CN105602774A - Production method of rutin-enriched tartary buckwheat beer - Google Patents
Production method of rutin-enriched tartary buckwheat beer Download PDFInfo
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- 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
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Abstract
The invention discloses a production method of rutin-enriched tartary buckwheat beer, belonging to the field of fermented foods. According to the production method, 40% of tartary buckwheat is added as an auxiliary material, the tartary buckwheat and barley malt are separately fed, the tartary buckwheat is fed to a mash copper at 90 DEG C to rapidly inactivate rutin degrading enzyme, and therefore, the decomposition of rutin is avoided; by utilizing general saccharifying equipment, beer production equipment and processes and only adjusting a saccharifying process, the operation is simple and feasible; the 10-degree P tartary buckwheat beer produced by virtue of the production method is tan, and compared with general 10-degree P beer, the taste is slightly bitter but can be accepted; and the rutin content of the 10-degree P tartary buckwheat beer is 220mg/L, so that the dietary therapy health efficacy of the rutin-enriched tartary buckwheat beer is guaranteed.
Description
Technical field
The present invention relates to a kind of production method of the buckwheat beer that is rich in rutin, belong to fermented food field.
Background technology
Buckwheat is as a kind of nutritious coarse food grain crop, except contain protein, fat, multivitamin and magnesium, potassium, calcium,Outside the nutritional labelings such as iron, zinc, copper, selenium and other trace elements, also contain the tools such as flavonoids, fatty acid, steroid, cyclic alcohol classHave bioactive chemical composition, therefore, it also has the good reputation of " kings of five cereals ", has wide DEVELOPMENT PROSPECT, as wineLiquor raw material is also more and more welcome.
In bitter buckwheat, be rich in Flavonoid substances, wherein 70%-90% is rutin. The non-oxidizability of rutin has given buckwheat numerous physiologyFunction, maintains antiotasis, reduces its permeability, reduces fragility of blood vessels, maintains capilary circulation, and strengthens vitamin C and existCylinder accumulation; Reduce human body blood fat, cholesterol, prevents that heart and brain pipe disease from occurring, and to share degrease effect more obvious with glutathione;In addition antibacterial, prevent brain cell aging action, as anticancer agent, anti-inflammatory, protection gastric mucosa, repair brain damage, antidepressionDeng effect; In addition, oneself confirms: rutin can affect the function of beta Cell of islet, promotes insulin secretion, raising insulin receptorAffinity; Inhibited to aldose reductase, this effect is conducive to the cataractous treatment of diabetes type. Clinically,Rutin is with making haemorrhage that capillary fragility is caused and the medicine that hypertension has an auxiliary curative effect being had: In Rutin Compound Tablets, songGram rutin tablets, HR sheet etc. Rutin is as the medicine that can treat occlusive cerebrovascular disease, clinically for cerebral thrombusThe diseases such as the hemiplegia, aphasia and the artery sclerosis that cause. The buckwheat beer that is rich in rutin is of high nutritive value, and has the softening of buckwheat flavoneBlood vessel, hypotensive, reducing blood lipid, hypoglycemic, suppress tumour, the multiple physiological action such as antibacterial, antiviral and anti-oxidant, can supportProtect blood vessel, prevention angiosis.
But, in bitter buckwheat, contain the rutin hydrolase of high activity, height endurability, can narrow spectrum degraded rutin, in wheat juice systemIn standby process, rutin content significantly reduces, so that in finished beer, rutin content is very micro-, and the quercitrin of one of rutin cataboliteElement has stronger bitter taste, not only can affect the mouthfeel of beer, meanwhile, greatly reduces the Dietotherapy health function of bitter buckwheat, as generalThe rutin contents such as buckwheat wine, Buckwheat Beer, buckwheat vinegar and buckwheat sog sauce that circulation method is brewageed are very little, wasted buckwheat resource.
