CN111100772A - Method for making beer by adopting soybean polypeptide protein - Google Patents
Method for making beer by adopting soybean polypeptide protein Download PDFInfo
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- CN111100772A CN111100772A CN202010046141.2A CN202010046141A CN111100772A CN 111100772 A CN111100772 A CN 111100772A CN 202010046141 A CN202010046141 A CN 202010046141A CN 111100772 A CN111100772 A CN 111100772A
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- C—CHEMISTRY; METALLURGY
- C12—BIOCHEMISTRY; BEER; SPIRITS; WINE; VINEGAR; MICROBIOLOGY; ENZYMOLOGY; MUTATION OR GENETIC ENGINEERING
- C12C—BEER; PREPARATION OF BEER BY FERMENTATION; PREPARATION OF MALT FOR MAKING BEER; PREPARATION OF HOPS FOR MAKING BEER
- C12C5/00—Other raw materials for the preparation of beer
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- Peptides Or Proteins (AREA)
Abstract
The invention provides a method for preparing beer by adopting soybean polypeptide protein, which comprises the steps of putting the soybean polypeptide protein and water into a boiling pot, boiling for 8-12 minutes, adding hop essential oil and a clarifying agent into the boiling pot, and boiling for 25-35 minutes to obtain boiling liquid; putting the boiling liquid into a precipitation rotary tank for precipitation rotary treatment, and then adding syrup into the precipitation rotary tank to obtain rotary liquid; cooling the rotary liquid, putting the rotary liquid into a fermentation tank, and adding yeast for fermentation treatment to obtain fermentation liquid; and sequentially carrying out deslagging treatment, heating reduction treatment, tank sealing treatment, cooling treatment, wine storage treatment and filtering treatment on the fermentation liquor to obtain a finished beer product. By adopting the soybean polypeptide protein to replace malt as the raw material of the beer, the influence of the high and persistent malt price on the production cost of the beer is effectively avoided, and the production cost of the beer is relatively low.
Description
Technical Field
The invention relates to a beer making method, in particular to a beer making method adopting soybean polypeptide protein.
Background
The traditional beer production usually adopts malt as raw material, however, with the shortage of malt and the fluctuation of malt product quality, the price of malt is high for a long time, and the beer production cost is greatly increased.
The soybean polypeptide protein is a protein hydrolysate obtained by further processing soybean protein after the action of protease, and the essential amino acid composition of the soybean polypeptide protein is completely the same as that of the soybean protein, and the soybean polypeptide protein is rich and balanced in content. Chinese patent application publication No. CN101124314A discloses a method for producing beers by adding a soybean peptide obtained by hydrolyzing a soybean protein with an acidic or neutral enzyme originating in aspergillus to a raw material to be fermented and then performing yeast fermentation, which can produce beers having a strong beer flavor even at a malt extract concentration of 9Brix or less. However, this method is only helpful to solve the problem of beer quality caused by the quality fluctuation of malt products, and the beer made by this method still needs malt as raw material, and can not reduce the production cost of beer.
In view of the above, the applicant has made intensive studies on a method for producing beer using soybean polypeptide protein, and has devised the present application.
Disclosure of Invention
The invention aims to provide a method for making beer by adopting soybean polypeptide protein, which has relatively low production cost.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for preparing beer by adopting soybean polypeptide protein comprises the following steps:
s1, placing the soybean polypeptide protein and water into a boiling pot, boiling for 8-12 minutes, adding the hop essential oil and the clarifying agent into the boiling pot, and boiling for 25-35 minutes to obtain a boiling liquid;
s2, putting the boiling liquid into a precipitation rotary tank for precipitation rotary treatment, and then adding syrup into the precipitation rotary tank to obtain rotary liquid;
s3, cooling the rotary liquid, putting the rotary liquid into a fermentation tank, and adding yeast for fermentation treatment to obtain fermentation liquid;
and S4, sequentially carrying out slag discharge treatment, heating reduction treatment, tank sealing treatment, cooling treatment, wine storage treatment and filtering treatment on the fermentation liquor to obtain a beer finished product.
As a modification of the present invention, in step S1, the boiling temperature of the boiler is 92 to 97 ℃.
As an improvement of the present invention, in step S1, while the soybean polypeptide protein and water are put into the boiling pot, anhydrous calcium chloride, calcium sulfate and zinc sulfate are added into the boiling pot.
