CN100419057C - Method for preparing beer containing low-purine substance - Google Patents
Method for preparing beer containing low-purine substance Download PDFInfo
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- CN100419057C CN100419057C CNB2005100946705A CN200510094670A CN100419057C CN 100419057 C CN100419057 C CN 100419057C CN B2005100946705 A CNB2005100946705 A CN B2005100946705A CN 200510094670 A CN200510094670 A CN 200510094670A CN 100419057 C CN100419057 C CN 100419057C
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- China
- Prior art keywords
- beer
- purine
- yeast
- fructus hordei
- hordei germinatus
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- Expired - Fee Related
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- 235000013405 beer Nutrition 0.000 title claims abstract description 75
- 239000000126 substance Substances 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 12
- KDCGOANMDULRCW-UHFFFAOYSA-N 7H-purine Chemical compound N1=CNC2=NC=NC2=C1 KDCGOANMDULRCW-UHFFFAOYSA-N 0.000 claims abstract description 90
- 238000004519 manufacturing process Methods 0.000 claims abstract description 17
- 102000039446 nucleic acids Human genes 0.000 claims abstract description 13
- 108020004707 nucleic acids Proteins 0.000 claims abstract description 13
- 150000007523 nucleic acids Chemical class 0.000 claims abstract description 13
- 239000002773 nucleotide Substances 0.000 claims abstract description 9
- 125000003729 nucleotide group Chemical group 0.000 claims abstract description 9
- 238000009835 boiling Methods 0.000 claims abstract description 8
- 238000010790 dilution Methods 0.000 claims abstract description 8
- 239000012895 dilution Substances 0.000 claims abstract description 8
- 238000005516 engineering process Methods 0.000 claims abstract description 6
- 229920002521 macromolecule Polymers 0.000 claims abstract description 4
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims description 20
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 18
- 239000006188 syrup Substances 0.000 claims description 11
- 235000020357 syrup Nutrition 0.000 claims description 11
- 229910021536 Zeolite Inorganic materials 0.000 claims description 9
- HNPSIPDUKPIQMN-UHFFFAOYSA-N dioxosilane;oxo(oxoalumanyloxy)alumane Chemical compound O=[Si]=O.O=[Al]O[Al]=O HNPSIPDUKPIQMN-UHFFFAOYSA-N 0.000 claims description 9
- 239000010457 zeolite Substances 0.000 claims description 9
- 239000004310 lactic acid Substances 0.000 claims description 8
- 235000014655 lactic acid Nutrition 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- UXVMQQNJUSDDNG-UHFFFAOYSA-L Calcium chloride Chemical compound [Cl-].[Cl-].[Ca+2] UXVMQQNJUSDDNG-UHFFFAOYSA-L 0.000 claims description 7
- 229920001525 carrageenan Polymers 0.000 claims description 7
- 235000010418 carrageenan Nutrition 0.000 claims description 7
- OKKJLVBELUTLKV-UHFFFAOYSA-N Methanol Chemical compound OC OKKJLVBELUTLKV-UHFFFAOYSA-N 0.000 claims description 6
- 240000006677 Vicia faba Species 0.000 claims description 6
- 235000010749 Vicia faba Nutrition 0.000 claims description 6
- 235000002098 Vicia faba var. major Nutrition 0.000 claims description 6
- 238000001914 filtration Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- VLTRZXGMWDSKGL-UHFFFAOYSA-N perchloric acid Chemical compound OCl(=O)(=O)=O VLTRZXGMWDSKGL-UHFFFAOYSA-N 0.000 claims description 6
- 239000012071 phase Substances 0.000 claims description 6
- 239000004382 Amylase Substances 0.000 claims description 5
- 102000013142 Amylases Human genes 0.000 claims description 5
- 108010065511 Amylases Proteins 0.000 claims description 5
- 108090000145 Bacillolysin Proteins 0.000 claims description 5
- 235000008694 Humulus lupulus Nutrition 0.000 claims description 5
- 102000035092 Neutral proteases Human genes 0.000 claims description 5
- 108091005507 Neutral proteases Proteins 0.000 claims description 5
- 235000019418 amylase Nutrition 0.000 claims description 5
- 239000010440 gypsum Substances 0.000 claims description 5
- 229910052602 gypsum Inorganic materials 0.000 claims description 5
