CN109170857A - A method of making wheat grain ferment - Google Patents
A method of making wheat grain ferment Download PDFInfo
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- CN109170857A CN109170857A CN201811080937.9A CN201811080937A CN109170857A CN 109170857 A CN109170857 A CN 109170857A CN 201811080937 A CN201811080937 A CN 201811080937A CN 109170857 A CN109170857 A CN 109170857A
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- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 16
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
- A23L2/382—Other non-alcoholic beverages fermented
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
-
- A—HUMAN NECESSITIES
- A61—MEDICAL OR VETERINARY SCIENCE; HYGIENE
- A61K—PREPARATIONS FOR MEDICAL, DENTAL OR TOILETRY PURPOSES
- A61K36/00—Medicinal preparations of undetermined constitution containing material from algae, lichens, fungi or plants, or derivatives thereof, e.g. traditional herbal medicines
- A61K36/18—Magnoliophyta (angiosperms)
- A61K36/88—Liliopsida (monocotyledons)
- A61K36/899—Poaceae or Gramineae (Grass family), e.g. bamboo, corn or sugar cane
- A61K36/8998—Hordeum (barley)
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/531—Lactis
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/51—Bifidobacterium
- A23V2400/533—Longum
Landscapes
- Health & Medical Sciences (AREA)
- Natural Medicines & Medicinal Plants (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Mycology (AREA)
- Pharmacology & Pharmacy (AREA)
- General Health & Medical Sciences (AREA)
- Medical Informatics (AREA)
- Medicinal Chemistry (AREA)
- Microbiology (AREA)
- Biotechnology (AREA)
- Alternative & Traditional Medicine (AREA)
- Epidemiology (AREA)
- Animal Behavior & Ethology (AREA)
- Botany (AREA)
- Public Health (AREA)
- Veterinary Medicine (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Micro-Organisms Or Cultivation Processes Thereof (AREA)
- Distillation Of Fermentation Liquor, Processing Of Alcohols, Vinegar And Beer (AREA)
- Alcoholic Beverages (AREA)
Abstract
The invention discloses a kind of methods for making wheat grain ferment, belong to technical field of bioengineering.By carrying out mixed fungus fermentation to beer spent grains, select different raw materials, fermentation strain, material-water ratio, it filters after fermentation, the indexs such as pol, acidity, DPPH clearance rate and total polyphenols are measured, and carry out product sensory evaluation, the utility value and beer for improving wheat grain produce by-product utilized rate, and wheat grain ferment product obtained, DPPH clearance rate reaches as high as 90%, Determination of Polyphenols and reaches as high as 100 μ g/mL, has certain antioxidation, is beneficial to health.
Description
Technical field
It is especially a kind of to make wheat grain ferment using mixed fungus fermentation the present invention relates to a kind of method for making wheat grain ferment
Method belongs to technical field of bioengineering.
Background technique
Malt is one of important source material of brewing, and a large amount of wheat grain substance can be generated after malt amylase.Wheat
Grain is main byproduct in beer production, accounts about a quarter of Beer Brewage amount.In actual production, wheat grain mostly by
Animal farm is sold by brewery, and feed is made in dehydration, or sells as fuel, but its nutritive value is ignored by masses always.Wheat grain
Middle nutriment is abundant, wherein mainly containing the substances such as some dextrin class oligosaccharides, macro-molecular protein, fat, polyphenol, has higher
Utility value.As a kind of novel dietary fibre materials, the comprehensive utilization of wheat grain is conducive to improve its added value, has wide
General application value.
Fermentation technique has a wide range of applications and long history in the production of China's traditional food, can incite somebody to action through everfermentation
Macro-molecular protein in raw material is degraded to small molecule amino acid and polypeptides matter, is easier its nutriment of food by people
Body Absorption And Metabolism, the dietary fiber in food can improve intestinal microflora composition.Meanwhile the benefit contained in fermented product
Raw bacterium can adjust intestinal flora, to prevent the generation of intestines problem or inferior health related disease.In addition, the polyphenol in wheat grain
There is substance anti-oxidation function can be transferred in ferment from wheat grain during the fermentation, have certain function to flight against senium of human body
Effect.But there is presently no the reports using fermentation technique production wheat grain ferment.
Therefore, if producing ferment using beer useless grain, not only there is certain economic value, can also make full use of wheat poor
In nutriment, be applied to the fields such as food, be relatively beneficial to health.
