CN112063465A - 叶黄素酯啤酒及其制备方法 - Google Patents
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- KBPHJBAIARWVSC-RGZFRNHPSA-N lutein Chemical compound C([C@H](O)CC=1C)C(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\[C@H]1C(C)=C[C@H](O)CC1(C)C KBPHJBAIARWVSC-RGZFRNHPSA-N 0.000 title claims abstract description 54
- 235000013405 beer Nutrition 0.000 title claims abstract description 44
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 36
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 239000000843 powder Substances 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 19
- 230000008569 process Effects 0.000 claims abstract description 15
- 239000003094 microcapsule Substances 0.000 claims abstract description 14
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000008694 Humulus lupulus Nutrition 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000000855 fermentation Methods 0.000 claims description 37
- 230000004151 fermentation Effects 0.000 claims description 37
- 238000001816 cooling Methods 0.000 claims description 30
- 238000009835 boiling Methods 0.000 claims description 17
- 238000001914 filtration Methods 0.000 claims description 13
- 238000010438 heat treatment Methods 0.000 claims description 12
- 238000001556 precipitation Methods 0.000 claims description 12
- 238000002156 mixing Methods 0.000 claims description 9
- 238000011049 filling Methods 0.000 claims description 8
- ZCYVEMRRCGMTRW-UHFFFAOYSA-N 7553-56-2 Chemical compound [I] ZCYVEMRRCGMTRW-UHFFFAOYSA-N 0.000 claims description 6
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 6
- 238000005352 clarification Methods 0.000 claims description 6
- 238000001514 detection method Methods 0.000 claims description 6
- 229910052740 iodine Inorganic materials 0.000 claims description 6
- 239000011630 iodine Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 5
- 238000005406 washing Methods 0.000 claims description 5
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 claims description 4
- 229910052760 oxygen Inorganic materials 0.000 claims description 4
- 239000001301 oxygen Substances 0.000 claims description 4