As an improvement of the invention, the mass percentage of the soybean polypeptide protein, the anhydrous calcium chloride, the calcium sulfate and the zinc sulfate is 100:2:1: 0.01.
As a modification of the present invention, in step S1, the hop essential oil is added in an amount of 0.1 kg per kg of the soybean polypeptide protein; in step S2, the syrup is added in an amount of 10 kg per kg of the soy polypeptide protein.
In a modification of the present invention, in step S2, the syrup is added after the precipitation and whirling treatment and the mixture is left for 10 minutes.
By adopting the technical scheme, the invention has the following beneficial effects:
1. by adopting the soybean polypeptide protein to replace malt as the raw material of the beer, the influence of the high and persistent malt price on the production cost of the beer is effectively avoided, and the production cost of the beer is relatively low.
2. Because the malt pieces do not need to be saccharified and gelatinized, the steam required in the making process is relatively less, and the production energy consumption is reduced.
Detailed Description
The invention will be further described with reference to specific examples:
the embodiment provides a method for making beer by adopting soybean polypeptide protein, which comprises the following steps:
s1, putting the soy peptide protein and water into a boiling pot, wherein in the embodiment, 500 kg of the soy peptide protein is put into the boiling pot for illustration, and the water content can be added according to the actual requirements of the solubility of the beer to be produced; meanwhile, anhydrous calcium chloride, calcium sulfate and zinc sulfate are added into the boiling pot, wherein the mass percentage of the soybean polypeptide protein, the anhydrous calcium chloride, the calcium sulfate and the zinc sulfate is 100:2:1:0.01, namely 10 kg of the anhydrous calcium chloride, 5 kg of the calcium sulfate and 50 g of the zinc sulfate are added into the boiling pot, and then the boiling pot is boiled for 8 to 12 minutes, preferably 10 minutes.
Then adding the hop essential oil and the clarifying agent into the boiling pot, wherein the addition amount of the hop essential oil is that 0.1 kg of the hop essential oil is added into each kg of the soybean polypeptide protein, namely 50 kg of the hop essential oil is added into the boiling pot. As for the amount of the clarifier to be added, it may be added according to the wine transparency requirement of beer actually produced, and then boiled for 25 to 35 minutes, preferably 30 minutes, to obtain a boiled liquid.
The boiling temperature of the boiler is 92 to 97 c, preferably 95 c.
S2, putting the boiling liquid into a precipitation and convolution tank for precipitation and convolution treatment, wherein the specific precipitation and convolution treatment method is the same as the precipitation and convolution treatment method of the traditional beer made of malt, which is not the key point of the embodiment and is not described in detail here.
Standing for 10 minutes after the precipitation and convolution treatment, namely the standing time is less than the standing time required by the traditional beer made of malt after the precipitation and convolution treatment, then adding syrup into a precipitation and convolution tank, wherein the adding amount of the syrup is 10 kg of syrup added per kg of soybean polypeptide protein, namely 5000 kg of syrup is added, and standing for 10 minutes to obtain the convolution liquid.
And S3, cooling the gyroid liquid, putting the gyroid liquid into a fermentation tank, adding yeast, and performing fermentation treatment at the temperature of 11 ℃ to obtain fermentation liquid.
S4, sequentially carrying out slag discharge treatment, heating reduction treatment, can sealing treatment, cooling treatment, wine storage treatment and filtration treatment on the fermentation liquor, wherein the slag discharge treatment, the heating reduction treatment and the can sealing treatment are the same as the corresponding treatment methods of the traditional beer made of malt, the can sealing treatment is carried out when the sugar degree of the fermentation liquor is 3.4 ℃, the time of the can sealing treatment is 5 days, then the temperature of the fermentation liquor is reduced to 5 ℃ through the cooling treatment, the temperature is kept for carrying out the wine storage treatment, and the specific method of the wine storage treatment comprises the steps of firstly storing for 2 days, then reducing the temperature of the fermentation liquor to 0 ℃, then storing for 10 days, and finally carrying out the filtration treatment to obtain the beer finished product.
The present invention has been described in detail with reference to the specific embodiments, but the embodiments of the present invention are not limited to the above embodiments, and those skilled in the art can make various modifications to the present invention based on the prior art, which fall within the scope of the present invention.
