CN107177430A - A kind of beer and production technology rich in abundant amino acids from silkworm pupa - Google Patents
A kind of beer and production technology rich in abundant amino acids from silkworm pupa Download PDFInfo
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- CN107177430A CN107177430A CN201710540448.6A CN201710540448A CN107177430A CN 107177430 A CN107177430 A CN 107177430A CN 201710540448 A CN201710540448 A CN 201710540448A CN 107177430 A CN107177430 A CN 107177430A
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- CN
- China
- Prior art keywords
- beer
- amino acids
- silkworm pupa
- abundant amino
- wine
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
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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
- C12C12/00—Processes specially adapted for making special kinds of beer
Abstract
The invention discloses a kind of beer rich in abundant amino acids from silkworm pupa and production technology, belong to technical field of beer production.A kind of beer and its production technology rich in abundant amino acids from silkworm pupa, particularly add the abundant amino acids from silkworm pupa of 0.15%~0.50% (w/v, unit is g/100mL), beer of the production rich in abundant amino acids from silkworm pupa in beer cylinder.Add after abundant amino acids from silkworm pupa, the beer of this technique productions is rich in amino acid such as glycine, serine, alanine, and foaming abundancy, pure white exquisiteness, mouthfeel omits sweet tea.Abundant amino acids from silkworm pupa plays the role of to promote ethanol in body metabolism, largely drinks after the beer of this technique productions, will not produce the symptoms such as top, headache, and human sense of comfort preferably, is not likely to produce and is still drank after a night, favourable to protection health.
Description
Technical field
The present invention relates to a kind of beer rich in abundant amino acids from silkworm pupa and production technology, belong to process for beer production field.
Background technology
Beer is a kind of main popular type alcoholic beverage, nutritious, contains a large amount of electrolyte, vitamin, polypeptide, many
Sugar, organic acid, phenol and letones, can promote the digestion and absorption of human body, strengthen blood circulation, deep joyous by consumers in general
Meet, the amount of drinking also rises year by year per capita.However, drinking excessive the malaise symptoms such as can make one to produce top, have a headache, be still drank after a night.With
The further raising and the enhancing of health care consciousness of consumers living, people increasingly advocate health, nutrition, health care it is new
Drink values.Therefore it provides the alcoholic beverages that a kind of health and safety have alimentary health-care function concurrently can more adapt to market
Demand, meets health and drinks, the need for health care.
The content of the invention
In view of the above-mentioned problems existing in the prior art, first purpose of the invention is to provide a kind of rich in abundant amino acids from silkworm pupa
Method for producing beer, methods described is with the ratio of >=0.15g abundant amino acids from silkworm pupa/100mL wheat juice to add silkworm in bright beer tank
Pupa amino acid.
In one embodiment of the invention, the production method of the beer includes：Gelatinization, saccharification, and wine with dregs, filtering,
Boil, add hops and fining agent, cool down, ferment, filter, packaging.
In one embodiment of the invention, methods described specifically includes following steps：
(1) it is gelatinized：Rice, or cornstarch, or corn starch syrup are added into adjunce copper, is heated up；
(2) it is saccharified：Malt flour is added into brew kettle, is incubated, stage heating；
(3) material in adjunce copper is transferred to brew kettle and wine with dregs；
(4) filter；
(5) boil, add hops and fining agent；
(6) cool down；
(7) ferment；
(8) filter；
(9) stopped 16 hours in bright beer tank；
(10) pack.
In one embodiment of the invention, methods described comprises the following steps：(1) into adjunce copper add rice or
Cornstarch or corn starch syrup, 15~20min is incubated in 45~50 DEG C, is warming up to 90~92 DEG C, is incubated 15~18min；
(2) malt flour, 45~50 DEG C of 20~30min of insulation are added to brew kettle；(3) material in adjunce copper is squeezed into brew kettle simultaneously
Temperature is 60~70 DEG C after wine with dregs, and wine with dregs；(4) filter；(5) 70-90min is boiled, is added by 0.05~1g/100mL addition
Hops；(6) by Wort cooling to 8~10 DEG C；(7) ferment 12~18d；(8) filter；(9) wine liquid stop 15 in bright beer tank~
18h；During this period, 0.15~0.5g/100mL abundant amino acids from silkworm pupa is added by pump；(10) sterilize, pack.