At present, the method for producing the beer that is rich in rutin taking bitter buckwheat as raw material mainly contains two kinds, and the one, first by rich content in bitter buckwheatExtraction of rutin out, after having fermented, then return and add rutin, complex steps; The 2nd, bitter buckwheat raw material is carried out to pretreatment, first willThe raw material enzyme that goes out, then carry out saccharification and feed intake, preparation wheat juice, requires highly to enzyme-removal equipment, need the extra equipment enzyme that goes out,General enterprises cannot meet the demands, and need to improve existing equipment, thereby cannot really realize large-scale production.
Summary of the invention
In order to address the above problem, the invention provides a kind of production method of the buckwheat beer that is rich in rutin, be the wheat to beerJuice Mashing process improves, and bitter buckwheat and barley malt are separated and feed intake and add neutral proteinase in malt amylase pot. ThisBright method, will go out first enzyme process and saccharifying combine, and have avoided rutin to be degraded by rutin hydrolase, and operation letterDan Yihang, can normally produce the buckwheat beer that is rich in rutin with common brewery installation, guarantees the food of buckwheat beerTreat health-care efficacy.
The production method of the buckwheat beer that is rich in rutin of the present invention, its step comprises: preparation be rich in rutin duck wheat juice, send outFerment is produced beer; Described method is that Mashing process is improved, and is bitter buckwheat is separated and fed intake with barley malt; At feed temperatureAt 80-90 DEG C, the bitter buckwheat of the 40-50% that is total inventory by addition (mass percent) feeds intake in adjunce copper, and addsWater and high temperature resistant AMS are incubated 10-30min at 80-90 DEG C; At feed temperature 42-48 DEG C, be total throwing by additionThe barley malt of the 50-60% (mass percent) of material amount feeds intake in brew kettle, and adds water and 0.01-0.03% (to account for barleyFructus Hordei Germinatus) neutral proteinase (enzyme live in 50000U/mL) insulation at 42-48 DEG C process; Then by brew kettle and adjunce copper wine with dregs,Carry out follow-up saccharification processing, filter, obtain being rich in the duck wheat juice of rutin; The duck wheat juice obtaining is for fermenting and producing beer.
In one embodiment of the invention, the insulation of described bitter buckwheat in adjunce copper is to carry out under material-water ratio 1:3-1:8.
In one embodiment of the invention, described high temperature resistant AMS addition 8U/ (the bitter buckwheat of g).
In one embodiment of the invention, the insulation of described barley malt in brew kettle is to carry out under material-water ratio 1:4,Time is 30min.
In one embodiment of the invention, described follow-up saccharification processing, refer to and wine with dregs after first 63 DEG C of insulation 30min, then70 DEG C of insulation 30min, then 75 DEG C of insulation 15min.
In one embodiment of the invention, after described filtration, obtain slubbing wheat juice, add 0.04% hops, boil 60minAfter remove by filter coagulum, then regulating wort concentration is 10-12 ° of P, obtains being rich in the duck wheat juice of rutin.
In one embodiment of the invention, described fermenting and producing beer refers to brewer's yeast is seeded in duck wheat juice and is carried outFermentation.
In one embodiment of the invention, described fermenting and producing beer is that brewer's yeast is reached to 1.0 × 10 according to final concentration7Individual/ mL is seeded in duck wheat juice above, carries out main ferment at 10 DEG C, and after the same day weightless < 0.2g, main ferment finishes, after enteringIn the ferment stage, rear ferment temperature is 4 DEG C, places 7 days.