Claims (6)
1. A method for preparing beer by adopting soybean polypeptide protein is characterized by comprising the following steps:
s1, placing the soybean polypeptide protein and water into a boiling pot, boiling for 8-12 minutes, adding the hop essential oil and the clarifying agent into the boiling pot, and boiling for 25-35 minutes to obtain a boiling liquid;
s2, putting the boiling liquid into a precipitation rotary tank for precipitation rotary treatment, and then adding syrup into the precipitation rotary tank to obtain rotary liquid;
s3, cooling the rotary liquid, putting the rotary liquid into a fermentation tank, and adding yeast for fermentation treatment to obtain fermentation liquid;
and S4, sequentially carrying out slag discharge treatment, heating reduction treatment, tank sealing treatment, cooling treatment, wine storage treatment and filtering treatment on the fermentation liquor to obtain a beer finished product.
2. The method of producing beer using soybean polypeptide protein according to claim 1, wherein the boiling temperature of the boiler is 92 to 97 ℃ in step S1.
3. The method of producing beer using soybean polypeptide protein according to claim 1, wherein in step S1, while the soybean polypeptide protein and water are put in the boiling pot, anhydrous calcium chloride, calcium sulfate and zinc sulfate are added to the boiling pot.
4. The method for producing beer with soybean polypeptide protein according to claim 3, wherein the mass percentages of the soybean polypeptide protein, the anhydrous calcium chloride, the calcium sulfate and the zinc sulfate are 100:2:1: 0.01.
5. The method of producing beer with soybean polypeptide protein according to claim 4, wherein in step S1, the hop essential oil is added in an amount of 0.1 kg per kg of the soybean polypeptide protein; in step S2, the syrup is added in an amount of 10 kg per kg of the soy polypeptide protein.
6. The method of producing beer using soybean polypeptide protein according to claim 1, wherein said syrup is added after the precipitation-whirling treatment and the standing for 10 minutes in step S2.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010046141.2A CN111100772A (en) | 2020-01-16 | 2020-01-16 | Method for making beer by adopting soybean polypeptide protein |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010046141.2A CN111100772A (en) | 2020-01-16 | 2020-01-16 | Method for making beer by adopting soybean polypeptide protein |
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| Publication Number | Publication Date |
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| CN111100772A true CN111100772A (en) | 2020-05-05 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202010046141.2A Pending CN111100772A (en) | 2020-01-16 | 2020-01-16 | Method for making beer by adopting soybean polypeptide protein |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113025449A (en) * | 2021-02-21 | 2021-06-25 | 刁佳新 | Brewing method of hemp protein peptide brewed beer |
| CN114591791A (en) * | 2022-03-31 | 2022-06-07 | 山东鑫光生物科技股份有限公司 | Preparation method of polypeptide beer |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1063285A1 (en) * | 1999-06-16 | 2000-12-27 | Cerestar Holding B.V. | Process for the preparation of a beer-type beverage |
| US20080089977A1 (en) * | 2004-12-21 | 2008-04-17 | Toshihiro Nakamori | Method of Producing Beers and Soybean Peptide for Producing Beers |
| CN105238605A (en) * | 2015-11-23 | 2016-01-13 | 刘新旗 | Novel beer preparation process |
| CN107384658A (en) * | 2017-08-08 | 2017-11-24 | 王启含 | A kind of active peptide beer |
-
2020
- 2020-01-16 CN CN202010046141.2A patent/CN111100772A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| EP1063285A1 (en) * | 1999-06-16 | 2000-12-27 | Cerestar Holding B.V. | Process for the preparation of a beer-type beverage |
| US20080089977A1 (en) * | 2004-12-21 | 2008-04-17 | Toshihiro Nakamori | Method of Producing Beers and Soybean Peptide for Producing Beers |
| CN105238605A (en) * | 2015-11-23 | 2016-01-13 | 刘新旗 | Novel beer preparation process |
| CN107384658A (en) * | 2017-08-08 | 2017-11-24 | 王启含 | A kind of active peptide beer |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113025449A (en) * | 2021-02-21 | 2021-06-25 | 刁佳新 | Brewing method of hemp protein peptide brewed beer |
| CN114591791A (en) * | 2022-03-31 | 2022-06-07 | 山东鑫光生物科技股份有限公司 | Preparation method of polypeptide beer |
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Application publication date: 20200505 |