In one embodiment of the invention, methods described comprises the following steps：(1) into adjunce copper add rice or
Cornstarch or corn starch syrup, are incubated 15min in 0~10 DEG C, are warming up to 90~92 DEG C, then be incubated 15-20min；(2) to
Brew kettle adds malt flour and Wheat Sprout Powder, and the mass fraction of wheat flour is 40~45%, it is incubated 20 in 44~50 DEG C~
30min；(3) it is 60-70 DEG C the material in adjunce copper to be squeezed into temperature after brew kettle and wine with dregs, and wine with dregs；(4) filter；(5) 70 are boiled
~90min, adds the hops that mass fraction is 0.05~0.1%；(6) by Wort cooling to 8~10 DEG C；(7) fermentation 14~
16d；(8) filter；(9) wine liquid is stopped into 14~16h in bright beer tank, 0.15~0.2g/100mL silkworm chrysalis ammonia is added by pump
Base acid；(10) sterilize, pack.
In one embodiment of the invention, the addition of the abundant amino acids from silkworm pupa is 0.15~0.5g silkworm chrysalis amino
Acid/100mL beer.
In one embodiment of the invention, the addition of the abundant amino acids from silkworm pupa is 0.15~0.2g silkworm chrysalis amino
Acid/100mL beer.
In one embodiment of the invention, the abundant amino acids from silkworm pupa is commercialized abundant amino acids from silkworm pupa.
In one embodiment of the invention, the free total amount of essential amino acids in the abundant amino acids from silkworm pupa accounts for silkworm chrysalis ammonia
35% or so of base acid total amount, wherein more than 80% is glycine, serine, alanine and aspartic acid.
In one embodiment of the invention, the process for beer production include full barley malt beer, addition rice,
Cornstarch, corn starch syrup, wheat, wheat malt or burnt malt are auxiliary material, and auxiliary material adding proportion is 0~50% (matter
Amount ratio) process for beer production.
In one embodiment of the invention, the beer species include bottled beer, draft beer, draft beer, dry beer,
Ice beer, low alcohol beer, alcohol-free beer, wheat beer, muddy beer, Juice type beer or fruits and vegetables taste type beer.
Second object of the present invention is to provide a kind of beer rich in abundant amino acids from silkworm pupa, and the beer is to apply the side
Method production is made.
The present invention also provides application and its production technology of the methods described in fermentation arts prepare alcoholic beverages.
Beneficial effect：(1) method of the invention adds abundant amino acids from silkworm pupa in the later stage of Beer Brewage, easy to operate, is not required to
Change original process for beer production, and ensure that the active ingredient of abundant amino acids from silkworm pupa is not influenceed by process for beer production；
(2) abundant amino acids from silkworm pupa beer made from method of the invention is in abiotic and biological stability and ordinary beer indifference, mouthfeel
Sweet tea is omited, physics and chemistry and sanitary index meet standard GB/T 4927-2008 requirement.(3) abundant amino acids from silkworm pupa that the present invention is added
With good water solubility, containing 18 kinds of amino acid such as glycine, serine, alanine and aspartic acid, adding technology is simple
It is easy to operate, it is adaptable to large-scale industrial production；(4) beer rich in abundant amino acids from silkworm pupa of the method production of the present invention, energy are drunk
Enough promote accretion rate of the ethanol in human body, improve comfortableness after the drink of beer；After largely drinking, top, head will not be produced
The symptoms such as pain, human sense of comfort preferably, is not likely to produce and is still drank after a night.
Embodiment
The detection method of physical and chemical index and sanitary index：With reference to national standard GB4927-2008 is to the physical and chemical index of beer and defends
Raw index is detected.
The abundant amino acids from silkworm pupa index used in embodiment is as shown in table 1.
Physical and chemical index and the sanitary index requirement of the abundant amino acids from silkworm pupa of table 1
The composition of abundant amino acids from silkworm pupa is as shown in table 2.
The measure of free aminoacid content in the abundant amino acids from silkworm pupa of table 2
The production of abundant amino acids from silkworm pupa beer of the embodiment 1 using bottled beer as base liquor
The production technology of bottled beer is：
Rice or cornstarch or corn starch syrup insulation 15min are added at (1) 50 DEG C in adjunce copper, 92 are warming up to
DEG C, it is incubated 15min；
(2) 48 DEG C of brew kettles add malt flour, are incubated 30min；
(3) it is 60-70 DEG C the material in adjunce copper to be squeezed into temperature after brew kettle and wine with dregs, and wine with dregs；
(4) filter；
(5) 70-90min is boiled, 0.05% hops are added；
(6) by Wort cooling to 9 DEG C；
(7) ferment 15 days or so；
(8) filter；
(9) wine liquid is stopped 16 hours in bright beer tank；During this period, by pump addition 0.15%, (w/v, unit is g/
Abundant amino acids from silkworm pupa 100mL).