- 238000005086 pumping Methods 0.000 claims description 4
- 230000009467 reduction Effects 0.000 claims description 4
- 238000010992 reflux Methods 0.000 claims description 4
- 239000008223 sterile water Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- GGWBHVILAJZWKJ-UHFFFAOYSA-N dimethyl-[[5-[2-[[1-(methylamino)-2-nitroethenyl]amino]ethylsulfanylmethyl]furan-2-yl]methyl]azanium;chloride Chemical group Cl.[O-][N+](=O)C=C(NC)NCCSCC1=CC=C(CN(C)C)O1 GGWBHVILAJZWKJ-UHFFFAOYSA-N 0.000 claims description 2
- 235000019640 taste Nutrition 0.000 abstract description 8
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000004185 liver Anatomy 0.000 abstract description 3
- 239000013543 active substance Substances 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 229960005375 lutein Drugs 0.000 description 6
- ORAKUVXRZWMARG-WZLJTJAWSA-N lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C ORAKUVXRZWMARG-WZLJTJAWSA-N 0.000 description 6
- 235000012680 lutein Nutrition 0.000 description 6
- 239000001656 lutein Substances 0.000 description 6
- KBPHJBAIARWVSC-XQIHNALSSA-N trans-lutein Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C(=CC(O)CC2(C)C)C KBPHJBAIARWVSC-XQIHNALSSA-N 0.000 description 6
- FJHBOVDFOQMZRV-XQIHNALSSA-N xanthophyll Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CC(O)CC1(C)C)C=CC=C(/C)C=CC2C=C(C)C(O)CC2(C)C FJHBOVDFOQMZRV-XQIHNALSSA-N 0.000 description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- 238000004062 sedimentation Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 238000004140 cleaning Methods 0.000 description 2
- 238000007599 discharging Methods 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 239000000047 product Substances 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
- 150000001298 alcohols Chemical class 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 235000019606 astringent taste Nutrition 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 238000013124 brewing process Methods 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 201000011529 cardiovascular cancer Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- 208000030533 eye disease Diseases 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002576 ketones Chemical class 0.000 description 1