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims description 4
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims description 4
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 4
- 229910052802 copper Inorganic materials 0.000 claims description 4
- 239000010949 copper Substances 0.000 claims description 4
- 238000007872 degassing Methods 0.000 claims description 4
- 238000009413 insulation Methods 0.000 claims description 4
- 238000004190 ion pair chromatography Methods 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 3
- 241000209140 Triticum Species 0.000 claims description 3
- 235000021307 Triticum Nutrition 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 239000001110 calcium chloride Substances 0.000 claims description 3
- 229910001628 calcium chloride Inorganic materials 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000002244 precipitate Substances 0.000 claims description 3
- 150000003212 purines Chemical class 0.000 claims description 3
- 235000019698 starch Nutrition 0.000 claims description 3
- 239000008107 starch Substances 0.000 claims description 3
- 239000002699 waste material Substances 0.000 claims description 3
- QSJXEFYPDANLFS-UHFFFAOYSA-N Diacetyl Chemical group CC(=O)C(C)=O QSJXEFYPDANLFS-UHFFFAOYSA-N 0.000 claims description 2
- 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 description 2
- 229960000583 acetic acid Drugs 0.000 claims description 2
- 238000003916 acid precipitation Methods 0.000 claims description 2
- 238000004458 analytical method Methods 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 238000005238 degreasing Methods 0.000 claims description 2
- 238000007599 discharging Methods 0.000 claims description 2
- 238000000855 fermentation Methods 0.000 claims description 2
- 230000004151 fermentation Effects 0.000 claims description 2
- 239000012362 glacial acetic acid Substances 0.000 claims description 2
- 230000007062 hydrolysis Effects 0.000 claims description 2
- 238000006460 hydrolysis reaction Methods 0.000 claims description 2
- 239000011259 mixed solution Substances 0.000 claims description 2
- 239000012074 organic phase Substances 0.000 claims description 2
- 238000005070 sampling Methods 0.000 claims description 2
- 238000004513 sizing Methods 0.000 claims description 2
- 239000010802 sludge Substances 0.000 claims description 2
- 238000000967 suction filtration Methods 0.000 claims description 2
- VDZOOKBUILJEDG-UHFFFAOYSA-M tetrabutylammonium hydroxide Chemical compound [OH-].CCCC[N+](CCCC)(CCCC)CCCC VDZOOKBUILJEDG-UHFFFAOYSA-M 0.000 claims description 2
- 230000009257 reactivity Effects 0.000 claims 2
- 239000006260 foam Substances 0.000 abstract description 3
- 240000005979 Hordeum vulgare Species 0.000 abstract 1
- 235000007340 Hordeum vulgare Nutrition 0.000 abstract 1
- 230000000593 degrading effect Effects 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 239000002777 nucleoside Substances 0.000 description 6
- 125000003835 nucleoside group Chemical group 0.000 description 6
- LRFVTYWOQMYALW-UHFFFAOYSA-N 9H-xanthine Chemical compound O=C1NC(=O)NC2=C1NC=N2 LRFVTYWOQMYALW-UHFFFAOYSA-N 0.000 description 4
- LEHOTFFKMJEONL-UHFFFAOYSA-N Uric Acid Chemical compound N1C(=O)NC(=O)C2=C1NC(=O)N2 LEHOTFFKMJEONL-UHFFFAOYSA-N 0.000 description 4
- TVWHNULVHGKJHS-UHFFFAOYSA-N Uric acid Natural products N1C(=O)NC(=O)C2NC(=O)NC21 TVWHNULVHGKJHS-UHFFFAOYSA-N 0.000 description 4
- UYTPUPDQBNUYGX-UHFFFAOYSA-N guanine Chemical compound O=C1NC(N)=NC2=C1N=CN2 UYTPUPDQBNUYGX-UHFFFAOYSA-N 0.000 description 4
- 229940116269 uric acid Drugs 0.000 description 4
- 201000005569 Gout Diseases 0.000 description 3
- 101710163270 Nuclease Proteins 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 230000004060 metabolic process Effects 0.000 description 3
- 238000011020 pilot scale process Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- NYHBQMYGNKIUIF-UUOKFMHZSA-N Guanosine Chemical compound C1=NC=2C(=O)NC(N)=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O NYHBQMYGNKIUIF-UUOKFMHZSA-N 0.000 description 2
