CN106753950B - Preparation method of black sesame beer - Google Patents
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- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
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Abstract
The invention provides a preparation method of black sesame beer, which comprises the steps of preparing black sesame meal, treating the black sesame meal, saccharifying wort, adding an auxiliary agent and fermenting; the finished beer of the invention is detected: the specific indexes are that the concentration is 12 degrees, the fermentation degree is 75 percent, and the diacetyl is 0.01 mg/L; the alcohol content is 4.2 percent (vol), the turbidity is 0.1EBC, the alcohol ester ratio is 3.0, the soaking and holding performance is 250s, the foam is fine and smooth, the foam amount is rich, the beer is hung on a cup, the special faint scent of the beer is realized, and the mellow taste of black sesame is realized; the finished product beer has the oxidation resistance value, and has the clearance rate of 90 percent on DPPH free radicals, 85 percent on superoxide anion free radicals and 82 percent on hydroxyl free radicals.
Description
Technical Field
The invention relates to a preparation method of black sesame beer, belonging to the technical field of food fermentation.
Background
The black sesame is black seed of sesame of Pedaliaceae, contains abundant fat and protein, and also contains saccharide, vitamin A, vitamin E, lecithin, calcium, iron, chromium, etc., and has effects of invigorating stomach, protecting liver, promoting erythrocyte growth, increasing melanin in vivo, and promoting hair growth.
The black sesame is added in a proper amount in beer brewing, so that the beer has more nutrient components, but the production and development of the black sesame as the beer additive at present are not reported at home and abroad.
Because the black sesame contains too much oil and fat components, even the black sesame dregs obtained after oil extraction still contain 8-10% of crude fat, the black sesame dregs are added in the beer brewing process, and the following technical problems mainly exist, one is that the foam characteristics of the beer are influenced, the foam quantity is small, and the foam-holding property is poor;
in addition, diacetyl is an important byproduct in the beer fermentation process and is an important substance influencing the beer flavor, when the diacetyl content is too high (more than or equal to 1.5mg/L in light beer), the beer can present a foul meal taste and seriously damage the beer flavor, the diacetyl content is very high in the early stage of beer fermentation, and the diacetyl is reduced into butanediol after being reabsorbed by yeast in the later stage of the fermentation, so that the butanediol can promote the beer taste to be mature.
In order to control the amount of diacetyl, sufficient dissolved oxygen is generally required in fermentation liquor, so that oxygen is provided for the propagation of yeast, the propagation of yeast is facilitated, the number of yeast in unit fermentation liquor, namely the concentration of yeast, is increased, the oxidation of alpha-acetolactate into diacetyl is facilitated, the diacetyl is reduced by the yeast, the diacetyl reducing capability of the yeast is also facilitated to be increased, and the contents of alpha-acetolactate and diacetyl are greatly reduced; however, sufficient dissolved oxygen can cause the loss of antioxidant substances in the black sesame, further influence the antioxidant property of the prepared black sesame beer, and how to reduce the content of diacetyl and simultaneously keep the higher antioxidant property of the prepared beer is a technical problem in the industry.
Disclosure of Invention
The invention aims to provide a preparation method of black sesame beer, which aims to realize the following purposes:
(1) the black sesame beer prepared by the invention has rich and fine foam quantity and long foam holding time;
(2) the black sesame beer prepared by the invention can improve the oxidation resistance of the beer while reducing the content of diacetyl.
In order to solve the technical problems, the technical scheme adopted by the invention is as follows:
the following is a further improvement of the above technical solution:
a preparation method of black sesame beer comprises the steps of preparation of black sesame meal, treatment of the black sesame meal, saccharification of wort, addition of an auxiliary agent and fermentation.
The following is a further improvement of the above technical solution:
the black sesame seed meal contains 37.5-38.5% of protein and 8-9% of crude fat; 0.28 to 0.32 percent of sesamin, 0.047 to 0.051 percent of sesamol, 0.09 to 0.11 percent of sesamol, 0.29 to 0.33 percent of sesamol, 0.47 to 0.50 percent of plantago sugar, 0.9 to 1.1 percent of sesame sugar and 610mg/100g of Ca.