- 229940107604 lutein esters Drugs 0.000 description 1
- 150000002658 luteins Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000002207 metabolite Substances 0.000 description 1
- 239000012452 mother liquor Substances 0.000 description 1
- 231100000956 nontoxicity Toxicity 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000011946 reduction process Methods 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 150000003568 thioethers Chemical class 0.000 description 1
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- C12C11/003—Fermentation of beerwort
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- C12C5/00—Other raw materials for the preparation of beer
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- C12C7/00—Preparation of wort
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- C12C7/00—Preparation of wort
- C12C7/14—Lautering, i.e. clarifying wort
- C12C7/16—Lautering, i.e. clarifying wort by straining
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- C12C7/00—Preparation of wort
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- C12C7/16—Lautering, i.e. clarifying wort by straining
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Abstract
本发明涉及一种叶黄素酯啤酒及其制备方法。所述叶黄素酯啤酒,以麦芽和水为主要原料,添加酒花和叶黄素酯微囊粉,通过酵母发酵而成,成品酒中叶黄素酯含量为0.001‑0.01mg/L。叶黄素酯啤酒与传统啤酒相比,苦涩感明显减少,口感清爽、口味醇和、色泽金黄、具有独特的风味,并具有养眼护肝的作用。叶黄素酯啤酒的制备方法比传统工艺更加简单,充分保留发酵后啤酒中富含的大量活性物质,使产品更加美味,营养丰富。
Description
技术领域
本发明涉及一种叶黄素酯啤酒及其制备方法。
背景技术
叶黄素(lutein)又名“植物黄体素”,是构成人眼视网膜黄斑区域的主要色素,其在人体内不能自主合成,必须从食物或补品中摄取。目前,叶黄素作为食品添加剂已得到广泛应用,其具有色泽鲜艳、无毒害、安全性高等特点,可降低眼疾病、心血管病、癌症的发病率。
艾尔精酿啤酒工艺发酵是以麦芽和水为主要原料,并添加酒花和酵母,经过糖化、过滤、煮沸冷却、发酵、再次过滤、杀菌等工艺过程制得。啤酒发酵是一个复杂的生化和物质转化过程,酵母主要的代谢产物是乙醇和二氧化碳,但也会形成一些列的发酵副产物,如醇类、酸类、酯类、酮类和硫化物等。这些发酵产物决定了啤酒的风味、泡沫、色泽和稳定性等各项理化性能,同时也赋予了啤酒典型的特色。啤酒的酒精含量较低,营养成分人体容易吸收利用。目前,具有保健功能的啤酒多有上市,但含有叶黄素酯的啤酒未见报导。
发明内容
本发明的一个目的是提供一种口感清爽,具有保肝、护眼功能的叶黄素酯啤酒。
本发明的另一个目的提供一种叶黄素酯啤酒的制备方法,该方法工序简单,参数易于控制。
叶黄素酯啤酒,以麦芽和水为主要原料,添加辅料,通过酵母发酵而成,辅料包括酒花和叶黄素酯微囊粉,成品酒中叶黄素酯含量为0.001-0.01mg/L。
优选的,叶黄素酯微囊粉为叶黄素酯含量为5%的叶黄素酯微囊粉。
优选的,麦芽为澳洲麦芽。
优选的,酒花为美国萨兹酒花。