In one embodiment of the invention, described production method specifically: 90 DEG C of the bitter buckwheat feed temperatures of (1) adjunce copper, hardshipBuckwheat addition is 40% of total inventory, material-water ratio 1:6, high temperature resistant AMS addition 8U/g, insulation 10min; Saccharification45 DEG C of pot barley malt feed temperatures, material-water ratio 1:4, neutral proteinase addition 0.01%, after insulation 30min, with gelatinizationPot wine with dregs, 63 DEG C of insulation 30min, 70 DEG C of insulation 30min, 75 DEG C of insulation 15min, obtain the hardship that is rich in rutin after filteringBuckwheat juice; (2) first carry out yeast and spread cultivation, by 1.0 × 107The inoculum concentration of individual/mL is seeded to duck wheat juice, and main ferment temperature is 10 DEG C,Once, every 24h's every 12h shaking flask weighs, the same day weightless < 0.2g, main ferment finishes, and enters the rear ferment stage, rear ferment temperature is 4 DEG C,Place 7 days; Obtain buckwheat beer.
Second object of the present invention is to provide a kind of preparation method of the duck wheat juice that is rich in rutin, described method be by bitter buckwheat withFructus hordei germinatus separately feeds intake; At feed temperature 80-90 DEG C, the 40-50%'s that is total inventory by addition (mass percent)Bitter buckwheat feeds intake in adjunce copper, and adds water and high temperature resistant AMS to be incubated 10-30min at 80-90 DEG C; At feed temperatureAt 42-48 DEG C, the barley malt of the 50-60% that is total inventory by addition (mass percent) feeds intake in brew kettle, andAdd the neutral proteinase of water and 0.01-0.03% at 42-48 DEG C, to be incubated processing; Then by brew kettle and adjunce copper wine with dregs, enterThe follow-up saccharification processing of row, filters the duck wheat juice that obtains being rich in rutin.
In one embodiment of the invention, other parameters of duck wheat juice preparation process and aforementioned buckwheat beer are producedWort preparation method in method is consistent.
Beneficial effect of the present invention:
(1) wort preparation is the production equipment of common wort preparation, and fermenting and producing is that ordinary beer is brewageed production technology, produced and establishStandby, produce the buckwheat beer that is rich in rutin and can directly utilize the equipment of ordinary beer manufacturing enterprise, only adjust formula, production is rich inThe duck wheat juice of rutin enters brewing production process and produces; Can realize suitability for industrialized production truly;
(2) the inventive method is carried out saccharification and can be prepared the duck wheat juice that is rich in rutin, without rutin is carried in the enzyme that goes outTake out, will go out enzyme process and saccharifying combine, and operation is simple; In 12 ° of P wheat juice that prepare, rutin containsThe content that amount can reach 611mg/L, general flavone can reach 650mg/L and the conventional physical and chemical index of other wheat juice and barley malt wheat juice differenceNot quite; Produce rutin content in the buckwheat beer obtaining with this wheat juice and reach 220mg/l, be brown color, mouthfeel, taste are than commonBeer is slightly bitter, but can be accepted.
Brief description of the drawings
Fig. 1 is Mashing process curve.
Detailed description of the invention
Rutin detection method is referring to Xu Baocai, Ding Xiaolin. the assay method [J] of bitter buckwheat flavone. and Wuxi Light Industry Univ.'s journal, 2003,(2):98-101.
Embodiment 1: a kind of production method of the buckwheat beer that is rich in rutin
1. the preparation of duck wheat juice: 90 DEG C of the bitter buckwheat feed temperatures of adjunce copper, bitter buckwheat addition is total inventory 40%, material-water ratio1:6, the bitter buckwheat of high temperature resistant AMS addition 8U/g, insulation 10min; 45 DEG C of brew kettle barley malt feed temperatures, material waterThan 1:4, neutral proteinase addition 0.01% (with respect to the amount of barley malt), after insulation 30min, with adjunce copper wine with dregs,63 DEG C of insulation 30min, 70 DEG C of insulation 30min, 75 DEG C of insulation 15min. Filtration obtains slubbing wheat juice and adds 0.04% hops,After boiling 60min, remove by filter coagulum, then regulating wort concentration is 10 ° of P, is sub-packed in 500mL triangular flask, liquid amountFor 270mL, 115 DEG C of sterilizing 20min, obtain duck wheat juice. In the duck wheat juice preparing rutin content can reach 611mg/L,It is little that the content of general flavone can reach 650mg/L and the conventional physical and chemical index of other wheat juice and barley malt wheat juice difference.
