CN101918526A - N-乙烯基咪唑聚合物在改进生物发酵溶液规定值性能中的用途 - Google Patents
N-乙烯基咪唑聚合物在改进生物发酵溶液规定值性能中的用途 Download PDFInfo
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12H—PASTEURISATION, STERILISATION, PRESERVATION, PURIFICATION, CLARIFICATION OR AGEING OF ALCOHOLIC BEVERAGES; METHODS FOR ALTERING THE ALCOHOL CONTENT OF FERMENTED SOLUTIONS OR ALCOHOLIC BEVERAGES
- C12H1/00—Pasteurisation, sterilisation, preservation, purification, clarification, or ageing of alcoholic beverages
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Abstract
本发明涉及一种改进生物发酵溶液的规定值性能的方法，其特征在于在发酵之后将每100升生物发酵溶液用1-3000g聚合物处理，其包含聚合在其中的50-99.5重量％N-乙烯基咪唑和0-49.5重量％另外可共聚单体并在不存在氧气和聚合引发剂的情况下以及在基于单体为0.5-10重量％的交联剂存在下生产。
Description
本专利申请涉及交联N-乙烯基咪唑聚合物的用途以及通过用基于N-乙烯基咪唑的交联聚合物处理而改进生物发酵溶液规定值性能(thevalue-determining property)的方法。
使用交联N-乙烯基咪唑聚合物改进生物发酵溶液的规定值性能。
啤酒生产工艺基本按如下进行：麦芽汁制备、发酵、贮存、过滤、稳定化、包装。通过焙烧工艺获得的麦芽汁在啤酒酵母存在下发酵，然后贮存规定的时间，在此期间进行后发酵。然后，通常净化啤酒以去除粗颗粒，随后进行传统的物理化学稳定化，去除多酚和单宁类(tannoid)以及蛋白质。净化例如可通过离心、浮选或过滤进行。这些分离技术可单独或依次进行。然后将以此方式稳定化的成品啤酒或零售啤酒送去包装。对于啤酒和酒精类饮料的生产，还参见
Chemielexikon[
chemistrylexicon]，第9版，第1卷，第108-111页，Georg Thieme Verlag，Stuttgart，德国。
在发酵过程中，除了乙醇外，酵母的代谢活动还形成多种具有浓郁香味的挥发性物质。这些发酵副产物主要为醇和酯。
生物发酵溶液如啤酒和啤酒类饮料的质量通过规定值性能总和表征。在规定值性能中，可以分为生物发酵溶液的气味、风味、发泡、微生物和物理化学稳定化性以及它们的适饮性。适饮性表示还因其典型风味而吸引将来消费的饮料属性(“品牌忠诚度”)。
这些规定值性能在贮存和运输过程中不应变差。然而，由于各种参数，贮存过程中性能改变。这些例如包括自动氧化改变，光能输入或运输以及在发酵后存在的某些组分如脂肪酸、糖或氨基酸的比例。
为进行啤酒的物理净化，通常使用矿物如硅藻土、珍珠岩或膨润土。为去除多酚，例如可使用交联聚乙烯基吡咯烷酮。为去除蛋白质，还使用硅石。
还已知通过使用过滤器装置使过滤步骤与稳定化步骤结合，同时使得可以机械分离酵母细胞和稳定化。
EP-A 88964描述了一种生产水不溶性和微溶胀性的碱性N-乙烯基杂环聚合物的方法，其可用于生产具有过渡金属的配合物。
根据EP-A-438713，使用基于碱性乙烯基杂环的聚合物去除葡萄酒和葡萄酒类饮料中的重金属。据说所述聚合物在用稀无机酸处理之后能够再生。
EP-A 781787描述了水不溶性和微溶胀性的基础N-乙烯基杂环聚合物在生产具有重金属离子的配合物中的用途。具有重金属离子的配合物据说用于去除葡萄酒和葡萄酒类饮料中的硫化合物。
EP-A 642521公开了去除饮料如啤酒、葡萄酒、葡萄酒类饮料或果汁中的铝离子。然而，所述啤酒的处理涉及已进行物理化学稳定化的成品零售啤酒。该文献中所述的处理不影响典型香味。
因此，本发明目的是开发一种改进啤酒和啤酒类饮料的规定值性能，尤其是香味组成的改进方法。该目的尤其从开始就确保了改进的香味组成。
该目的通过一种改进生物发酵溶液的规定值性能的方法实现，其包括将每100升生物发酵溶液用1-3000g的含有50-99.5重量％N-乙烯基咪唑的聚合物处理，该聚合物包含0-49.5重量％通过聚合引入的另外可共聚单体并在不存在氧气和聚合引发剂的情况下以及在基于单体为0.5-10重量％的交联剂存在下生产。