Processing the black sesame seed meal, namely drying the black sesame seed meal until the water content is below 8%, then crushing the black sesame seed meal to 50-60 mu m, adding water with the weight being 7.8-8.5 times of that of the black sesame seed meal, mixing and stirring the mixture to obtain black sesame pulp; adding cellulase and lipase, and performing enzymolysis at 38-42 deg.C and pH of 5.4-5.6 for 4-4.5 hr;
adjusting pH to 6.5, adding compound protease in an amount of 0.85-0.93 wt% of the black sesame pulp, and performing enzymolysis; the temperature is 48-52 ℃, and the enzymolysis time is 4 hours, so as to obtain enzymolysis liquid; inactivating enzyme of the enzymolysis solution, filtering, centrifuging to obtain supernatant of semen Sesami Niger meal.
The compound protease consists of neutral protease and papain, and the mass ratio of the neutral protease to the papain is 3: 1;
the addition amount of the cellulase is 0.5 percent of the mass of the black sesame pulp, and the addition amount of the lipase is 0.2 percent of the mass of the black sesame pulp.
Saccharifying the wort, namely, removing buds of malt without peeling, cleaning and drying the malt, crushing the malt, sieving the malt with a 60-mesh sieve, taking 70 parts of malt powder, adding 5 parts of cassava starch, 10 parts of konjak starch, 8 parts of lotus root starch and 7 parts of Chinese yam starch, uniformly mixing to obtain raw material powder, adding 10-12 times of water by mass, stirring at 600r/min under 500 times of milk and 600r/min, and homogenizing; then carrying out saccharification treatment;
homogenizing under 15-16MPa for 5 min, increasing to 22-24MPa at 0.5 MPa/min, homogenizing for 3 min, and decreasing to 18-19 MPa for 4 min.
The saccharification treatment, namely adjusting the pH value of the feed liquid obtained after homogenization to 4.2-4.3, adding saccharifying enzyme, keeping the temperature for 40-45 minutes, and cooling to 5 ℃ to obtain a saccharification liquid, wherein the adding amount of the saccharifying enzyme is 245 plus 255U/100g of raw material powder;
in the saccharifying enzyme, the mass ratio of alpha-amylase to 1, 4 glucosidase is 3: 1;
adding the auxiliary agent, boiling the saccharified liquid, keeping the saccharified liquid for 50 minutes, carrying out rotary precipitation, cooling to 8 ℃, adding the auxiliary agent, wherein the addition amount of the auxiliary agent is 0.9-1.1% of the saccharified liquid, and uniformly stirring;
the auxiliary agent comprises the following components in parts by weight: 4-5 parts of tamarind seed polysaccharide gum, 1-2 parts of propylene glycol alginate, 3.8-4.1 parts of tremella colloid, 1.9-2.1 parts of lycium barbarum polysaccharide, 6.7-7 parts of clam polypeptide and 4.8-5.1 parts of amygdalin;
the tremella colloid has a relative density of 1.0-1.1 and an average relative molecular mass of 600-1000.
The fermentation comprises a first stage fermentation, wherein the first stage fermentation is to add the saccharified liquid added with the auxiliary agent into a fermentation tank, the fermentation temperature is 8 ℃, the oxygen concentration is 12mg/L, and the yeast full tank is controlled at 18-18.2 × 106Fermenting under 0.05MPa, and adding supernatant of semen Sesami Niger meal when fermentation degree reaches 45%, wherein the volume ratio of saccharified liquid to supernatant of semen Sesami Niger meal in the fermentation tank is 3: 1.
And the fermentation comprises a second stage of fermentation, wherein the second stage of fermentation is carried out by adjusting the oxygen concentration in the tank to be 5mg/L, the fermentation temperature to be 6 ℃ and the fermentation pressure to be 0.03MPa, and the fermentation degree reaches 60%.
