CN1635071A - Hygienic beer containing casein phospho-peptides and its prepration - Google Patents
Hygienic beer containing casein phospho-peptides and its prepration Download PDFInfo
- Publication number
- CN1635071A CN1635071A CN 200410067607 CN200410067607A CN1635071A CN 1635071 A CN1635071 A CN 1635071A CN 200410067607 CN200410067607 CN 200410067607 CN 200410067607 A CN200410067607 A CN 200410067607A CN 1635071 A CN1635071 A CN 1635071A
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- CN
- China
- Prior art keywords
- beer
- casein
- health
- phosphopeptide caseinate
- peptide
- Prior art date
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- Pending
Links
- 235000013405 beer Nutrition 0.000 title claims abstract description 57
- 239000005018 casein Substances 0.000 title claims abstract description 36
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 title claims abstract description 35
- 235000021240 caseins Nutrition 0.000 title claims abstract description 35
- 108010001441 Phosphopeptides Proteins 0.000 title claims abstract description 32
- 238000000855 fermentation Methods 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 8
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 239000000843 powder Substances 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 5
- 229940071162 caseinate Drugs 0.000 claims description 15
- 235000018102 proteins Nutrition 0.000 claims description 12
- 108090000623 proteins and genes Proteins 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 5
- 108010019160 Pancreatin Proteins 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 238000001035 drying Methods 0.000 claims description 4
- 230000007062 hydrolysis Effects 0.000 claims description 4
- 238000006460 hydrolysis reaction Methods 0.000 claims description 4
- 230000003301 hydrolyzing effect Effects 0.000 claims description 4
- 229940055695 pancreatin Drugs 0.000 claims description 4
- 238000005507 spraying Methods 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000005516 engineering process Methods 0.000 abstract description 4
- 239000006260 foam Substances 0.000 description 23
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 230000006870 function Effects 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 238000005187 foaming Methods 0.000 description 3
- 239000002932 luster Substances 0.000 description 3
- 235000015097 nutrients Nutrition 0.000 description 3
- 229920001184 polypeptide Chemical class 0.000 description 3
- 108090000765 processed proteins & peptides Chemical class 0.000 description 3
- 102000004196 processed proteins & peptides Human genes 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000014759 maintenance of location Effects 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 235000010755 mineral Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 238000005303 weighing Methods 0.000 description 2
- 241000283690 Bos taurus Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000011159 matrix material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000035807 sensation Effects 0.000 description 1
- 235000019615 sensations Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
Landscapes
- Peptides Or Proteins (AREA)
- Non-Alcoholic Beverages (AREA)
Abstract
The invention provides a hygienic beer containing Casein Phosphopeptides, wherein each liter of the beer contains 0.02-0.2g of Casein Phosphopeptides, its preparing process consists of preparing Casein Phosphopeptides powder through biological technology from casein, after the end of the post fermentation in the process of beer production and before filtration, charging Casein Phosphopeptides into the post-fermentation tank, agitating homogeneously, filtering, bottling, sterilizing to obtain the finished product.
Description
Technical field
The present invention relates to health-care beer of casein containing protein phospho-peptide and preparation method thereof, belong to field of food.
Background technology
Beer is one of optimum food of generally acknowledging, contained many compositions have nourishing function, as ionogen, VITAMIN, polypeptide class, polyose, multiple organic acid, phenol or letones, can promote the digestion and the absorption of human body, strengthen blood circulation, people's physique is strengthened.So beer is well suited for the matrix as functional food.
The foam characteristic of beer is one of a beer quality very important index, and high-quality beer should have good foam characteristic.Foam characteristic mainly refers to four aspects: latherability, head retention, foam are hung cup and foam outward appearance.Wherein, the latherability finger-type becomes foamy ability and foam height; Head retention is meant that foam is formed up to the time of lather collapse; Foam is hung cup and is meant that then foam is stranded in the ability of wall; The foam outward appearance is meant foamy color and luster and fine and smooth degree.Four aspects of foam characteristic are mutually related each other, for example. and the beer of latherability difference, other every performances are all weaker.Foaming properties well refers to promptly that the latherability of beer is good, the foam exquisiteness of formation, and the foam color and luster is pure white, and foam height can reach 1/3rd even 1/2nd of wine liquid measure, and lather collapse is very slow.The foam of hanging cup is more.
Along with the raising of people's living standard, the nutrient health-care function and the quality of beer are also had higher requirement.
Summary of the invention
The purpose of this invention is to provide health-care beer of a kind of casein containing protein phospho-peptide and preparation method thereof,, improve quality of beer with the nutrient health-care function of further enhancing beer.
The health-care beer of casein containing protein phospho-peptide of the present invention is characterized in that containing in every liter of beer the phosphopeptide caseinate that 0.02-0.2 restrains.
The preparation method of the health-care beer of casein containing protein phospho-peptide, step is as follows:
1) casein is joined in 4 times the water, under whipped state, regulate pH to 7.0, treat that casein is all after the dissolving, the pancreatin that adds the 0.1-1% of casein weight is hydrolyzed, the temperature that keeps hydrolyzed solution in the hydrolytic process is at 40 ℃, and pH is 7.0, after hydrolysis finishes, regulate the pH to 6.0 of hydrolyzed solution, the diatomite that adds the 1-10% of casein weight is warmed up to 90 ℃ and kept 10 minutes, filters afterwards, spraying drying obtains the phosphopeptide caseinate powder;
2) in the beer production, finish in secondary fermentation, before the filtration, phosphopeptide caseinate is dissolved in water, join in the secondary fermentation jar by the amount that contains 0.02-0.2 gram phosphopeptide caseinate in every liter of beer, stir, the conventional production process that continues beer then filters, bottling, sterilization obtain the health-care beer finished product of casein containing protein phospho-peptide.
Phosphopeptide caseinate (Casein Phosphopeptides, be called for short CPP) be to be raw material with the bovine casein, the polypeptide of the biologically active that makes by biotechnology can promote absorption and the utilization of human body to divalence mineral nutrients such as calcium, iron, zinc effectively.Simultaneously, CPP has better latherability and foam stable ability with its parent---casein is compared, and in pH value 2-10 scope, has good solubility.
CPP is made an addition in the beer, not only foam is more, finer and smoother, the extension cup is more lasting, the commodity of beer is significantly improved, and nutrient health-care function is also strengthened, the CPP that adds play promote that mineral nutrient absorbs in, also make the protein content of beer also improve, and the protein that increases is that molecular weight is the polypeptide of about 3000 medium chain, can not cause problems such as turbidity and precipitation, can not change the original color and luster of beer, local flavor and mouthfeel yet.
Embodiment
Embodiment 1
1) casein is joined in 4 times the water, dropping sodium solution under whipped state, regulate pH to 7.0, after treating that casein all dissolves, 0.1% the pancreatin that adds casein weight is hydrolyzed, keep the temperature of hydrolyzed solution at 40 ℃ in the hydrolytic process, and continuous dropping sodium solution, keeping pH is 7.0, after hydrolysis finishes, regulate the pH to 6.0 of hydrolyzed solution with hydrochloric acid, 1% the diatomite that adds casein weight is warmed up to 90 ℃ and kept 10 minutes, filters afterwards, spraying drying obtains the phosphopeptide caseinate powder;
2) in the beer production, finish at beer storage, before the filtration, take by weighing phosphopeptide caseinate according to the ratio that contains 0.02 gram in every liter of beer, join in the secondary fermentation jar after phosphopeptide caseinate is dissolved in water, stir, continue to filter according to the conventional production process of beer, bottling, sterilization obtain the health-care beer finished product of casein containing protein phospho-peptide.
The beer that makes is measured with the Haffman foaming test apparatus, the foamy time length is 206 seconds, and same technology not add the foam duration that the beer of CPP records be 202 seconds, and add the beer foam exquisiteness of CPP, obviously more than the beer that does not add CPP, the mouthfeel no significant difference.
Embodiment 2
1) casein is joined in 4 times the water, dropping sodium solution under whipped state, regulate pH to 7.0, after treating that casein all dissolves, 1% the pancreatin that adds casein weight is hydrolyzed, keep the temperature of hydrolyzed solution at 40 ℃ in the hydrolytic process, and continuous dropping sodium solution, keeping pH is 7.0, after hydrolysis finishes, regulate the pH to 6.0 of hydrolyzed solution with hydrochloric acid, 10% the diatomite that adds casein weight is warmed up to 90 ℃ and kept 10 minutes, filters afterwards, spraying drying obtains the phosphopeptide caseinate powder;
2) in the beer production, finish at beer storage, before the filtration, ratio according to every liter of beer 0.1 gram takes by weighing phosphopeptide caseinate, join in the secondary fermentation jar after phosphopeptide caseinate is dissolved in water, stir, continue to filter according to the conventional production process of beer, bottling, sterilization obtain the health-care beer finished product of casein containing protein phospho-peptide.
The beer that makes is measured with the Haffman foaming test apparatus, the foamy time length is 212 seconds, and same technology not add the foam duration that the beer of CPP records be 202 seconds, and the beer foam that adds CPP is obviously more than every liter of beer that adds 0.02 gram CPP, compare the mouthfeel no significant difference with the beer that does not add CPP.
Embodiment 3
Make beer according to method similarly to Example 1, when the addition of CPP was every liter of beer 0.2 gram, the foam duration that records was 219 seconds, equally, foam is pure white, fine and smooth, is the beer of every liter 0.1 gram more than beer that does not add CPP and addition obviously, and mouthfeel has thick sensation slightly.
Claims (2)
1. the health-care beer of a casein containing protein phospho-peptide is characterized in that containing in every liter of beer the phosphopeptide caseinate that 0.02-0.2 restrains.
2. the preparation method of the health-care beer of the described casein containing protein phospho-peptide of claim 1 is characterized in that may further comprise the steps:
1) casein is joined in 4 times the water, under whipped state, regulate pH to 7.0, treat that casein is all after the dissolving, the pancreatin that adds the 0.1-1% of casein weight is hydrolyzed, the temperature that keeps hydrolyzed solution in the hydrolytic process is at 40 ℃, and pH is 7.0, after hydrolysis finishes, regulate the pH to 6.0 of hydrolyzed solution, the diatomite that adds the 1-10% of casein weight is warmed up to 90 ℃ and kept 10 minutes, filters afterwards, spraying drying obtains the phosphopeptide caseinate powder;
2) in the beer production, finish in secondary fermentation, before the filtration, phosphopeptide caseinate is dissolved in water, join in the secondary fermentation jar by the amount that contains 0.02-0.2 gram phosphopeptide caseinate in every liter of beer, stir, filter, bottling, sterilization obtain the health-care beer finished product of casein containing protein phospho-peptide.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410067607 CN1635071A (en) | 2004-10-26 | 2004-10-26 | Hygienic beer containing casein phospho-peptides and its prepration |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 200410067607 CN1635071A (en) | 2004-10-26 | 2004-10-26 | Hygienic beer containing casein phospho-peptides and its prepration |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1635071A true CN1635071A (en) | 2005-07-06 |
Family
ID=34846670
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 200410067607 Pending CN1635071A (en) | 2004-10-26 | 2004-10-26 | Hygienic beer containing casein phospho-peptides and its prepration |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1635071A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101974378A (en) * | 2010-09-08 | 2011-02-16 | 浙江大学 | Method for improving foaming characteristic of draught beer |
| CN107384656A (en) * | 2017-08-28 | 2017-11-24 | 皖西学院 | A kind of preparation method of the huoshan dendrobium candidum beer of high foaming and holding property of Gao Pao |
-
2004
- 2004-10-26 CN CN 200410067607 patent/CN1635071A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101974378A (en) * | 2010-09-08 | 2011-02-16 | 浙江大学 | Method for improving foaming characteristic of draught beer |
| CN101974378B (en) * | 2010-09-08 | 2013-01-30 | 浙江大学 | Method for improving foaming characteristic of draught beer |
| CN107384656A (en) * | 2017-08-28 | 2017-11-24 | 皖西学院 | A kind of preparation method of the huoshan dendrobium candidum beer of high foaming and holding property of Gao Pao |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |