CN115595221A - Method for removing bitter substances of hops in beer yeast paste - Google Patents
Method for removing bitter substances of hops in beer yeast paste Download PDFInfo
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- CN115595221A CN115595221A CN202211424968.8A CN202211424968A CN115595221A CN 115595221 A CN115595221 A CN 115595221A CN 202211424968 A CN202211424968 A CN 202211424968A CN 115595221 A CN115595221 A CN 115595221A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12F—RECOVERY OF BY-PRODUCTS OF FERMENTED SOLUTIONS; DENATURED ALCOHOL; PREPARATION THEREOF
- C12F3/00—Recovery of by-products
- C12F3/06—Recovery of by-products from beer and wine
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12N—MICROORGANISMS OR ENZYMES; COMPOSITIONS THEREOF; PROPAGATING, PRESERVING, OR MAINTAINING MICROORGANISMS; MUTATION OR GENETIC ENGINEERING; CULTURE MEDIA
- C12N1/00—Microorganisms, e.g. protozoa; Compositions thereof; Processes of propagating, maintaining or preserving microorganisms or compositions thereof; Processes of preparing or isolating a composition containing a microorganism; Culture media therefor
- C12N1/14—Fungi; Culture media therefor
- C12N1/16—Yeasts; Culture media therefor
- C12N1/18—Baker's yeast; Brewer's yeast
-
- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12R—INDEXING SCHEME ASSOCIATED WITH SUBCLASSES C12C - C12Q, RELATING TO MICROORGANISMS
- C12R2001/00—Microorganisms ; Processes using microorganisms
- C12R2001/645—Fungi ; Processes using fungi
- C12R2001/85—Saccharomyces
- C12R2001/865—Saccharomyces cerevisiae
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Abstract
The invention provides a method for removing hop bitter substances in beer yeast paste, belongs to the technical field of yeast debitterizing processes, and can solve the technical problem that the yeast recovery rate is low due to large yeast loss amount caused by the traditional debitterizing process. The technical scheme comprises the following steps: centrifuging the beer yeast paste to be debittered, and collecting yeast paste precipitate; re-dissolving the yeast paste precipitate according to a certain water-material ratio to obtain yeast turbid liquid; according to a hop bitter substance reduction regression equation, calculating the amount of tannase to be added, adding the tannase to the yeast emulsion, carrying out debittering reaction under certain conditions to obtain debittered yeast emulsion, and measuring the reduction of the hop bitter substances in the debittered yeast emulsion. The invention can be applied to the yeast debitterizing process.
Description
Technical Field
The invention belongs to the technical field of yeast debitterizing processes, and particularly relates to a method for removing hop bitter substances in beer yeast paste.
Background
After brewing, because the waste yeast paste has more impurities and poor quality, a large-scale brewery can use the waste yeast paste as animal feed after drying the waste yeast paste, and a small-scale brewery can directly discharge the waste yeast paste into a sewer pipe as waste liquid, so that the environment is polluted, and the waste of biological resources is caused, and therefore, how to realize the recycling of the beer yeast paste is the key point for solving the problems.
Because a large amount of hop resin substances are remained in the waste yeast paste, particularly in the yeast paste with residual alpha-acid and iso-alpha-acid, the yeast paste has heavy bitter taste, the reutilization of the yeast paste is influenced, and the reprocessed product of the beer yeast paste has bitter taste and other peculiar smells. The current common debittering methods such as NaOH and tartaric acid depend on a water washing mode, the loss rate of solid matters is up to more than 50% after different industrial treatment modes, the reutilization value of yeast paste is seriously influenced, and nutrient substances and products which can be extracted and utilized by beer yeast paste are greatly reduced.
Therefore, the research of the efficient debitterizing process of the waste yeast paste is the key point for comprehensively utilizing the beer yeast and improving the use value of the beer yeast.
Disclosure of Invention
The invention provides a method for efficiently removing hop bitter substances in waste yeast paste, aiming at the technical problem that the yeast recovery rate is lower due to larger yeast loss amount caused by the traditional debittering process.