The fermentation comprises a third stage fermentation; and in the third stage of fermentation, when the fermentation degree reaches 60%, raising the temperature to 15 ℃, sealing and filling, raising the pressure to 0.2MPa, and fermenting until the diacetyl is 0.2 mg/L.
The fermentation also comprises a fourth stage fermentation and a fifth stage fermentation; the fourth stage of fermentation is carried out,
when the diacetyl is 0.2mg/L, the temperature is reduced to 10 ℃ at the speed of 0.5 ℃/min, and the fermentation is maintained until the diacetyl is 0.05 mg/L;
and in the fifth stage of fermentation, when the content of diacetyl is reduced to 0.05mg/L, quickly cooling to 0 ℃, and carrying out cold storage operation at 0 ℃ for 5 days.
The preparation of the black sesame seed meal, wherein the rotating speed of a squeezer is controlled at 33r/min, when the temperature of the squeezer is increased to 65 ℃, the hot-fried black sesame seeds are slowly fed at the speed of 0.5kg/min, after the feeding is finished, the pressure is increased to 50MPa at the speed of 5MPa/min, the thickness of a cake is adjusted to be 0.5mm, and squeezing is started for 5 minutes;
raising the temperature to 80 ℃, raising the pressure to 70 MPa, adjusting the thickness of the cake to be 1mm, and keeping for 1 minute;
reducing the temperature to 35 deg.C at a speed of 10 deg.C/min, increasing the pressure at 80MPa, adjusting the cake thickness to 1.5mm, and squeezing for 5 min to obtain pressed cake, i.e. semen Sesami Niger cake.
Compared with the prior art, the invention has the beneficial effects that:
the finished beer of the invention is detected: the specific indexes are that the concentration is 12 degrees, the fermentation degree is 75 percent, and the diacetyl is 0.01 mg/L; the alcohol content is 4.2 percent (vol), the turbidity is 0.1EBC, the alcohol ester ratio is 3.0, the soaking and holding performance is 250s, the foam is fine and smooth, the foam amount is rich, the beer is hung on a cup, the special faint scent of the beer is realized, and the mellow taste of black sesame is realized;
the finished product beer has the oxidation resistance value, and has the clearance rate of 90 percent on DPPH free radicals, 85 percent on superoxide anion free radicals and 82 percent on hydroxyl free radicals.
The beer prepared by the invention can promote the metabolism of alcohol, and after 2 hours, the metabolism rate of alcohol reaches more than 70%.
Detailed description of the preferred embodiments
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
EXAMPLE 1 preparation of Black sesame beer
The method comprises the following steps:
(1) preparation of black sesame seed meal
Cleaning various impurities of black sesame raw materials, drying at 35 ℃ to reduce the water content to 8%, then frying for 5 minutes, controlling the rotating speed of a squeezer at 33r/min, slowly feeding the hot-fried black sesame at the speed of 0.5kg/min when the temperature of the squeezer rises to 65 ℃, starting to increase the pressure to 50MPa at the speed of 5MPa/min after 10kg of black sesame is fed, adjusting the thickness of a cake to be 0.5mm, and starting to squeeze for 5 minutes;
raising the temperature to 80 ℃, raising the pressure to 70 MPa, adjusting the thickness of the cake to be 1mm, and keeping for 1 minute;
reducing the temperature to 35 ℃ at a speed of 10 ℃/min, increasing the pressure to 80MPa, adjusting the thickness of a pressed cake to be 1.5mm, pressing for 5 minutes to obtain a pressed cake, namely black sesame seed meal, and detecting indexes of the black sesame seed meal, wherein the indexes comprise: protein content 38%, crude fat (residual oil) content 8.5%; 0.3 percent of sesamin, 0.05 percent of sesamolin, 0.1 percent of sesamol, 0.3 percent of sesamin, 0.5 percent of plantago sugar, 1 percent of sesame sugar and 600mg/100g of Ca.