(10) sterilize, pack.
To be not added with the beer of abundant amino acids from silkworm pupa as control, the physical and chemical index for determining beer is detected.As a result such as table 3
Shown, the abundant amino acids from silkworm pupa bottled beer acidity prepared according to the method for the present invention is suitable, and alanine content reaches 68mg/L, is control
1.79 times of beer.
The abundant amino acids from silkworm pupa bottled beer physical and chemical index of table 3
The production of abundant amino acids from silkworm pupa beer of the embodiment 2 using wheat beer as base liquor
In wheat beer production process, in beer cylinder, by pump addition 0.175%, (w/v, unit is g/
Abundant amino acids from silkworm pupa 100mL), after routinely packaging, that is, obtains abundant amino acids from silkworm pupa wheat beer.
The production technology of wheat beer：
Rice or cornstarch or corn starch syrup insulation 15min are added at (1) 50 DEG C in adjunce copper, 92 are warming up to
DEG C, it is incubated 15min；
(2) 48 DEG C of brew kettles add malt flour and Wheat Sprout Powder (Wheat Sprout Powder accounts for 40%), are incubated 30min；
(3) it is 60-70 DEG C the material in adjunce copper to be squeezed into temperature after brew kettle and wine with dregs, and wine with dregs；
(4) filter；
(5) 70-90min is boiled, 0.05% hops are added；
(6) by Wort cooling to 9 DEG C；
(7) ferment 15 days or so；
(8) filter；
(9) wine liquid is stopped 16 hours in bright beer tank；0.175g/100mL abundant amino acids from silkworm pupa is added by pump；
(10) sterilize, pack.
The production technology of abundant amino acids from silkworm pupa beer of the embodiment 3 using draft beer as base liquor
In draft beer production process, in beer cylinder, by pump addition 0.20%, (w/v, unit is g/
Abundant amino acids from silkworm pupa 100mL), after routinely packaging, that is, obtains abundant amino acids from silkworm pupa draft beer.Produce obtained silkworm chrysalis amino
The quality index of sour beer meets table 4, the requirement of table 5.
The abundant amino acids from silkworm pupa draft beer Analyses Methods for Sensory Evaluation Results of table 4
The abundant amino acids from silkworm pupa draft beer physical and chemical index of table 5
Reference examples 1
In beer cylinder, the abundant amino acids from silkworm pupa of 0.10% (w/v, unit is g/100mL), Qi Tashi are added by pump
Apply mode be the same as Example 1.
20~25 body weight of selection are basically identical, and the good volunteer of fitness prepares to embodiment 1 and reference examples 1
Abundant amino acids from silkworm pupa bottled beer dispelling effects of alcohol and human feeling evaluated and tested.Selection has certain history of drinking history and the aspiration of drinking amount
Person is tested twice as follows, is collected the data tested twice and is analyzed.
Evaluating method：It is 1 hour to control meal time, during drinking and having meal, the method system for drinking 4L embodiments 1
Standby abundant amino acids from silkworm pupa beer (its abundant amino acids from silkworm pupa content is about 6g)；Heat, albumen and the fat of control volunteer's lunch are taken the photograph
Enter that amount is identical, the indices of volunteer after the meal are detected；One and a half hours extracting vein blood 2mL, surveys second in its blood after the meal
Alcohol content.
Control experiment is carried out within the above-mentioned situation interval time of 1 week with identical volunteer, difference is, drinks without silkworm
The bottled beer of pupa amino acid is other identical with (1) method.
Various countries are different to the legal provisions value of blank blood ethanol content, and the U.S. is 0.3mg/mL, and Beijing area is empty
White blood ethanol content is below 0.5mg/mL, and Testing index is used as using 0.3mg/mL.After testing, had at one and a half hours after drinking
Ethanol content is less than 0.3mg/mL in subject's blood of the 47.6% abundant amino acids from silkworm pupa beer for drinking embodiment 1, and drinks not
Only have ethanol content in 5% subject's blood in the subject of bottled beer containing abundant amino acids from silkworm pupa and be less than 0.3mg/mL, the two difference
It is extremely obvious.