In order to achieve the purpose, the invention adopts the technical scheme that:
a method for removing hop bitter substances in beer yeast paste, wherein the beer yeast paste is yeast recovered after brewing, comprises the following steps:
centrifuging the beer yeast paste to be debittered, and collecting yeast paste precipitate;
re-dissolving the yeast sludge precipitate according to a certain water-material ratio to obtain yeast turbid liquid;
according to a hop bitter substance decline regression equation, calculating the amount of tannase to be added, adding the tannase to the yeast turbid liquid, carrying out debittering reaction under certain conditions to obtain debittered yeast turbid liquid, and measuring the decline of hop bitter substances in the debittered yeast emulsion;
wherein the regression equation of the reduction amount of the bitter substances of the hops is as follows:
Y＝39.851+25.984α+3.595t；
wherein Y is the reduction amount of the bitter substances of the hops, in ppm, alpha is the addition amount of tannase in mass percent, and t is the reaction time in hours.
In one embodiment, when the content of hop bitter substances in the beer yeast paste to be debittered is 50-70ppm, tannase accounting for the dry substances of yeast paste precipitate is added into the yeast paste suspension, and the yeast paste suspension is subjected to constant temperature reaction for 5-7 h at the temperature of 50-60 ℃ with the total mass of 0.1-0.3% of the dry substances.
In one embodiment, when the content of hop bitter substances in the beer yeast paste to be debittered is 70-120ppm, tannase accounting for the dry substances of yeast paste precipitate is added into the yeast paste suspension, and the yeast paste suspension is reacted for 7-9 h at a constant temperature of 50-60 ℃ with the total mass of 0.5-0.7% of the dry substances.
In one embodiment, when the content of hop bitter substances in the beer yeast paste to be debittered is more than 120ppm, tannase accounting for the dry substances of yeast paste sediment and accounting for 1.0-2.0% of the total mass of the dry substances is added into the yeast paste, and the mixture is reacted for 5-7 h at the constant temperature of 50-60 ℃.
In a preferred embodiment, when the content of hop bitter substances in the beer yeast paste to be debittered is more than 120ppm, tannase accounting for dry substances of yeast paste precipitate and accounting for 1.0 percent of the total mass of dry substances is added into the yeast turbid liquid, and the yeast turbid liquid after debittering is obtained after constant temperature reaction at 60 ℃ for 7 hours.
In one embodiment, the yeast slurry is prepared at a centrifugation speed of 5000rpm to 7000rpm.
In one embodiment, when the yeast emulsion is prepared, the yeast emulsion is obtained by redissolving clear water and the yeast paste sediment according to the water-material ratio of (10-20) to 1 and homogenizing.
In one embodiment, the reduction in hop bittering material is the total reduction in alpha acids and iso-alpha acids.
In one embodiment, the debittered yeast emulsion can be directly used for extracting a plurality of functional components, wherein the functional components comprise yeast extract and zymosan.
The invention also provides an application of tannase in removing hop bitter substances in the beer yeast paste, more than 90% of hop bitter substances in the beer yeast paste can be removed by adding 0.3% -2.0% of tannase into the beer yeast paste and reacting for 5-9 h at a constant temperature of 50-60 ℃, the solid recovery rate is more than 99%, and the hop bitter substances are the total amount of alpha acid and iso-alpha acid.
Compared with the prior art, the invention has the advantages and positive effects that:
1. according to the method for removing hop bitter substances in beer yeast paste, a proper amount of tannase is added into a yeast emulsion for debittering reaction for the first time, so that excessive loss of yeast solid is avoided while bitter substances (mainly alpha acid and iso-alpha acid) in yeast are effectively removed, the recycling value of the yeast paste is improved, and the extraction of nutrient substances in the beer yeast paste in the later period is facilitated;
2. the method for removing the bitter substances of the hops in the beer yeast paste has the characteristics of simple and convenient process, convenient operation, small consumption of debittering medium, good debittering effect and the like.
