6.0, the total protein content of the product is 155mg/100ml, and the total reducing sugar content is 19mg/100 ml.
The application of the beer foam enhancer in beer is as follows:
the beer foam enhancer is directly added into a sake tank in the beer brewing process, and the adding amount is 250 ppm.
Example 5
A preparation method of highland barley beer foam enhancer comprises the following steps:
(1) selecting raw materials
The raw materials are 100% highland barley
(2) Pulverizing
Crushing the raw materials in the step (1); the content of the powder with the granularity of 80 meshes or less is 30 percent.
(3) Saccharification
Mixing the raw materials crushed in the step (2) according to the proportion of 1: 4, adding beer compound enzyme, wherein the adding amount is 600ppm, maintaining the temperature for 20 minutes at 35 ℃, then heating and saccharifying sequentially, keeping the temperature at 42 ℃ for 20 minutes, keeping the temperature at 65 ℃ for 70 minutes, keeping the temperature at 68 ℃ until complete saccharification, detecting by using iodine reaction until the iodine solution does not change color, heating to 75 ℃ and keeping the temperature for 30 minutes, and obtaining the saccharified solution after the saccharification is finished.
The rest of the procedure was the same as in example 1.
The physical and chemical indexes of the prepared beer foam enhancer product are as follows:
the pH value is 5.9, the total protein content of the product is 168mg/100ml, and the total reducing sugar content is 24mg/100 ml.
The application of the beer foam enhancer in beer is as follows:
the beer foam enhancer is directly added into a sake tank in the beer brewing process, and the adding amount is 250 ppm.
Example 6
The difference from example 1 is the use in beer: the amount added was 100ppm, the rest being the same.
Example 7
The difference from example 1 is the use in beer: the amount added was 350ppm, the rest being the same.
Comparative example 1
Compared with the method for preparing the beer foam enhancer in the example 1, the method is different in that a one-stage saccharification method is adopted: keeping the temperature at 65 ℃ for 70 minutes, keeping the temperature at 68 ℃ until the saccharification is complete, detecting by using iodine reaction until the iodine solution does not change color, then heating to 75 ℃ and keeping the temperature for 30 minutes, finishing the saccharification to prepare a saccharification solution, and preparing the beer foam enhancer by the same steps as the example 1.
The application of the beer foam enhancer in beer was the same as in example 1.
Comparative example 2
The application of the existing beer foam enhancer tetrahydro-iso α acid in beer is selected, the application is the same as that in example 1, and the tetrahydro-iso α acid is directly added into a sake tank, and the adding amount is 15 ppm.
Comparative example 3
The difference from example 1 is the use in beer: the amount added was 500 ppm.
Comparative example 4
The difference from example 1 is the use in beer: the amount added was 15 ppm.
Comparative example 5
The method for preparing the beer foam enhancer in the embodiment 1 is different from the method for preparing the beer foam enhancer in the embodiment 1 in that barley malt is used as a raw material, and other steps are the same.
The application of the beer foam enhancer in beer was the same as in example 1.
Comparative example 6
Compared with example 1, the same amount of β -dextran and polypeptide mixture as in example 1 was used as it is without highland barley malt to prepare foam enlarging agent, and the application is the same as that in example 1.
Examples of effects
The application effects of the beer foaming agents of examples 1-7 and comparative examples 1-6 are detected and analyzed, and the detection method of the beer foaming retentivity comprises the following steps: according to the instrument method in GB 4928 + 2008.
The analysis of the effect of using the beer foam boosters of examples 1 to 7 and comparative examples 1 to 6 is shown in Table 1:
TABLE 1
Compared with the existing beer foam enhancer tetrahydrochysene iso- α acid, the beer foam enhancer provided by the invention can achieve a better effect, has good foam enhancing performance, does not bring bitter taste when added in a large amount, has an unobvious foam enhancing effect when applied in a small amount, is harmless to beer when added in a large amount, and can cause product waste.
Claims (9)
1. The preparation method of the highland barley beer foam enhancer is characterized by comprising the following steps:
(1) selecting one of the following raw materials
a, 100% highland barley malt is used as a raw material;
b, using a mixture of unmalted highland barley and highland barley malt as a raw material;
c, using 100 percent unmalted highland barley as a raw material;
(2) pulverizing
Crushing the raw materials in the step (1);
(3) saccharification
Saccharifying the raw material treated in the step (2)
① saccharifying the raw material by using 100% highland barley malt, namely feeding the crushed raw material according to the material-water ratio of 1: 3-4 by weight, maintaining the temperature for 20 minutes at 35-38 ℃, then sequentially heating and saccharifying, namely, keeping the temperature for 20 minutes at 42-45 ℃, keeping the temperature for 55-70 minutes at 65 ℃, keeping the temperature for 68-72 ℃ until complete saccharification, detecting the iodine solution by using an iodine reaction until the iodine solution does not change color, heating to 75 ℃ and keeping the temperature for 30 minutes, and preparing a saccharified solution after the saccharification is finished;
② the raw material is a combination of unmalted highland barley and highland barley malt, or 100% unmalted highland barley, the crushed raw material is fed according to the material-water ratio of 1: 3-4 by weight, beer complex enzyme is added, the temperature is maintained for 20 minutes at 35-38 ℃, then the temperature is sequentially raised for saccharification, the temperature is kept for 20 minutes at 42-45 ℃, 55-70 minutes at 65 ℃ and 68-72 ℃ until the saccharification is complete, iodine reaction is used for detection until the iodine solution does not change color, the temperature is raised to 75 ℃ and kept for 30 minutes, and the saccharification is finished to prepare saccharified solution;
(4) filtration
Filtering the saccharified liquid prepared in the step (3), and collecting the filtered liquid;
(5) concentrating
Concentrating the liquid prepared in the step (4) to 50-65 DEG P to prepare the beer foam enhancer;
(6) sterilization
And (4) heating and sterilizing the beer foam enhancer obtained in the step (5) at 88-98 ℃ for 3-5 minutes.
2. The preparation method of the highland barley beer foam enhancer as claimed in claim 1, wherein the raw material crushed in the step (2) to below 80 meshes accounts for 20-40%.
3. The highland barley beer foam enhancer as claimed in claim 1, wherein the beer complex enzyme in step (3) at least comprises β -glucanase with an enzyme activity of 200 ten thousand U/(mL or g) or more, cellulase with an enzyme activity of 15 ten thousand U/(mL or g) or more, hemicellulase with an enzyme activity of 200 ten thousand U/(mL or g) or more, and neutral protease with an enzyme activity of 2 ten thousand U/(mL or g) or more.
4. The method for preparing the highland barley beer foam enhancer as claimed in claim 3, wherein the amount of the beer complex enzyme added in the step (3) is 500-800 ppm.
5. The preparation method of the highland barley beer foam enhancer as claimed in claim 1, wherein the filtration of the saccharification liquid in the step (4) is performed by filtering through a filter screen and then filtering through diatomite.
6. The preparation method of the highland barley beer foam enhancer as claimed in claim 1, wherein the concentration mode of the step (5) is vacuum concentration, the pressure is-0.06 MPa to-0.09 MPa, and the temperature is 50 ℃ to 65 ℃.
7. Use of a beer foam made according to claim 1 in beer.
8. The use of the beer foam enhancer of claim 7 in beer wherein the beer foam enhancer is added directly to a beer can during beer brewing.
9. The use of the beer foam enhancer of claim 7 in beer, wherein the amount of the beer foam enhancer added is 100-350 ppm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911379692.4A CN110951558A (en) | 2019-12-27 | 2019-12-27 | Preparation method and application of highland barley beer foam-enlarging agent |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911379692.4A CN110951558A (en) | 2019-12-27 | 2019-12-27 | Preparation method and application of highland barley beer foam-enlarging agent |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110951558A true CN110951558A (en) | 2020-04-03 |
Family
ID=69984618
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201911379692.4A Pending CN110951558A (en) | 2019-12-27 | 2019-12-27 | Preparation method and application of highland barley beer foam-enlarging agent |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110951558A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE652231A (en) * | 1963-08-29 | 1965-02-24 | ||
| CN101255389A (en) * | 2008-03-24 | 2008-09-03 | 山东轻工业学院 | Method for preparing beer bubble foaming agent |
| CN104673566A (en) * | 2015-03-18 | 2015-06-03 | 西藏天地绿色饮品发展有限公司 | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer |
-
2019
- 2019-12-27 CN CN201911379692.4A patent/CN110951558A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| BE652231A (en) * | 1963-08-29 | 1965-02-24 | ||
| CN101255389A (en) * | 2008-03-24 | 2008-09-03 | 山东轻工业学院 | Method for preparing beer bubble foaming agent |
| CN104673566A (en) * | 2015-03-18 | 2015-06-03 | 西藏天地绿色饮品发展有限公司 | Highland barley beer prepared from non-germinated highland barley, as well as preparation method of highland barley beer |
Non-Patent Citations (1)
| Title |
|---|
| 天水市农业志编纂委员会: "《天水市农业志：1985-2008》", 28 February 2014, 甘肃文化出版社, pages: 197 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN109706017B (en) | Healthy light beer and preparation method thereof | |
| CN108753530B (en) | Production method of hop whisky and obtained hop whisky | |
| CN108504480B (en) | Production method of beer distilled liquor and beer distilled liquor obtained by production method | |
| WO2020078129A1 (en) | Malt formula of bitter and refreshing-type whole wheat pilsener, resultant beer and preparation method therefor | |
| CN1854279A (en) | Fermented beverage from fractionated corn | |
| WO2020078124A1 (en) | Malt formula of hops aroma-type whole wheat pilsener, resultant beer and preparation method therefor | |
| WO2009131282A1 (en) | Method for production of beer using unhulledand rice and rice beer thereof | |
| WO2020078126A1 (en) | Alcohol/ester-balanced all-malt pilsner beer and preparation method therefor | |
| CN107557224A (en) | A kind of honey raisin tree health lycium chinense and its brewing method | |
| CN114181790B (en) | Preparation method of hop-flavored all-amino-acid low-alcohol beer | |
| JP2004024151A (en) | Method for producing beer taste beverage and beer taste beverage | |
| WO2020078123A1 (en) | Hop aroma-type wholewheat pilsner beer and preparation method therefor | |
| CN111560304A (en) | SOD active wine containing superoxide dismutase | |
| CN108165501B (en) | Saccharomyces cerevisiae strain and culture method and application thereof | |
| CN105861272B (en) | The preparation method of malt vinegar | |
| CN109852501B (en) | Healthy light beer saccharification formula, beer obtained by same and preparation method of beer | |
| JP2007014334A (en) | Liquors of starchy raw material using grated japanese radish and method for producing the same | |
| CN113811194A (en) | Beer-flavored fermented malt beverage | |
| CN107523469A (en) | It is a kind of to reduce the brewage process precipitated in finished product vinegar | |
| CN114606152A (en) | Bacillus belgii, microbial agent and application thereof | |
| CN110951558A (en) | Preparation method and application of highland barley beer foam-enlarging agent | |
| CN110777024A (en) | Pure brewed beer with malt as raw material and brewing method thereof | |
| CN110938511A (en) | Nutritional health yellow wine and brewing method thereof | |
| CN107988090B (en) | Functional microorganism combined microbial inoculum and application thereof | |
| JP2020054381A (en) | Beer taste beverage and production method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |