CN105524757B - A kind of production method of procyanidine health-care beer - Google Patents
A kind of production method of procyanidine health-care beer Download PDFInfo
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- CN105524757B CN105524757B CN201511028785.4A CN201511028785A CN105524757B CN 105524757 B CN105524757 B CN 105524757B CN 201511028785 A CN201511028785 A CN 201511028785A CN 105524757 B CN105524757 B CN 105524757B
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- beer
- procyanidine
- grape pip
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C11/00—Fermentation processes for beer
- C12C11/02—Pitching yeast
Abstract
The present invention relates to a kind of production methods of leftover bits and pieces grape pip brewing procyanidine health-care beer using grape wine factory.The production method of procyanidine health-care beer of the present invention includes: the crushing of raw material grape wine factory leftover bits and pieces grape pip；Boil the addition in stage and yeast starting stage grape pip powder；The measurement of health-care beer procyanidins and the measurement of procyanidine beer scavenging ability of DPPH free radical.The obtained process of the present invention has many advantages, such as simple process, at low cost, easy to industrialized production；Resulting procyanidine beer, procyanidin content is high, has the effect of stronger removing free radical, anti-oxidation health.
Description
Technical field
The invention belongs to Beer Brewage fields, relate generally to a kind of former flower of leftover bits and pieces grape pip brewing using grape wine factory
The production method of green element health-care beer.
Background technique
Grape pip is the byproduct of grape wine, is mainly derived from the leftover bits and pieces of grape wine factory, and seed accounts for whole grain grape weight
5~7%.China's grape resource is abundant, and the annual fresh grape for wine brewing is estimated to exceed 480,000 tons.Just have 2.4 every year in this way
~3.2 ten thousand tons of byproduct grape pip.But it is also seldom to the effective use of grape pip at present, how it is carried out effective exploitation,
It makes full use of, is always the hot subject of liquor industry concern.To grape wine factory produce caused by leftover bits and pieces one grape pip this
The deep processing and development and utilization of one resource, can turn waste into wealth, and can bring huge economic benefit and social benefit.
Procyanidine is to be present in one of grape natural plant polyphenols substance, have inhibit and remove free radical,
The various biologicals effects such as anti-oxidant, anti-radiation, antitumor, antiallergy, anti-aging and raising cardiovascular and cerebrovascular activity.Its antioxygen
Change, remove the ability of free radical be ascorbic 20 times, 50 times of vitamin E, be in removing human body generally acknowledged in the world freely
The most potent natural of base, currently, extensive in fields such as food, drug, health care product, cosmetics and clinical treating diseases
Application.
Beer is using malt, hops, water as primary raw material, carbonated low alcohol of satisfying made of brewing through yeast fermentation
The alcoholic drink of degree.Contain the nutriments, referred to as " liquid side such as carbohydrate, proteins,vitamins,minerals in beer
Liver detoxification effect can be improved in packet ", appropriate drinks beer, and to coronary heart disease, hypertension, diabetes blood vessels are unsmooth, just secrete and have one
Constant current modulation effect.Although containing procyanidine in beer, its content is limited, is unable to satisfy the demand of human body.The original that the present invention develops
Anthocyanidin health-care beer is rich in procyanidine, and DPPH free radical scavenging ability is strong, has and removes free radical, anti-oxidant, anti-aging
The effect of.Procyanidine health-care beer process of the present invention has simple process, at low cost, easy to industrialized production
The advantages that.
