CN102229869A - Method for preparing undaria pinnatifida beer - Google Patents
Method for preparing undaria pinnatifida beer Download PDFInfo
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- CN102229869A CN102229869A CN2011101571571A CN201110157157A CN102229869A CN 102229869 A CN102229869 A CN 102229869A CN 2011101571571 A CN2011101571571 A CN 2011101571571A CN 201110157157 A CN201110157157 A CN 201110157157A CN 102229869 A CN102229869 A CN 102229869A
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Abstract
The invention discloses a method for preparing undaria pinnatifida beer. The method is characterized by comprising the following steps of: washing undaria pinnatifida, drying and grinding into powder; adding water in the undaria pinnatifida powder and stirring uniformly; carrying out water bath and lixiviating, and filtering to obtain coarse extracting liquid; placing the coarse extracting liquid in a deodorizing container, adding activated carbon powder, stirring uniformly, carrying out deodorizing treatment in a water-bath shaker, and sterilizing to obtain a undaria pinnatifida extract; preparing beer according to a conventional beer fermentation preparation method, adding the undaria pinnatifida extract in the early stage of post fermentation, and then completing the post fermentation to finally obtain the undaria pinnatifida beer. The undaria pinnatifida beer prepared by the invention maintains bear flavor and contains special polysaccharides in undaria pinnatifida, wherein the polysaccharides have various physiological activities such as blood fat and blood pressure reduction, immune regulation, tumor resistance and the like. Since the undaria pinnatifida has low price, the addition of the undaria pinnatifida extract in beer increases the cost of the beer slightly; and the preparation technology of the undaria pinnatifida extract is simple and easy to implement and easy for popularization and application.
Description
Technical field
The present invention relates to a kind of preparation method of beer product innovation; Particularly a kind of preparation method of wakame beer.
Background technology
There is more than 18000 kilometer shoreline in China, and various macro resources are very abundant, and kind more than 1000 is arranged, and wherein output is higher sea-tangle, wakame, gelidium, mouse tail algae, laver etc., and the kind more than 100 that has of economic worth is wherein arranged.Marine alga therefore have many marine algas to contain very useful material, and some material is that terrestrial plant is unexistent because photosynthesis is converted into organism to the inorganics in the ocean.Most economic algaes are edible, and they are delicious flavour not only, and has higher nutritive value.The marine alga body contains materials such as rich in protein, VITAMIN, carotene, active iodine, phosphorus, calcium, also have reducing blood-fat, hypotensive composition, also contain the unexistent nutritive ingredient of other terrestrial plants simultaneously, as materials such as unsaturated fatty acids highly, polysaccharide, therefore marine alga has very high practical value and pharmaceutical use, the all right food prepared therefrom that has, cosmetics or medicine etc.
Wakame (Undaria pinnatifida (Harv.) Suringar) has another name called extra large leaf mustard, be a kind of large-scale economic brown alga of Alariaceae (Alariaceae), undaria (Undaria), mainly be distributed in Liaoning, Shandong, Jiangsu, zhejiang and other places in China.The thallus of wakame is edible not only, also can be used as Chinese medicine and uses, and its medicinal history sees " Shiliao Bencao " that Ming Dynasty Yao can become the earliest: " wakame master woman leucorrhea with red and white discharge, man's essence is let out nocturnal emission ".Thought that wakame was similar to the kelp chemical ingredients modern age, it be used as medicine as the Chinese medicine kelp to have eliminating phlegm and softening indurated mass, the effect of sharp water detumescence.Modern chemistry and pharmaceutical research show, the full algae of wakame contains polysaccharide, volatile oil, glyceryl ester, sterol, amino acid, polypeptide, carotenoid, unsaturated fatty acids and number of chemical compositions such as halogenide, trace element thereof, has reducing blood-fat, hypotensive, immunomodulatory, anti-mutation, multiple physiologically active such as antitumor.