2. yeast spreads cultivation: inoculation yeast adopts three grades and spreads cultivation. By slant preservation yeast, be inoculated in 1mL wheat juice 25 DEG C of trainingsSupport 24h, be transferred in 9mL wheat juice, cultivate 24h for 22 DEG C, be then transferred in 90mL wheat juice, 19 DEG C of shaking tables are cultivated24h，200r/min。
3. fermentation: yeast-inoculated amount reaches 1.0 × 107Individual/mL. Main ferment temperature is 10 DEG C, every 12h shaking flask once, every 24hWeigh, the same day weightless < 0.2g, main ferment finishes, and enters the rear ferment stage, rear ferment temperature is 4 DEG C, places 7 days.
The product the key technical indexes obtaining as stated above: in buckwheat beer, rutin content reaches 220mg/l, the content of general flavoneFor 363mg/L, be brown color, mouthfeel, taste are slightly more bitter than ordinary beer, but can be accepted.
Contrast 1: separately do not feed intake, barley malt is fed intake in brew kettle together with mass ratio 7:3 with bitter buckwheat, material waterThan 1:4, after insulation 30min, with adjunce copper wine with dregs, 63 DEG C of insulation 30min, 70 DEG C of insulation 30min, 75 DEG C of insulation 15min.Other steps are consistent with embodiment 1. Result demonstration, rutin content is 0.2mg/L, general flavone is 16mg/L, several large portions of rutinDivide and be degraded.
Contrast 2: barley malt separates and feeds intake with bitter buckwheat, does not add neutral proteinase, its when barley malt is processed in brew kettleRemaining consistent with embodiment 1. Result shows, the wheat juice obtaining by this method, and AAN content, cannot lower than 180mg/LMeet the demand of the normal fermentation of beer. May be because, bitter buckwheat feeds intake at 90 DEG C, without protein rest stage, and withThe increase of bitter buckwheat addition, AAN declines gradually.
Embodiment 2: a kind of production method of the buckwheat beer that is rich in rutin
1. the preparation of duck wheat juice: 80 DEG C of the bitter buckwheat feed temperatures of adjunce copper, bitter buckwheat addition is total inventory 50%, material-water ratio1:8, the bitter buckwheat of high temperature resistant AMS addition 8U/g, insulation 30min; 48 DEG C of brew kettle barley malt feed temperatures, material waterThan 1:4, neutral proteinase addition 0.03% (with respect to the amount of barley malt), after insulation 30min, with adjunce copper wine with dregs,63 DEG C of insulation 30min, 70 DEG C of insulation 30min, 75 DEG C of insulation 15min. Filtration obtains slubbing wheat juice and adds 0.04% hops,After boiling 60min, remove by filter coagulum, then regulating wort concentration is 10 ° of P, is sub-packed in 500mL triangular flask, liquid amountFor 270mL, 115 DEG C of sterilizing 20min, obtain duck wheat juice. In the duck wheat juice preparing rutin content can reach 603mg/L,It is little that the content of general flavone can reach 620mg/L and the conventional physical and chemical index of other wheat juice and barley malt wheat juice difference.
2. yeast spreads cultivation: inoculation yeast adopts three grades and spreads cultivation. By slant preservation yeast, be inoculated in 1mL wheat juice 25 DEG C of trainingsSupport 24h, be transferred in 9mL wheat juice, cultivate 24h for 22 DEG C, be then transferred in 90mL wheat juice, 19 DEG C of shaking tables are cultivated24h，200r/min。
3. fermentation: yeast-inoculated amount reaches 1.0 × 107Individual/mL. Main ferment temperature is 10 DEG C, every 12h shaking flask once, every 24hWeigh, the same day weightless < 0.2g, main ferment finishes, and enters the rear ferment stage, rear ferment temperature is 4 DEG C, places 7 days.