- 201000001431 Hyperuricemia Diseases 0.000 description 2
- 102000010722 N-Glycosyl Hydrolases Human genes 0.000 description 2
- 108010063372 N-Glycosyl Hydrolases Proteins 0.000 description 2
- 108050008598 Phosphoesterases Proteins 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- OIRDTQYFTABQOQ-KQYNXXCUSA-N adenosine Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](CO)[C@@H](O)[C@H]1O OIRDTQYFTABQOQ-KQYNXXCUSA-N 0.000 description 2
- UDMBCSSLTHHNCD-KQYNXXCUSA-N adenosine 5'-monophosphate Chemical compound C1=NC=2C(N)=NC=NC=2N1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O UDMBCSSLTHHNCD-KQYNXXCUSA-N 0.000 description 2
- 229950006790 adenosine phosphate Drugs 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- 229930003231 vitamin Natural products 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 229940075420 xanthine Drugs 0.000 description 2
- 239000002126 C01EB10 - Adenosine Substances 0.000 description 1
- UDMBCSSLTHHNCD-UHFFFAOYSA-N Coenzym Q(11) Natural products C1=NC=2C(N)=NC=NC=2N1C1OC(COP(O)(O)=O)C(O)C1O UDMBCSSLTHHNCD-UHFFFAOYSA-N 0.000 description 1
- MIKUYHXYGGJMLM-GIMIYPNGSA-N Crotonoside Natural products C1=NC2=C(N)NC(=O)N=C2N1[C@H]1O[C@@H](CO)[C@H](O)[C@@H]1O MIKUYHXYGGJMLM-GIMIYPNGSA-N 0.000 description 1
- NYHBQMYGNKIUIF-UHFFFAOYSA-N D-guanosine Natural products C1=2NC(N)=NC(=O)C=2N=CN1C1OC(CO)C(O)C1O NYHBQMYGNKIUIF-UHFFFAOYSA-N 0.000 description 1
- HMFHBZSHGGEWLO-SOOFDHNKSA-N D-ribofuranose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H]1O HMFHBZSHGGEWLO-SOOFDHNKSA-N 0.000 description 1
- UGQMRVRMYYASKQ-KQYNXXCUSA-N Inosine Chemical compound O[C@@H]1[C@H](O)[C@@H](CO)O[C@H]1N1C2=NC=NC(O)=C2N=C1 UGQMRVRMYYASKQ-KQYNXXCUSA-N 0.000 description 1
- 229930010555 Inosine Natural products 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- PYMYPHUHKUWMLA-LMVFSUKVSA-N Ribose Natural products OC[C@@H](O)[C@@H](O)[C@@H](O)C=O PYMYPHUHKUWMLA-LMVFSUKVSA-N 0.000 description 1
- 238000005903 acid hydrolysis reaction Methods 0.000 description 1
- 229960005305 adenosine Drugs 0.000 description 1
- HMFHBZSHGGEWLO-UHFFFAOYSA-N alpha-D-Furanose-Ribose Natural products OCC1OC(O)C(O)C1O HMFHBZSHGGEWLO-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
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- 235000021191 food habits Nutrition 0.000 description 1
- 229940029575 guanosine Drugs 0.000 description 1
- RQFCJASXJCIDSX-UUOKFMHZSA-N guanosine 5'-monophosphate Chemical compound C1=2NC(N)=NC(=O)C=2N=CN1[C@@H]1O[C@H](COP(O)(O)=O)[C@@H](O)[C@H]1O RQFCJASXJCIDSX-UUOKFMHZSA-N 0.000 description 1
- 239000004226 guanylic acid Substances 0.000 description 1
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- 229960003786 inosine Drugs 0.000 description 1
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- 159000000000 sodium salts Chemical group 0.000 description 1
- 239000002594 sorbent Substances 0.000 description 1
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- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
Abstract
The present invention relates to a method for manufacturing beer containing low purine substances, which belongs to the technical field of beer manufacture. The present invention takes the technologic and technical measures in the production process of conventional beer: reducing the usage of barley malts, settling and degrading nucleic acid macromolecular substances in a saccharification pot as much as possible, adsorbing nucleotide twice in the stages of boiling and storing the beer, and then further reducing the concentration of the purine substances in the beer by a high thick dilution technology. In the beer of the present invention, the content of the purine substances is controlled to 2 to 5 mg/L and is only 5% to 10% that of ordinary beer. The quality of the low purine beer conforms to the national standard requirements for beer; the mouth feel of the low purine beer is similar to that of ordinary beer. The foam is exquisite and white; the soaking time is as long as more than 180 seconds.