本发明还涉及N-乙烯基咪唑聚合物在改进规定值性能中的用途。
根据本发明，生物发酵液体尤其为啤酒和啤酒类饮料。作为啤酒产物，啤酒中间物被指定为非成品啤酒或零售啤酒。所述啤酒产物还未被送去净化或物理化学稳定化。
在通过本发明方法处理中，可在发酵和后发酵之后，即在进行净化和/或物理化学稳定化之前直接处理未过滤物质。还可行的是将本发明待使用的聚合物用于上游生产步骤如水处理、糖化、麦芽汁生产或发酵中。根据另一个实施方案，所述处理可在发酵和后发酵之后与第一过滤步骤一起进行。
聚合物用量为1-3000g/100l，优选50-200g/100l，特别优选40-80g/100l。
N-乙烯基咪唑聚合物可以固体或以含水悬浮液形式加入。悬浮液的固体含量可为1-30重量％，尤其是5-10重量％。
本发明所用N-乙烯基聚合物的生产是本身已知的且广泛描述于EP-A88964、EP-A 438713和EP-A 642521中并且所述出版物的公开在此以引用方式明确地并入本发明。
所用N-乙烯基聚合物优选包含70-99.5重量％的N-乙烯基咪唑，0-29.5重量％的可共聚单体和0.5-10重量％的交联剂。
此外，优选50-99.5重量％的N-乙烯基咪唑和作为共聚单体的N-乙烯基吡咯烷酮的共聚物。作为交联剂，优选考虑N，N’-二乙烯基咪唑啉-2-酮。
非常特别优选90重量％的N-乙烯基咪唑、7重量％的N-乙烯基吡咯烷酮和3重量％的N，N’-二乙烯基咪唑啉-2-酮的共聚物。
以重量％表示的值此时指的是单体和交联剂的总量。
本发明所用N-乙烯基聚合物部分可市购，例如BASF的HM。
在加工术语中，本发明处理可类似于过滤进行。所述聚合物例如可如专利申请DE 19547761A1用作疏松材料而用于预涂布过滤。
聚合的乙烯基杂环可用作所谓的预涂层或在预涂布过滤中连续计量加入。
此外，可以将所述聚合物以各种形式引入基体如滤烛、滤模、滤片、膜或离子交换柱中。
上述基体可包括以下材料：
合成聚合物如聚乙烯、聚丙烯、聚丁烯、聚酰胺、聚苯乙烯、聚醚砜或聚酯，纤维素，无机材料如硅藻土、珍珠岩、石棉、玻璃、氧化铝、氧化硅、活性炭和/或砂，或树脂。
当将其引入基体中时，N-乙烯基咪唑聚合物与基体材料的定量比通常为1∶10-1∶1。
将根据本发明处理的生啤酒产物按照它们的风味稳定性进行评价。
为了评价风味稳定性，原则上可分为两种方法：
1.借助气相色谱、HPLC和ESR分析评价，和
2.通过各种尝味方法如DLG(German Agricultural Society)(德国农业学会)或Eichhorn所述的尝味进行感官评价。
以下分析方法可用于测量风味稳定性：
1.高级脂族醇和挥发性酯
2.啤酒香味化合物(醇、酯、酸)
3.陈化指示剂(热和氧气指示剂、陈化组分)
4.稳定性指数
5.如DLG所述尝味
6.如Eichhorn所述尝味。
此外，可通过测定单宁类、蛋白质和全部多酚的含量而研究物理化学稳定性。
通过根据本发明使用N-乙烯基聚合物，可以简单方式实现生发酵产物的稳定化，这意味着随后在最后零售产品的贮存和运输时抑制了陈化物质的形成。与现有技术中描述的目标仅在于净化或后处理成品饮料(即在香味基本完全形成的时间点)的方法相比，在本发明方法因高的配合物化学组成和仍存在的酵母而在仍形成香味的时间点介入。通过吸附重金属如铜或铁离子或非过滤物质中的铝离子，可影响香味组成。通过吸附酚类组分如3，4-二羟基肉桂酸，这些化合物可通过酶催反应转化而排出并因此有利地影响香味组成。本发明方法没有借助用于去除较粗颗粒或细胞残余物的过滤器装置替代随后过滤，也没有用例如硅石、交联聚乙烯基吡咯烷酮和类似物质替代稳定化。根据本发明，香味物质的形成和对就一般陈化指示剂而言陈化时稳定性重要的化学组成受到影响。
另本领域熟练技术人员惊讶的是在发酵之后使用直接处理随后也可实现成品就规定值性能而言的较好稳定性。
实施例
在下文实施例中引用的测试指导指的是在函索时从TU Munich，Lehrstuhl für Technologie der Brauerei I，Weihenstephan，联邦德国免费获得的分析指导，其也对应于Central European Brewing AnalysisCommission MEBAK的指导。
在工业试验厂进行处理。处理50l未过滤的比尔森型啤酒。在该工艺中，在用硅藻土
过滤的情况下，在每100l未过滤物质中加入20g、40g或80g的Divergan HM。
分析评价
陈化指示剂的测定
第GC007/96号测试方法
参见表1结果
高级脂族醇和挥发性酯
第GC008/96号测试方法
参见表2结果
感官评价
如DLG所述进行尝味测试
DLG尝味测试方法在5个点等级上评价啤酒，5表示纯净且没有变味。可行的是以0.5点的间隔进行评价。