(2) Treatment of black sesame seed meal
Drying the black sesame seed meal prepared in the step (1) until the water content is below 8%, then crushing to 50-60 mu m, adding 8 times of water for mixing, and stirring to obtain black sesame pulp;
adding cellulase and lipase for enzymolysis, wherein the addition amount of the cellulase is 0.5 percent of the mass of the black sesame pulp, the addition amount of the lipase is 0.2 percent of the mass of the black sesame pulp, the enzymolysis temperature is 40 ℃, the pH value is 5.5, and the enzymolysis time is 4.5 hours;
adjusting the pH value to 6.5, adding compound protease, wherein the adding amount of the compound protease is 0.9 percent of the mass of the black sesame pulp, and continuing enzymolysis, wherein the compound protease consists of neutral protease and papain, the mass ratio of the neutral protease to the papain is 3:1, the temperature is 50 ℃, and the enzymolysis time is 4 hours, so as to obtain an enzymolysis solution;
after enzyme deactivation, the enzymatic hydrolysate is filtered by active carbon of 100 meshes, and then centrifuged for 10 minutes at 1000r/min, and supernatant is taken.
(3) Saccharification of wort
The method comprises the following steps of (1) crushing malt without peeling and bud removing, cleaning and drying, sieving with a 60-mesh sieve, taking 70 parts of malt powder, adding 5 parts of cassava starch, 10 parts of konjak starch, 8 parts of lotus root starch and 7 parts of Chinese yam starch, uniformly mixing to obtain raw material powder, adding 10 times of water by mass, stirring at 600r/min, and homogenizing; then carrying out saccharification treatment;
and (3) carrying out saccharification treatment, adjusting the pH value of the feed liquid obtained after homogenization to 4.2, adding saccharifying enzyme, keeping the temperature for 40 minutes, and cooling to 5 ℃ to obtain a saccharifying liquid, wherein the adding amount of the saccharifying enzyme is 250U/100g of raw material powder.
In the saccharifying enzyme, the mass ratio of alpha-amylase to 1, 4 glucosidase is 3: 1;
homogenizing at 16MPa for 5 min, increasing to 22MPa at 0.5 MPa/min, homogenizing for 3 min, and decreasing to 18 MPa for 4 min.
(4) Adding an auxiliary agent
Boiling the saccharified liquid and keeping for 50 minutes, carrying out rotary precipitation, cooling to 8 ℃, adding an auxiliary agent, wherein the addition amount of the auxiliary agent is 1 percent of the saccharified liquid, and uniformly stirring.
The auxiliary agent comprises the following components in parts by weight: 5 parts of tamarind seed polysaccharide gum, 1 part of propylene glycol alginate, 4 parts of tremella gum, 2 parts of lycium barbarum polysaccharide, 7 parts of clam polypeptide and 5 parts of amygdalin.
The tremella colloid has a relative density of 1.0-1.1 and an average relative molecular mass of 600-1000.
(5) Fermentation of
First stage fermentation
Adding the saccharified liquid added with the auxiliary agent in the step (4) into a fermentation tank, wherein the fermentation temperature is 8 ℃, the oxygen concentration is 12mg/L, and the yeast full tank is controlled at 18 × 106Fermenting at 0.05MPa, and adding the supernatant prepared in the step (2) when the fermentation degree reaches 45%, wherein the volume ratio of the saccharified liquid to the supernatant in the fermentation tank is 3: 1;
second stage fermentation
Adjusting the oxygen concentration in the tank to be 5mg/L, the fermentation temperature to be 6 ℃, and the fermentation pressure to be 0.03MPa, and fermenting until the fermentation degree reaches 60%;
third stage fermentation
When the fermentation degree reaches 60%, raising the temperature to 15 ℃, sealing and filling, raising the pressure to 0.2MPa, and fermenting until the diacetyl is 0.2 mg/L;
fourth stage fermentation
When the diacetyl is 0.2mg/L, the temperature is reduced to 10 ℃ at the speed of 0.5 ℃/min, and the fermentation is maintained until the diacetyl is 0.05 mg/L;
fifth stage fermentation
When the content of diacetyl is reduced to 0.05mg/L, rapidly cooling to 0 deg.C, performing cold storage operation at 0 deg.C, and after 5 days of cold storage, detecting fermentation degree, diacetyl and oxidation resistance value.
