CN102220199B

CN102220199B - Method for producing alcohol-free beer by using Pachysolen tannophilus

Info

Publication number: CN102220199B
Application number: CN 201110123314
Authority: CN
Inventors: 李红; 刘扬; 张五九
Original assignee: China National Research Institute of Food and Fermentation Industries
Current assignee: China National Research Institute of Food and Fermentation Industries
Priority date: 2011-05-13
Filing date: 2011-05-13
Publication date: 2013-08-28
Anticipated expiration: 2031-05-13
Also published as: CN102220199A

Abstract

The invention relates to a method for producing alcohol-free beer by using Pachysolen tannophilus (CICC 1770). According to the method provided by the invention, wort is fermented by using Pachysolen tannophilus according to a normal beer fermentation process to prepare alcohol-free beer with ethanol content less than 0.5% (vol). The invention has the advantages that: the wort is fermented by directly using Pachysolen tannophilus, thus the fermentation condition is the same as that for normal beer, no additional device is needed, the technology is easy to handle, the production is easy to control, the obtained beer has a flavor close to the normal alcohol-free beer, and the production cost is low.

Description

A kind of method of utilizing pachysolen tannophilus to produce alcohol-free beer

Technical field

The present invention relates to a kind of production method of alcohol-free beer, particularly the method for pachysolen tannophilus (CICC 1770) fermentative production alcohol-free beer.

Technical background

Beer drinking in the crowd is quite general, but drink too much and can bring very big harm to people's live and work, when particularly driving, drink too much, can produce harm safely to oneself and autre vie, therefore, for fear of the absorption of alcohol, alcohol-free beer, alcohol-Free wine, nothing alcohol light sparkling wine and other nonalcoholic bevarages are come into people's sight, and wherein alcohol-free beer is subjected to human consumer's favor especially.In China, national Specification: the ethanol content＜0.5%vol of alcohol-free beer.Alcohol-free beer also has certain health-care effect.Germany scientist Si Tefenbasusi once delivered one piece of article at " alcoholism: clinical and experimental study " magazine, proved that drinking alcohol-free beer can reduce hematoblastic cohesion ability.Hematoblastic cohesion can cause thrombus and myocardial infarction, therefore, drinks the effect that alcohol-free beer has certain preventing cardiovascular disease.Alcohol-free beer can also significantly reduce a kind of chemical substance of destroying human body gene, bringing out some cancer " heterocyclic amine " that contains in the foods such as ripe meat and fish, reduce its hazardness more than 85%, this explanation, alcohol-free beer also have good antitumous effect.The prospect of alcohol-free beer, low alcohol beer is very good, and the potential consumption crowd quantity of alcohol-free beer is very considerable, mainly is at some special populations, as driver, women, youth and special national customs person.

At present, the method for industrial production alcohol-free beer mainly is dealcoholysis method and control fermentation method.The dealcoholysis method need increase dealcoholysis equipment, and cost is higher.Special yeast fermentation method is a kind of of control fermentation, and namely selecting does not have the bacterial classification of fermentation capacity to carry out the fermentation of wheat juice to maltose and trisaccharide maltose, because ethanol is glycometabolic product, therefore, it is less that special yeast carries out the ethanol that carbohydrate metabolism produces.Pachysolen tannophilus is this special yeast, and it be not utilize maltose and trisaccharide maltose, and the fermentable sugar major part in the barley juice of beer is maltose, can reach 50～60% when carbohydrate metabolism.Therefore, the ethanol of the sugar generation in the pachysolen tannophilus fermentation wheat juice can be fewer.

Summary of the invention

Design of the present invention is:

The present invention utilizes the utilization ratio that reduces sugar in the fermenting process, thereby reduces the generation of ethanol.Sugar in the wort mainly contains glucose, maltose, and trisaccharide maltose is formed, and wherein the content of glucose in wort is very low, has only 10-15%, and the maltose ratio is at 70-75%, and the ratio of trisaccharide maltose is at 5-10%.Pachysolen tannophilus can not be secreted the maltose lytic enzyme, and unfermentable maltose and trisaccharide maltose can only utilize the glucose in the wort, becomes the content of alcohol will be very low by conversion of glucose, and therefore the ethanol that produces of fermentation is less.

(CICC 1770 with pachysolen tannophilus in the present invention, purchase in Chinese industrial microbial strains preservation center) as fermented bacterium, at first utilize wort that this yeast strain is activated, actication of culture method: get 1 ring bacterium with transfering loop and be inoculated in the 10mL wheat juice, cultivate 24h for 28 ℃, add the wheat juice test tube of 9mL sterilization again with pipette, extract 1mL nutrient solution, cultivate 24h for 28 ℃; Then activation solution is joined in the wheat juice and ferment, leavening temperature is 12 ℃; Inoculum size is 4%.The alcohol-free beer ethanol content that obtains is lower than 0.5% (vol), meet the requirement of alcohol-free beer, diacetyl content is lower than 0.05mg/L, well below GB regulation＜0.1mg/L, and because the fermentating metabolism effect of pachysolen tannophilus, the flavour substances of a lot of beer and organic acid etc. also produce in the same old way, well-balanced flavour with alcohol-free beer, simultaneously owing to adopt lower wort concentration (6～9 ° of P), after the fermentation ends, the residual sugar amount is close to 4-5 ° of P of normal beer, so beer does not have tangible wheat juice flavor yet.Process is judged and normal alcohol-free beer local flavor does not have significant difference, and just ethanol concn is lower.

Pachysolen tannophilus (CICC 1770) fermentation wheat juice, fermentation condition is the same with ordinary beer yeast fermentation condition, does not need increase equipment, technology is more easily grasped, and produces to be easy to control, and the beer flavor that makes is near common alcohol-free beer, and production cost is lower, and therefore the effect of invention is fine.

Specific implementation method:

The present invention is further illustrated below by embodiment, its objective is better understanding content of the present invention.

Embodiment 1

Picking one ring pachysolen tannophilus (CICC 1770) is inoculated in the test tube that 10mL wheat juice is housed from the inclined-plane, 28 ℃ of activation 24h, then, be added in the 9mL wheat juice test tube after the sterilization with the above-mentioned nutrient solution of aseptic pipette, extract 1mL, cultivate 24h for 28 ℃, pour in the triangular flask that 300mL8 ° of P wheat juice is housed, add fermentation bung, at 12 ℃ of following ferment at constant temperature, until CO every day ₂Weight loss below 0.2g, fermentation ends.Fermented liquid after the fermentation ends is carried out index determining, and do contrast with ordinary beer.The results are shown in following table 1:

Table 1 pachysolen tannophilus fermentation test result

Annotate: the result of 4 revision tests during data in the table.

By table 1 as can be seen: the result of 4 revision tests is close, illustrates that this bacterial strain is more stable.Each physical and chemical index aspect: the pachysolen tannophilus proferment is dense to be 8 ° of P wheat juice, and it is less to produce ethanol, is lower than 0.5% (vol), meets the requirement of alcohol-free beer.Diacetyl content is lower than 0.05mg/L, and the 0.1mg/L that is no more than well below the GB regulation has illustrated that the ability of pachysolen tannophilus reduction of diacetyl is stronger.Compare with commercially available dealcoholysis beer, pH is higher, total acid is lower, but the flavour substances that contains is identical, illustrates that the local flavor of beer is close.Through some personnel of judging the pachysolen tannophilus fermented liquid is judged, found to have the flavor characteristic of common alcohol-free beer, and do not have wheat juice flavor.

Embodiment 2

Adopt 200L pilot scale fermentor tank to test, picking one ring pachysolen tannophilus (CICC 1770) is inoculated in the test tube that 10mL wheat juice is housed from the inclined-plane, 28 ℃ of activation 24h, pour in the triangular flask that 300mL8 ° of P wheat juice is housed, 24 ℃ of activation 32h pour into then in the big triangular flask that 3000mL8 ° of P wheat juice is housed and proceed to spread cultivation, 20 ℃ of activation 48h, the liquid that will spread cultivation at last is inoculated in 200L under 16 ℃ of temperature fermentor tank carries out the fermentation of pilot scale, at 12 ℃ of following ferment at constant temperature.Testing data sees Table 2 after the fermentation ends:

Table 2 pachysolen tannophilus enlarges the fermentation test result

The test of 200L pilot scale fermentor tank shows, pachysolen tannophilus (CICC 1770) fermentation wheat juice, fermentation condition is the same with ordinary beer yeast fermentation condition, does not need increase equipment, technology is more easily grasped, production is easy to control, and the beer flavor that makes is near ordinary beer, and production cost is lower, the alcohol-free beer ethanol content that obtains is lower than 0.5% (v/v), meet the requirement of alcohol-free beer, diacetyl content is lower than 0.05mg/L, well below the 0.1mg/L that is no more than of GB regulation.

Claims

1. method of utilizing pachysolen tannophilus (Pachysolen tannophilus) CICC 1770 to produce alcohol-free beers is characterized in that the method includes the steps of:

1) at first carries out the wort preparation, obtain the wort that original wort concentration is 6～9 ° of P;

2) adopt pachysolen tannophilus CICC 1770 as fermentation strain, pachysolen tannophilus CICC 1770 is activated, get 1 ring bacterium with transfering loop and be inoculated in the 10mL wheat juice, cultivate 24h for 28 ℃;

3) pachysolen tannophilus CICC 1770 activation solutions being inoculated in the wort 12 ℃ ferments;

4) fermentation back ethanol content is counted＜0.5% (vol) by volume.

2. the method for claim 1 is characterized in that original wort concentration is preferably 8 ° of P, so both can reduce ethanol content, also can avoid the wheat juice flavor, the sweet taste that not exclusively produce owing to sugar-fermenting.

3. the method for claim 1, the suitableeest fermentation inoculum size of pachysolen tannophilus CICC 1770 activation solutions is 4%.