Drawings
FIG. 1 is a graph showing the change of the hop bittering material content of the granulated hops with time in the debittering test with CGTase as the debittering agent, as provided in the example of the present invention;
FIG. 2 is a graph showing the change of the hop bittering material content of the particulate hops with time in the debittering test using tannase as the debittering agent, as provided in the example of the present invention;
FIG. 3 is a graph showing the change of the hop bitter content of the particulate hop with time, when the debittering test is carried out with chitosan and carboxymethyl chitosan as the debittering agents, respectively, as provided in the example of the present invention;
FIG. 4 is a graph showing the change of the hop bittering material content of the particulate hops with time in the debittering test with beta-cyclodextrin as the debittering medium according to the example of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The embodiment of the invention provides a method for removing hop bitter substances in beer yeast paste, wherein the beer yeast paste is yeast recovered after brewing, and the method comprises the following steps:
s1, centrifuging beer yeast paste to be debittered, and collecting yeast paste precipitate;
in the step S1, the brewer' S yeast to be debittered is enriched by centrifugation, and yeast mud precipitate is collected for subsequent reaction, wherein the centrifugation speed is 5000-7000 rpm, and the rotation speed is preferably 5000rpm.
S2, redissolving the yeast mud precipitate according to a certain water-material ratio to obtain yeast turbid liquid;
and in the step S2, redissolving the collected yeast mud sediment by using clean water, wherein the clean water and the yeast mud sediment are redissolved according to the water-material ratio of (10-20): 1 when the yeast emulsion is prepared, and the yeast mud liquor is obtained after homogenization treatment, wherein the water-material ratio of the clean water to the yeast mud sediment is preferably 20.
S3, calculating the amount of tannase to be added according to a hop bitter substance reduction regression equation, adding the tannase to the yeast turbid liquid, carrying out debittering reaction under certain conditions to obtain debittered yeast turbid liquid, and measuring the reduction amount of hop bitter substances in the debittered yeast turbid liquid;
wherein the regression equation of the reduction amount of the bitter substances of the hops is as follows:
Y＝39.851+25.984α+3.595t；
wherein Y is the reduction amount of the bitter substances of the hops, in ppm, alpha is the adding amount of the tannase, in mass percent, and t is the reaction time, in hours.
In the step S3, a regression equation of the reduction amount of the bitter substances of hops is given, and in consideration of different manufacturers or technicians' requirements for the reduction amount of the bitter substances of hops, the invention provides a regression equation, and a technician in the field can select an appropriate amount of tannase and an appropriate reaction time according to actual production needs, for example, the amount of tannase can be increased or decreased appropriately to achieve the purpose of adjusting the enzymolysis time.
Based on the above, the present invention provides a method for removing bitter substances from hops in beer yeast paste, wherein the bitter substances of the yeast deep-processed product are derived from hops resin, namely, alpha acid and iso-alpha acid, so that the present invention firstly needs to overcome the technical problem of finding a debittering medium which can efficiently remove bitter substances from the yeast hops without affecting the content of yeast solid matters, and obviously, the traditional sodium hydroxide or tartaric acid can not meet the above requirements.
Through test comparison, the CGTase can effectively reduce the content of bitter substances in hops, and alpha acid is preferentially involved in the reaction, but the types of the alpha acid mainly involved in the reaction are limited, and are mainly humulone and adhumulone; when chitosan is used as a debittering medium to perform debittering reaction with hops, the content of alpha acid and isoalpha acid in the hops is not obviously changed, so that the chitosan is not an ideal debittering medium; when the carboxymethyl chitosan is debittered, the reduction of the iso-alpha acid is obvious; the isoadhumulone is completely consumed within 30min, but the alpha acid is not obviously changed; when the beta cyclodextrin is used as a debittering medium to perform debittering reaction with the hops, the bitter substances of the hops are not obviously changed, however, when the tannase is used for debittering, the content of the bitter substances of the hops can be effectively reduced (and the alpha acid preferentially participates in the reaction), the alpha acid containing the chorthodim, the humulone and the adhumulone participates in the relevant reaction, and simultaneously the solid content of the yeast can be kept to the maximum extent, so that the tannase is more ideal for recovering the yeast for debittering by taking the tannase as the debittering medium compared with other debittering media.
