CN111100774A - Brewing process of beer rich in gamma-aminobutyric acid - Google Patents
Brewing process of beer rich in gamma-aminobutyric acid Download PDFInfo
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- CN111100774A CN111100774A CN202010042953.XA CN202010042953A CN111100774A CN 111100774 A CN111100774 A CN 111100774A CN 202010042953 A CN202010042953 A CN 202010042953A CN 111100774 A CN111100774 A CN 111100774A
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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
- C12C12/002—Processes specially adapted for making special kinds of beer using special microorganisms
- C12C12/006—Yeasts
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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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- 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
- C12C7/00—Preparation of wort
- C12C7/04—Preparation or treatment of the mash
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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
- C12C7/00—Preparation of wort
- C12C7/20—Boiling the beerwort
- C12C7/205—Boiling with hops
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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
- C12C2200/00—Special features
- C12C2200/01—Use of specific genetic variants of barley or other sources of fermentable carbohydrates for beer brewing
Abstract
The invention discloses a brewing process of beer rich in gamma-aminobutyric acid, which comprises the following operation steps: (1) gelatinizing the germinated brown rice to obtain gelatinized mash of the germinated brown rice; (2) crushing barley malt, adding water into the barley malt, uniformly stirring, heating the mixture, adding all the gelatinized mash of the germinated brown rice prepared in the step (1), and saccharifying to obtain a saccharified mash; (3) filtering the mash, heating to boil, and adding hops to obtain wort; (4) candida strain Y6 was added to the wort and after fermentation treatment, a gamma-aminobutyric acid enriched beer was obtained. The brewing process of the beer rich in gamma-aminobutyric acid provided by the invention is simple to operate and low in cost, the prepared beer has good appearance and color, fine and smooth taste, no peculiar smell and rich foam, and has fresh beer fragrance, especially, the GABA content in the beer reaches 76.7mg/L, and the nutritional value of the beer is greatly improved.
Description
Technical Field
The invention relates to the technical field of beer brewing, in particular to a brewing process of beer rich in gamma-aminobutyric acid.
Background
Gamma-aminobutyric acid (GABA) is a naturally occurring nonprotein amino acid, is an important inhibitory neurotransmitter in the central nervous system of mammals, and has physiological activities of soothing the nerves, resisting stress and the like. With the intensive research, it is found that the antioxidant effect of GABA in liver can be implemented by its receptor, and is important for abnormal metabolism of body. Anxiety can occur when the human body lacks GABA. However, the human body can synthesize GABA by itself, but the ability is weaker and weaker with the increase of age, and the requirement of the human body cannot be completely met. Along with the development and the faster pace of life of the society, a plurality of learning and working people suffer from insomnia and anxiety injuries, so that the production research of products rich in GABA becomes more extensive.
Modern beer production mostly takes malt, hops and water as basic raw materials, and the beer is brewed into a beverage with unique flavor through four procedures, namely a malting process, saccharification operation, low-temperature fermentation, sterilization and packaging. Beer on the market is generally classified into fresh beer and cooked beer according to whether pasteurization is performed or not. Along with the development of society, people not only have delicious flavor but also have strengthened the requirement on health, and the research and development of the nutritional beer are gradually developed.
In the beer containing gamma-aminobutyric acid prepared in the prior art, the gamma-aminobutyric acid is low, for example, the wheat green beer and the preparation method thereof disclosed in Chinese patent CN201210223583.5, wherein the content of the gamma-aminobutyric acid is up to 200ppm, so that a beer brewing process capable of remarkably improving the content of the gamma-aminobutyric acid in the beer is urgently needed.
Disclosure of Invention
The invention aims to provide a brewing process of beer, which can obviously improve the content of gamma-aminobutyric acid in the beer.