如Eichhorn所述进行陈化尝味测试
Eichhorn提出用于感官评价陈化啤酒的尝味测试方法。在该方法中，仅评价啤酒的新鲜度和陈化程度。此时标准基于DLG方法的那些，其中仅评价气味、风味和苦度等级。作为评价陈化风味的等级，可实现等级1-4。在该方法中，等级1表示绝对新鲜且4表示极度陈化。此外，测试者评价接受度(百分比)。例如20％的接受度意味着仅1/5的测试者接受该啤酒。必要的是预先对尝味测试小组进行陈化风味培训。
为了预测风味稳定性，强制陈化啤酒。将用于此的样品振荡24小时以模拟分布路径并且随后在40℃下在黑暗中贮存4天。尝味测试以新鲜与强制对比进行。对于感官评价风味稳定性，尝味测试在DLG的5点方法下进行并且此外使用4点等级评价如Eichhorn所述的陈化状态。或者，为了强制陈化，可以且应当测试天然贮存的啤酒(回收的样品)以有规律陈化。
DLG尝味测试和陈化尝味测试结果示于下表中。
如DLG所述进行尝味测试：
以0.5点的间隔从1评价到5
请指定香味印象！
陈化尝味测试：
1＝新鲜
2＝微陈化
3＝强陈化 接受度仅指的是啤酒陈化
4＝极度陈化
表：根据DLG的尝味测试和如Eichhorn所述的陈化尝味测试
Claims (11)
1.一种改进生物发酵溶液的规定值性能的方法，其包括在发酵之后将每100升生物发酵溶液用1-3000g的含有50-99.5重量％N-乙烯基咪唑的聚合物处理，所述聚合物包含0-49.5重量％通过聚合引入的另外可共聚单体并在不存在氧气和聚合引发剂的情况下以及在基于单体为0.5-10重量％的交联剂存在下生产。
2.根据权利要求1的方法，其中使用仅包含通过聚合引入的N-乙烯基吡咯烷酮或N-乙烯基己内酰胺或两者的混合物作为共聚单体的聚合物。
3.根据权利要求1或2的方法，其中使用包含通过聚合引入的N，N’-二乙烯基亚乙基脲作为交联剂的聚合物。
4.根据权利要求1-3中任一项的方法，其中使用在还原剂存在下生产的聚合物。
5.根据权利要求1-4中任一项的方法，其中使用在水的存在下在30-150℃下生产的聚合物。
6.根据权利要求1-5中任一项的方法，其中使用在不存在溶剂的情况下在100-200℃下生产的聚合物。
7.根据权利要求1-6中任一项的方法，其中啤酒或啤酒类饮料作为生物发酵溶液处理。
8.根据权利要求1-7中任一项的方法，其中所述生物发酵溶液为未过滤物质。
9.根据权利要求1-8中任一项的方法，其中所用聚合物为动态或静态过滤工艺的组分。
10.根据权利要求1-9中任一项的方法，其中所用聚合物也用于上游生产步骤-水处理、糖化、麦芽汁处理和发酵中。
11.含有50-99.5重量％N-乙烯基咪唑的聚合物在改进发酵液体的规定值性能中的用途，所述聚合物包含0-49.5重量％通过聚合引入的另外可共聚单体并在不存在氧气和聚合引发剂的情况下以及在基于单体为0.5-10重量％的交联剂存在下生产。
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| EP07109731.5 | 2007-06-06 | ||
| PCT/EP2008/056806 WO2008148743A1 (de) | 2007-06-06 | 2008-06-03 | Verwendung eines n-vinylimidazol-polymerisats zur verbesserung der wertbestimmenden eigenschaften von biologischen fermentierten lösungen |
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| DE3209224A1 (de) | 1982-03-13 | 1983-09-15 | Basf Ag | Verfahren zur herstellung von unloeslichen, nur wenig quellbaren polymerisaten von basischen vinylheterocyclen und deren verwendung |
| DE4000978A1 (de) | 1990-01-16 | 1991-07-18 | Basf Ag | Verfahren zur entfernung von schwermetallionen aus wein und weinaehnlichen getraenken |