It should be added that the present invention also applies to the debittering reaction of yeasts for the first time by using tannase as a debittering agent. Among them, tannase, also called tannase, is a tanninyl hydrolase which has a hydrolyzing effect on an acid having two phenolic groups, such as tannic acid. The enzyme can be produced by mold, such as Aspergillus niger and Aspergillus oryzae. The invention can be used for treating tannin and protein in beer and wine to make the tannin and protein clear and transparent, and can also be used for removing the astringent taste of persimmons and the like, and can be used for manufacturing instant tea to prevent fermented tea from being turbid, but because the alpha acid and the iso-alpha acid of hop bitter substances do not have diphenol rings or tannic acid structures, the substances are preliminarily analyzed from the aspect of tannase action principle and are not suitable for hydrolyzing hop resin substances.
Next, in the face of beer yeast paste with different hop bitter substance contents, the invention respectively provides debittering conditions matched with the beer yeast paste, and the debittering conditions are specifically as follows:
when the content of hop bitter substances in the beer yeast paste to be debittered is 50-70ppm, based on the deposited dry matter of the yeast paste, tannase with the mass of 0.1-0.3 percent of the total mass of the dry matter, preferably 0.3 percent, is added into the yeast paste liquid, and the mixture reacts for 5-7 hours at the constant temperature of 50-60 ℃, so that the content of the hop bitter substances in the beer yeast paste can be reduced by more than 90 percent, and the solid recovery rate is more than 99 percent;
when the content of hop bitter substances in the beer yeast paste to be debittered is 70-120ppm, based on the dry matter of yeast paste sediment, tannase with the total mass of 0.5-0.7% of the dry matter is added into the yeast turbid liquid, preferably 0.5%, and the mixture is reacted for 7-9 h at the constant temperature of 50-60 ℃, so that the content of the hop bitter substances in the beer yeast paste can be reduced by more than 90%, and the solid recovery rate is more than 99%;
when the content of hop bitter substances in the beer yeast paste to be debittered is more than 120ppm, tannase accounting for the dry substances of yeast paste sediment and accounting for 1.0-2.0 percent of the total mass of the dry substances is added into the yeast paste turbid liquid, preferably 1.0 percent, and the reaction is carried out for 5-7 hours at the constant temperature of 50-60 ℃, so that the content of the hop bitter substances in the beer yeast paste can be reduced by more than 90 percent, and the solid recovery rate is more than 99 percent.
In a preferred embodiment, when the content of hop bitter substances in the beer yeast paste to be debittered is more than 120ppm, tannase accounting for dry substances of yeast paste sediment and accounting for 1.0 percent of the total mass of dry substances is added into the yeast turbid liquid, and the yeast turbid liquid after debittering is obtained after the constant temperature reaction at 60 ℃ for 7 hours.
In a specific embodiment, the reduction in hop bittering material is the total reduction in alpha acids and iso-alpha acids.
In a specific embodiment, the debitterized yeast emulsion can be directly used for extracting and utilizing various functional components, wherein the functional components comprise yeast extract and zymosan.
The invention also provides an application of tannase in removing hop bitter substances in the beer yeast paste, more than 90% of hop bitter substances in the beer yeast paste can be removed by adding 0.3% -2.0% of tannase into the beer yeast paste and reacting for 5-9 h at a constant temperature of 50-60 ℃, the solid recovery rate is more than 99%, and the hop bitter substances are the total amount of alpha acid and iso-alpha acid.
In order to more clearly and specifically describe the method for removing hop bitter substances from beer yeast paste provided by the embodiments of the present invention, the following description will be made with reference to the specific embodiments.