Summary of the invention
The object of the present invention is to provide a kind of methods for making ferment using wheat wine lees pickling.The following steps are included:
(1) malt raw material is crushed, is saccharified；
(2) spent grains remaining after saccharification are cooled to room temperature and are used for ferment preparation；
(3) add water into spent grains, control material-water ratio, sugar addition accesses yeast strain, and ferment 70~74h；
(4) inoculating lactic acid bacterium continues 70~74h of fermentation, after filtering carry out index determining and sensory evaluation.
In one embodiment of the invention, the malt raw material be Australia wheat, plus wheat, happy shepherd, crystal malt,
Chocolate malt, red wheat, wheat or amber malt any combination.
In one embodiment of the invention, the crushing in step (1) refers to that it is fine crushing for being crushed malt with pulverizer
> 60%, coarse grain 20%~30%, leather shell 8%~15% crush scale 1.8~2.1.
In one embodiment of the invention, the yeast strain in step (3) is brewer's yeast, fruit wine yeast or Lu Shi
One of yeast；Fermentation system is 5~8L, 25 DEG C~28 DEG C ferment at constant temperature, when fermentation a length of 70~74h.
In one embodiment of the invention, the pol in step (3) is 15~20 ° of P, and material-water ratio is 1:1~1:3.
In one embodiment of the invention, lactic acid bacteria described in step (4) includes at least lactobacillus plantarum, or will
Lactobacillus plantarum and one of lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus casei, bifidobacterium longum a variety of are taken
Match, continues 70~74h of fermentation under 35 DEG C~37 DEG C constant temperatures.
The present invention filters after fermentation by carrying out mixed fungus fermentation to beer spent grains, measures pol, acidity, DPPH
The indexs such as clearance rate and total polyphenols, and product sensory evaluation is carried out, the utility value and beer for improving wheat grain produce by-product
Object utilization rate.Wheat grain ferment product DPPH clearance rate obtained reaches as high as 90%, Determination of Polyphenols and reaches as high as in the present invention
100 μ g/ mg have good antioxidation, are beneficial to health.And wheat grain ferment drink can be made of existing technology
Product, wheat grain ferment solid powder or wheat grain ferment pill, are used to prepare enzyme food, drug or health care product.
Detailed description of the invention
Fig. 1: wheat juice prepares saccharification curve；
Each index result (A) pol of Fig. 2: 1~No. 4 samples；(B)pH；(C) DPPH clearance rate；(D) Determination of Polyphenols；
Each index result (A) pol of Fig. 3: 5~No. 8 samples；(B)pH；(C) DPPH clearance rate；(D) Determination of Polyphenols；
Each index result (A) pol of Fig. 4: 9~No. 10 samples；(B)pH；(C) DPPH clearance rate；(D) Determination of Polyphenols；
Fig. 5: powdered wheat grain ferment.
Specific embodiment
(1) measurement of total reducing sugar and pH
Total reducing sugar and pH use abbe's refractometer and pH meter to measure respectively.
(2) measurement of total polyphenols
It takes 1mL wheat grain ferment sample 12000r/min to be centrifuged 5min, 0.5mL supernatant is taken to be added to 2.5mL diluted fresh
In 10 times of forint phenol reagent, 5min is reacted after mixing, and the Na of 2mL mass fraction 7.5% is added2CO3Solution adds water to be settled to
10mL, avoid light place 2h, measures the light absorption value under 760nm wavelength, does blank control with distilled water at room temperature.Determination of Polyphenols
It is indicated with gallic acid (GA) equivalent.
(3) DPPH free radical scavenging activity measures
20mg DPPH is accurately weighed, is dissolved with dehydrated alcohol and is settled to 250mL.By 2mL prepare liquid and 2mL DPPH
Solution is placed in tool plug test tube, is shaken up, and 25min is placed, and surveys its light absorption value Ai in 517nm using dehydrated alcohol as blank, and following
Formula calculates clearance rate:
Clearance rate={ 1- [(Ai-Aj)/Ac] } x100%
In formula: Ac indicates that 2mL dehydrated alcohol adds the absorbance of 2mL DPPH solution；Ai indicates that 2mL prepare liquid adds 2mL
The absorbance of DPPH solution；Aj indicates that 2mL prepare liquid adds the absorbance of 2mL dehydrated alcohol.