China is beer production big country, and annual production occupies first place in the world.Along with the innovation of keeping reforming of beer production technology, the quality of local beer constantly promotes, and kind also is on the increase.In recent years, along with the enhancing of the raising of living standards of the people, the health care consciousness R﹠D intensity to novel beer continues to increase, China's health-care beer had obtained large development, had enriched beer variety, had satisfied human consumer's needs.Health-care beer is on traditional brewage basis, adds some in the different production phases and can obviously play high-quality auxiliary material or the functional factor of regulating human physiological functions.
About the kind of health-care beer, conclusion is got up to mainly contain following several:
(1) cereals health-care beer.
The cereals health-care beer is to add cereal with nourishing function such as buckwheat, black rice, oat etc. in raw material, such raw material is made wheat juice with beer raw material Fructus Hordei Germinatus, rice etc., insert yeast and make after ferment, filter, pack and sterilize, the beer that obtains has kept unfermentable solvability functional component in this class raw material.
(2) plant milk extract class health-care beer.
Plant milk extract class health-care beer is to add the plant extraction liquid with nourishing function in raw material, as the balsam pear of greengrocery, burdock, lily, aloe etc., the Chinese medicine of integration of drinking and medicinal herbs such as chrysanthemum, Chinese yam, hawthorn, red date, Radix Glycyrrhizae, Japanese Honeysuckle, wolfberry fruit, sea-buckthorn, genseng, Great Burdock Achene, Ginkgo Leaf, the Radix Astragali etc., compositions such as polysaccharide, saponin, flavones and the amino acid in the extraction above-mentioned raw materials, VITAMIN add after sterilizing in the beer after fermenting.The nourishing function wide range of such health-care beer, can the development product kind a lot, product can satisfy different human consumers' needs.
(3) other kind health-care beers.
Such health-care beer is included in and directly adds the health-care beer that active polysaccharide, food fibre, organized enzyme, trace element and VITAMIN are made in the beer; Or utilize and to contain the health-care beer of the water of several mineral materials for raw material production, as Jinchuan, Inner Mongol health-care beer; And, reduce the infringement of alcohol to human body by reducing the ethanol content in the beer, reach the effect of regulating physiological metabolism, health care, as low alcohol beer, alcohol-free beer etc.
Summary of the invention
Technical problem to be solved by this invention is at the deficiencies in the prior art, a kind of technology advantages of simple is provided, had not only increased nourishing function but also has guaranteed the preparation method of wakame beer of the local flavor of beer.
Technical problem to be solved by this invention is to realize by following technical scheme.The present invention is a kind of preparation method of wakame beer, is characterized in, its step is as follows:
(1) wakame extracting solution preparation: wakame is cleaned the back 55-65 ℃ of oven dry down, abrasive dust is crossed 50 mesh sieves, is that 30:1 adds water and stirs in undaria powder by the weight ratio of water and undaria powder, then 90 ℃ of water-bath lixiviates 3 hours, filter crude extract;
(2) remove raw meat: crude extract is placed take off the raw meat container, 2% the activity charcoal powder that adds crude extract weight stirs, in 60 ℃ of shaking baths, take off raw meat and handle 50min, sterilization, the wakame extracting solution;
(3) beer fermentation preparation method routinely carries out the beer preparation, and adds the wakame extracting solution in the early stage of secondary fermentation, continues to ferment to the secondary fermentation end, promptly gets wakame beer; The weight of the wakame extracting solution that is added accounts for the 5-7% of wheat juice amount.
In preparation method's technical scheme of above-described a kind of wakame beer, optimized technical scheme is: 1, the weight of the wakame extracting solution that is added in the step (3) accounts for 6% of wheat juice amount;
2, in the step (3), the total fermentation time when beer prepares is 12 days, and wherein, primary fermentation is 5 days, and the day after tomorrow, ferment was 7 days, at the 7th day adding wakame extracting solution of total fermentation time.
3, in the step (3): when beer prepares, in barley juice of beer, add weight percent 0.04% bitter type hops and weight percent 0.02% odor type hops respectively.
4, in the step (3): when beer prepares, insert yeast starter liquid in the wheat juice for preparing, the yeast-inoculated amount is 15 * 10
6Individual/ml.