Example 1
This example provides a method for removing bitter substances from hops in brewer's yeast paste, which is a yeast recovered after brewing, and specifically includes:
(1) Centrifuging the beer yeast paste to be debittered, collecting yeast paste precipitate, and determining the content of hop bitter substances (namely alpha acid and isoalpha acid) in the yeast paste precipitate to be within a range of 50-70ppm by adopting an HPLC method;
(2) Re-dissolving the yeast paste precipitate according to a certain water-material ratio to obtain yeast turbid liquid;
(3) Adding tannase accounting for dry matters precipitated by the yeast paste into the yeast turbid liquid, wherein the tannase accounts for 0.3% of the total mass of the dry matters, reacting for 5 hours at a constant temperature of 60 ℃ to obtain the debitterized yeast turbid liquid, measuring the reduction amount of hop bitter substances in the debitterized yeast emulsion, and calculating that the reduction amount of the hop bitter substances in the beer yeast paste is more than 90%, and the solid recovery rate is more than 99%.
Example 2
This example provides a method for removing bitter substances from hops in brewer's yeast paste, which is a yeast recovered after brewing, and specifically includes:
(1) Centrifuging the beer yeast paste to be debittered, collecting yeast paste precipitate, and determining the content of hop bitter substances (namely alpha acid and isoalpha acid) in the yeast paste precipitate to be in a range of 70-120ppm by adopting an HPLC method;
(2) Re-dissolving the yeast paste precipitate according to a certain water-material ratio to obtain yeast turbid liquid;
(3) Adding tannase accounting for dry matters precipitated by the yeast paste, wherein the tannase accounts for 0.5% of the total mass of the dry matters, reacting for 7-9 h at a constant temperature of 60 ℃ to obtain debittered yeast paste, measuring the reduction amount of hop bitter substances in the debittered yeast emulsion, and calculating that the reduction amount of the hop bitter substances in the beer yeast paste is more than 90% and the solid recovery rate is more than 99%.
Example 3
This example provides a method for removing bitter substances from hops in brewer's yeast paste, which is a yeast recovered after brewing, and specifically includes:
(1) Centrifuging the beer yeast paste to be debittered, collecting yeast paste precipitate, and determining the hop bitter substances (namely alpha acid and iso-alpha acid) content in the yeast paste precipitate to be more than 120ppm by adopting an HPLC method;
(2) Re-dissolving the yeast paste precipitate according to a certain water-material ratio to obtain yeast turbid liquid;
(3) Adding tannase accounting for dry matters precipitated by the yeast paste, wherein the tannase accounts for 1.0% of the total mass of the dry matters, reacting for 7 hours at a constant temperature of 60 ℃ to obtain debitterized yeast paste, measuring the reduction of hop bitter substances in the debitterized yeast paste, and calculating that the reduction of the hop bitter substances in the beer yeast paste is more than 90%, and the solid recovery rate is more than 99%.
Comparative example 1
The comparative example provides a method for debittering yeast paste by using NaOH, which specifically comprises the following steps:
centrifuging the beer yeast paste to be debittered, collecting yeast paste precipitate, and determining the content of hop bitter substances (namely alpha acid and isoalpha acid) in the yeast paste precipitate to be in a range of 70-120ppm by adopting an HPLC method;
the beer yeast paste is prepared by using 0.5 percent NaOH solution, the water-material ratio is 2, the pH value is not larger than 1, 13.1, the mixture is shaken for 10min and mixed evenly, the mixture is washed by clear water for 1 time after centrifugation (the solid recovery rate is only about 30 percent when the mixture is mostly 3 times in actual industrial production), and the content of hop bitter substances in the beer yeast paste is reduced by 87.1 percent and the solid recovery rate is 69.2 percent through calculation.
Comparative example 2
The comparative example provides a method for debittering yeast paste by using tartaric acid, which specifically comprises the following steps:
centrifuging the beer yeast paste to be debittered, collecting yeast paste precipitate, and determining the content of hop bitter substances (namely alpha acid and isoalpha acid) in the yeast paste precipitate to be in a range of 70-120ppm by adopting an HPLC method.