酵母为德国的尔干酵母BE-256。
叶黄素酯啤酒的制备方法包括以下步骤:
A. 糖化:将质量比1:3.5的麦芽和水进行糖化处理,制得糖化醪;
B. 过滤:先用水预热过滤槽筛板,再将糖化醪倒入过滤槽,形成过滤层后打回流,当糖化醪开始清亮时,用78℃的水匀速洗糟2次,并与麦汁混合;
C. 煮沸:将过滤后的麦汁打入煮沸罐,进行煮沸,煮沸时间为70min;
D. 降温:通过回旋沉淀槽对煮沸后的麦汁进行三次工艺澄清和降温,麦汁温度降至20℃;
E. 配制酵母液:将无菌水煮沸并冷却至20℃,加入干酵母粉混合,静置15 min后摇匀,干酵母粉与水的质量比为0.8 :1;
F.发酵:将步骤C的麦汁泵入发酵罐,向罐内加入步骤D活化好的酵母液,酵母液与麦汁体积比1:100,向罐内充氧,酵母液与麦汁充分混合,先进行主发酵,发酵温度20℃,发酵时间2-3 d;当麦汁糖度降至5°P时,加入酒花和叶黄素酯微囊粉, 每升麦汁添加5%的叶黄素酯微囊粉0.1-1g,然后封罐进行二次发酵,发酵温度28-30℃,发酵时间 5-7d;罐内压力升至0.14-0.16 MPa,进行双乙酰还原;最后进行封罐低温发酵,发酵温度0-5℃,发酵时间20d;
G.灌装:将发酵后的啤酒装瓶。
优选的,步骤A的糖化过程包括以下步骤:边投料边搅拌,控制醪液温度为52℃,保持30 min,将醪液升温至65℃,保持40min,再将醪液升温至72℃,保持20min,进行碘检合格后,升温至78℃。
优选的,步骤 B的预热过滤槽筛板过程是将78-82℃的热水加到过滤槽中,水没过筛板;可以排出里面的空气并对筛板预热。
优选的,步骤 D的三次工艺澄清和降温过程包括以下步骤:将煮沸后麦汁转移至回旋沉淀槽,静置20min,分离热凝固物获得澄清麦汁,采用已灭菌的盘管式换热器将麦汁温度降至80℃, 再通过回旋沉淀槽澄清麦汁,经过30min麦汁温度降至50℃,第三次通过回旋沉淀槽澄清麦汁,经过20min将麦汁温度降至20℃。
发明的有益效果
本发明是在现有的啤酒原料基础上添加叶黄素酯微囊粉,让啤酒具有了保健功能:人们通过饮用啤酒吸收其中的叶黄素酯并转化为人体必须的叶黄素,叶黄素通过其抗氧化作用减轻酒精对肝的损伤,并起到养护眼睛的作用。本发明与不添加叶黄素酯的啤酒相比,苦涩感明显减少,使啤酒的口感更加清爽、口味醇和、色泽金黄、具有独特的风味。本发明省去了传统的艾尔精酿啤酒工艺发酵后的离心过滤和杀菌步骤,生产过程容易操作,工艺易于控制,且充分保留发酵后啤酒中富含的大量活性物质,叶黄素酯因低温发酵不会损失,使产品更加美味,营养丰富。
具体实施方式
下面对本发明的具体实施方式作进一步说明。以下实施例用于帮助理解本发明,但并不构成对本发明的限定。本发明所采用的原料均为市售。
实施例1
叶黄素酯啤酒的制备方法包括以下步骤:
A. 糖化:将质量比1:3.5的麦芽和水进行糖化处理,边投料边搅拌,控制醪液温度为52℃,保持30 min,将醪液升温至65℃,保持40min,再将醪液升温至72°C,保持20min,进行碘检,如果碘检不合格,延长72°C保温时间,在碘检合格后,将醪液升温至78℃,制得糖化醪;
B. 过滤:将78℃的热水加到过滤槽中,水没过筛板,排出里面的空气并对筛板预热,再将糖化醪倒入过滤槽,静置20 min,形成过滤层,然后打回流,当糖化醪开始清亮时,用78℃的水匀速洗糟2次,整个过程过滤速度应稳定,保证麦汁清亮,洗糟水与麦汁混合;
C. 煮沸:将过滤后的麦汁打入煮沸罐,进行煮沸,煮沸时间为70min,将麦汁里面的一些杂菌处理干净;
D. 降温:通过回旋沉淀槽对煮沸后的麦汁进行三次工艺澄清和降温,即先将煮沸后麦汁转移至回旋沉淀槽,静置20min,分离热凝固物获得澄清麦汁,采用已灭菌的盘管式换热器将麦汁温度降至80℃, 再通过回旋沉淀槽澄清麦汁,经过30min麦汁温度降至50℃,第三次通过回旋沉淀槽澄清麦汁,经过20min将麦汁温度降至20℃;
E. 配制酵母液:将无菌水煮沸并冷却至20℃,加入干酵母粉混合,静置15 min后摇匀,干酵母粉与水的质量比为0.8 :1;
F.发酵:将步骤C的麦汁泵入发酵罐,向罐内加入步骤D活化好的酵母液,酵母液与麦汁体积比1:100,向罐内充氧,酵母液与麦汁充分混合,接种后的酵母浓度应≥1.2x107个/ml。先进行主发酵,发酵温度20℃,发酵时间2d;当麦汁糖度降至5°P时,干投萨兹酒花和叶黄素酯微囊粉,每升麦汁添加5%的叶黄素酯微囊粉0.1g,每升麦汁添加酒花1.2g,然后进行封罐二次发酵,能够充分保留啤酒花和叶黄素酯所有的香气和味道,发酵温度28℃,发酵时间7d;发酵后罐内压力升至0.14-0.16 MPa进行双乙酰还原;当双乙酰含量≤0.08 mgL时, 将麦汁降温至0-5℃, 罐内压力控制在0.12-0.14 MPa,进行低温发酵,发酵时间为20d,在发酵时间超过7d后,酒体发酵成熟,无需过滤,继续保持相同的温度与压力,当压力不足0.12MPa时,及时补充CO2,保证啤酒的口感;
G.灌装:将发酵后的啤酒装瓶,即得叶黄素酯啤酒,其中叶黄素酯含量为0.001mg/L。