Below be experiment of correlation technique parameter and the result thereof that the contriver did.
One, the method for removing fishy smell of wakame experiment.
1, gac method for removing fishy smell
1. the influence of gac add-on
The result of table 1 gac add-on
| Gac add-on (%) | 1 | 2 | 3 | 4 | 5 |
| Fishy smell | Fishy smell is denseer | Fishy smell is lighter | Substantially there is not fishy smell | Substantially there is not fishy smell | There is not fishy smell fully |
| Polysaccharide retention rate (%) | 90.5 | 84.6 | 78.5 | 74.8 | 72.8 |
The gac add-on the results are shown in Table 1, as shown in Table 1, the gac add-on is 2% o'clock, crude extract fishy smell after the processing is lighter, and the polysaccharide retention rate is 84.6%, and when the gac add-on reaches 4% and 5%, is significantly improved though remove the raw meat effect, but the polysaccharide retention rate is low excessively simultaneously, selects 2% as the gac optimal addn.
2. the influence in treatment time
The result in table 2 treatment time
| Treatment time (min) | 20 | 30 | 40 | 50 | 60 |
| Fishy smell | Fishy smell is denseer | Fishy smell is denseer | Fishy smell is lighter | Substantially there is not fishy smell | Substantially there is not fishy smell |
| Polysaccharide retention rate (%) | 97.3 | 92.8 | 85.1 | 83.8 | 77.9 |
The influence of treatment time to fishy smell and polysaccharide content sees Table 2, as shown in table 2, lighter and the polysaccharide retention rate of the fishy smell of crude extract is 85.1% when the treatment time is 40min, when the treatment time is 50min, the polysaccharide retention rate is 83.8%, do not compare with the polysaccharide retention rate of handling 40min and to decline to a great extent, but fishy smell is near the degree of not having fishy smell substantially, but when the treatment time is 60min, the polysaccharide retention rate descends more, there is no obvious raising and remove the raw meat effect, is 50min so select the optimum handling time.
3. the influence of treatment temp
The result of table 3 treatment temp
| Treatment temp (℃) | 40 | 50 | 60 | 70 | 80 |
| Fishy smell | Fishy smell is denseer | Fishy smell is lighter | Substantially there is not fishy smell | Substantially there is not fishy smell | There is not fishy smell fully |
| Polysaccharide retention rate (%) | 94.1 | 87.5 | 85.6 | 81.8 | 70.7 |
Treatment temp sees Table 3 to the influence that removes the raw meat effect, and as can be seen from Table 3,60 ℃ of treatment temps are compared with 70 ℃, and it is little to remove raw meat effect difference, but 70 ℃ polysaccharide retention rate has descended 3.8%, determines that 60 ℃ are optimum treatmenting temperature.
Two, the batching of wakame beer and process condition experiment.
1. wakame extracting solution add-on is to the influence of fermentation
Table 4 wakame extracting solution add-on is to the result that influences of yeast growth
Wakame extracting solution add-on sees Table 4 to the influence of yeast growth, by table 4 as seen, when wakame extracting solution add-on is 2%, to zymic certain promoter action of having grown, and when wakame extracting solution add-on is 6%, 8% and 10%, it is that 10% restraining effect is the strongest that zymic growth is then had restraining effect, add-on.Consider the taste coordination of local flavor, hops local flavor and the adding crude extract of beer, consider health-care effect simultaneously, wakame extracting solution add-on should be advisable with about 6%.
2. inoculum size is to the influence of fermentation
Table 5 inoculum size is to the result that influences of fermentation
Inoculum size sees Table 5 to the influence of yeast growth, and by table 5 as seen, inoculum size is high more, the highest yeast number occur more early.When inoculum size is 10 * 10
6Individual/ml, 15 * 10
6Individual/ml, 20 * 10
6Individual/ml, 25 * 10
6Individual/ml and 30 * 10
6Individual/during ml, zymic propagation multiple approximately is respectively 9 times, 5 times, 4 times, 3 times and 2.5 times in the beer, and visible inoculum size is 10 * 10
6Individual/during ml, the Yeast proliferation multiple is far above suitable value, and inoculum size is 15 * 10
6Individual/ml ~ 25 * 10
6Individual/during ml, zymic maximum concentration and propagation multiple are proper.
3. best zymotechnique determines
Table 6 L9 (3
3) the orthogonal experiment design
Table 7 technological condition for fermentation experimental result
The experimental result of best zymotechnique gained sees 7, from outward appearance, foaming properties, beer fragrance and four aspects of taste beer is estimated, as shown in Table 7, the factor primary and secondary that influences wakame health-care beer sensory evaluation scores is C in proper order〉A〉B, i.e. inoculum size〉undaria pinnatifida rough extract addition〉joining day.Its best of breed is A2B3C1, and promptly wakame extracting solution addition is 6%, and the joining day is adding in the 7th day, and inoculum size is 15 * 10
6Individual/ml.
4. the hops addition determines
The hops addition sees Table 8 to the influence of beer flavor, by table 8 as seen, and when the hops addition is 0.03%, the masking action of hops is not obvious, and the adding of wakame extracting solution has influenced the local flavor of beer, and the hops addition was greater than 0.09% o'clock, the bitter taste of beer is heavier, and common people can't accept.And the hops addition is 0.06% o'clock, and bitter taste is suitable, and is tasty and refreshing, and can shelter the fishy smell of wakame preferably.
Table 8 hops addition is to the result that influences of beer flavor
| Hops addition (%) | Beer flavor | Transparency |
| 0.03 | Bitter taste is light, and wakame fishy smell is more obvious | More transparent |
| 0.06 | Bitter taste is suitable, and wakame fishy smell is not obvious | More transparent |
| 0.09 | Bitter taste is heavier, and wakame fishy smell is not obvious | More transparent |
| 0.12 | Heavy bitter taste, no wakame fishy smell | Transparent |
| 0.15 | Heavy bitter taste, no wakame fishy smell | Transparent |
After adopting optimal conditions of fermentation to ferment, the beer of producing has happy fragrance, and no fishy smell, bitter taste are also more suitable, and the wine body is coordinated, and is comparatively tasty and refreshing, fermentation ends, and the alcoholic strength that records beer is 2.2 % (v/v), diacetyl content is 0.137mg/L.
What the present invention played health-care effect is the wakame extracting solution, adds the wakame extracting solution, monose and disaccharides because yeast only ferments, and the nonfermented polysaccharide, so fermentation back polysaccharide component can not reduce, the wakame extracting solution just can play the health-care effect that himself brings.
The wakame health-care beer of the inventive method gained, the local flavor that had not only kept beer simultaneously but also contain the peculiar polysaccharide component of wakame, polysaccharide wherein has reducing blood-fat, hypotensive, immunomodulatory, multiple physiologically active such as antitumor.Because wakame is cheap, in beer, add the wakame extract seldom to the cost increase of beer, the technology of preparing of wakame extract is simple to be realized easily, applies easily.
Embodiment
Below further describe concrete technical scheme of the present invention,, and do not constitute restriction its right so that those skilled in the art understands the present invention further.
Embodiment 1, a kind of preparation method of wakame beer, and its step is as follows:
(1) wakame extracting solution preparation: wakame is cleaned the back 55 ℃ of oven dry down, and abrasive dust is crossed 50 mesh sieves, is that 30:1 adds water and stirs in undaria powder by the weight ratio of water and undaria powder, then 90 ℃ of water-bath lixiviates 3 hours, filter crude extract;
(2) remove raw meat: crude extract is placed take off the raw meat container, 2% the activity charcoal powder that adds crude extract weight stirs, in 60 ℃ of shaking baths, take off raw meat and handle 50min, sterilization, the wakame extracting solution;
(3) beer fermentation preparation method routinely carries out the beer preparation, and adds the wakame extracting solution in the early stage of secondary fermentation, continues to ferment to the secondary fermentation end, promptly gets wakame beer; The weight of the wakame extracting solution that is added accounts for 5% of wheat juice amount.
Embodiment 2, a kind of preparation method of wakame beer, and its step is as follows:
(1) wakame extracting solution preparation: wakame is cleaned the back 65 ℃ of oven dry down, and abrasive dust is crossed 50 mesh sieves, is that 30:1 adds water and stirs in undaria powder by the weight ratio of water and undaria powder, then 90 ℃ of water-bath lixiviates 3 hours, filter crude extract;
(2) remove raw meat: crude extract is placed take off the raw meat container, 2% the activity charcoal powder that adds crude extract weight stirs, in 60 ℃ of shaking baths, take off raw meat and handle 50min, sterilization, the wakame extracting solution;
(3) beer fermentation preparation method routinely carries out the beer preparation, and adds the wakame extracting solution in the early stage of secondary fermentation, continues to ferment to the secondary fermentation end, promptly gets wakame beer; The weight of the wakame extracting solution that is added accounts for 7% of wheat juice amount.
Embodiment 3, a kind of preparation method of wakame beer, and its step is as follows:
(1) wakame extracting solution preparation: wakame is cleaned the back 60 ℃ of oven dry down, and abrasive dust is crossed 50 mesh sieves, is that 30:1 adds water and stirs in undaria powder by the weight ratio of water and undaria powder, then 90 ℃ of water-bath lixiviates 3 hours, filter crude extract;
(2) remove raw meat: crude extract is placed take off the raw meat container, 2% the activity charcoal powder that adds crude extract weight stirs, in 60 ℃ of shaking baths, take off raw meat and handle 50min, sterilization, the wakame extracting solution;
(3) preparation of yeast starter liquid: adopt S-189 yeast or other outstanding cereuisiae fermentum as the fermentation seed, after earlier active dry yeast being activated 30min with 2% aseptic glucose solution, be seeded in 8 ° of P, pH is in 5.2 the sterilization wheat juice, cultivates at 25 ℃ and promptly can be used as seed in about 20 hours.
(4) preparation of barley juice of beer: the preparation of barley juice of beer (preparation 1L wheat juice): weighing top grade Fructus Hordei Germinatus 0.2Kg, before the pulverizing, 5 ~ 10 minutes in advance profit water, pulverizing the thickness ratio is 1:2.5, add 55 ℃ of tap water 1kg, mix, keep 55 ± 1 ℃ of temperature, 70 minutes time, be warming up to 66 ℃ then and kept 80 minutes.Filter, getting concentration is 12 ° of P left and right sides slubbing wheat juice, wash poor one time and incorporate slubbing wheat juice into, boiled wheat juice 60 minutes, wheat juice is in boiling state all the time, and 9.5 ~ 10.5 ° of P of control end of a period wort concentration, Wort boiling boiled 5 minutes and stopped preceding 5 minutes, add bitter type and odor type hops respectively, dosage is respectively 0.04% and 0.02%.
(5) fermentation of beer: insert yeast starter liquid in the wheat juice for preparing, the yeast-inoculated amount is 15 * 10
6Individual/ml, main fermentation temperature is 12 ℃, fermentation time 5 days, be cooled to 4 ℃ after 5 days, proceed secondary fermentation, when fermenting to the 7th day (calculating) from beginning fermentation, add the wakame extracting solution 6% (referring to account for wheat juice amount) that removes raw meat and sterilization and continue fermentation, the secondary fermentation time is 7 days, is cooled to 0 ℃ and stores fermentation ends 5 days.
Claims (5)
1. the preparation method of a wakame beer is characterized in that, its step is as follows:
(1) wakame extracting solution preparation: wakame is cleaned the back 55-65 ℃ of oven dry down, abrasive dust is crossed 50 mesh sieves, is that 30:1 adds water and stirs in undaria powder by the weight ratio of water and undaria powder, then 90 ℃ of water-bath lixiviates 3 hours, filter crude extract;
(2) remove raw meat: crude extract is placed take off the raw meat container, 2% the activity charcoal powder that adds crude extract weight stirs, in 60 ℃ of shaking baths, take off raw meat and handle 50min, sterilization, the wakame extracting solution;
(3) beer fermentation preparation method routinely carries out the beer preparation, and adds the wakame extracting solution in the early stage of secondary fermentation, continues to ferment to the secondary fermentation end, promptly gets wakame beer; The weight of the wakame extracting solution that is added accounts for the 5-7% of wheat juice amount.
2. the preparation method of a kind of wakame beer according to claim 1 is characterized in that: the weight of the wakame extracting solution that is added in the step (3) accounts for 6% of wheat juice amount.
3. the preparation method of a kind of wakame beer according to claim 1 and 2 is characterized in that: in the step (3), the total fermentation time when beer prepares is 12 days, wherein, primary fermentation is 5 days, and the day after tomorrow, ferment was 7 days, at the 7th day adding wakame extracting solution of total fermentation time.
4. the preparation method of a kind of wakame beer according to claim 1 is characterized in that: in the step (3): when beer prepared, adding weight percent in barley juice of beer respectively was 0.04% bitter type hops and weight percent 0.02% odor type hops.
5. the preparation method of a kind of wakame beer according to claim 1 is characterized in that: in the step (3): when beer prepares, insert yeast starter liquid in the wheat juice for preparing, the yeast-inoculated amount is 15 * 10
6Individual/ml.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104312810A (en) * | 2014-11-06 | 2015-01-28 | 盐城师范学院 | Health care reed beer and production process thereof |
| CN106434076A (en) * | 2016-09-05 | 2017-02-22 | 广西大学 | Rambutan shell beer |
| CN108308607A (en) * | 2018-03-02 | 2018-07-24 | 青岛啤酒股份有限公司 | A kind of seaweed beverage preparation method and gained seaweed beverage based on marine microorganism ferment |
| CN108308482A (en) * | 2018-03-02 | 2018-07-24 | 青岛啤酒股份有限公司 | A kind of brown alga drink preparation method and gained brown alga drink based on marine microorganism ferment |
| CN108308606A (en) * | 2018-03-02 | 2018-07-24 | 青岛啤酒股份有限公司 | A kind of red algae drink preparation method and gained red algae drink based on marine microorganism ferment |
| CN108432994A (en) * | 2018-03-02 | 2018-08-24 | 青岛啤酒股份有限公司 | A kind of algae drink preparation method and gained algae drink based on marine microorganism ferment |
| CN108432993A (en) * | 2018-03-02 | 2018-08-24 | 青岛啤酒股份有限公司 | A kind of green alga drink preparation method and gained green alga drink based on marine microorganism ferment |
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| CN104312810A (en) * | 2014-11-06 | 2015-01-28 | 盐城师范学院 | Health care reed beer and production process thereof |
| CN106434076A (en) * | 2016-09-05 | 2017-02-22 | 广西大学 | Rambutan shell beer |
| CN108308607A (en) * | 2018-03-02 | 2018-07-24 | 青岛啤酒股份有限公司 | A kind of seaweed beverage preparation method and gained seaweed beverage based on marine microorganism ferment |
| CN108308482A (en) * | 2018-03-02 | 2018-07-24 | 青岛啤酒股份有限公司 | A kind of brown alga drink preparation method and gained brown alga drink based on marine microorganism ferment |
| CN108308606A (en) * | 2018-03-02 | 2018-07-24 | 青岛啤酒股份有限公司 | A kind of red algae drink preparation method and gained red algae drink based on marine microorganism ferment |
| CN108432994A (en) * | 2018-03-02 | 2018-08-24 | 青岛啤酒股份有限公司 | A kind of algae drink preparation method and gained algae drink based on marine microorganism ferment |
| CN108432993A (en) * | 2018-03-02 | 2018-08-24 | 青岛啤酒股份有限公司 | A kind of green alga drink preparation method and gained green alga drink based on marine microorganism ferment |
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| CN102229869B (en) | 2012-10-10 |
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