Summary of the invention
The object of the invention is intended to provide a kind of leftover bits and pieces grape pip brewing procyanidine health-care beer using grape wine factory
Production method.Realize that concrete scheme of the invention is as follows:
1, procyanidine health-care beer is made using the leftover bits and pieces grape pip of grape wine factory, it is characterised in that including following behaviour
Make step:
(1) the leftover bits and pieces grape pip of grape wine factory is taken, the dry dry grape pip that water content 10% is made crushed 80 meshes
Grape pip powder is obtained, grape pip powder is vacuum-packed with aluminium foil paper bag, and room temperature is kept in dark place, and is paid attention to health storage, is avoided microbiological contamination；
(2) addition step (1) grape pip powder, additive amount 50g/100L boil 10min for the first time before Wort boiling is ended
Wheat juice is squeezed into whirlpool tank after the completion, after standing 20min, opening and closing blowdown valve 3~4 times grape pip is poor, hops grain discharges；
(3) the Wort cooling oxygenation in step (2) is pumped into fermentor, is inoculated with brewer's yeast, cell concentration control 5~
10×106A/mL, 10 DEG C of 8~16h of culture, when yeast starting, second of addition step (1) grape pip powder, additive amount 50g/
100L；(4) fermentation liquid of step (3) obtains former flower by the way that the filtering of plate and frame diatomite is filling after primary fermentation and post-fermentation
The green fresh beer of element, can get procyanidine Flaschebier by pasteurize after filtering；
(5) concentrated hydrochloric acid-vanillin method determination step (4) procyanidine fresh beer and Flaschebier procyanidins content.Specifically
It is as follows: under light protected environment, the sample solution of 1mL, the methanol of the 40mg/mL vanillic aldehyde of 3mL are sequentially added in 10mL colorimetric cylinder
The concentrated hydrochloric acid of solution and 1.5mL mixes be placed in 20 DEG C of 15min of water-bath later, and control replaces sample to measure with 1mL methanol
500nm light absorption value.It obtains light absorption value and substitutes into normal linearity equation y=573.03x+3.8504, R2=0.9982, obtain former cyanine
Plain concentration；
(6) it takes the fresh beer of step (4) procyanidine and Flaschebier to measure it and removes free radical DPPH ability.It is specific as follows: respectively
Accurately measure the fresh beer of procyanidine, Flaschebier 5mL is separately added into DPPH solution 5mL, dehydrated alcohol 5mL into colorimetric cylinder, then takes
DPPH5mL is mixed with dehydrated alcohol 5mL into a colorimetric cylinder, after standing reaction 30min at room temperature, is existed by blank of dehydrated alcohol
Absorbance A i is measured at 517nm, and calculates clearance rate.Clearance rate (%)=[1- (Ai-Aj)/Ac] × 100, in formula: Ac---
2mL dehydrated alcohol adds the absorbance of 2mLDPPH；Ai---2mL beer adds the absorbance of 2mLDPPH solution；Aj---2mL beer adds
The absorbance of 2mL dehydrated alcohol.
2, the leftover bits and pieces grape pip brewing procyanidine health-care beer of grape wine factory is utilized according to patent requirements 1
Production method, it is characterised in that:
(1) addition step (1) grape pip powder, additive amount 50g/100L boil 10min for the first time before Wort boiling is ended
Wheat juice is squeezed into whirlpool tank after the completion, after standing 20min, opening and closing blowdown valve 3~4 times grape pip is poor, hops grain discharges；
(2) the Wort cooling oxygenation in step (2) is pumped into fermentor, is inoculated with brewer's yeast, cell concentration control 5~
10×106A/mL, 10 DEG C of culture 8-16h, when yeast starting, second of addition step (1) grape pip powder, additive amount 50g/
100L。
Grape pip powder is added in two times when boiling with yeast starting, is conducive to the abundant molten of grape pip powder procyanidins
Out, the destruction of the high-temperature process to procyanidine such as be saccharified and boil for a long time can be prevented, while being added for the second time when yeast starting
Grape pip powder is added to avoid beer fermentation process microbiological contamination harm.The production method has simple process, at low cost, is easy to industrialize
The advantages that production.The procyanidine health-care beer of exploitation is rich in 30~40mg/L procyanidine, is 3~4 times of ordinary beer；
DPPH free radical scavenging ability is 2~3 times of ordinary beer, has stronger removing free radical, the effect of anti-oxidation health.
Detailed description of the invention
The content of the procyanidine of Fig. 1 procyanidine beer, the ordinary beer of canning line, commercially available beer
Fig. 2 procyanidine beer, canning line ordinary beer, commercially available beer free radical scavenging ability comparison
Influence of Fig. 3 grape pip powder difference addition manner to beer procyanidins content
The comparison of the procyanidine beer free radical scavenging ability of Fig. 4 grape pip powder difference addition manner brewing
Specific embodiment
Below by embodiment, the invention will be further described.