Embodiment 1:
(1) yeast spread cultivation
The preparation of culture medium (wheat juice): taking 2kg that wheat malt is added to carry out saccharification preparation wheat juice, and saccharifying is as shown in Figure 1.Sugar
It is filtered after change, removes wheat grain, filtered clear liquid is boiled into 60min, and 0.03% is added in boiling part
1/4) hops (add when adding 1/4,50min when adding 1/2,30min when boiling beginning.After filtering, wheat juice is dispensed and is carried out
105 DEG C of sterilizing 10min are spare.
Glycerol tube is taken to save strain S yeast, 100 μ L of fruit wine yeast in 10mL wheat juice, 28 DEG C, 180r/min culture
28 DEG C of 180r/min cultures in the 10mL culture solution switching fresh wheat juice of 200mL for 24 hours, are taken culture solution in 50mL centrifuge tube by 12h
In, 8000r/min is centrifuged 10min, makes to be washed with distilled water 2-3 times, yeast paste is spare.
(2) beer spent grains are obtained
Take 20kg Australia wheat, 20kg adds wheat, be put into dual roll type maltcrusher crush (> 60% fine crushing, coarse grain 20%~
30%, leather shell 8%~15% crushes scale 1.8~2.1), the water volume 150L that feeds intake that is saccharified is controlled, is saccharified, saccharifying
As shown in Figure 1.The remaining wheat grain of saccharifying is washed three times, poor water is washed and merges with wheat juice for beer fermentation, wheat of giving up
Grain is cooled to room temperature to be prepared for ferment.
(3) wheat grain is fermented
Control material-water ratio is 1:2 (2kg Australia wheat+Jia Maimai grain is added into 4L water), and material-water ratio 1:3 (adds into 4.5L water
Enter 1.5kg Australia wheat+Jia Maimai grain), addition white granulated sugar to initial pol is 20 ° of P, accesses brewer's yeast or fruit wine yeast to system
Dense bacterium is 107~108CFU/mL, 28 DEG C of ferment at constant temperature, observation system pH variation are inoculated with 5g commercial lactic acid bacterium after fermentation 3 days
(based on lactobacillus plantarum, arrange in pairs or groups lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus casei, bifidobacterium longum), 37 DEG C of constant temperature
Fermentation 3 days terminates fermentation, filters laggard row index measurement and sensory evaluation.
Note: No. 1 sample is that material-water ratio is 1:2, fermentation strain brewer's yeast；
No. 2 samples are that material-water ratio is 1:2, fermentation strain fruit wine yeast；
No. 3 samples are that material-water ratio is 1:3, fermentation strain brewer's yeast；
No. 4 samples are that material-water ratio is 1:3, fermentation strain fruit wine yeast
(4) index determining
Pol, pH, DPPH clearance rate, Determination of Polyphenols result are as shown in Figure 3.Four sample pols, pH, DPPH are removed
Rate, Determination of Polyphenols difference is not significant.Sample pol is kept at 3.5% or so, pH and exists in 3.3 or so, DPPH clearance rate
Between 80%~90%, Determination of Polyphenols is between 90~100 μ g/mL.But compared to using beer yeast fermenting, fruit wine yeast
Resulting wheat grain ferment pol of fermenting is slightly higher, and sample pol does not change with material-water ratio substantially and changed.PH is lower, but changes width
Less than 1%, material-water ratio influences ferment finished product pH with two plants of bacterial strains that fermentation uses smaller degree.In addition, four sample DPPH are clear
Except rate is above 80%, Determination of Polyphenols is greater than 90 μ g/mL.Anti-oxidant polyphenol substance content, DPPH clearance rate are higher, to clear
Except aging factor in human body, promotes health and anti-aging have positive effect.