Description
Technical field
A kind of manufacture method that contains the beer of low-purine substance belongs to beer manufacturing technology field.
Technical background
Beer is as " liquid bread ", and its nutritive value is admitted of no doubt.But because beer is main raw material with Fructus Hordei Germinatus, the purine substance content in the normal beer is higher, between 40-100mg/L.
Alleged purine substance among the present invention comprises nucleic acid, Nucleotide, nucleosides and the free purine bases of purine-containing.Free purine bases are guanine, VITAMIN B4, xanthine and xanthoglobulin; The nucleosides of purine-containing is that purine bases have connected ribose, comprises guanosine, adenosine and inosine; The Nucleotide of purine-containing is that nucleosides and phosphoric acid join, and mainly contains guanylic acid, adenylic acid (AMP) and t-inosinic acid.The nucleosides of purine-containing base, Nucleotide and nucleic acid are the macromole purine substances.Contain more rich nucleic acid in the Fructus Hordei Germinatus, also contain certain nuclease, phosphoesterase and nucleosidase etc.Nucleic acid can be degraded to Nucleotide under the effect of nuclease, Nucleotide is by phosphoesterase action, and dephosphorylate generates nucleosides, and nucleosides finally generates purine through the effect of nucleosidase.Yeast only can metabolism utilize purine bases, and the mankind can utilize purine substance.Purine substance final metabolism in human body is a uric acid.Uric acid content among the human normal plasma is 30-50mg/L, mainly exists with uric acid and sodium-salt form thereof.If when the concentration of uric acid in the blood (salt) surpasses 65-70mg/L, promptly can be described as hyperuricemia, have the patient of 5%-12% can develop into gout approximately.For gout, except that adopting pharmacological agent, must limit by diet Excessive Intake purine substance, with disease controlling.
China's beer production has been sure to occupy the first in the world, and a year consumption reaches 18 liters per capita.Simultaneously, along with the raising of people's living standard and the change of food habits, the sickness rate of China's hyperuricemia and gout rises year by year, and sickness rate is rejuvenation trend.Therefore the content of controlling the purine substance in the beer is very necessary.
Summary of the invention
The purpose of this invention is to provide a kind of manufacture method that contains the beer of low-purine substance, is to be the beer of main material production with Fructus Hordei Germinatus, starch and syrup.Wherein purine substance content has only the 5%-10% of ordinary beer, and physical and chemical index meets the requirement of beer standard GB 4927-2001, and foam is abundant, pure white.
Technical scheme of the present invention: adopting process technical measures in conventional beer production, comprise the usage quantity that reduces Fructus Hordei Germinatus, in brew kettle, precipitate and degraded nucleic acid class macromolecular substance as far as possible, adsorb Nucleotide at twice boiling and store up the wine stage, further reduce the concentration of purine substance in beer by high concentration dilution technology then.Like this, the purine substance content 85%-90% that can descend.