(6) Filling
Filtering, filling and pasteurizing the fermented beer to obtain the finished product.
The finished beer of the invention is detected: the specific indexes are that the concentration is 12 degrees, the fermentation degree is 75 percent, and the diacetyl is 0.01 mg/L; the alcohol content is 4.2 percent (vol), the turbidity is 0.1EBC, the alcohol ester ratio is 3.0, the soaking and holding performance is 250s, the foam is fine and smooth, the foam amount is rich, the beer is hung on a cup, the special faint scent of the beer is realized, and the mellow taste of black sesame is realized;
the finished product beer has the oxidation resistance value, and has the clearance rate of 90 percent on DPPH free radicals, 85 percent on superoxide anion free radicals and 82 percent on hydroxyl free radicals.
The beer prepared by the invention can promote the metabolism of alcohol, and the specific drinking process is as follows:
selecting two groups of volunteers, the age of which is 25-30 years old and which have drinking history, and randomly dividing the volunteers into 2 groups, namely a control group and the invention group;
50 persons per group;
control group: the Qingdao beer common in the drinking market has the concentration of original wheat juice of twelve degrees, the alcohol content of 3.8 percent, clear and transparent liquor, light yellow color, clear and fine foam and the drinking amount of 1000ml
The invention group: the beer prepared in the invention example 1 is drunk, and the drinking amount is 1000 ml;
the alcohol concentration in blood was measured and is shown in Table 1.
TABLE 1
The malt of the present invention is barley malt.
Unless otherwise specified, the proportions in the present invention are mass proportions, and the percentages are mass percentages.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (5)
1. A preparation method of black sesame beer is characterized in that: the preparation method comprises the steps of preparing black sesame seed meal, treating the black sesame seed meal, saccharifying wort, adding an auxiliary agent and fermenting; treating the black sesame seed meal, performing enzymolysis treatment, filtering and centrifuging to obtain a supernatant of the black sesame seed meal;
saccharifying the wort, crushing malt, sieving with a 60-mesh sieve, taking 70 parts of malt powder, adding 5 parts of cassava starch, 10 parts of konjak starch, 8 parts of lotus root starch and 7 parts of Chinese yam starch, uniformly mixing to obtain raw material powder, adding 10-12 times of water by mass, stirring, homogenizing, and then carrying out saccharification treatment;
homogenizing under 15-16MPa for 5 min, increasing to 22-24MPa at a speed of 0.5 MPa/min, homogenizing for 3 min, and decreasing to 18-19 MPa for 4 min;
the saccharification treatment, namely adjusting the pH value of the feed liquid obtained after homogenization to 4.2-4.3, adding saccharifying enzyme, wherein the adding amount of the saccharifying enzyme is 245 plus 255U/100g of raw material powder, preserving the heat for 40-45 minutes, and cooling to 5 ℃ to obtain wort saccharification liquid; in the saccharifying enzyme, the mass ratio of alpha-amylase to 1, 4 glucosidase is 3: 1;
the fermentation comprises a first stage fermentation, wherein the first stage fermentation comprises adding the wort saccharification liquid added with the auxiliary agent into a fermentation tank, the fermentation temperature is 8 ℃, the oxygen concentration is 12mg/L, and the yeast full tank is controlled at 18-18.2 × 106Fermenting at 0.05MPa, adding supernatant of semen Sesami Niger meal when fermentation degree reaches 45%, wherein the volume ratio of saccharified liquid to supernatant of semen Sesami Niger meal in the fermentation tank is 3: 1;
the fermentation comprises a second stage fermentation, wherein the second stage fermentation is carried out by adjusting the oxygen concentration in the tank to be 5mg/L, the fermentation temperature to be 6 ℃ and the fermentation pressure to be 0.03MPa, and the fermentation degree reaches 60%;
the fermentation comprises a third stage fermentation; in the third stage of fermentation, when the fermentation degree reaches 60%, raising the temperature to 15 ℃, sealing and filling, raising the pressure to 0.2MPa, and fermenting until the diacetyl is 0.2 mg/L;
the fermentation also comprises a fourth stage fermentation and a fifth stage fermentation;
in the fourth stage of fermentation, when the diacetyl is 0.2mg/L, the temperature is reduced to 10 ℃ at the speed of 0.5 ℃/min, and the fermentation is maintained until the diacetyl is 0.05 mg/L;
and in the fifth stage of fermentation, when the content of diacetyl is reduced to 0.05mg/L, quickly cooling to 0 ℃, and carrying out cold storage operation at 0 ℃ for 5 days.