(5) sensory evaluation
After index analysis, eight sensory test persons carry out four kinds of samples in terms of fragrance, color, mouthfeel, defect four
4 DEG C of sample temperature, it is as follows to judge result for sensory evaluation:
No. 1 sample is in pure and fresh slight yellowish, has fragrant wheat, lemonene but has mould sour taste, mouthfeel is more sharp, has
Salty delicate flavour has the defects of sour taste, sour stimulation, and final score 69.01 divides；No. 2 samples are in pure and fresh slight yellowish, have flower
Fragrant and light fruit is fragrant, and no bad smell, tart flavour is more prominent, and aftertaste is slightly sweet, but fragrance does not protrude, and final score 76.88 divides； 3
Number sample is in pale yellow, green lemon color, there is sour taste, and sour is single and prominent, more bitter in mouthfeel, and sour is uncoordinated, final score
72.63 points；No. 4 samples have denseer fruity and cereal faint scent, but have sour in lemon yellow, and mouthfeel relatively balances, completely, but
Acidity is slightly higher, slightly stimulates, and final score 77.63 divides.
Material-water ratio is smaller to ferment flavor effect, and a little higher than material-water ratio 1:2 of material-water ratio 1:3 scoring, denseer material is to wind
Taste may have adverse effect.In addition, fruit wine yeast fermentation gained ferment scoring is slightly higher compared with brewer's yeast, have in fragrance
There are apparent fruity, the fragrance of a flower, without bad smell, the partially green lemon color of color, mouthfeel relatively coordination.The ferment obtained after beer yeast fermenting
Tart flavour is more prominent, and mouthfeel is partially sharp.
The ferment of above-mentioned acquisition is added into honey or xylitol is seasoned, obtains in good taste, the good wheat grain ferment of fragrance
Beverage.
Embodiment 2:
(1) yeast spread cultivation
The preparation of culture medium (wheat juice): taking 2kg that wheat malt is added to carry out saccharification preparation wheat juice, and saccharifying is as shown in Figure 1.Sugar
It is filtered after change, removes wheat grain, filtered clear liquid is boiled into 60min, and 0.03% is added in boiling part
1/4) hops (add when adding 1/4,50min when adding 1/2,30min when boiling beginning.After filtering, wheat juice is dispensed and is carried out
105 DEG C of sterilizing 10min are spare.
Glycerol tube is taken to save strain S yeast, 100 μ L of fruit wine yeast in 10mL wheat juice, 28 DEG C of 180r/min cultures 12
28 DEG C of 180r/min cultures in the 10mL culture solution switching fresh wheat juice of 200mL for 24 hours, are taken culture solution in 50mL centrifuge tube by h,
8000r/min is centrifuged 10min, makes to be washed with distilled water 2-3 times, yeast paste is spare.
(2) beer spent grains are obtained
17kg is taken to add wheat, 17kg Australia wheat, the happy shepherd of 6kg, 1.8kg crystal malt, 0.2kg chocolate malt is put into two
Roll-type maltcrusher crushes (> 60% fine crushing, coarse grain 20%~30%, leather shell 8%~15% crush scale 1.8~2.1),
The water volume 150L that feeds intake that is saccharified is controlled, is saccharified.The remaining wheat grain of saccharifying is washed three times, washes poor water and wheat juice
Merge and be used for beer fermentation, spent grains are cooled to room temperature to be prepared for ferment.
(3) wheat grain is fermented
Control material-water ratio is 1:2 (2kg wheat grain is added into 4L water), and material-water ratio 1:3 (1.5kg wheat is added into 4.5L water
Grain), addition white granulated sugar to initial pol be 20 ° of P, access brewer's yeast or fruit wine yeast it is dense to system bacterium be 107~108 CFU/
ML, 28 DEG C of ferment at constant temperature, observation system pH variation, after fermentation 3 days, inoculation 5g commercial lactic acid bacterium (based on lactobacillus plantarum, is taken
With lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus casei, bifidobacterium longum), 37 DEG C ferment at constant temperature 3 days, terminate fermentation, filtering
Laggard row index measurement and sensory evaluation.
Note: No. 5 samples are that material-water ratio is 1:2, fermentation strain brewer's yeast；
No. 6 samples are that material-water ratio is 1:2, fermentation strain fruit wine yeast；
No. 7 samples are that material-water ratio is 1:3, fermentation strain brewer's yeast；
No. 8 samples are that material-water ratio is 1:3, fermentation strain fruit wine yeast.
(4) index determining
As shown in figure 4,5~No. 8 sample pols, pH, DPPH clearance rate, Determination of Polyphenols difference is not significant.Sample pol
Be kept at 3.6~4.2% or so, pH between 3.4~3.6, DPPH clearance rate is between 70%~80%, Determination of Polyphenols
Between 55~60 μ g/mL.
(5) sensory evaluation
After index analysis, eight sensory test persons carry out four kinds of samples in terms of fragrance, color, mouthfeel, defect four
4 DEG C of sample temperature, it is as follows to judge result for sensory evaluation:
No. 5 samples are in limpid light coffee color, have strong wheat fragrant and smoke, and slightly sour, wheat fragrance is prominent in mouthfeel
Out, there is plum, gooseberry taste, final score 78.88 divides.No. 6 samples have wet in obscure orange-yellow, the fragrant, smoke with wheat
Rag taste, but tart flavour does not protrude, and burnt odor is thin, there is rear bitter taste, and final score 71.00 divides；No. 7 samples in obscure orange-yellow,
Smell is not strong, and Mai Xiang is thin, and mouthfeel is slightly sour, there is coffee bitter taste, and final score 72.88 divides；No. 8 samples are in light coffee color, tool
It is fragrant there are light cereal faint scent, coffee, but has slight cleaner taste, caf is prominent in mouthfeel, has berry taste, but have bad
Raw blueness taste and bitter taste, final score 74.38 divide.
Selecting raw material be the spent grains for making black beer, and mouthfeel is thick and heavy, have it is stronger chocolate flavoured, therefore, material-water ratio
Higher sample, flavor is more prominent, scores higher, thus is more liked by panelist.The fragrance of a flower of fruit wine yeast fermentation generation, fruit
Fragrance is thin, is covered by the strong caf that raw material has, and the ferment of beer yeast fermenting, preferably has adjusted raw band
Fragrance, thus beer yeast fermenting product score is higher.Therefore, for raw material with rich flavor, should select high material-water ratio (1:
2) and fermentation produces the yeast that perfume is more nearly its flavor, such as brewer's yeast.
The ferment of above-mentioned acquisition is added into honey or xylitol is seasoned, obtains in good taste, the good wheat grain ferment of fragrance
Beverage.
Embodiment 3:
(1) yeast spread cultivation
The preparation of culture medium (wheat juice): taking 2kg that wheat malt is added to carry out saccharification preparation wheat juice, and saccharifying is as shown in Figure 1.Sugar
It is filtered after change, removes wheat grain, filtered clear liquid is boiled into 60min, and 0.03% is added in boiling part
1/4) hops (add when adding 1/4,50min when adding 1/2,30min when boiling beginning.After filtering, wheat juice is dispensed and is carried out
105 DEG C of sterilizing 10min are spare.
Glycerol tube is taken to save strain S yeast, 100 μ L of fruit wine yeast in 10mL wheat juice, 28 DEG C of 180r/min cultures 12
28 DEG C of 180r/min cultures in the 10mL culture solution switching fresh wheat juice of 200mL for 24 hours, are taken culture solution in 50mL centrifuge tube by h,
8000r/min is centrifuged 10min, makes to be washed with distilled water 2-3 times, yeast paste is spare.
(2) beer spent grains are obtained
The red wheat of 18kg is taken respectively, and 18kg wheat and 18kg add wheat, 18kg Australia wheat, and 4kg amber malt is put into dual roll type malt
Pulverizer crushes (> 60% fine crushing, coarse grain 20%~30%, leather shell 8%~15% crush scale 1.8~2.1), control saccharification
The water volume that feeds intake 150L, is saccharified.The remaining wheat grain of saccharifying is washed three times, poor water is washed and merges with wheat juice and be used for
Beer fermentation, spent grains are cooled to room temperature to be prepared for ferment.
(3) wheat grain is fermented
Control material-water ratio is 1:1 (3kg wheat grain is added into 3L water), and addition white granulated sugar to initial pol is 20 ° of P, access
Brewer's yeast or fruit wine yeast it is dense to system bacterium be 107~108CFU/mL, 28 DEG C of ferment at constant temperature, observation system pH variation, fermentation 3
After it, inoculation 5g commercial lactic acid bacterium (based on lactobacillus plantarum, collocation lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus casei,
Bifidobacterium longum), 37 DEG C ferment at constant temperature 3 days, terminate fermentation, filter the measurement of laggard row index and sensory evaluation.
Selection material-water ratio is 1:1, while 5-8 lemon is added, and mixes and ferments with wheat grain after slice, fermentation strain is adopted
Lactic acid bacteria is used with Lu Shi yeast and business.