The beer yeast paste is prepared by using 5% tartaric acid solution with the water-material ratio of 10 to 1, shaking for 30min, mixing uniformly, centrifuging, washing for 1 time by using clear water, and calculating to reduce the hop bitter substance content in the beer yeast paste by 73.3% and achieve a solid recovery rate of 65.6%.
TABLE 1 EXAMPLES 1-4 Debittering test results statistics for brewers' yeast paste
| Reduction of hop bitter content | Solid recovery rate | |
| Example 1 | ＞90％ | ＞99％ |
| Example 2 | ＞90％ | ＞99％ |
| Example 3 | ＞90％ | ＞99％ |
| Comparative example 1 | 87.1％ | 69.2％ |
| Comparative example 2 | 73.3％ | 65.6％ |
From the analysis of the above data, it can be seen that the reduction of the hop bitter content by the NaOH yeast paste debittering method as shown in comparative example 1 is 87.1% and the solid recovery is only 69.2%, and that the reduction of the hop bitter content by the tartaric yeast paste debittering method as shown in comparative example 2 is 73.3% and the solid recovery is only 65.6%, which means that the above two conventional debittering methods are not only ineffective in removal but also cause a large loss of yeast solids. The debittering method disclosed in the embodiment 1-3 of the invention is used for debittering the yeast paste, so that the bitter substances of the hops can be efficiently debittered, and the loss of yeast solids can not be caused.
Example 4
The embodiment provides a process for establishing a regression equation of the reduction amount of the bitter substances of the hops, the regression equation is established according to the six sigma principle, and the regression equation is matched by a multi-factor experiment carried out by utilizing Minitab software, and the specific establishment process is as follows:
and (3) experimental design: in this example, the amount of tannase added and the reaction time were set as variables X1 and X2, respectively; wherein the content of the first and second substances,
based on yeast mud sediment dry matter, adding amount of tannase dry matter X1:0.3%,0.4%,0.5%;
isothermal reaction time X2:5h,6h,7h.
TABLE 2 multifactor test results
The results of the runs using the Minitab software are shown in table 2, which includes experimental factor design and observed results, combined with the data from the above table, and using the Minitab software to calculate the regression equation for the reduction in hop bittering based on the six sigma principle:
Y＝39.851+25.984α+3.595t；
wherein Y is the reduction amount of the bitter substances of the hops, in ppm, alpha is the addition amount of tannase in mass percent, and t is the reaction time in hours.
Accuracy verification analysis of regression equation:
TABLE 3 results of Linear regression analysis (n = 5)
Note: dependent variable: the content of bitter substances is reduced; D-W value: 1.101; * p <0.05 × p <0.01.
As can be seen from the above table, the linear regression analysis was performed using time and the amount of addition as independent variables and the amount of bitter substance reduction as dependent variables, and the model formula is: the reduction of bitter substances =39.851+3.595 × time +25.984 × tannase addition amount, and the model R square value is 0.976, which indicates that the time, tannase addition amount can explain the 97.6% change of the reduction of bitter substances. When the model was subjected to the F test, it was found that the model passed the F test (F =40.452, p =0.024 strainers of 0.05), which indicated that at least one of the tannase addition amounts had an influence on the content reduction of bitter substances;
further, the value of the regression coefficient for time was 3.595 (t =7.289, p =0.018 and-0.05), meaning that time has a significant positive influence on the decreased content of bitter substances. The regression coefficient value of the tannase addition amount was 25.984 (t =5.269, p =0.034< -0.05), indicating that the tannase addition amount has a significant positive influence on the reduced content of bitter substances.
In conclusion, the tannase added in all the cases had a significant positive influence on the reduction of the bitter taste substance content.
Example 5
The embodiment provides a debitterized medium screening test, which specifically comprises the following steps: .