The invention is realized by the following technical scheme:
a brewing process of beer rich in gamma-aminobutyric acid comprises the following operation steps:
according to the weight parts, (1) 18-20g parts of germinated brown rice are subjected to gelatinization treatment to obtain gelatinized mash of the germinated brown rice;
(2) crushing 48-52 parts of barley malt, adding water, uniformly stirring, heating the mixture to 50-55 ℃, carrying out heat preservation treatment for 15-20min, adding all gelatinized mash of the germinated brown rice prepared in the step (1), sequentially heating the temperature in a saccharifying pot to 40 ℃, 55 ℃, 65 ℃ and 70 ℃, carrying out heat preservation and saccharifying until the saccharifying liquid for detection does not turn blue by using iodine solution for detection, and heating the temperature in the saccharifying pot to 75 ℃ to terminate saccharifying reaction to obtain the saccharified mash;
(3) filtering and washing the mash with water, heating to boil, adding hops into the mash for the first time, keeping the mash in a boiling state, adding hops for the second time after 14-16min, and adding hops for the third time 5min before the boiling to obtain wort, wherein the boiling time is 30-40min, and the total addition amount of the hops is 0.1-0.3 part;
(4) adding candida strain Y6 into the wort according to the proportion of 0.8-1.0% of the mass of the wort, and obtaining the beer rich in gamma-aminobutyric acid after fermentation treatment, wherein the candida strain Y6 is obtained by screening from the surface of the pitaya fruit.
Specifically, in the step (1), the germinated brown rice is prepared by the following method: cleaning brown rice, disinfecting with 1% sodium hypochlorite aqueous solution for 10min, washing the brown rice with clear water for three times, soaking the brown rice in 0.09% calcium chloride and 1.5% magnesium sulfate mixed aqueous solution for 12 h, draining, covering with gauze, and germinating in a 37-39 deg.C incubator for 20-24 h to obtain germinated brown rice.
Specifically, in the step (1), the gelatinization process specifically includes: pulverizing germinated brown rice, adding clear water 4 times the weight of germinated brown rice, mixing, stirring, and gelatinizing in 40 deg.C incubator for 8 hr.
Specifically, after the barley malt is pulverized in the step (2), α -thermostable amylase and saccharifying enzyme are added into the barley malt in equal amount, and the total amount of the α -thermostable amylase and the saccharifying enzyme is 0.001% of the mass of the barley malt.
Specifically, in the step (2), the holding time of the mash kettle at 40 deg.C, 55 deg.C, 65 deg.C, and 70 deg.C is 10 min.
Specifically, in the step (4), the temperature of the fermentation treatment is 8-10 ℃, and the time of the fermentation treatment is 48-56 hours.
According to the technical scheme, the beneficial effects of the invention are as follows:
the brewing process of the beer rich in gamma-aminobutyric acid provided by the invention is simple to operate and low in cost, the prepared beer has good appearance and color, fine and smooth taste, no peculiar smell and rich foam, and has fresh beer fragrance, especially, the GABA content in the beer reaches 76.7mg/L, and the nutritional value of the beer is greatly improved.
Detailed Description
Embodiments of the present invention will be described in detail below with reference to examples, but it will be understood by those skilled in the art that the following examples are only illustrative of the present invention and should not be construed as limiting the scope of the present invention. The examples, in which specific conditions are not specified, were conducted under conventional conditions or conditions recommended by the manufacturer. The reagents or instruments used are not indicated by the manufacturer, and are all conventional products available commercially.
