CN105087206A - Method for increasing content of 4-VG in wheat beer - Google Patents

Abstract

The invention relates to a method for increasing the content of 4-VG in wheat beer. The method comprises the following steps: using barley malt, wheat malt and wheat malt bran as raw materials, and conducting processes of saccharification and filtration, hops addition and boiling, precipitation separation of distillers' hops and hot concretion, filtration and oxygenation, temperature control and fermentation, and the like, so as to obtain the wheat beer which is prominent in typical flavor, stable in quality and rich in the content of 4-VG. According to the method, the content of 4-VG in the wheat beer is obviously increased, the content of ferulic acid in wheat juice is effectively increased due to the wheat malt bran, and the wheat malt bran is decarboxylated under the action of hydroxy cinnamic acid decarboxylase excreted from beer yeast so as to generate 4-VG. After the wheat malt bran is degraded. Water-soluble extracts in the wheat malt bran are fully dissolved in the wheat juice, and insoluble parts, which are mainly insoluble dietary fiber, can be directly used as food processing auxiliary materials, so as to increase the content of insoluble dietary fiber in the product.

Description

A kind of method improving 4-VG content in wheat beer

(1) art

The present invention relates to a kind of method improving 4-VG content in wheat beer, object is to improve wheat beer local flavor, improves wheat beer quality, belongs to leavened food processing technique field.

(2) background technology

Wheat beer is with Fructus Hordei Germinatus, wheat malt, hops etc. for raw material, through the beer of ale yeast fermentation, has foaming abundancy, fine and smooth lasting, fragrance is outstanding, the fragrant feature such as significantly of phenol.Wheat beer is also one of beer at present with the fastest developing speed in the world, consumption with every year on average 20% speed increase.Development wheat beer industry both can make full use of the wheat resource advantage of China, can enrich again the beer types of China, strengthen the competitive power in International Beer market.

4-VG is one of typical flavour substances in wheat beer, has pungent, vanilla and myristic flavor characteristic, to be mainly derived from beer fermentation process ale yeast to the decarboxylation of wheat juice Free Ferulic Acid.And the forulic acid in wheat beer wheat juice is mainly derived from brewing materials-barley and the wheat of wheat beer.In brewer's barley, phenolic content is 80 ~ 110mg/kg, mainly exists with the forulic acid of combined, and free forulic acid only accounts for about 10% of total ferulic acid content.Ferulaic acid content in wheat is far above barley, and the ferulaic acid content in Testa Tritici particularly abundant (accounting for 0.7%), major part is connected with ester bond with araboxylan, and only minority exists in a free form.Because only have free forulic acid could degrade by cereuisiae fermentum and form 4-VG, so the 4-VG content in wheat beer can be significantly improved by the approach increasing ferulaic acid content in wheat beer wheat juice.

Feruloyl esterase degradable combined forulic acid is converted into free forulic acid.There are some researches show, araboxylan can be degraded into oligosaccharides by zytase, thus is conducive to the effect of feruloyl esterase; Proteolytic enzyme, dextranase then can degradation of cell wall constructions, are conducive to zytase and play a role.Therefore the method by increasing zytase, proteolytic enzyme, dextranase, particularly ferulaic acid esterase activity in brewage raw material promotes the degraded in conjunction with forulic acid, forms 4-VG further through decarboxylation.The increase of 4-VG content can strengthen the typical local flavor of wheat beer, improves wheat beer quality, improves the market competitiveness of wheat beer, stimulates the differentiation development of Beer Industry, to promote beer industry health, continue, fast-developing significant.

(3) summary of the invention

The present invention relates to a kind of method improving 4-VG content in wheat beer, for raw material with Fructus Hordei Germinatus, wheat malt and wheat malt wheat bran, filter through saccharification, add that hops is boiled, precipitate and separate hops grain with hot trub, filters the operation such as oxygenation, temperature controlled fermentation, acquisition typical flavor is given prominence to, the method for the wheat beer of steady quality, 4-VG rich content.The method significantly improves 4-vinyl guaiacol (4-vinylguaiacol, the 4-VG) content in wheat beer.

Improve a method for 4-VG content in wheat beer, comprise following key step:

1) raw material and weight ratio thereof are:

Raw material weight per-cent is 100%;

2) saccharification is filtered

By step 1) described raw material mixing, adjustment mashing water pH value is 5.7 ~ 5.8, mashing water is added in mixing raw material, in 40 ~ 45 DEG C of insulation 30 ~ 60min, be warming up to 50 ~ 55 DEG C of insulation 030 ~ 50min, again be warming up to 65 ~ 70 DEG C of insulations to disappear to Iod R, filtered while hot after being finally warming up to 76 ~ 80 DEG C, obtains former wheat juice;

3) coctoprecipitinogen

To step 2) add hops (namely adding 1 ~ 2g hops in often liter of former wheat juice) by 1 ~ 2g/L addition in gained former wheat juice, 100 ~ 105 DEG C are boiled 55 ~ 100min, and the hops grain in precipitation wheat juice and hot trub, be cooled to 16 DEG C;

4) oxygenation is filtered

By step 3) gained cooling wheat juice sterile filtration and pass into sterile wind to whole wheat juice oxygen level be 8 ~ 12mg/L, wheat juice of must shaping;

5) temperature controlled fermentation

To step 4) add wheat beer yeast (adding by commercially available recommendation amount) in gained sizing wheat juice, naturally be warming up to 20 DEG C, in ferment at constant temperature to wheat juice of shaping, sugared content is reduced to less than 5%.