实施例2
叶黄素酯啤酒的制备方法包括以下步骤:
A. 糖化:将质量比1:3.5的麦芽和水进行糖化处理,边投料边搅拌,控制醪液温度为52℃,保持30 min,将醪液升温至65℃,保持40min,再将醪液升温至72°C,保持20min,进行碘检合格后,升温至78℃,制得糖化醪;
B. 过滤:将82℃的热水加到过滤槽中,水没过筛板,排出里面的空气并对筛板预热,再将糖化醪倒入过滤槽,静置20 min,形成过滤层,然后打回流,当糖化醪开始清亮时,用78℃的水匀速洗糟2次,整个过程过滤速度应稳定,保证麦汁清亮,洗糟并水与麦汁混合;
C. 煮沸:将过滤后的麦汁打入煮沸罐,进行煮沸,煮沸时间为70min,将麦汁里面的一些杂菌处理干净;
D. 降温:通过回旋沉淀槽对煮沸后的麦汁进行三次工艺澄清和降温,先将煮沸后麦汁转移至回旋沉淀槽,静置20min,分离热凝固物获得澄清麦汁,采用已灭菌的盘管式换热器将麦汁温度降至80℃, 再通过回旋沉淀槽澄清麦汁,经过30min麦汁温度降至50℃,第三次通过回旋沉淀槽澄清麦汁,经过20min将麦汁温度降至20℃;
E. 配制酵母液:将无菌水煮沸并冷却至20℃,加入干酵母粉混合,静置15 min后摇匀,干酵母粉与水的质量比为0.8 :1;
F.发酵:将步骤C的麦汁泵入发酵罐,向罐内加入步骤D活化好的酵母液,酵母液与麦汁体积比1:100,向罐内充氧,酵母液与麦汁充分混合,接种后的酵母浓度应≥1.2x107个/ml。先进行主发酵,发酵温度20℃,发酵时间3d;当麦汁糖度降至5°P时,干投萨兹酒花和叶黄素酯微囊粉,每升麦汁添加5%的叶黄素酯微囊粉1g,每升麦汁添加酒花1.2g,然后进行二次发酵,发酵温度30℃,发酵时间 5d;发酵后罐内压力升至0.14-0.16 MPa进行双乙酰还原;当双乙酰含量≤0.08 mgL时, 麦汁降温至0-5℃, 罐内压力控制在0.12-0.14 MPa,进行低温发酵,发酵时间20d,发酵时间超过7d后,酒体发酵成熟,无需过滤,继续保持相同的温度与压力,当压力不足0.12 MPa时,及时补充CO2,保证啤酒的口感;
G.灌装:将发酵后的啤酒装瓶,即得叶黄素酯啤酒,其中叶黄素酯含量为0.01mg/L。
Claims (9)
1.一种叶黄素酯啤酒,以麦芽和水为主要原料,添加辅料,通过酵母发酵而成,其特征在于辅料包括酒花和叶黄素酯微囊粉,成品酒中叶黄素酯含量为0.001-0.01mg/L。
2.如权利要求1所述的叶黄素酯啤酒,其特征在于叶黄素酯微囊粉为叶黄素酯含量为5%的叶黄素酯微囊粉。
3.如权利要求1所述的叶黄素酯啤酒,其特征在于麦芽为澳洲麦芽。
4.如权利要求1所述的叶黄素酯啤酒,其特征在于酒花为美国萨兹酒花。
5.如权利要求1所述的叶黄素酯啤酒,其特征在于酵母为德国的尔干酵母BE-256。
6.如权利要求1-5任意一项所述的叶黄素酯啤酒的制备方法,包括以下步骤:
A. 糖化:将质量比1:3.5的麦芽和水进行糖化处理,制得糖化醪;
B. 过滤:先用水预热过滤槽筛板,再将糖化醪倒入过滤槽,形成过滤层后打回流,当糖化醪开始清亮时,用78℃的水匀速洗糟2次,并与麦汁混合;
C. 煮沸:将过滤后的麦汁打入煮沸罐,进行煮沸,煮沸时间为70min;
D. 降温:通过回旋沉淀槽对煮沸后的麦汁进行三次工艺澄清和降温,麦汁温度降至20℃;
E. 配制酵母液:将无菌水煮沸并冷却至20℃,加入干酵母粉混合,静置15 min后摇匀,干酵母粉与水的质量比为0.8 :1;
F.发酵:将步骤C的麦汁泵入发酵罐,向罐内加入步骤D活化好的酵母液,酵母液与麦汁体积比1:100,向罐内充氧,酵母液与麦汁充分混合,先进行主发酵,发酵温度20℃,发酵时间2-3 d;当麦汁糖度降至5°P时,加入酒花和叶黄素酯微囊粉, 每升麦汁添加5%的叶黄素酯微囊粉0.1-1g,然后封罐进行二次发酵,发酵温度28-30℃,发酵时间 5-7d;罐内压力升至0.14-0.16 MPa,进行双乙酰还原;最后进行封罐低温发酵,发酵温度0-5℃,发酵时间20d;
G.灌装:将发酵后的啤酒装瓶。
7.如权利要求6所述的叶黄素酯啤酒的制备方法,步骤A的糖化过程包括以下步骤:边投料边搅拌,控制醪液温度为52℃,保持30 min,将醪液升温至65℃,保持40min,再将醪液升温至72℃,保持20min,进行碘检合格后,升温至78℃。
8.如权利要求6所述的叶黄素酯啤酒的制备方法,步骤 B的预热过滤槽筛板过程是将78-82℃的热水加到过滤槽中,水没过筛板;可以排出里面的空气并对筛板预热。
9.如权利要求6所述的叶黄素酯啤酒的制备方法,步骤 D的三次工艺澄清和降温过程包括以下步骤:将煮沸后麦汁转移至回旋沉淀槽,静置20min,分离热凝固物获得澄清麦汁,采用已灭菌的盘管式换热器将麦汁温度降至80℃, 再通过回旋沉淀槽澄清麦汁,经过30min麦汁温度降至50℃,第三次通过回旋沉淀槽澄清麦汁,经过20min将麦汁温度降至20℃。
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