Example 1
A brewing process of beer rich in gamma-aminobutyric acid comprises the following operation steps:
based on the weight portion, the weight portion of the material,
(1) gelatinizing 18 parts of germinated brown rice to obtain gelatinized mash of the germinated brown rice, wherein the germinated brown rice is prepared by the following method: after brown rice is cleaned, sodium hypochlorite aqueous solution with the mass fraction of 1% is adopted for disinfection treatment for 10min, the brown rice is washed with clean water for three times, the brown rice is put into mixed aqueous solution of calcium chloride with the mass fraction of 0.09% and magnesium sulfate with the mass fraction of 1.5% for soaking for 12 hours, then water is drained, gauze is covered, and in a 37 ℃ heat preservation box, after germination treatment is carried out for 20 hours, the germinated brown rice is obtained, and the specific operation of gelatinization treatment is as follows: crushing germinated brown rice, adding clear water 4 times the weight of the germinated brown rice, mixing and stirring uniformly, and carrying out gelatinization treatment for 8 hours in a heat preservation box at 40 ℃;
(2) crushing 48 parts of barley malt, adding water, adding α -high temperature resistant amylase and glucoamylase with the same amount into the barley malt, adding the total amount of the α -high temperature resistant amylase and the glucoamylase into the barley malt, uniformly stirring, heating the mixture to 50 ℃, carrying out heat preservation treatment for 15min, adding all gelatinized mash of the germinated brown rice prepared in the step (1), sequentially heating the mixture in a saccharifying pot to 40 ℃, 55 ℃, 65 ℃ and 70 ℃, carrying out heat preservation for saccharifying, wherein the heat preservation time of the saccharifying pot at 40 ℃, 55 ℃, 65 ℃ and 70 ℃ is 10min until the saccharifying liquid for detection does not turn blue by using iodine solution, and heating the temperature in the saccharifying pot to 75 ℃ to terminate the saccharifying reaction to obtain the saccharified mash;
(3) filtering and washing the mash with water, heating the mash to boiling, adding hops into the mash for the first time, keeping the mash in a boiling state, adding hops for the second time after 14min, and adding hops for the third time 5min before the boiling is finished to obtain wort, wherein the boiling time is 30min, and the total adding amount of the hops is 0.1 part;
(4) candida strain Y6 was added thereto in an amount of 0.8% by mass of wort, and after fermentation treatment at 10 ℃ for 56 hours, a beer rich in gamma-aminobutyric acid was obtained, said Candida strain Y6 being selected from the surface of the fruit of pitaya.
Example 2
A brewing process of beer rich in gamma-aminobutyric acid comprises the following operation steps:
based on the weight portion, the weight portion of the material,
(1) gelatinizing 19 parts of germinated brown rice to obtain gelatinized mash of the germinated brown rice, wherein the germinated brown rice is prepared by the following method: cleaning brown rice, disinfecting the brown rice by adopting a sodium hypochlorite aqueous solution with the mass fraction of 1% for 10min, washing the brown rice for three times by using clean water, putting the brown rice into a mixed aqueous solution of calcium chloride with the mass fraction of 0.09% and magnesium sulfate with the mass fraction of 1.5%, soaking for 12 hours, draining, covering with gauze, germinating in a 38 ℃ incubator for 22 hours to obtain germinated brown rice, wherein the specific operation of the gelatinization treatment is as follows: crushing germinated brown rice, adding clear water 4 times the weight of the germinated brown rice, mixing and stirring uniformly, and carrying out gelatinization treatment for 8 hours in a heat preservation box at 40 ℃;
(2) crushing 50 parts of barley malt, adding water, adding α -high temperature resistant amylase and glucoamylase with the same amount into the barley malt, adding the total amount of the α -high temperature resistant amylase and the glucoamylase into the barley malt, uniformly stirring, heating the mixture to 53 ℃, carrying out heat preservation treatment for 18min, adding all gelatinized mash of the germinated brown rice prepared in the step (1), sequentially heating the mixture in a saccharifying pot to 40 ℃, 55 ℃, 65 ℃ and 70 ℃, carrying out heat preservation for saccharifying, wherein the heat preservation time of the saccharifying pot at 40 ℃, 55 ℃, 65 ℃ and 70 ℃ is 10min until the saccharifying liquid for detection does not turn blue by using iodine solution, and heating the temperature in the saccharifying pot to 75 ℃ to terminate the saccharifying reaction to obtain the saccharified mash;
(3) filtering and washing the mash with water, heating the mash to boiling, adding hops into the mash for the first time, keeping the mash in a boiling state, adding hops for the second time after 15min, and adding hops for the third time 5min before the boiling is finished to obtain wort, wherein the boiling time is 35min, and the total adding amount of the hops is 0.2 part;
(4) adding candida strain Y6 into the wort according to the proportion of 0.9 percent of the mass of the wort, and obtaining the beer rich in gamma-aminobutyric acid after fermentation treatment for 54 hours at the temperature of 8-10 ℃, wherein the candida strain Y6 is obtained by screening from the surface of the pitaya fruit.