The invention has the beneficial effects as follows:

(1) wheat malt wheat bran effectively increases the ferulaic acid content in wheat juice, and under the effect of the hydroxy cinnamate acid decarboxylase of ale yeast secretary, decarboxylation generates 4-VG.After the degraded of wheat malt wheat bran, water-soluble extractives wherein is fully dissolved in wheat juice, and insoluble part is mainly insoluble dietary fibre, directly can be used as food-processing auxiliary material, increases the content of insoluble dietary fibre in product.

(2) except being rich in forulic acid, wheat malt wheat bran is also containing abundant hydrolase, as hydrolases such as α-amylase, beta-amylase, dextranase, zytase, proteolytic enzyme, feruloyl esterases, particularly feruloyl esterase is than wheat malt core powder height about 3 times (table 1), is conducive to dissociating in conjunction with forulic acid.

Table 1 wheat malt wheat bran enzyme activity compares (U/100g) with wheat malt flour enzyme activity

(3) after separation of bran, wheat malt core powder can be used as the production of plant enzyme preparation for ordinary beer and the production of other food, and each takes what he needs, do not need to increase equipment in addition, do not increase production cost.

(4) accompanying drawing explanation

The wheat beer preparation technology flow process of Figure 140 % wheat malt addition

The wheat beer preparation technology flow process of Figure 25 0% wheat malt addition

(5) embodiment

Embodiment 1

Wheat beer (40% wheat malt addition)

Control group proportioning raw materials: Fructus Hordei Germinatus 60%, wheat malt 40%;

Test group proportioning raw materials: Fructus Hordei Germinatus 50%, wheat malt 40%, wheat malt wheat bran 10%;

Same the inventive method of beer brewing technique of test group and control group, wherein mashing water addition is determined by the concentration of wheat juice requirement of shaping, and refers to Fig. 1.

The quality determination result obtaining wheat beer by Fig. 1 technique is:

Control group wheat beer: original wort concentration is 11.1 ° of P, alcoholic strength is 4.8%, 4-VG content is 3.74mg/L;

Test group wheat beer: original wort concentration is 11.1 ° of P, alcoholic strength is 4.8%, 4-VG content is 5.65mg/L,

4-VG content increases 1.91mg/L than control group.

Embodiment 2

Wheat beer (50% wheat malt addition)

Control group proportioning raw materials: Fructus Hordei Germinatus 50%, wheat malt 50%;

Test group proportioning raw materials: Fructus Hordei Germinatus 40%, wheat malt 50%, wheat malt wheat bran 10%;

Same the inventive method of beer brewing technique of test group and control group, wherein mashing water addition is determined by the concentration of wheat juice requirement of shaping, and refers to Fig. 2.

The quality determination result obtaining wheat beer by Fig. 2 technique is:

Control group wheat beer: original wort concentration is 10.2 ° of P, alcoholic strength is 4.2%, 4-VG content is 2.70mg/L;

Test group wheat beer: original wort concentration is 10.0 ° of P, alcoholic strength is 4.2%, 4-VG content is 4.91mg/L,

4-VG content increases 2.26mg/L than control group (conversion original wort concentration is 10 ° of P).

Claims (1)

1. improve a method for 4-VG content in wheat beer, it is characterized in that comprising the steps:

1) raw material and weight ratio thereof are:

Fructus Hordei Germinatus 40% ~ 60%

Wheat malt 40% ~ 50%

Wheat malt wheat bran 0% ~ 20%

Raw material weight per-cent is 100%;

2) saccharification is filtered

By step 1) described raw material mixing, adjustment mashing water pH value is 5.7 ~ 5.8, mashing water is added in mixing raw material, in 40 ~ 45 DEG C of insulation 30 ~ 60min, be warming up to 50 ~ 55 DEG C of insulation 30 ~ 50min, again be warming up to 65 ~ 70 DEG C of insulations to disappear to Iod R, filtered while hot after being finally warming up to 76 ~ 80 DEG C, obtains former wheat juice;

3) coctoprecipitinogen

To step 2) add hops by 1 ~ 2g/L addition in the former wheat juice of gained, 100 ~ 105 DEG C are boiled 55 ~ 100min, and the hops grain in precipitation wheat juice and hot trub, be cooled to 16 DEG C;

4) oxygenation is filtered

By step 3) gained cooling wheat juice sterile filtration and pass into sterile wind to whole wheat juice oxygen level be 8 ~ 12mg/L, wheat juice of must shaping;

5) temperature controlled fermentation

To step 4) add wheat beer yeast in gained sizing wheat juice, naturally be warming up to 20 DEG C, in ferment at constant temperature to wheat juice of shaping, sugared content is reduced to less than 5%.