And (3) experimental design:
(1) Debittering medium: CGTase, tannase, chitosan, carboxymethyl chitosan and beta-cyclodextrin;
(2) Debittering the subject: boiling the hop particles, and filtering to remove water to obtain the boiled hop particles;
(3) Grouping tests:
TABLE 4 Debittering Medium screening test groups
And (3) test results:
FIG. 1 is a graph of the change of the content of the bitter taste substance of hop with time in the debittering test of the experimental group 1 (CGTase group), from which it can be seen that when CGTase is used as debittering medium to perform debittering reaction with hop pellets, the debittering medium can effectively reduce the content of the bitter taste substance of hop, and alpha acid takes part in the reaction preferentially, and in combination with the right graph, it can be seen that the alpha acid mainly taking part in the reaction is humulone and adhumulone, but the content of the bitter taste substance of hop, isoalpha acid, is not changed significantly. Meanwhile, the solution precipitated by beta-cyclodextrin saturated precipitation is used as a glucose group donor, and the glycosylation reaction mainly occurs in the whole debitterizing reaction according to the judgment of a precipitation consumption experiment.
Fig. 2 is a graph showing the change of the content of the bitter substances in the hops with time in the debittering test of the experimental group 2 (tannase group), and it can be seen from the left graph that the content of the bitter substances in the hops can be effectively reduced and the alpha-acids preferentially participate in the reaction when the tannase is used as the debittering medium to perform the debittering reaction with the hop particles, and the right graph shows that the alpha-acids including the cohumulone, the humulone and the adhumulone all participate in the reaction.
In the attached figure 3, the left graph and the right graph are respectively the graphs of the change of the bitter substance content of the hops with time in the debittering tests of the experimental group 3 (chitosan group) and the experimental group 4 (carboxymethyl chitosan), and it can be seen from the left graph that when chitosan is used as a debittering medium to carry out debittering reaction with the hop particles, the alpha acid + iso-alpha acid content in the hop particles is not obviously changed, so that the better experimental result is not obtained in the yeast debittering process; however, the right graph is analyzed to find that the carboxymethyl chitosan can effectively reduce the content of bitter substances of the hops, and the decoloring effect of the carboxymethyl chitosan and the bitter substances of the hops is obvious; meanwhile, when the carboxymethyl chitosan is debittered, the reduction of the iso-alpha acid is obvious; the isoadhumulone is completely consumed within 30min, and the carboxyl or hydroxyl is supposed to participate in the reaction according to the structural characteristics of the carboxymethyl chitosan.
FIG. 4 is a graph showing the change of the content of the hop bitter substances with time in the debittering test of the experimental group 5 (beta cyclodextrin group), and it can be seen from the analysis of the graph that there is no significant change in the hop bitter substances, but the taste is slightly reduced and the decoloring effect is significant.
In conclusion, the screening test compares the debittering effect of five kinds of debittering media including tannase, and comprehensive comparison finds that the debittering reaction with the tannase as the debittering media is most ideal in the aspect of the debittering effect.
Claims (10)
1. A method for removing hop bitter substances in beer yeast paste is characterized in that the beer yeast paste is yeast recovered after brewing, and the method comprises the following steps:
centrifuging the beer yeast paste to be debittered, and collecting yeast paste precipitate;
re-dissolving the yeast sludge precipitate according to a certain water-material ratio to obtain yeast turbid liquid;
according to a hop bitter substance decline regression equation, calculating the amount of tannase to be added, adding the tannase to the yeast turbid liquid, carrying out debittering reaction under certain conditions to obtain debittered yeast turbid liquid, and measuring the decline of hop bitter substances in the debittered yeast emulsion;
wherein the regression equation of the reduction amount of the hop bitter substances is as follows:
Y＝39.851+25.984α+3.595t；
wherein Y is the reduction amount of the bitter substances of the hops, in ppm, alpha is the addition amount of tannase in mass percent, and t is the reaction time in hours.
2. The method for removing hop bitter substances in beer yeast paste as claimed in claim 1, wherein when the hop bitter substances content in the beer yeast paste to be debittered is 50-70ppm, tannase with 0.1-0.3% of the total mass of dry substances is added into the yeast paste liquid, based on the dry substances of yeast paste precipitate, and the mixture is reacted for 5-7 h at a constant temperature of 50-60 ℃.