2. The method for preparing black sesame beer according to claim 1, wherein: adding the auxiliary agent, boiling the wort saccharification liquid, keeping the temperature for 50 minutes, carrying out rotary precipitation, cooling to 8 ℃, adding the auxiliary agent, wherein the addition amount of the auxiliary agent is 0.9-1.1% of the saccharification liquid, and uniformly stirring;
the auxiliary agent comprises the following components in parts by weight: 4-5 parts of tamarind seed polysaccharide gum, 1-2 parts of propylene glycol alginate, 3.8-4.1 parts of tremella colloid, 1.9-2.1 parts of lycium barbarum polysaccharide, 6.7-7 parts of clam polypeptide and 4.8-5.1 parts of amygdalin;
the tremella colloid has a relative density of 1.0-1.1 and an average relative molecular mass of 600-1000.
3. The method for preparing black sesame beer according to claim 1, wherein:
the black sesame seed meal contains 37.5-38.5% of protein and 8-9% of crude fat; 0.28 to 0.32 percent of sesamin, 0.047 to 0.051 percent of sesamol, 0.09 to 0.11 percent of sesamol, 0.29 to 0.33 percent of sesamol, 0.47 to 0.50 percent of plantago sugar, 0.9 to 1.1 percent of sesame sugar and 610mg/100g of Ca.
4. The method for preparing black sesame beer according to claim 1, wherein: processing the black sesame seed meal, namely drying the black sesame seed meal until the water content is below 8%, then crushing the black sesame seed meal to 50-60 mu m, adding water with the weight being 7.8-8.5 times of that of the black sesame seed meal, mixing and stirring the mixture to obtain black sesame pulp; adding cellulase and lipase, and performing enzymolysis at 38-42 deg.C and pH of 5.4-5.6 for 4-4.5 hr;
adjusting pH to 6.5, adding compound protease in an amount of 0.85-0.93 wt% of the black sesame pulp, and performing enzymolysis; the temperature is 48-52 ℃, and the enzymolysis time is 4 hours, so as to obtain enzymolysis liquid; inactivating enzyme of the enzymolysis liquid, filtering, centrifuging to obtain supernatant of semen Sesami Niger meal;
the compound protease consists of neutral protease and papain, and the mass ratio of the neutral protease to the papain is 3: 1;
the addition amount of the cellulase is 0.5 percent of the mass of the black sesame pulp, and the addition amount of the lipase is 0.2 percent of the mass of the black sesame pulp.
5. The method for preparing black sesame beer according to claim 1, wherein:
the preparation of the black sesame seed meal, wherein the rotating speed of a squeezer is controlled at 33r/min, when the temperature of the squeezer is increased to 65 ℃, the hot-fried black sesame seeds are slowly fed at the speed of 0.5kg/min, after the feeding is finished, the pressure is increased to 50MPa at the speed of 5MPa/min, the thickness of a cake is adjusted to be 0.5mm, and squeezing is started for 5 minutes;
raising the temperature to 80 ℃, raising the pressure to 70 MPa, adjusting the thickness of the cake to be 1mm, and keeping for 1 minute;
reducing the temperature to 35 deg.C at a speed of 10 deg.C/min, increasing the pressure at 80MPa, adjusting the cake thickness to 1.5mm, and squeezing for 5 min to obtain pressed cake, i.e. semen Sesami Niger cake.
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