Example 3
A brewing process of beer rich in gamma-aminobutyric acid comprises the following operation steps:
based on the weight portion, the weight portion of the material,
(1) gelatinizing 20 parts of germinated brown rice to obtain gelatinized mash of the germinated brown rice, wherein the germinated brown rice is prepared by the following method: after brown rice is cleaned, sodium hypochlorite aqueous solution with the mass fraction of 1% is adopted for disinfection treatment for 10min, the brown rice is washed with clean water for three times, the brown rice is put into mixed aqueous solution of calcium chloride with the mass fraction of 0.09% and magnesium sulfate with the mass fraction of 1.5% for soaking for 12 hours, then water is drained, gauze is covered, and in a heat preservation box with the temperature of 39 ℃, after germination treatment is carried out for 24 hours, the germinated brown rice is obtained, and the specific operation of gelatinization treatment is as follows: crushing germinated brown rice, adding clear water 4 times the weight of the germinated brown rice, mixing and stirring uniformly, and carrying out gelatinization treatment for 8 hours in a heat preservation box at 40 ℃;
(2) crushing 52 parts of barley malt, adding water, adding α -high temperature resistant amylase and glucoamylase with the same amount into the barley malt, adding the total amount of the α -high temperature resistant amylase and the glucoamylase into the barley malt, uniformly stirring, heating the mixture to 55 ℃, carrying out heat preservation treatment for 20min, adding all gelatinized mash of the germinated brown rice prepared in the step (1), sequentially heating the mixture in a saccharifying pot to 40 ℃, 55 ℃, 65 ℃ and 70 ℃, carrying out heat preservation for saccharifying, wherein the heat preservation time of the saccharifying pot at 40 ℃, 55 ℃, 65 ℃ and 70 ℃ is 10min until the saccharifying liquid for detection does not turn blue by using iodine solution, heating the temperature in the saccharifying pot to 75 ℃, and stopping saccharification reaction to obtain the saccharified mash;
(3) filtering and washing the mash with water, heating the mash to boiling, adding hops into the mash for the first time, keeping the mash in a boiling state, adding hops for the second time after 16min, and adding hops for the third time 5min before the boiling is finished to obtain wort, wherein the boiling time is 40min, and the total adding amount of the hops is 0.3 part;
(4) candida strain Y6 was added thereto in an amount of 1.0% by mass of wort, and after fermentation treatment at 10 ℃ for 56 hours, a beer rich in gamma-aminobutyric acid was obtained, said Candida strain Y6 being selected from the surface of the fruit of pitaya.
Comparative example 1
The fermentation yeast added in the step (4) is saxonia sp.129 of Angel Yeast GmbH, the fermentation temperature is 18 ℃, and the rest operation steps are completely the same as those in the example 1.
Comparative example 2
The fermentation yeast added in step (4) is an Elers yeast Classic of Angel Yeast GmbH, the fermentation temperature is 11 deg.C, and the rest of the operation steps are completely the same as those in example 2.
Beer was prepared by the methods of each example and comparative example, respectively, and then GABA content in the beer was measured and organoleptic evaluation was performed on the beer, wherein:
(1) the GABA content determination method is as follows:
1) standard curve drawing method
Adding boric acid buffer solution, 6% phenol and sodium hypochlorite solution into GABA standard solutions of 1mg/L, 5mg/L, 10mg/L, 15mg/L and 20mg/L, and mixing uniformly. Heating in boiling water bath for 10min, rapidly cooling in ice water bath for 20min, and measuring absorbance at 645 nm;
2) GABA assay
And (2) detecting GABA by a Bertholt colorimetric method, taking 1.2mL of a sample to be detected, adding 0.6mol/L (pH is 9) boric acid buffer solution, 2mL of 6% phenol solution and 1mL of sodium hypochlorite solution, fully oscillating, heating in a boiling water bath for 10min, rapidly performing ice-water bath for 20min, and detecting by a spectrophotometer at 645nm after blue-green is generated.