Subject's blood after the abundant amino acids from silkworm pupa beer prepared to the method for having taken reference examples 1 and embodiment 1 respectively
Middle alanine, ethanol content are detected, as a result as shown in table 7-8, are shown the abundant amino acids from silkworm pupa beer of the present invention and can be promoted blood
The metabolism of middle ethanol, so as to improve comfortableness after the drink of beer, will not produce the symptoms such as top, headache.The silkworm chrysalis ammonia of the present invention
Base acid beer can make drinking person accelerate the decomposition to ethanol while drinking, and its human sense of comfort brought is significantly better than wine
The comfort that Medicament for Alcoholism can reach is taken afterwards, is difficult to make alcohol user's generation be still drank after a night, it is favourable to protection health.
Alanine content is analyzed in the blood of table 7
The ethanol in blood content analysis of table 8
Reference examples 2
Using the identical evaluating method of reference examples 1, difference is, volunteer is drinking the bottled beer without abundant amino acids from silkworm pupa
Afterwards, commercially available disintoxicating product is taken, is as a result shown, ethanol content is average in 0.3~0.37mg/mL in subject's blood, but after drinking
The symptom such as scorching, dizzy, delay of response is still shown in one hour.
Reference examples 3
As described in Example 1, difference is, the addition time of abundant amino acids from silkworm pupa is adjusted to add when Wort cooling enters tank
Plus.As shown in table 9, after the addition time of adjustment abundant amino acids from silkworm pupa, alanine content declines to a great extent, only the method for embodiment 1
The 57% of alanine content in the abundant amino acids from silkworm pupa bottled beer of preparation.
The abundant amino acids from silkworm pupa bottled beer physical and chemical index of table 9
Although the present invention is disclosed as above with preferred embodiment, it is not limited to the present invention, any to be familiar with this skill
The people of art, without departing from the spirit and scope of the present invention, can do various changes and modification, therefore the protection model of the present invention
Enclose being defined of being defined by claims.
Claims (10)
1. a kind of method for producing beer rich in abundant amino acids from silkworm pupa, it is characterised in that methods described is the technique in Beer Brewage
During, after fermentation ends, before packaging, silkworm is added into wine liquid with the ratio of >=0.15g abundant amino acids from silkworm pupa/100mL wheat juice
Pupa amino acid.
2. according to the method described in claim 1, it is characterised in that the method for producing beer includes：Gelatinization, saccharification, and wine with dregs,
Filtering, boils, and adds hops and fining agent, cools down, and ferments, and filters, packaging；The opportunity of the addition abundant amino acids from silkworm pupa is in hair
After ferment, before filtering.
3. method according to claim 2, it is characterised in that methods described specifically includes following steps：(1) it is gelatinized：To
Rice, or cornstarch, or corn starch syrup are added in adjunce copper, is heated up；(2) it is saccharified：Malt flour is added into brew kettle,
Insulation, stage heating；(3) material in adjunce copper is transferred to brew kettle and wine with dregs；(4) filter；(5) boil, add hops and
Fining agent；(6) cool down；(7) ferment；(8) filter；(9) abundant amino acids from silkworm pupa is added；(10) pack.
4. method according to claim 2, it is characterised in that methods described comprises the following steps：(1) add into adjunce copper
Enter rice or cornstarch or corn starch syrup, 15~20min is incubated in 45~50 DEG C, be warming up to 90~92 DEG C, insulation 15
~18min；(2) malt flour, 45~50 DEG C of 20~30min of insulation are added to brew kettle；(3) material in adjunce copper is squeezed into sugar
It is 60~70 DEG C to change temperature after pot and wine with dregs, and wine with dregs；(4) filter；(5) 70-90min is boiled, by 0.05~1g/100mL addition
Amount adds hops；(6) by Wort cooling to 8~10 DEG C；(7) ferment 12~18d；(8) filter；(9) wine liquid is stopped in bright beer tank
Stay 15~18h；During this period, 0.15~0.5g/100mL abundant amino acids from silkworm pupa is added；(10) sterilize, pack.