The product the key technical indexes obtaining as stated above: in buckwheat beer, rutin content reaches 218mg/l, the content of general flavoneFor 333mg/L, be brown color, mouthfeel, taste are slightly more bitter than ordinary beer, but can be accepted.
Embodiment 3: a kind of production method of the buckwheat beer that is rich in rutin
1. the preparation of duck wheat juice: 86 DEG C of the bitter buckwheat feed temperatures of adjunce copper, bitter buckwheat addition is total inventory 45%, material-water ratio1:3, the bitter buckwheat of high temperature resistant AMS addition 8U/g, insulation 20min; 42 DEG C of brew kettle barley malt feed temperatures, material waterThan 1:4, neutral proteinase addition 0.02% (with respect to the amount of barley malt), after insulation 30min, with adjunce copper wine with dregs,63 DEG C of insulation 30min, 70 DEG C of insulation 30min, 75 DEG C of insulation 15min. Filter, regulating wort concentration is 10 ° of P, packing,Sterilizing, obtains duck wheat juice. The content that in the duck wheat juice preparing, rutin content can reach 600mg/L, general flavone can reach 610The conventional physical and chemical index of mg/L and other wheat juice and barley malt wheat juice difference are little.
2. yeast spreads cultivation: inoculation yeast adopts three grades and spreads cultivation.
3. fermentation: yeast-inoculated amount reaches 1.0 × 107Individual/mL. Main ferment temperature is 10 DEG C, every 12h shaking flask once, every 24hWeigh, the same day weightless < 0.2g, main ferment finishes, and enters the rear ferment stage, rear ferment temperature is 4 DEG C, places 7 days.
The product the key technical indexes obtaining as stated above: in buckwheat beer, rutin content reaches 212mg/l, the content of general flavoneFor 334mg/L, be brown color, mouthfeel, taste are slightly more bitter than ordinary beer, but can be accepted.
Although the present invention is with preferred embodiment openly as above, it is not in order to limit the present invention, any person skilled in the art,Without departing from the spirit and scope of the present invention, all can do various changes and modification, therefore protection scope of the present invention should be withWhat claims defined is as the criterion.
Claims (8)
1. be rich in a production method for the buckwheat beer of rutin, described method comprises: preparation be rich in rutin duck wheat juice, send outFerment is produced beer; It is characterized in that, described method is that Mashing process is improved, and is that bitter buckwheat is separated and fed intake with barley malt;At feed temperature 80-90 DEG C, the bitter buckwheat of the 40-50% that is total inventory by addition feeds intake in adjunce copper, and add water andHigh temperature resistant AMS is incubated 10-30min at 80-90 DEG C; At feed temperature 42-48 DEG C, be total inventory by additionThe barley malt of 50-60% feed intake in brew kettle, and to add water and quality be the neutral egg of barley malt quality 0.01-0.03%White enzyme, at 42-48 DEG C, insulation is processed; Then by brew kettle and adjunce copper wine with dregs, carry out follow-up saccharification processing, filter,To the duck wheat juice that is rich in rutin; The duck wheat juice obtaining is for fermenting and producing beer.
2. production method according to claim 1, is characterized in that, described follow-up saccharification processing, refer to and wine with dregs after first63 DEG C of insulation 30min, then 70 DEG C of insulation 30min, then 75 DEG C of insulation 15min.
3. production method according to claim 1, is characterized in that, described high temperature resistant AMS addition 8U/ (gBitter buckwheat).
4. production method according to claim 1, is characterized in that, described fermenting and producing beer refers to brewer's yeast is connectPlant and ferment to duck wheat juice.
5. production method according to claim 1, is characterized in that, the insulation of described bitter buckwheat in adjunce copper is at material waterThan carrying out under 1:3-1:8.