(2) The sensory evaluation method was as follows:
the beer prepared in the examples and the comparative examples was subjected to sensory evaluation (full score 100) by 50 panelists using a subjective weighting method, and the average value thereof was obtained, and the sensory evaluation criteria are shown in table 1,
TABLE 1 beer sensory index Scoring Standard
The beer quality test results obtained in each example and comparative example are shown in Table 2:
TABLE 2 beer quality test results obtained in examples and comparative examples
| Item | GABA content, mg/L | Sensory index scoring results |
| Example 1 | 76.5 | 85 |
| Comparative example 1 | 21.6 | 61 |
| Example 2 | 76.7 | 87 |
| Comparative example 2 | 30.8 | 69 |
| Example 3 | 76.4 | 84 |
As is clear from Table 2, the beer produced by the present invention is not only rich in GABA and high in nutritive value, but also excellent in sensory quality.
The embodiments described above are some, but not all embodiments of the invention. The detailed description of the embodiments of the present invention is not intended to limit the scope of the invention as claimed, but is merely representative of selected embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Claims (6)
1. A brewing process of beer rich in gamma-aminobutyric acid is characterized by comprising the following operation steps: based on the weight portion, the weight portion of the material,
(1) gelatinizing 18-20 parts of germinated brown rice to obtain gelatinized mash of germinated brown rice;
(2) crushing 48-52 parts of barley malt, adding water, uniformly stirring, heating the mixture to 50-55 ℃, carrying out heat preservation treatment for 15-20min, adding all gelatinized mash of the germinated brown rice prepared in the step (1), sequentially heating the temperature in a saccharifying pot to 40 ℃, 55 ℃, 65 ℃ and 70 ℃, carrying out heat preservation and saccharifying until the saccharifying liquid for detection does not turn blue by using iodine solution for detection, and heating the temperature in the saccharifying pot to 75 ℃ to terminate saccharifying reaction to obtain the saccharified mash;
(3) filtering the mash, heating to boil, adding hops into the mash for the first time, keeping the boiling state, adding hops for the second time after 14-16min, and adding hops for the third time 5min before boiling to obtain wort, wherein the boiling time is 30-40min, and the total addition amount of the hops is 0.1-0.3 part;
(4) adding candida strain Y6 into the wort according to the proportion of 0.8-1.0% of the mass of the wort, and obtaining the beer rich in gamma-aminobutyric acid after fermentation treatment, wherein the candida strain Y6 is screened from the surface of the pitaya fruit.
2. The process for brewing gamma-aminobutyric acid rich beer according to claim 1, wherein in the step (1), the germinated brown rice is prepared by the following method: cleaning brown rice, disinfecting with 1% sodium hypochlorite aqueous solution for 10min, washing the brown rice with clear water for three times, soaking the brown rice in 0.09% calcium chloride and 1.5% magnesium sulfate mixed aqueous solution for 12 h, draining, covering with gauze, and germinating in a 37-39 deg.C incubator for 20-24 h to obtain germinated brown rice.
3. The process for brewing a gamma-aminobutyric acid rich beer according to claim 1, wherein the step (1) comprises the following specific steps: pulverizing germinated brown rice, adding clear water 4 times the weight of germinated brown rice, mixing, stirring, and gelatinizing in 40 deg.C incubator for 8 hr.
4. The process of claim 1, wherein the step (2) of grinding barley malt further comprises adding α -amylase and saccharifying enzyme in equal amounts, the total amount of the both being 0.001% of the mass of barley malt.
5. The process of claim 1, wherein in the step (2), the mash tun is incubated at 40 deg.C, 55 deg.C, 65 deg.C and 70 deg.C for 10 min.
6. The process for brewing beer rich in gamma-aminobutyric acid according to claim 1, wherein in the step (4), the temperature of the fermentation treatment is 8-10 ℃ and the time of the fermentation treatment is 48-56 hours.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN112574838A (en) * | 2021-01-04 | 2021-03-30 | 黑龙江省科学院大庆分院 | Method for brewing beer by using germinated hemp seeds |
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Application publication date: 20200505 |