Note: it is red wheat 18kg, wheat 18kg that No. 9 samples, which select malt,；
It is to add wheat 18kg, Australia wheat 18kg, amber malt 4kg that No. 10 samples, which select malt,.
(4) index determining
According to Fig.5, as a result, four sample pols, pH, DPPH clearance rate, Determination of Polyphenols difference is not significant.Sample
Pol be kept at 5.5 ° of P or so, pH between 3~3.5, DPPH clearance rate floats up and down 80%, Determination of Polyphenols exists
100 μ g/mL or more have compared with high anti-oxidation activity, can efficiently remove aging factor in human body, to human health and anti-aging
It has a positive effect.
(5) sensory evaluation
After index analysis, eight sensory test persons carry out two kinds of samples in terms of fragrance, color, mouthfeel, defect four
4 DEG C of sample temperature, it is as follows to judge result for sensory evaluation:
9, No. 10 samples are all in the light yellow of muddiness, and No. 9 sample fragrance are based on paste flavor, mouthfeel meta-acid, final score
56.14 points.No. 10 sample fragrance are slightly good compared with No. 9, have paste flavor, poor taste, and mouthfeel has aroma, Mai Xiang, and final score 57.57 divides.
Select material-water ratio (1:1) it is higher, and fermentation strain be Maotai-flavor Lu Shi yeast, final ferment product sauce taste compared with
It is dense, mouthfeel acid, slightly bitter.
The remaining solid partially desiccated for removing ferment clear liquid after fermentation is crushed, powdered solid beverage is made, hair can be eliminated
The sauce taste that ferment generates, powder can be also granulated again as pellet, and the pellet ferment color of acquisition is in yellow or brown, and Mai Xiang coordinates,
DPPH clearance rate, in 100 μ g/mL or so, there is higher antioxidant activity in 80% or so, Determination of Polyphenols, can be with high-efficient cleaning
Except aging factor in human body, to human health and anti-aging have a positive effect.
Although the present invention has been described by way of example and in terms of the preferred embodiments, it is not intended to limit the invention, any to be familiar with this skill
The people of art can do various change and modification, therefore protection model of the invention without departing from the spirit and scope of the present invention
Enclose be defined with claims.
Claims (10)
1. a kind of method for making wheat grain ferment, which comprises the following steps:
(1) malt raw material is crushed, is saccharified；
(2) spent grains remaining after saccharification are cooled to room temperature and are used for ferment preparation；
(3) add water into spent grains, control material-water ratio, sugar addition accesses yeast strain, and ferment 70~74h；
(4) inoculating lactic acid bacterium continues 70~74h of fermentation, after filtering carry out index determining and sensory evaluation.
2. the method according to claim 1, wherein malt raw material described in step (1) be Australia wheat, plus wheat,
Happy shepherd, crystal malt, chocolate malt, red wheat, wheat or amber malt any combination.
3. the method according to claim 1, wherein the crushing in step (1) refers to malt flour with pulverizer
Broken is > 60% fine crushing, coarse grain 20%~30%, leather shell 8%~15%, crushing scale 1.8~2.1.
4. method according to claim 1 or 2, which is characterized in that yeast strain described in step (3) is beer ferment
One of female, fruit wine yeast or Lu Shi yeast.
5. method according to claim 1 or 4, which is characterized in that fermentation system is 5~8L, 25 DEG C~28 DEG C constant temperature hairs
Ferment, when fermentation a length of 70~74h.
6. method according to claim 1 or 2, which is characterized in that pol described in step (3) is 15~20 ° of P.
7. method according to claim 1 or 3, which is characterized in that lactic acid bacteria described in step (4) includes at least plant cream
Bacillus, or by lactobacillus plantarum and one of lactobacillus acidophilus, bifidobacterium lactis, Lactobacillus casei, bifidobacterium longum or
It is a variety of to arrange in pairs or groups, continue 70~74h of fermentation under 35 DEG C~37 DEG C constant temperatures.
8. method according to claim 1 or 2, which is characterized in that material-water ratio described in step (3) is 1:1~1:3.
9. the wheat grain ferment drink that the prepared wheat grain ferment of method described in application claim 1~8 is prepared, wheat grain
Ferment solid powder or wheat grain ferment pill.
10. application of the method described in claim 1~9 in preparation enzyme food, drug or health care product.
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