| CZ295994A3 (en) | 1992-05-29 | 1995-10-18 | Procter & Gamble Pharma | Thiosubstituted heterocyclic phosphonate compounds containing nitrogen for treating abnormal metabolism of calcium and phosphate |
| DE4328669A1 (de) * | 1993-08-26 | 1995-03-02 | Basf Ag | Verfahren zur Entfernung von Aluminiumionen aus Getränken |
| FR2733922B1 (fr) * | 1995-05-12 | 1997-07-25 | Interbrew Sa | Nouveaux adjuvants de filtration, nouveaux supports de filtration, procede de filtration les utilisant et procede de regeneration desdits adjuvants |
| DE19547761A1 (de) * | 1995-12-20 | 1997-06-26 | Basf Ag | Komplexe aus Schwermetallionen und einem Polymerisat sowie ihre Verwendung zur selektiven Entfernung von Verbindungen aus Flüssigkeiten |
| US5866660A (en) * | 1997-03-13 | 1999-02-02 | Isp Investments Inc. | Polyvinyl prolidone and crosslinker with divinyl and chelation group |
| BR9910442B1 (pt) * | 1998-05-15 | 2010-10-19 | composição premix para clareamento eficaz de cerveja em um processo de etapa única e processo para estabilizar cerveja ou vinho. | |
| DE10160140A1 (de) * | 2001-12-07 | 2003-06-12 | Basf Ag | Verwendung unlöslicher hochvernetzter Popcorn-Polymerisate als Filterhilfs- und/oder Stabilisierungsmittel |
| DE10253591A1 (de) * | 2002-11-15 | 2004-05-27 | Basf Ag | Verwendung von basischen Amingruppen enthaltenden Polymerisaten in kosmetischen, dermatologischen oder pharmazeutischen Formulierungen |
| CN1226320C (zh) * | 2003-06-30 | 2005-11-09 | 厦门大学 | N－乙烯基吡咯烷酮和乙酸乙烯酯共聚物的制备方法 |
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| CA2689936C (en) | 2015-11-17 |
| PT2155851E (pt) | 2014-07-28 |
| WO2008148743A1 (de) | 2008-12-11 |
| CA2689936A1 (en) | 2008-12-11 |
| ES2494295T3 (es) | 2014-09-15 |
| US20100143551A1 (en) | 2010-06-10 |
| BRPI0812256A2 (pt) | 2014-12-23 |
| CN101918526B (zh) | 2016-04-13 |
| JP5529012B2 (ja) | 2014-06-25 |
| EP2155851B1 (de) | 2014-06-25 |
| PL2155851T3 (pl) | 2014-12-31 |
| JP2010528636A (ja) | 2010-08-26 |
| EP2155851A1 (de) | 2010-02-24 |
| DK2155851T3 (da) | 2014-09-29 |
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