Embodiment 1:
(1) it takes the dry grape pip of leftover bits and pieces water content 10% of grape wine factory to crush, crosses 80 meshes and obtain grape pip powder, grape pip
Powder is vacuum-packed with aluminium foil paper bag, and room temperature is kept in dark place, and is paid attention to health storage, is avoided microbiological contamination；
(2) addition step (1) grape pip powder, additive amount 50g/100L boil 10min for the first time before Wort boiling is ended
Wheat juice is squeezed into whirlpool tank after the completion, after standing 20min, opening and closing blowdown valve 3~4 times grape pip is poor, hops grain discharges；
(3) the Wort cooling oxygenation in step (2) is pumped into fermentor, is inoculated with brewer's yeast, cell concentration control 5~
10 × 106/mL, 10 DEG C of 8~16h of culture, when yeast starting, second of addition step (1) grape pip powder, additive amount 50g/
100L；
(4) fermentation liquid of step (3) is after primary fermentation and post-fermentation, by plate and frame diatomite filter it is filling obtain it is former
Anthocyanidin fresh beer can get procyanidine Flaschebier by pasteurize after filtering；
(5) concentrated hydrochloric acid-vanillin method determination step (4) procyanidine fresh beer and Flaschebier procyanidins content.Specifically
It is as follows: under light protected environment, the sample solution of 1mL, the methanol of the 40mg/mL vanillic aldehyde of 3mL are sequentially added in 10mL colorimetric cylinder
The concentrated hydrochloric acid of solution and 1.5mL mixes be placed in 20 DEG C of 15min of water-bath later, and control replaces sample to measure with 1mL methanol
500nm light absorption value.It obtains light absorption value and substitutes into normal linearity equation y=573.03x+3.8504, R2=0.9982, obtain former cyanine
Plain concentration.The content of the procyanidine of procyanidine beer, the ordinary beer of canning line, commercially available beer, is shown in Fig. 1.
(6) it takes the fresh beer of step (4) procyanidine and Flaschebier to measure it and removes free radical DPPH ability.It is specific as follows: respectively
Accurately measure the fresh beer of procyanidine, Flaschebier 5mL is separately added into DPPH solution 5mL, dehydrated alcohol 5mL into colorimetric cylinder, then takes
DPPH5mL is mixed with dehydrated alcohol 5mL into a colorimetric cylinder, after standing reaction 30min at room temperature, is existed by blank of dehydrated alcohol
Absorbance A i is measured at 517nm, and calculates clearance rate.Clearance rate (%)=[1- (Ai-Aj)/Ac] × 100, in formula: Ac---
2mL dehydrated alcohol adds the absorbance of 2mLDPPH；Ai---2mL beer adds the absorbance of 2mLDPPH solution；Aj---2mL beer adds
The absorbance of 2mL dehydrated alcohol.Procyanidine beer, the ordinary beer of canning line, commercially available beer Scavenging ability, are shown in figure
2。
It is common by Fig. 1 and Fig. 2 as it can be seen that the procyanidine health-care beer of exploitation is rich in the procyanidine of 30~40mg/L
3~4 times of beer；DPPH free radical scavenging ability is strong, is 2~3 times of ordinary beer.It can be seen that the beer has stronger removing
The effect of free radical, anti-oxidation health.
Embodiment 2: the exploration of grape pip powder adding technology
It is 100g/100L to guarantee that beer color meets national standard to have determined the total amount of adding of grape pip powder,
In the case where its total amount of adding is constant, inquired into four kinds of adding technologies of grape pip powder (technique 1: start saccharification start when addition,
Technique 2: 10min addition, technique 3 before wheat juice is ended: addition, technique 4 when yeast starting: 10min addition and ferment before wheat juice is ended
Added twice when female starting), as a result the influence of content and its removing DPPH ability to health-care beer procyanidins is shown in respectively
Fig. 3 and Fig. 4.
By Fig. 3 and Fig. 4 as it can be seen that Wort boiling stage and earlier fermentation yeast starting stage add 50g/100L grape twice
The procyanidine health-care beer of seed powder brewing, procyanidin content and free radical scavenging ability are apparently higher than only raw saccharified
Stage, Wort boiling stage or earlier fermentation yeast starting stage add a grape pip powder, before wheat juice is ended 10min addition and
Equivalent addition yeast powder technological effect is best when yeast starting.
Claims (1)
1. the leftover bits and pieces grape pip using grape wine factory makes procyanidine health-care beer, it is characterised in that walked including following operation
It is rapid:
(1) the leftover bits and pieces grape pip of grape wine factory is taken, the dry dry grape pip that water content 10% is made crushed 80 meshes and obtain Portugal
Grape seed powder, grape pip powder are vacuum-packed with aluminium foil paper bag, and room temperature is kept in dark place, and are paid attention to health storage, are avoided microbiological contamination；
(2) addition step (1) grape pip powder, additive amount 50g/100L boil completion to 10min for the first time before Wort boiling is ended
Wheat juice is squeezed into whirlpool tank afterwards, after standing 20min, opening and closing blowdown valve 3~4 times grape pip is poor, hops grain discharges；
(3) the Wort cooling oxygenation in step (2) is pumped into fermentor, is inoculated with brewer's yeast, cell concentration control 5~10 ×
106A/mL, 10 DEG C of 8~16h of culture, when yeast starting, second of addition step (1) grape pip powder, additive amount 50g/
100L；
(4) fermentation liquid of step (3) obtains former cyanine by the way that the filtering of plate and frame diatomite is filling after primary fermentation and post-fermentation
The fresh beer of element, can get procyanidine Flaschebier by pasteurize after filtering；
(5) concentrated hydrochloric acid-vanillin method determination step (4) procyanidine fresh beer and Flaschebier procyanidins content, specific as follows:
Under light protected environment, sequentially add the sample solution of 1mL in 10mL colorimetric cylinder, the methanol solution of the 40mg/mL vanillic aldehyde of 3mL and
The concentrated hydrochloric acid of 1.5mL mixes be placed in 20 DEG C of 15min of water-bath later, and control replaces sample to measure 500nm extinction with 1mL methanol
Value obtains light absorption value and substitutes into normal linearity equation y=573.03x+3.8504, R2=0.9982, obtain procyanidin concentration；
(6) it takes the fresh beer of step (4) procyanidine and Flaschebier to measure it and removes free radical DPPH ability, it is specific as follows: accurate respectively
Measure the fresh beer of procyanidine, Flaschebier 5mL is separately added into DPPH solution 5mL, dehydrated alcohol 5mL into colorimetric cylinder, then takes
DPPH5mL is mixed with dehydrated alcohol 5mL into a colorimetric cylinder, after standing reaction 30min at room temperature, is existed by blank of dehydrated alcohol
Absorbance A i is measured at 517nm, and calculates clearance rate, clearance rate (%)=[1- (Ai-Aj)/Ac] × 100, in formula: Ac---
2mL dehydrated alcohol adds the absorbance of 2mLDPPH；Ai---2mL beer adds the absorbance of 2mLDPPH solution；Aj---2mL beer adds
The absorbance of 2mL dehydrated alcohol.
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| CN201511028785.4A CN105524757B (en) | 2015-12-29 | 2015-12-29 | A kind of production method of procyanidine health-care beer |
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| CN201511028785.4A CN105524757B (en) | 2015-12-29 | 2015-12-29 | A kind of production method of procyanidine health-care beer |
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| CN105524757B true CN105524757B (en) | 2019-09-20 |
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| JP7049057B2 (en) * | 2017-01-17 | 2022-04-06 | サントリーホールディングス株式会社 | Beer-taste beverages and their manufacturing methods |
| CN107099427A (en) * | 2017-06-30 | 2017-08-29 | 隆林惠侬农业科技有限公司 | A kind of alcoholic beverage |
| CN107446734B (en) * | 2017-09-19 | 2021-04-02 | 李安国 | Beer rich in red wine polyphenol and preparation method thereof |
| CN108441367B (en) * | 2018-05-02 | 2021-04-13 | 唐山师范学院 | Brewing process of Chinese chestnut beer |
| CN113214925A (en) * | 2021-06-02 | 2021-08-06 | 韩孟泽 | Taurine beer and its preparing method |
| CN113322137A (en) * | 2021-06-16 | 2021-08-31 | 喜德县元升农业科技有限公司 | Antioxidant olive leaf beer and preparation method thereof |
| CN113831973B (en) * | 2021-10-19 | 2023-04-18 | 云南农业大学 | Preparation process of grape seed and passion fruit beer |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1824746A (en) * | 2005-12-28 | 2006-08-30 | 沈波涛 | OPC nutrition reinforced grape wine |
| CN101633873A (en) * | 2009-08-25 | 2010-01-27 | 天津市尖峰天然产物研究开发有限公司 | Grape wine added with procyanidin B2 and preparation method |
| CN102796070A (en) * | 2012-08-29 | 2012-11-28 | 西南林业大学 | Preparation method of oligomeric proanthocyanidins |
| CN103265520A (en) * | 2013-05-18 | 2013-08-28 | 湖南鑫利生物科技有限公司 | Method for preparing oligomeric proanthocyanidins and tannin pigment from grape seeds after winemaking |
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2015
- 2015-12-29 CN CN201511028785.4A patent/CN105524757B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1824746A (en) * | 2005-12-28 | 2006-08-30 | 沈波涛 | OPC nutrition reinforced grape wine |
| CN101633873A (en) * | 2009-08-25 | 2010-01-27 | 天津市尖峰天然产物研究开发有限公司 | Grape wine added with procyanidin B2 and preparation method |
| CN102796070A (en) * | 2012-08-29 | 2012-11-28 | 西南林业大学 | Preparation method of oligomeric proanthocyanidins |
| CN103265520A (en) * | 2013-05-18 | 2013-08-28 | 湖南鑫利生物科技有限公司 | Method for preparing oligomeric proanthocyanidins and tannin pigment from grape seeds after winemaking |
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