5. method according to claim 2, it is characterised in that methods described comprises the following steps：(1) add into adjunce copper
Enter rice or cornstarch or corn starch syrup, be incubated 15min in 45~50 DEG C, be warming up to 90~92 DEG C, then be incubated 15-
20min；(2) malt flour and Wheat Sprout Powder are added to brew kettle, the mass fraction of wheat flour is 40~45%, in 44~50 DEG C of guarantors
20~30min of temperature；(3) it is 60-70 DEG C the material in adjunce copper to be squeezed into temperature after brew kettle and wine with dregs, and wine with dregs；(4) filter；(5)
70~90min is boiled, the hops that mass fraction is 0.05~0.1% are added；(6) by Wort cooling to 8~10 DEG C；(7) ferment
14~16d；(8) filter；(9) wine liquid is stopped into 14~16h in bright beer tank, adds 0.15~0.2g/100mL silkworm chrysalis amino
Acid；(10) sterilize, pack.
6. according to the method described in claim 1, it is characterised in that the addition of the abundant amino acids from silkworm pupa is 0.15~0.5g silkworms
Pupa amino acid/100mL wine liquids.
7. according to the method described in claim 1, it is characterised in that methods described is with rice, cornstarch, corn starch sugar
Slurry, wheat, wheat malt or burnt malt are auxiliary material.
8. according to the method described in claim 1, it is characterised in that the species of the beer includes bottled beer, draft beer, fresh beer
Wine, dry beer, ice beer, low alcohol beer, alcohol-free beer, wheat beer, muddy beer, Juice type beer or fruits and vegetables taste type
Beer.
9. a kind of beer rich in abundant amino acids from silkworm pupa, it is characterised in that the beer is by any methods describeds of claim 1-8
Production is made.
10. any methods describeds of claim 1-8 are preparing the application in alcoholic beverages field.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710540448.6A CN107177430A (en) | 2017-07-05 | 2017-07-05 | A kind of beer and production technology rich in abundant amino acids from silkworm pupa |
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| CN201710540448.6A CN107177430A (en) | 2017-07-05 | 2017-07-05 | A kind of beer and production technology rich in abundant amino acids from silkworm pupa |
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ID=59845546
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| JPS6354320A (en) * | 1986-08-26 | 1988-03-08 | Ajinomoto Co Inc | Anti-alcoholic disease composition |
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| CN1616633A (en) * | 2003-11-12 | 2005-05-18 | 河南蓝牌集团商丘啤酒有限公司 | Red date beer and its preparing method |
| CN101194666A (en) * | 2007-11-28 | 2008-06-11 | 吴江市方霞企业信息咨询有限公司 | Silkworm chrysalis fibroin protein functional foods |
| CN104099202A (en) * | 2014-07-10 | 2014-10-15 | 无锡蚕魅科技有限公司 | Mixed fibroin amino acid beer and production technology thereof |
| CN104286833A (en) * | 2013-07-19 | 2015-01-21 | 徐晓林 | Hangover alleviating and anti-fatigue composition |
| JP2015051024A (en) * | 2013-01-31 | 2015-03-19 | アサヒビール株式会社 | Non fermentation beer-like sparkling drink |
| CN106490418A (en) * | 2016-11-25 | 2017-03-15 | 江苏爱西施科技服务咨询股份有限公司 | A kind of abundant amino acids from silkworm pupa drop summer-heat beverage and preparation method thereof |
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2017
- 2017-07-05 CN CN201710540448.6A patent/CN107177430A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS6354320A (en) * | 1986-08-26 | 1988-03-08 | Ajinomoto Co Inc | Anti-alcoholic disease composition |
| CN1131187A (en) * | 1995-06-28 | 1996-09-18 | 安俊英 | Beermate and preparation method thereof |
| CN1616633A (en) * | 2003-11-12 | 2005-05-18 | 河南蓝牌集团商丘啤酒有限公司 | Red date beer and its preparing method |
| CN101194666A (en) * | 2007-11-28 | 2008-06-11 | 吴江市方霞企业信息咨询有限公司 | Silkworm chrysalis fibroin protein functional foods |
| JP2015051024A (en) * | 2013-01-31 | 2015-03-19 | アサヒビール株式会社 | Non fermentation beer-like sparkling drink |
| CN104286833A (en) * | 2013-07-19 | 2015-01-21 | 徐晓林 | Hangover alleviating and anti-fatigue composition |
| CN104099202A (en) * | 2014-07-10 | 2014-10-15 | 无锡蚕魅科技有限公司 | Mixed fibroin amino acid beer and production technology thereof |
| CN106490418A (en) * | 2016-11-25 | 2017-03-15 | 江苏爱西施科技服务咨询股份有限公司 | A kind of abundant amino acids from silkworm pupa drop summer-heat beverage and preparation method thereof |
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Application publication date: 20170919 |