6. production method according to claim 1, is characterized in that, the insulation of described barley malt in brew kettle beUnder material-water ratio 1:4, carry out, the time is 30min.
7. production method according to claim 1, is characterized in that, described production method specifically: (1) adjunce copper hardship90 DEG C of buckwheat feed temperatures, bitter buckwheat addition is total inventory 40%, material-water ratio 1:6, high temperature resistant AMS addition 8U/g,Insulation 10min; 45 DEG C of brew kettle barley malt feed temperatures, material-water ratio 1:4, neutral proteinase addition 0.01%, insulationAfter 30min, with adjunce copper wine with dregs, 63 DEG C of insulation 30min, 70 DEG C of insulation 30min, 75 DEG C of insulation 15min, after filtrationThe duck wheat juice of rutin is rich in acquisition; (2) first carry out yeast and spread cultivation, by 1.0 × 107The inoculum concentration of individual/mL is seeded to duck wheat juice,Main ferment temperature is 10 DEG C, and once, every 24h's every 12h shaking flask weighs, the same day weightless < 0.2g, main ferment finishes, and enters rear fermentIn the stage, rear ferment temperature is 4 DEG C, places 7 days; Obtain buckwheat beer.
8. a preparation method who is rich in the duck wheat juice of rutin, is characterized in that, described preparation method is by bitter buckwheat and fructus hordei germinatusSeparately feed intake; At feed temperature 80-90 DEG C, the bitter buckwheat of the 40-50% that is total inventory by addition feeds intake in adjunce copper,And add water and high temperature resistant AMS to be incubated 10-30min at 80-90 DEG C; At feed temperature 42-48 DEG C, by additionFor the barley malt of the 50-60% of total inventory feeds intake in brew kettle, and add the neutral proteinase of water and 0.01-0.03% to existAt 42-48 DEG C, insulation is processed; Then by brew kettle and adjunce copper wine with dregs, carry out follow-up saccharification processing, filter and to obtain being rich in rutinDuck wheat juice.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108893213A (en) * | 2018-07-03 | 2018-11-27 | 内蒙古科技大学 | A kind of novel buckwheat health beer and preparation method thereof |
| CN116656440A (en) * | 2023-04-20 | 2023-08-29 | 中国农业大学 | Research and development of novel refined rice-buckwheat beer and preparation method thereof |
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| JP2003299476A (en) * | 2002-04-09 | 2003-10-21 | Kewpie Jyozo Co Ltd | High-rutin-containing brewed vinegar and method for producing the same |
| CN101798553A (en) * | 2009-02-10 | 2010-08-11 | 陈严 | Fagopyrum tataricum beer and preparation method thereof |
| CN101935598A (en) * | 2009-10-19 | 2011-01-05 | 郑鉴忠 | Production method for beer brewed from rutin in buckwheat |
| CN102178312A (en) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | Tartary buckwheat health-care drink and processing method thereof |
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| JP2003299476A (en) * | 2002-04-09 | 2003-10-21 | Kewpie Jyozo Co Ltd | High-rutin-containing brewed vinegar and method for producing the same |
| CN101798553A (en) * | 2009-02-10 | 2010-08-11 | 陈严 | Fagopyrum tataricum beer and preparation method thereof |
| CN101935598A (en) * | 2009-10-19 | 2011-01-05 | 郑鉴忠 | Production method for beer brewed from rutin in buckwheat |
| CN102178312A (en) * | 2011-03-29 | 2011-09-14 | 山西悦卜林创业投资有限公司 | Tartary buckwheat health-care drink and processing method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108893213A (en) * | 2018-07-03 | 2018-11-27 | 内蒙古科技大学 | A kind of novel buckwheat health beer and preparation method thereof |
| CN116656440A (en) * | 2023-04-20 | 2023-08-29 | 中国农业大学 | Research and development of novel refined rice-buckwheat beer and preparation method thereof |
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