Described technology is:
(1) technical recipe of beer production
| Raw material | Adjunce copper | Brew kettle | Boiling pot | Remarks |
| W-Gum (Kg) | 45-55 | |||
| Specialized syrup of beer (Kg) | 45-55 | |||
| Fructus Hordei Germinatus (Kg) | 55-65 | |||
| Broad bean (Kg) | 7.5 | |||
| Hops (Kg) | 0.4 | |||
| Zeolite (Kg) | 0.2 | |||
| Water (L) feeds intake | 200 | 125 | ||
| In warm amylase (mL) (400,000 units/mL) | 200 | |||
| Edible lactic acid (mL) | 200 | 100 | Adjust pH | |
| Gypsum (Kg) | 0.1 | |||
| Calcium chloride (Kg) | 0.1 | |||
| Carrageenin (Kg) | 0.1 | |||
| Neutral protease (mL) (50,000 units/mL) | 100 |
(2) saccharification the treatment stage, comprise
A. adjunce copper blanking: add W-Gum, hot water, middle temperature amylase, edible lactic acid and gypsum and carry out gelatinization, 48-50 ℃ of the temperature of sizing mixing, insulation 10min is warmed up to 100 ℃ then, insulation 20min;
B. brew kettle blanking: add through wet method the size mixing Fructus Hordei Germinatus pulverized and the broad bean of dry ground, and, add equimolar CaCl according to the content of Fructus Hordei Germinatus amplifying nucleic acid
2, CaCl
2Add-on is about 0.1kg; Adding neutral protease and edible lactic acid accent pH is 5.2-5.3, keeps 40-50min for 36-38 ℃, carries out nucleic acid precipitation and degraded;
C. and wine with dregs: the gelatinization wine with dregs is incorporated in the brew kettle, and saccharification temperature is 70-72 ℃, and proceeds the degraded of purine class;
(3) wort filtration, wash poor;
(4) wort boils, and adds hops, syrup, zeolite and carrageenin, and zeolite is used to adsorb purine substance, and carrageenin is used for clarify beer;
(5) cooling of wheat juice and interpolation cereuisiae fermentum;
(6) yeast reclaims: pol fermentation ends in the wort, and promptly yeast reclaims, and after yeast reclaimed and finishes, palpus is the discharging waste yeast in time;
(7) tank switching: diacetyl content＜0.07mg/L in bright beer, carrying out tank switching handles, can use whizzer that yeast is separated from beer during tank switching, and add 0.2 ‰ gac of bright beer quality, absorption purine substance in the bright beer after separated yeast;
(8) filter: use diatomite filtration to become pasteurized beer;
(9) dilution: the beer through diatomite filtration, carry out high concentration dilution, be diluted to desired concn.
Used starch is the degreasing W-Gum, and syrup is a specialized syrup of beer, and Fructus Hordei Germinatus is a top grade Australia wheat Fructus Hordei Germinatus.
Purine substance analytical procedure in the described beer is: use reversed phase ion pair chromatography, the purine substance in the beer is separated and quantitatively before, whole purine substances need be hydrolyzed into purine bases.Get degasification beer 5mL,, use the purine in the reversed phase ion pair chromatography mensuration beer then with 2mol/L perchloric acid 2mL, 100 ℃ of hydrolysis 30min;
Chromatographic condition: Waters highly effective liquid phase chromatographic system, tool 1525 binary pump, 2487 dual wavelength detectors, 717 automatic samplers and Breeze3.0 workstation.Chromatographic column μ Bondapak C1810 μ m, 125
, 4.6 * 300mm;
Moving phase: water: glacial acetic acid: TBAH volume ratio v/v/v is mixing in 997: 1.5: 1.5, this mixed solution and methyl alcohol are that 90: 10 ratio is mixed once more with volume ratio v/v, carry out suction filtration with 0.45 μ m organic phase film before using, and ultrasonic wave degasification 15min;
Flow velocity 1.0mL/min, 25 ℃ of column temperatures detect wavelength 254nm, sampling volume 10 μ L.
Total purine content
Total purine content=VITAMIN B4+guanine+xanthine+xanthoglobulin.
Beneficial effect of the present invention: utilize the present invention to carry out the beer that the pilot scale of 1kL beer is produced, the pure white exquisiteness of foam, holding property of bubble reached more than 180 seconds, and every physical and chemical index meets or is better than the requirement of beer GB GB4927-2001.The present invention can control to 2-5mg/L with purine substance, is reduced to the 5%-10% of ordinary beer, and this quality of beer is similar to ordinary beer with the local flavor evaluation.