3. The method for removing hop bitter substances in beer yeast paste as claimed in claim 1, wherein when the hop bitter substances content in the beer yeast paste to be debittered is 70-120ppm, tannase with 0.5% -0.7% of the total mass of dry substances is added into the yeast paste suspension based on the dry substances precipitated by the yeast paste, and the mixture is reacted for 7-9 h at a constant temperature of 50-60 ℃.
4. The method for removing hop bitter substances in beer yeast paste as claimed in claim 1, wherein when the hop bitter substances content in the beer yeast paste to be debittered is more than 120ppm, tannase with 1.0-2.0% of the total dry matter mass is added into the yeast paste liquid based on the dry matter of yeast paste precipitate, and the mixture is reacted for 5-7 h at a constant temperature of 50-60 ℃.
5. The method for removing hop bitter substances in beer yeast paste as claimed in claim 4, wherein when the hop bitter substances content in the beer yeast paste to be debittered is more than 120ppm, tannase accounting for dry substances of yeast paste precipitate is added into the yeast liquid in an amount of 1.0 percent of the total mass of dry substances, and the yeast liquid after debittering is obtained after constant temperature reaction at 60 ℃ for 7 hours.
6. The method for removing hop bittering in brewer's yeast mash according to claim 1, wherein the yeast mash sediment is prepared at a centrifuge speed of 5000-7000 rpm.
7. The method for removing hop bitter substances in beer yeast paste as claimed in claim 1, wherein the yeast emulsion is prepared by re-dissolving clear water and the yeast paste precipitate according to the water-material ratio of (10-20): 1, and homogenizing to obtain the yeast emulsion.
8. The method for removing hop bittering from brewer's yeast mash according to claim 1, wherein the hop bittering reduction is the total reduction of alpha acids and iso-alpha acids.
9. The method of claim 1, wherein the debittered yeast emulsion is directly used for extraction of a plurality of functional components, the functional components include yeast extract and zymosan.
10. The application of tannase in removing hop bitter substances in beer yeast paste is characterized in that more than 90% of hop bitter substances in the beer yeast paste can be removed by adding 0.3% -2.0% of tannase into the beer yeast paste and reacting for 5-9 h at the constant temperature of 50-60 ℃, the solid recovery rate is more than 99%, and the hop bitter substances are the total amount of alpha acid and iso-alpha acid.
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| CN101536772A (en) * | 2008-03-17 | 2009-09-23 | 济宁圣齐生物工程有限责任公司 | Large-scale industrialized technology for beer yeast extract |
| CN103349258A (en) * | 2013-07-02 | 2013-10-16 | 安徽省味之源生物科技有限公司 | Apparatus and manufacturing method for preparation of flavoring through combined usage of beans and beer yeast |
| CN106497729A (en) * | 2016-11-22 | 2017-03-15 | 德保县广鑫贸易有限公司 | A kind of brewing method of olive fruit fermented wine |
| CN106947662A (en) * | 2017-05-02 | 2017-07-14 | 广东新点实业有限公司 | A kind of fermented type emblic fruit wine and fruit vinegar and its production method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101536772A (en) * | 2008-03-17 | 2009-09-23 | 济宁圣齐生物工程有限责任公司 | Large-scale industrialized technology for beer yeast extract |
| CN103349258A (en) * | 2013-07-02 | 2013-10-16 | 安徽省味之源生物科技有限公司 | Apparatus and manufacturing method for preparation of flavoring through combined usage of beans and beer yeast |
| CN106497729A (en) * | 2016-11-22 | 2017-03-15 | 德保县广鑫贸易有限公司 | A kind of brewing method of olive fruit fermented wine |
| CN106947662A (en) * | 2017-05-02 | 2017-07-14 | 广东新点实业有限公司 | A kind of fermented type emblic fruit wine and fruit vinegar and its production method |
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