Embodiment
Embodiment 1
The technical recipe of 1kL pilot scale is as shown in table 2.
The technical recipe of table 21kL pilot scale 11 degree beer production
| Raw material | Adjunce copper | Brew kettle | Boiling pot | Remarks |
| W-Gum (Kg) | 50 | |||
| Specialized syrup of beer (Kg) | 50 | |||
| Fructus Hordei Germinatus (Kg) | 60 | |||
| Broad bean (Kg) | 7.5 | |||
| Hops (Kg) | 0.4 | |||
| Zeolite (Kg) | 0.2 | |||
| Water (L) feeds intake | 200 | 125 | ||
| In warm amylase (mL) (400,000 units/mL) | 200 | |||
| Edible lactic acid (mL) | 200 | 100 | Adjust pH | |
| Gypsum (Kg) | 0.1 |
| Calcium chloride (Kg) | 0.1 | |||
| Carrageenin (Kg) | 0.1 | |||
| Neutral protease (mL) (50,000 units/mL) | 100 |
The present invention has reduced the usage quantity of Fructus Hordei Germinatus.For this reason, use W-Gum and specialized syrup of beer to replenish, and use a small amount of broad bean that rich in protein and holding property of bubble are provided.
The present invention adopts thick mash degraded purine class macromolecular substance at brew kettle, and when 37 ℃ of degradation temperatures, pH5.2, various nucleases are the highest, degradation time 40min.In this stage, the protein in the Fructus Hordei Germinatus also can be degraded under the proteolytic enzyme effect.The present invention also need replenish CaCl at brew kettle
2, improve the Ca ionic concn, part nucleic acid and Nucleotide and Ca ionic bond, solubleness descends and precipitates.
The present invention adopts the thick mash saccharification, and saccharification temperature is 70-72 ℃, to continue the class purine that reduces nucleic acid.
The present invention's zeolite that 10min adds wort boiling quality 0.2 ‰ before boiling end can specificity absorption macromole purine substance as sorbent material.Zeolite separates with wort when whirlpool is clarified.
The cereuisiae fermentum that the present invention reduces wort inserts ratio.Highly active yeast access ratio is 0.8% of a malt juice quality, and yeast can fully absorb the most of purine in the metabolism wort like this.
Sugar-fermenting in the wort promptly begins to reclaim yeast after finishing, and can avoid the yeast autolyze like this and the macromole purine substance is reentered in the beer.Yeast will in time be separated cold sludge and waste yeast after reclaiming and finishing from beer.
The di-acetyl reduction finishes to carry out tank switching.During tank switching, can use whizzer with yeast fully and beer separate and 0.2 ‰ gacs of adding bright beer quality.Gac separates with beer when pure mellow wine filters.
Dilute before the high concentration dilution beer filling, be diluted to normality.Like this, can further reduce the content of the purine substance in the beer.
Purine substance in the beer without with through after the perchloric acid hydrolysis, use reversed phase ion pair chromatography to separate and measurement result.
Claims (3)
1. manufacture method that contains the beer of low-purine substance, it is characterized in that adopting process technical measures in conventional beer production, comprise the usage quantity that reduces Fructus Hordei Germinatus, in brew kettle, precipitate and degraded nucleic acid class macromolecular substance as far as possible, adsorb Nucleotide at twice boiling and store up the wine stage, further reduce the concentration of purine substance in beer by high concentration dilution technology then, described technology is:
(1) technical recipe of beer production:
Gelatinization: W-Gum 45～55Kg, water 200L, the middle temperature amylase 200mL of 400,000 units/mL, edible lactic acid 200mL and gypsum 0.1Kg;
Saccharification: Fructus Hordei Germinatus 55～65Kg, broad bean 7.5Kg, water 125L, edible lactic acid 100mL, the neutral protease 100mL of calcium chloride 0.1Kg and 50,000 units/mL;
Boiling pot: in the gained wort, add: specialized syrup of beer 45～55Kg, hops 0.4Kg, zeolite 0.2Kg and carrageenin 0.1Kg;
(2) saccharification the treatment stage, comprise
A. adjunce copper blanking: add W-Gum, hot water, middle temperature amylase, edible lactic acid and gypsum, carry out gelatinization, 48-50 ℃ of the temperature of sizing mixing, insulation 10min is warmed up to 100 ℃ then, insulation 20min;
B. brew kettle blanking: add through wet method the size mixing Fructus Hordei Germinatus pulverized and the broad bean of dry ground, and, add equimolar CaCl according to the content of Fructus Hordei Germinatus amplifying nucleic acid
2, adding neutral protease and edible lactic acid accent pH is 5.2-5.3, keeps 40-50min for 36-38 ℃, carries out nucleic acid precipitation and degraded;
C. and wine with dregs: the gelatinization wine with dregs is incorporated in the brew kettle, and saccharification temperature is 70-72 ℃, and proceeds the degraded of purine class;
(3) wort filtration, wash poor;
(4) wort boils, and adds hops, syrup, zeolite and carrageenin, and zeolite is used to adsorb purine substance, and carrageenin is used for clarify beer;
(5) wort cooling and interpolation high reactivity cereuisiae fermentum, high reactivity cereuisiae fermentum access ratio is 0.8% of a malt juice quality;
(6) yeast reclaims: pol fermentation ends in the wort, and promptly yeast reclaims, after yeast reclaims and finishes, must be in time with cold sludge and waste yeast discharging;
(7) tank switching: diacetyl content＜0.07mg/L in bright beer, carrying out tank switching handles, use whizzer that yeast is separated from beer during tank switching, and add 0.2 ‰ gac of bright beer quality, absorption purine substance in the bright beer after separated yeast;
(8) filter: use diatomite filtration to become pasteurized beer;
(9) dilution: the beer through diatomite filtration, carry out high concentration dilution, be diluted to desired concn.
2. the manufacture method that contains the beer of low-purine substance according to claim 1 is characterized in that used starch is the degreasing W-Gum, and syrup is a specialized syrup of beer, and Fructus Hordei Germinatus is a top grade Australia wheat Fructus Hordei Germinatus.
3. the manufacture method that contains the beer of low-purine substance according to claim 1, it is characterized in that the purine substance analytical procedure in the described beer is: get degasification beer 5mL, with 2mol/L perchloric acid 2mL, 100 ℃ of hydrolysis 30min use the purine in the reversed phase ion pair chromatography mensuration beer then;
Chromatographic condition is: chromatographic column μ Bondapak C18 10 μ m,
4.6 * 300mm;
Moving phase: water: glacial acetic acid: TBAH volume ratio v/v/v is mixing in 997: 1.5: 1.5, this mixed solution and methyl alcohol are that 90: 10 ratio is mixed once more with volume ratio v/v, carry out suction filtration with 0.45 μ m organic phase film before using, and ultrasonic wave degasification 15min;
Flow velocity 1.0mL/min, 25 ℃ of column temperatures detect wavelength 254nm, sampling volume 10 μ L.
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| CN101107973B (en) * | 2007-08-22 | 2010-12-01 | 上海艺杏食品有限公司 | Producing technique of low-purine bean product |
| CN101781616B (en) * | 2009-01-21 | 2012-07-25 | 陈严 | Roxburgh rose beer and preparation method thereof |
| CN101870941B (en) * | 2009-04-21 | 2012-07-04 | 王海明 | Method for preparing beer |
| CN102433231B (en) * | 2012-01-16 | 2013-03-27 | 贵州大学 | Production method of low-purine beer |
| CN102860361A (en) * | 2012-09-18 | 2013-01-09 | 贵州大学 | Processing method of low-purine soybean milk |
| CN103589548A (en) * | 2013-11-25 | 2014-02-19 | 中国食品发酵工业研究院 | Production method for low-purine beer |
| CN107404910B (en) * | 2015-03-10 | 2021-01-22 | 不二制油集团控股株式会社 | Method for reducing purinosome in protein raw material |
| CN114196488A (en) * | 2021-12-06 | 2022-03-18 | 广西大学 | Preparation method of low-purine osmanthus beer |
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| 啤酒工业用加工助剂和添加剂综述. 陈之贵.中国食品添加剂，第6期. 2003 |
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